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36 Cards in this Set
- Front
- Back
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The Hot Beverage Revolution
(time period) |
(1500-1750),Early modern period, age of European colonialism
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The Hot Beverage Revolution
(Characteristics) |
1) Coffee from africa
Tea from Asia chocolate from america (cacao) 2) all top down introduction 3) Italy, South america, and American import coffee 4) England and Russia import tea |
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Historical/Social importance of alcoholic beverages
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attractive because
-it is socializing and intoxicating -Energy supplying (calories) liquid bread=beer -fermentation sterilizes water which was potentially dangerous to drink -used in religious ceremonies |
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Coffee
(Geographical origin and historical development) |
(1) first originates in Ethiopia, Africa at around 1000 C.E. 11th century
(2) in nature grow green, red when ripe, interested in the pit not the pulp (3) people would chew the beans for the caffeine (4) Arabs first to brew coffee= Yemen |
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Coffee
(Different Consumption) |
a. People used to simply eat the beans for the caffeine
b. Arabs roasted the pits for flavor and boiled them with water c. Italians develop espresso technology to extract flavors d. Europe the first to add sugar to their coffee |
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Coffee
(Introduction to Europe and attributed effects) |
-introduced to Europe in the 17th century
-coffee is stimulating, safe, socializing, not many calories -allows people to work longer hours, England becomes coffee crazy nation in the 17th century (1650-1700) |
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Coffee
(Sociological and Cultural Significance) |
a. Coffee acts as a great socialize and brings people together
b. Social classes were made distinct because originally coffee was very expensive *new middle class emerges, trade makes them gain money, they now work with their brain not physical labor c. Coffee acts as a modernizer because it allows people to work longer hours and increases productivity of the industrial worker = liquid time d. Clergy welcomed coffee because they thought it was sobering, kills sexual appetite, and is an alternative to alcohol (which are false) |
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Importance of Coffeehouses
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i. Social activity --> info exchange= political, cultural, business, and economic
ii. Becomes a place of political revolution and ideas being spread around and discussed, could find the latest news, main ways of communication iii. Businesses sprung up in coffeehouses -Edward Lloyd makes a coffee house for insurance brokers--> corporation -tips first originate in coffee houses |
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Chocolate
(Geographical origin and historical development) |
-16th-19th century first originates in America (cacao) grows in huge pods in nature
-introduced to Europe in 16th century because of the Columbian exchange |
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Chocolate
(Different uses) |
-ancient civilizations used to use chocolate in the bitter form and add spices like chili peppers
-Europe flavored chocolate with sugar and made it into a beverage -used chocolate because it was calorie rich b.c of the cacao butter |
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Chocolate
(Introduction to Europe and attributed effects / Sociological Significance) |
-only available to European aristocracy at first b.c of the price
-class marker because of the expense -upper class liked it because they thought it was an aphrodisiac (not true!) -was a tiring beverage b.c tremendous amounts of fat, so the working class could not afford to drink it -the addition of sugar completely changed the demand for chocolate |
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Important Changes in the 19th century
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a. Van Houten seperates coco butter from cacao mass
*lighter version of chocolate without so much fat *solid chocolate is now possible! b. Nestle emerges *chocolate milk c. Ferrero in Italy combines chocolate with hazelnuts calls is Gianduja but then changes the name to Nutella |
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The French Taste Revolution
(historical background) |
-17th century intense culinary change b.c of exploration
-reformation of the church in the early 16th century (1500s) Martin Luther says clergy are not necessary *cannot reach salvation through food, which changes the way food is looked at, people are more free to organize their diets the way they want -Louis XIV develops aristocracy in Versquille and changes taste preferences, compared to when Italy was center of lifestyle models before the 17th century |
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Taste Revolution/ Old and New culinary principals
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a. Rejection of artificial cuisine= preference for natural flavors
-new sources are cream and butter, don’t overpower food (Bechemel) -spices: much more careful use, bring out natural flavors, more herbs used -chefs cook to express natural flavors b. Preference for analytical cuisine -begin separation of tastes and flavors, synthetic cuisine rejected *sweet sour clashes gone, separation of sweet and salty -modern concept of dessert |
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Industrial Revolution
(Historical Origin) |
begins in England in the mid 18th century in the textile industry
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industrial revolution
(characteristics) |
-new technology and massive increase in production
-rapid urbanization is emerging -factory systems and new modes of production -rapidly growing cities (rural exodus) -steam engine technology |
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Industrialization of the entire food system
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a. Modern scientific research allows massive increase in food production
b. Transport c. Processing d. Distribution e. Preparation f. Consumption |
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Industrialization of the entire food system
(Consumption) |
1. Destruction a family meals: increasingly consumed outside the family, snacking, different meal times
2. Individualization of consumption: small ready to eat meals, food choices guided by individuals not by tradition or parents, more variety 3. Return of omnivore’s dilemma |
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Five Major Characteristics of Industrialization of Food
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1. Democratic Food
2. Global Food 3. Local Food 4. Healthy Food 5. The Western Diet |
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Modern scientific research allows massive increase in food production
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breeding, equipment, selection
-modern chemistry * chemical fertilizers and pesticides, livestock raising |
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b. Transport
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-roads, canals, railway system allowed food to be moved quickly and efficiently like never before, steam powered ships
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c. Processing
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canning, refrigeration, chemicals, irradiation
-margarine, powdered milk, solid milk chocolate, corn flakes |
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d. Distribution
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regular permanent shops, consumers not in contact with producers any longer
-development of central and supermarkets (20th century) -consumers pick off of a shelf not directly from the producers |
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e. Preparation
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-refrigerators, microwaves, reduce time it takes to prepare food dramatically
-modern restaurant industry (ready-to-eat food) |
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Democratic Food
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food no longer acts as a class marker because of the abundance and food choices by the individual, more variety
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2. Global Food
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food is no longer connected with season or with a certain region because of advancements in transportation and preservation, available all year round
-delocalization and global food system emerges -wheat from America and bistecca from Argentina |
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3. Local Food:
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counter reaction to globalization of food, increasing demand for local foods with cultural identity, craze for Italian food --> restaurants, media and travel
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4. Healthy Food:
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increasingly concerned with relationship between health and food
-even though we are better informed about nutrition we still cannot maintain a healthy diet (heart disease, diabetes, stroke, cancer) |
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5. The Western Diet
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-more refined grains and processed foods, use of chemicals, cheap calories of sugar and fat, less diversity in what people eat to small staple crops like corn, wheat, and soy
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Italian Immigration to the United States
(Reasons and Conditions for mass emigration) 1880s-1920s |
a. Economic hardships, food shortages, starvation all cause Italians to move to the U.S.
b. In the 1920s immigration increases because of the fascist government (Musolini) c. Stopped immigrating in the 19502 and 60s because of economic prosperity, become part of the European Union |
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Italian Immigration to the United States
(Historical Development/ Specific Patterns and Features) |
a. Birds of passage
b. Chain migration: c. Little Italys |
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a. Birds of passage
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arriving to make money then returning to Italy, do not permanently settle in America
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b. Chain migration:
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families moving to America permanently to settle
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c. Little Italys:
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little clans of Italians in U.S. (NYC, Boston, Philly, Chicago)
-many were from extremely rural underdeveloped areas, cities very different for them **learned what it means to be Italian in American b.c they did not have a clear national identity before |
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Italian Cuisine in the 19th Century
(Culinary Fragmentation) |
-no one core diet b.c of the fragmentation in the country, *eat local foods only according to:
Class, region, and urban vs rural areas |
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Experience of Culinary Change
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i. Columbian exchange new foods accepted into the Italian diet
ii. Food processing industry grows b.c U.S. immigrants demand Italian foods (import) iii. **Full intro of pasta, first time it becomes a common food item industrialization makes it easier to produce, becomes a national identity after WWII |
