Unit II Flashcards
(56 cards)
Breakfast Cereal
A new way of processed grains that technology enabled people to eat as an alternative to heavy, hot, meat-based breakfast options
Canning
A process by which food items are stored into an airtight container innovated by Nicolas Appert in 1898
Chicago
A large manufacturing city which became quintessential for food production in the late 19th and early 20th centuries
The Factory
A system of manufacturing that relied on mass labor in buildings and landscapes that replaced bread baskets and led to ready application in food processing thereby replacing old supply systems
The Grain Elevator
An enormous vertical warehouse with steam powered conveyer belts that would drop cereals and depend on gravity to move grain efficiently invented in the 1840s
The Jungle by Upton Sinclair (1905)
A muckraking book that exposed the harsh reality and quality of foods in the meatpacking industry – the book led to reform and reasserting government responsibility for consumer protection
Margarine
A beef tallow based product invented in 1869 as a cheaper butter alternative
The Pure Food and Drug Act (1906)
Government law that made factory inspections a requirement much to the dismay of factory owners
Beef (in Japan)
Before Western influence there was no beef in Japan but it quickly spread in the mid 19th century and became a ubiquitous Japanese food indicating quick turnover in average Japanese diet
Café
Spread to Vietnam by the French because they needed their classic food establishments and quickly became popular
Champagne
A distinctly regional drink that inspires a French revolt when consumers begin selling “champagne” doesn’t use grapes from the region
Feijoada
A Portuguese food that spreads to the Portuguese speaking world in South America and beyond and became the national dish of Brazil
Food and the Races (1896)
Early work on the topic of cultural food items and food’s relationship with race
Roller Mills
Mills that use cylindrical rollers in opposing pairs or against flat plates to crush or grind grain
Gastronomy
The practice or art of choosing, preparing, serving, and enjoying fine wine, grounded in relationships between food, culture, and tradition
Nationalism
A feeling of pride and chauvinism around national identity
Restaurant
Public and private dining venues where people come to socialize, eat, and show off wealth
The Physiology of Taste by Anthelme Brillat-Savarin (1826)
Book that describes the sensual tastes of France and made French cooking accessible to ordinary people, what food is, and what people should expect to taste when cooking
Banh mi
A Vietnamese sandwich made from a baguette with savory meats, french and Vietnam hybrid cooking
Curry Powder and chutney
Bastardizations of Indian culture brought to England only through sanitation and promotion of British officers
Pho
A vietnamese dish specific to the North that became a national identity point
Sahibs / Memsahibs
Married white or upper class women living in India and directing Indian domestic workers in their cooking
Tropical medicine
A branch of medicine that focuss on the prevention, diagnosis, and treatment of diseases prevalent in tropical and subtropical world regions
