Kale Lecture 1 Of Cabbages And Kings ● Kale is just another form of cabbage along with Brussels sprouts and broccoli. ● Cabbage is a relative of the mustard plant, one of the first domesticated plants. It was grown for its taste. ● The varieties of cabbage are from selected breeding. ● Brussels sprouts are the buds not at the tip but along the sides. ● Kale is the result of the selection of the leaves. ● Brazilian Kale can grow to a height of 3 meters. ● Cabage and Kale have been used as medicine throughout the world, China and in western medicine. ● There is Cabage salads, the Italians and Greeks have consumed salads for a long time, at they perceived the cabage to have been cookied in the sun. ● Vegetables had a low social status, The Jewish profit David asked for vegetables to eat wile in a Babylon kitchen. ● Peasants were supposed to eat the foods of the earth. ● The Lofty nobles should eat foods with no connection to the soil. Fish and fowl were reserved for the nobility. ● Eating the wrong foods based on one social class was considered dangerous. ● There are stories of people eating foods not of their class and almost dying. ● In medieval europe you ate what you were. ● An Italian doctor wrote a book in 1565 about all the good of vegetables. ● Salads were prominent in the erotic poetry of the day. ● These texts reflect a changing climate about salads and vegetables ● Orange In boulder was a portrait of the Roman emperor covered in vegetables. ● Vegetables were very prominent in much of Italian art. ● There are also paintings from the Netherlands directing vegetables. ● The labour was gendered, the man would sell meat and the women would sell vegetables. ● The artwork shows that vegetables were becoming promenent to the upper classes and the middle classes in medevial europe. ● The English gentelman farmers were growing rare Italian vegetables in their gardens and thus making them a new cache. Lecture 2 Miracle Foods Miserable Workers ● In this lecture we will see how vegetables once only eaten by the lower clas has become a food of the rich. ● Tropical plantations products like sugar and bananas where grown on lands that were taken from the indigenous people and then worked by forced labour ● Impearili science has sought to transform indigenous crops. ● The brittish sought to transform local practices for their local gain ● Impearil science included the work of botched scientist. ● David Fairchild introduced 200,000 species into the United States. ● Plant collectors sought to claim intellectual rights to plants. ● After the end of slavery colonialism shaped labour ● Canadian migrants come from the common wealth connections such as the Caribbean and so fourth. ● By flying goods from around the world it was possible to eat fresh produce during the winters in the Norther Hemposphere. ● A map displaying where Kale is eaten in the United States shows that it is concentrated along both the western and eastern seaboards. ● 100 years ago the concern was that people would not get enough calories, ● Beginning in the 1910 there was the focous on vitamins. ● Scientist discovered Lecture 3 Food Systems In Perspective 3 Main Themes Of The Class A. Taster and Distinction B. Gendered Labour C. Commodification ● In the beginning of the class we looked at how people sought out taste, we see that taste also drove their social distinction ● Some of the first plants domesticated were flavouring. These foods illustrate how foods build social relationships. ● Overtime as agriculture became an effective way of obtaining food the foods that were less obtainable became a marker of social status. ● We talked about the pharaohs wine, those who could affoard to get it were showing their wealth. ● In medevial banquets spiced from the Far East were a symbol of wealth. ● These are really efffected by the falvour principal. ● We see how foods drove the expansion of populations. For example, Maize and bananas were staples. And the taste for spices drove the expansion of European empires. ● We say how medevial consumption patterns changed. ● Creating what came to be know as a more modern cuisine. ● Dietary transition were the most important shift in industrialization. ● The shift to fats and sugars. ● As more consumers were eating sugar it led to a gentrification to plants that were lower clas. ● We saw how foods were racilized like chickens and bananas. Gendered labour ● ● ● ● ● ● ● ● ● ● Gendered labour goes back to the hunter gatherer societies. With the growth of agriculture the gender inequality grew. This gendered labour could be disporpocinite. The gender diffences translated into social distinction as men came to dominate noble foods, the male chefs wrote the cook books. Still today, Men dominate the labour in high class restraunts. Gendered distinctions became heightened with commodification If men could make money doing something, woman would perform tasks that were not profitable. We also looked at different labour practiced in food production, slaves and so fourth. We still see some slavery remains in the labour practices today. Even dumpster diving can be seen as a modern version of gathering. Commodification ● Commodity in the most basic sense is a marketable good. ● We saw that even in hunter and gather societies, even small stones were exchanged over long distances. ● Another meaning of commodification is the association of foods is changed, as they are no longer produced for ones self, for for trade. ● That changing nature of foods has changed. ● The origin of the modern commodity system lay in the modern era. ● Genetically modified were not a means to feed the world, but rather a coperate means to maintain control. ● We also say modernity of Indian dair companies relying on women working together. ● These commodity chains have become globalized, the spice trade fist and then later prodcts like coffe and sugar. And now fresh produce. ● Finally we have the way that the environment has been effected due to commodified agriculture. We have always shaped the environment for our needs.