food historical perespective
TRANSCRIPT
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• The Agricultural Revolution of the Neolithic Era
• The Search for Spices
• The Industrial Revolution• Early Technology
• Domestication
• Transportation
• Refrigeration
• Canning
• The Scientific Revolution• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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Carol A. Bryant, Kathleen M. DeWalt,Anita Courtney and J effrey Schwartz
The Cultural Feast:
An Introduction to Food and Society, 2nd Ed.Belmont, CA: Thompson Wadsworth, 2003
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Chapter 3
“ Food in HistoricalPerspective:
Dietary Revolutions”
The Neolithic Revolut ion
Anthropology of Food
University of Minnesota DuluthTim Roufs©
2009-2010
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• The Agricultural Revolution of the Neolithic Era
• The Search for Spices
• The Industrial Revolution• Early Technology
• Domestication
• Transportation
• Refrigeration
• Canning
• The Scientific Revolution• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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•The Agricultural Revolution
• The Search for Spices•The Industrial Revolution• Early Technology
• Domestication
• Transportation
• Refrigeration
• Canning
•The Scientific Revolution• Modern-Day Adaptations
• Summary
•Highlight: Vegetarian Diets: Then and Now
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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foraging
wild foods
in the
wilderness
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
foraging
wildly, foods
in the
supermarket
localvores globalvores
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food
collection
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
people ate
a wide variety
of foraged
foods
food
production
ca., 12,000 ybp
people eat
a small number
of domesticated
plants and animals
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food
collection
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
food
production
ca., 12,000 ybp
life expectancylengthened
population increased
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•The Agricultural Revolution of the
Neolithic Era• The Search for Spices
• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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currently
“ only about 1.5% of Americans
are full-time farmers”
The Cultural Feast , 2nd ed., p. 48
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“ … the domestication of plants
and animals is one of the major
cultural revolutions humans have
undergone in order to adapt to their
physical and social environments.”
The Cultural Feast , 2nd ed., p. 48
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“ The agricultural revolution of
the Neolithic era laid the
groundwork for the subsequentindustrial and scientif ic revolutions.”
• it increased food production
• fostered a global network of fooddistribution
• reshaped many aspects of modern li fe
The Cultural Feast , 2nd ed., p. 48
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About 12,000 years ago
(ca. 10,000 B.C.)
a dramatic change
in the way humans acquired their food
began to unfold
The Cultural Feast , 2nd ed., p. 48
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people gradually shifted
from food collection
(foraging)
to food production
The Cultural Feast , 2nd ed., p. 48
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“ Although the transition
took thousands of years(it was more of an evolutionary
than a revolutionary process),we consider this a major cultural
revolution because of its important
long-term impact on how
humans interact with their
environment”
The Cultural Feast , 2nd ed., p. 48
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before the advent of agriculture . . .
•people lived in small groups
•moved from place to placein search of food
•populations were small
•humans needed to exploit a
relatively large territory
The Cultural Feast , 2nd ed., p. 48
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“ … in a few areas of the New and Old
Worlds, foraging groups living on
riverbanks and in coastalareas with access to ample
shellfish and plant foods were
able to develop sedentarylifestyles”
The Cultural Feast , 2nd ed., p. 48
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Simon & Schuster 2003
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Simon & Schuster 2003
Eight Food “ Revolutions”
1. Invention of Cooking2. Discovery that Food is More Than
Sustenance
3. The “ Herding Revolution”
4. Snail Farming5. Use of Food as a Means and Index of
Social Differentiation
6. Long-Range Exchange of Culture
7. Ecological Revolution of last 500 years8. Industrial Revolution of the 19th and
20th Centuries
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Simon & Schuster 2003
Eight Food “ Revolutions”
1. Invention of Cooking2. Discovery that Food is More Than
Sustenance
3. The “ Herding Revolution”
4. Snail Farming5. Use of Food as a Means and Index of
Social Differentiation
6. Long-Range Exchange of Culture7. Ecological Revolution of last 500 years
8. Industrial Revolution of the 19th and
20th Centuries
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nomadismmoving from place to place
daily, weekly, or seasonally
The Cultural Feast , 2nd ed., p. 48
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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nomadismallowed human groups to
include a wide range of foods in
their diets without depletingany one resource
The Cultural Feast , 2nd ed., pp. 48-49
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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“ As people began to domesticate plants
and animals, and actively manage the
production of their food supply the
food supply became morestable and abundant . . .
•but it also became less diverse•this allowed humans to settle in
village
The Cultural Feast , 2nd ed., p. 49
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settling in villages . . .• resulted in a
rise in population density
• and an overall increase in the totalhuman population
• had significant effects on many
other aspects of human life• provides the foundation for the
development of civilization
The Cultural Feast , 2nd
ed., p. 49
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Time line for Ch.16 "Food Production”Understanding Physical Anthropology and Archaeology, 9th Ed., p. 333
“Neolithic Revolution” V. Gordon Childe's term for the far-
reaching
consequences of food production
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Ten Classic Characteristicsof
Early Civilization
After V. Gordon Childe
Ma n M a k e s H i m s e l f ( R ev . Ed ) .
NY: New American Library, 1951
W h a t H a p p e n e d i n H i s t o r y .
Baltimore: Pelican Books, 1957
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Ten Classic Characteristicsof
Early Civilization
After V. Gordon Childe
Ma n M a k e s H i m s e l f ( R ev . Ed ) .
NY: New American Library, 1951
W h a t H a p p e n e d i n H i s t o r y .
Baltimore: Pelican Books, 1957
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agricultural revolutionthe growing of plants
(agriculture)
and the management of domesticatedanimals
(animal husbandry)
The Cultural Feast , 2nd
ed., p. 49
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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agricultural revolutionthe adoption of food production
the critical factor was domestication
The Cultural Feast , 2nd
ed., p. 49
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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domesticationcontrol over plant and animal
reproduction
•genetic transformation of wild species intodomesticated species through selective breeding
The Cultural Feast , 2nd
ed., pp. 48-49
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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www.randomhouse.com/catalog/display.pperl?isbn=9781588360083
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Simon & Schuster 2003
Eight Food “ Revolutions”
1. Invention of Cooking2. Discovery that Food is More Than
Sustenance
3. The “ Herding Revolution”
4. Snail Farming5. Use of Food as a Means and Index of
Social Differentiation
6. Long-Range Exchange of Culture7. Ecological Revolution of last 500 years
8. Industrial Revolution of the 19th and
20th Centuries
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agriculture
the propagation andexploitation of
domesticated plants
and/or animals by
humans
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agriculture
– a cultural activity
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agriculture
– a cultural activity
– a cultural activity associated
with planting, herding, and
processing domesticated
species
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Understanding Physical Anthropology and Archaeology, 8th Ed., pp. 421, 9th Ed., 347
pearl milletSouth American llama
domestication– a state of interdependence
between humans and selected
plant or animal species
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domestication
– an evolutionary process thatrequires genetic
transformation of a wild
species
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– dogs were the first domesticatedanimals
– first role was to help with hunting
– as other animals weredomesticated, dogs were used toherd, as working dogs
– and possibly they acted as campwatch dogs . . .
Domestication: Dogs
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– and “garbage disposals”
– and as food Dakota
Aztecs China
formerly Germany
some parts of India
and elsewhere
– the burial of a puppy with aNatufian who died 10,000 y.a.suggests dogs earned the role of pet very early
Domestication: Dogs
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22 November 2002
http://news.bbc.co.uk/1/hi/sci/tech/2498669.stm
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http://www.duluthnewstribune.com/event/obituary/id/123538/
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http://www.duluthnewstribune.com/event/obituary/id/123538/
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Texquiquiac Dog
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• as favorable plant traits
developed, foragers would
collect more of the plants withthe favorable traits
– this stimulated genetic changes in the
plants and eventuallyproduced a cultigen
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cultigen– a plant that is wholly
dependent on humans
– a domesticate
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cultivars– wild plants fostered by human
efforts to make them more
productive– wild plants fostered by human
efforts to make them moreproductive
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– as selection and isolation fromother plants continued, plants
became dependent onhumans to disperse seeds
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Other Important Terms . . .
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horticulture
– farming method in whichonly hand tools are used
– typical of most early
Neolithic societies
Mississippian flint hoe blade, p. 363
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symbiosis
– mutually advantageousassociation of two different
organisms
– also known as “ mutualism”
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domestication•how?
•why?•where?
The Cultural Feast , 2
nd
ed., pp. 48-49
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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Functionalists
• domestication emerged in
response to a pressing need
Systems Approach
• there is no single factor thatpropels domestication -- thereare many factors
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Environmental Factors in the Development of Agriculture
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 338
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Cultural Factors in the Development of Agriculture
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 340
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“ . . . contemporary foragers(see Ch. 5)
manage the plants and animalsin the environments in which
they live, though not to the extent
farmers and herders do.”
The Cultural Feast , 2
nd
ed., p. 49
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Simon & Schuster 2003
Ch. 4 “ The Edible Earth:Managing Plant Life for Food”
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“ … it is though that
women were responsible for much
of the development of agriculture”• they probably did much of the gathering of
plants and capturing of small animals• were probably more attuned to the plants in the
environment
• tend to stay closer to the home base than men
• were in a position to observe the growth of plants from seeds
• were a in a position to care for captured animals
The Cultural Feast , 2
nd
ed., p. 49
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“ … people switched very slowly
from harvesting wild species to
planting selected varieties.”
• at first, the cultivated varieties served only assupplements to the wild plants and animals
they consumed
• through time, people grew increasingly
dependent on cult ivated plants and animals• eventually agriculture produced the vast
majority of foods eaten
The Cultural Feast , 2
nd
ed., p. 49
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Archaeological Evidencefor Domestication
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Origin of Domestication for Selected Plants
Understanding Physical Anthropology and Archaeology, 8th Ed., p. 417.
rice7,000 ybp
manioc4,200 ybp
maize
4,500 ybp
millet4,000 ybp
wheat10,500 ybp
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 417
Origin and Approx imate Dates of Domestication for Selected Plants and Animals
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www.archatlas.dept.shef.ac.uk/OriginsFarming/Farming.php
“ A dialectical model of Neolithic Origins”
diffusion
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diffusion
the spread of something from one
group to another through contact
or exchange
Understanding Physical Anthropology and Archaeology, cf. 9th Ed., p. 358
Early farming
in the Americas,showing the spread
of maize agriculture(purple)
Tehuacán Valley
Ch t 3 “F d i Hi t i l P ti Di t R l ti ”
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• The Agricultural Revolution of the Neolithic Era
• The Search for Spices• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
“Food in Historical Perspective:Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
•Development of Agriculture in
the Tehuacán Valley• Nutritional Consequences of the Agricultural
Revolution: A Comparison of Foragers and
Agriculturalists• Social and Political Consequences of the
Agricultural Revolution
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examples:
Tehuacán, Puebla, Mexico
pre-Columbian Kentucky
• the changes toward dependence on
agriculture was not always swift
• in the short term, it was not alwayshealthful
The Cultural Feast , 2nd ed., p. 49
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examples:
Tehuacán, Puebla, Mexico
pre-Columbian Kentucky
• the changes toward dependence onagriculture was not always swift
• in the short term, it was not always
healthful
The Cultural Feast , 2nd ed., p. 49
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examples:
Tehuacán, Puebla, Mexico
pre-Columbian Kentucky
• the changes toward dependence onagriculture was not always swift
• in the short term, it was not alwayshealthful
The Cultural Feast , 2nd ed., p. 49
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Tehuacán, Puebla,Mexico
America’s First Cuisines, Ch. 2
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 358
Early farming in the Americas
TehuacánValley,
Puebla,Mexicomaize
4,500
ybp
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www.odci.gov/cia/publications/factbook/reference_maps/north_america.html
Bering Strait
56-mile-wide portion of the North Pacific Oceanthat separates Asia from North America
Cultural Feast 2nd ed., p. 50
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www.odci.gov/cia/publications/factbook/reference_maps/north_america.html
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Miocene-Pliocene Routes of Animal Migrations
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www.d.umn.edu/cla/faculty/troufs/anth1602/pckennewick.html#title
8,400 ybp
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http://news.nationalgeographic.com/news/2008/04/080403-first-americans.html
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http://news.nationalgeographic.com/news/2008/04/080403-first-americans.html
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www.learnnc.org/lp/media/uploads/2008/02/monte_verde_chile.jpg
www.unl.edu/rhames/monte_verde/monte_verde_ map.gif
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http://news.nationalgeographic.com/news/bigphotos/15550150.html
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http://news.nationalgeographic.com/news/bigphotos/96254452.html
This coprolite, or fossilized chunk of feces, wasfound in Oregon's Paisley 5 Mile Point Caves.
Scientists have dated the remains to 14,300years ago—the oldest evidence yet found of
humans in North America.
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“Mesoamerica”(cultural)
“Middle America”(geological)
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Los Cides, Hidalgo, Mexico
tlachiquero(Soltero Dorantz)
maguey
cactus
aka
“ agave”( The Cultural Feast, 2nd ed., p.50)and
“ century plant”
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Ch. 5
“ Aztec Ingredients”
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agua mielwil l be fermented into
pulque
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pulque
America’s First Cuisines, Ch. 4
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An elderly Aztec woman drinking pulqueCodex Mendoza
mid 16th century
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Gusanos de maguey
gusanos
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Gusanos de maguey
more
gusanos
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Santa Maria Maquixco, Mexico, Mexico
is situated in Temascalapa, Mexico, Mexico, its geographical coor dinates are 19° 47' 0" North,98° 50' 0" West and its ori ginal nameis Santa María Maquixco .
Maquixco
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Tinacaleros, Los Cides, Hidalgo, Mexico
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http://news.bbc.co.uk/2/hi/americas/4114553.stm
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cactus
America’s First Cuisines, Ch. 4
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harvesting tunas
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Nopale Cactus and Tunas, Hidalgo, Mexico
tunas
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexico
nopales
“ prickly pear” cactus
nopales
from the Nahuatlword nōpalli for the
pads,
or nostle (nōchtli )
for the fruit
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexic
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maize
America’s First Cuisines, Ch. 4
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexic
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexic
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Tinacaleros, Los Cides, Hidalgo, Mexico
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexico
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexic
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Tlachiqueros, Los Cides, Hidalgo, Mexico
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Aztecs fishingFlorentine Codexlate 16th century
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Compound of the 9 Brothers, near Matawala, San Luis Potosi, Mexic
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back toTehuacán, Puebla
America’s First Cuisines, Ch. 2
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 357
Important Mexican and South American Sites and Regions
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Time line for Ch.16 "Food Production”Understanding Physical Anthropology and Archaeology, 9th Ed., p. 333
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Understanding Physical Anthropology and Archaeology (8th ed), p. 417.
Richard S. Mac Neish, Scientific American, 1964.
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Aztecs sowingFlorentine Codexlate 16th century
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Aztecs harvesting maizeFlorentine Codexlate 16th century
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Pollen
microscopic
male gametes
produced by
flowering
plants.
Richard S. Mac Neish, Scientific American, 1964
Wild cornT e o s i n t e
T r i p s a c um
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wildpod-pop
variety
T r i p s a c um
Richard S. Mac Neish, Scientific American, 1964.
A.D. 0
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5,000 B.C.
3,000 B.C.
1,000 B.C.
4,000 B.C.
Richard S. Mac Neish, Scientific American, 1964.
100%
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Richard S. Mac Neish, Scientific American, 1964.
= 100%
“seriation”
= 100%
= 100%
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consequences of “Neolithic”(food production)
activities– new settlement patterns
– new technologies– profound biocultural effects
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Richard S. Mac Neish, Scientific American, 1964.
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Richard S. Mac Neish, Scientific American, 1964.
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Richard S. Mac Neish, Scientific American, 1964.
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consequences of “Neolithic”(food production)
activities
– new settlement patterns
– new technologies
– profound biocultural effects
2009
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become extinct
about 11,000 ybp
perhaps as a result of
overhunting or the
human impact on the
environment as aresult of burning
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10,000 ybp people
obtained all of their
food from hunting
and gathering
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seed collection and
smaller game became
more important in the
diets
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and the transition
from foraging to
domestication of
plants and animals
began
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the first evidence for
cult ivated plants in
this region comes ca.
7,000 ybp
the diets still
contained a large
proportion of wild
plants, but meat
consumption had
dropped considerably
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over the next 5,000
years the Tehuacán
inhabitants relied
more and moreheavily on cultivated
crops
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by about the time of
Christ domesticated
plants made up
almost their entirediet
animals contributed
only a small portionto the nutrient intake
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2009over time the Mexican
diet became even
more narrowly
focused
corn
beans
squashbecame the core
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2009 the Tehuacán
sequence is one of
the best in the world
to show, how over
thousands of years,there was a slow
transition during
which they changed
from a foraging to anagricultural existence
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2009 “ the gradual way in
which the production
of food developed
may have been due,
in part, to thenutri tional risks
inherent in an
agricultural way of
life”
(p. 51)
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• diets of hunters and gatherers
include a wide variety of plants and
animals and, therefore, tend to benutritionally well-balanced
•agriculturalists typically rely on
a limited number of cultivatedcrops
The Cultural Feast , 2nd ed., p. 51
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if the crops do not contain a balance of
nutrients necessary for survival, as is
often the case,
wild foods must often be used
as supplements
The Cultural Feast , 2nd ed., p. 51
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in Mexico, ful l dependence on
agriculture had to wait untila group of foods were
domesticated that could sustain
human populations
as adequately as the more traditional dietobtained through foraging
The Cultural Feast , 2nd ed., p. 51
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not until
corn, beans, and squashwere combined did agriculture
adequately meet the
protein
energyand vitamin needs
of humans
The Cultural Feast , 2nd ed., p. 51
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not until
corn, beans, and squashwere combined did agriculture
adequately meet the
protein
energy
and vitamin needs of humans
The Cultural Feast , 2nd ed., p. 51
withpulque and chilis
provide a “perfect” diet
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and then there’s
nixtamalization
America’s First Cuisines, Ch. 2
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nixtamalizationthe process that starts with soaking
the ripe maize grains and then
cooking them with lime or wood
ashes
America’s First Cuisines, Ch. 2
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nixtamalizationallows the transparent skin on the
grain to be removed
(the pericarp)
making the grain easier to grind
America’s First Cuisines, Ch. 2
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nixtamalizationenhances the protein value
of the maize for humanbeings
America’s First Cuisines, Ch. 2
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nixtamalization“So superior is nixtamalized maize to the
unprocessed kind that it is tempting to
see the rise of Mesoamerican civilizationas a consequence of this invention….”
America’s First Cuisines, p. 14
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The Cultural Feast , 2nd ed., p. 51
but corn alone does not provide
sufficient protein to sustain life• it is deficient in lysine and tryptophan
•amino acids that must be present to
make up the complete protein
essential in human diets
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The Cultural Feast , 2nd ed., p. 51
•but when corn is combined with
beans they provide a high-quality
protein mixture capable of
supporting human populations
•beans are a good source of lysine andtryptophan
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The Cultural Feast , 2nd ed., p. 51
squash seeds
also make a good
protein supplement
to a corn diet
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proteins
see FOCUS 3.1
“ A Protein Primer”
The Cultural Feast , 2nd ed., p. 52
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proteins
see FOCUS 3.1
“ A Protein Primer”
The Cultural Feast , 2nd ed., p. 52
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Wikipedia
proteins
the word protein comes from the Greek
word πρώτειος (proteios) "primary"• first described and named by the Swedish chemist J öns J akobBerzelius in 1838
• the central role of proteins in living organisms was not fullyappreciated until 1926, when J ames B. Sumner showed that
the enzyme urease was a protein
• the first protein to be sequenced was insulin
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Wikipedia
proteins
“ … organic compounds made
of amino acids arranged in a linearchain and joined together by peptide bondsbetween the carboxyl and amino groups of
adjacent amino acid residues”
• the sequence of amino acids in a protein is defined bythe sequence of a gene, which is encoded in thegenetic code
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The Cultural Feast , 2nd ed., p. 52
•amino acids are the building
blocks of protein
• human tissue contains 22 different aminoacids
• 13 can be made by the body
• 9 of the 22 must be obtained from foods•these are “ essential amino
acids” (EAAs)
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Wikipedia
proteins
“ … are essential parts of
organisms andparticipate in every
process within cells”
“Many proteins are enzymes thatcatalyze biochemical reactionsand are vital to metabolism.“
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Wikipedia
proteins
“ … also have structural or
mechanical functions ,such as actin and myosin in muscle and the
proteins in the cytoskeleton, which form a
system of scaffolding that maintains cell
shape.”
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Wikipedia
proteins
“ Other proteins are important in
cell signaling,
immune responses,
cell adhesion,
and the cell cycle.”
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Wikipedia
proteins
“ … necessary in animals' diets, since
animals cannot synthesize all theamino acids they needand must obtain essential amino acids from food.”
“ Through the process of digestion, animals
break down ingested protein into free aminoacids that are then used in metabolism.”
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The Cultural Feast , 2nd ed., p. 52
•protein is found in a variety of foods
•meat• fish•dairy products•eggs•beans•grains
•nuts•vegetables
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The Cultural Feast , 2nd ed., p. 52
•amino acids are the buildingblocks of protein
• human tissue contains 22 different amino
acids• 13 can be made by the body
• 9 of the 22 must be obtained from foods
•these are “ essential aminoacids” (EAAs)
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The Cultural Feast , 2nd ed., p. 52
•amino acids are the buildingblocks of protein
• human tissue contains 22 different amino
acids• 13 can be made by the body
• 9 of the 22 must be obtained from foods
•these are “ essentialamino acids” (EAAs)
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The Cultural Feast , 2nd ed., p. 52
“ all proteins are not created equal”
•animal foods contain all 9 EEAs
•are easily utilized by the body
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The Cultural Feast , 2nd ed., p. 52
“ all proteins are not created equal”
•most plant foods contain limited
amounts of one or two amino
acids
• for this reason single-item diets, such as
those made up almost solely of corn or yams, can lead to protein deficiency
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The Cultural Feast , 2nd ed., p. 52
“ all proteins are not created equal”
•but if a diet contains several
different plant foods, protein
deficiency does not occur
•some plant foods have generous
amounts of amino acids that others arelacking
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The Cultural Feast , 2nd ed., pp. 51-52
protein complementation
•if plant foods are combined, the
strengths of one can
complement the weaknesses of
another
•and together they make a high-
quality protein
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The Cultural Feast , 2nd ed., pp. 51-52
•as long as the protein from plant
sources is reasonably varied and
there are enough calories, plant
sources of protein can provide
adequate protein
protein complementation
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The Cultural Feast , 2nd ed., pp. 51-52
• in addition to plant foods complementing one
another, the body also has areserve of amino acids that can be
used to complement dietary proteins
protein complementation
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The Cultural Feast , 2nd ed., pp. 51-52
the reserve of amino acidscomes from
•enzymes secreted into the intestine to
digest proteins
•intestinal cells sloughed off into the
intestine
•a pool of free amino acids in the
intracellular spaces of the skeletal muscle
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The Cultural Feast , 2nd ed., pp. 51-52
plant food can be divided into three
broad groups based on EEAs’
strengths and weaknesses
1. whole grains•wheat, rye, barley, rice, corn, etc.
2. legumes, nuts and seeds• legumes = beans, peas
3. vegetables
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The Cultural Feast , 2nd ed., pp. 51-52
vegetables and legumes generally
compensate for the EEAs
underrepresented in the grain group1. whole grains
•wheat, rye, barley, rice, corn, etc.
2. legumes, nuts and seeds
• legumes = beans, peas
3. vegetables
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The Cultural Feast , 2nd ed., pp. 51-52
even within groups, the proteins often
complement each other to some extent,
because all foods have a slightly different
collection of amino acids1. whole grains
•wheat, rye, barley, rice, corn, etc.
2. e.g., legumes, nuts and seeds• legumes = beans, peas
3. vegetables
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The Cultural Feast , 2nd ed., pp. 51-52
dairy products, eggs, and meats can
improve the protein efficiency of any
of the groups
1. whole grains•wheat, rye, barley, rice, corn, etc.
2. legumes, nuts and seeds
• legumes = beans, peas
3. vegetables
before scientists discovered the need for
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The Cultural Feast , 2nd ed., p. 52
before scientists discovered the need for
essential amino acids, complementary proteincombinations evolved spontaneously as the
basis of many cuisines• Chinese
• soy products and rice
• African• sorghum / millet and cowpeas
• India• lentil curry and rice
• Italy• pasta and beans (pasta e fagioli)
• Southern U.S.A.
• soup beans and corn bread
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… back to
early agriculture in the Americas
The Cultural Feast , 2nd ed., p. 51
diffusion
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diffusion
the spread of something from onegroup to another through contact
or exchange
Understanding Physical Anthropology and Archaeology, cf. 9th Ed., p. 358
Early farming
in the Americas,
showing the spreadof maize agriculture
(purple)
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Early Farmers in the Americas
the Pueblosbenefited from
the diffusion of
agriculture from
the Mesoamerican area
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 358
Early farming in the Americas
TehuacánValley,Puebla,Mexicomaize
4,500
ybp
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 358
Early farming in the Americas
Chaco Canyon,New Mexico
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Village farming cultures of the American Southwest, showing trade routes (red)
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 359
Pueblos
Spanish term for "town" referring
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Spanish term for "town" referring
to multiroomresidence structuresbuilt by village farmers in the
American Southwest
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 360
Pueblo Bonito,Chaco Canyon,
New Mexico
Other Early Farmers in the Americas
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y
– Hopewell
– Mississippian
Hopewella culture centered in southern Ohio
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a culture centered in southern Ohio
between 2,100 and 1,700 ybp butinfluencing a much wider region through
trade and the spread of a cult centered onburial ritualism
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 362
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 358
Early farming in the Americas
Mississippian
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Cahokia Mounds State Historic SiteCollinsville, Illinois
Cajokia,
Illinois
Mississippian
flint hoe blade
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flint hoe blade
used by Mississippian farmers
Understanding Physical Anthropology and Archaeology, 9th Ed., see p. 363
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"Community Life" by Michael Hampshire
Courtesy of Cahokia Mounds State Historic SiteCollinsville, Illinois
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Cahokia Mounds State Historic SiteCollinsville, Illinois
Cajokia,
Illinois
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Cahokia Mounds State Historic SiteCollinsville, Illinois
Hardin
Village,
KentuckyIndian
Knoll,
Kentucky
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examples:
Tehuacán, Puebla, Mexico
pre-Columbian Kentucky
• the changes toward dependence onagriculture was not always swift
• in the short term, it was not always
healthful
The Cultural Feast , 2nd ed., p. 49
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examples:
Tehuacán, Puebla, Mexico
pre-Columbian Kentucky
• the changes toward dependence on
agriculture was not always swift
• in the short term, it was not alwayshealthful
The Cultural Feast , 2nd ed., p. 49
“Food in Historical Perspective:
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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• The Agricultural Revolution of the Neolithic Era
• The Search for Spices
• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations• Summary
• Highlight: Vegetarian Diets: Then and Now
Food in Historical Perspective:
Dietary Revolutions”
•Development of Agriculture in the
Tehuacán Valley
•Nutritional Consequences of the
Agricultural Revolution: A Comparison of
Foragers and Agriculturalists
•Social and Political Consequences of theAgricultural Revolution
ith
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with
hunters and gathererstimes of food scarcity certainly exist but
famine is a relatively infrequentoccurrence
•and chronic malnutrition is even rarer
The Cultural Feast , 2nd ed., p. 54
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with the advent of agriculture,
the picture changes …
•dependence on a small number of cult ivated crops or domesticated
animals increases the risk
of widespread famine
The Cultural Feast , 2nd ed., p. 54
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with the advent of agriculture,
the picture changes …
•a less diversif ied diet makes it far harder to achieve an adequate
balance of essential nutrients
•especially protein and certainvitamins
The Cultural Feast , 2nd ed., p. 54
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with the advent of agriculture,
the picture changes …
•vitamin deficiency diseases areespecially problematic in grain-
dependent communities
The Cultural Feast , 2nd ed., p. 54
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Claire Cassidy(1980)
The Cultural Feast , 2nd ed., p. 54
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http://www.healthinsightstoday.com/articles/v1i2/cassidy_p1.html
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Claire Cassidy(1980)
•assessed the nutritional impact of the introduction of agriculture on
pre-Columbian Native Americans
•examined skeletal remains of twoprecontact villages in Kentucky
The Cultural Feast , 2nd ed., p. 54
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www.metmuseum.org/toah/hd/knol/hd_knol.htm
Hardin Village
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Claire Cassidy (Ed.)
(1980)
Nutrition and Health in
Agriculturalists and
Hunters and GatherersNY: Redgrave
The Cultural Feast , 2nd ed., p. 54
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
Hardin Village
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
had very different diets
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
g
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
• people ate large quantities of
river mussels and snails
•and deer, small mammals, wild
turkeys, box turtles, fish, andoccasionally dog
Indian Knoll Hardin Village
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The Cultural Feast , 2nd ed., p. 54
foragers
Indian Knoll
ca. 5,000 ybp
•similar sites suggest they also atehickory nuts, walnuts, acorns,elderberries, persimmons,
sunflower seeds,and other wild berries
g
agriculturalists
ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
Hardin Village
agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
• people relied primarily on
cultivated corn, beans, and squash
•supplemented with deer, eel, smallmammals, wild turkeys, box turtles,
and wild plants
foragers
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Claire Cassidy(1980)
• compared 296 skeletonsfrom
Hardin Village and 285 skeletons from Indian
Knoll in Kentucky
• data on health was derived from careful
analysis of the bones and teeth …
The Cultural Feast , 2nd ed., p. 54
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
Hardin Village
•li fe expectancies for both sexes
at all ages were lower at Hardin
Village
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
Hardin Village
•infant mortality was higher at
Hardin Village
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
Hardin Village
•iron-deficiency anemia of sufficient duration to cause
bone changes was absent at
Indian Knoll
•but was present at Hardin Village•50% of cases occurred in children
under 5
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 54
Hardin Village
•growth arrest episodes at Indian
Knoll were periodic and more often of
short duration and were possibly due
to food shortages in late winter
• those at Hardin Village occurred
randomly and were more often of longduration, probably indicative of
disease as a causative agent
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
Hardin Village
•more children suffered
infections at Hardin Vil lage
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
Hardin Village
•the syndrome of
periosteal inflammation
was more common at Hardin
Village•a swelling of the outermost layer of
the bone
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
Hardin Village
•tooth decay was rampant at Hardin
Village and led to early abscessing
and tooth loss
•decay was unusual at Indian Knolland abscessing occurred later in li fe
because of severe wear to the teeth
foragers agriculturalists
Indian Knoll
ca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
a d age
•the differences in tooth wear rateand carries rate are very likelyattributable to dietary differences
between the two groups
foragers agriculturalists
d a o
ca. 5,000 ybp ca. 1,000 ybp
Indian Knoll Hardin Village
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The Cultural Feast , 2nd ed., p. 55
•better life expectancies
• lower infant mortality
•no iron-deficiency anemia
•growth arrests periodic and short
• fewer infections• less bone inflammation
• less tooth decay and abscessing
ca. 5,000 ybp
g
agriculturalistsca. 1,000 ybp
foragersforagers
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
g
• Cassidy concluded that the
agricultural Hardin Villagers were lesshealthy
• in Cassidy’s opinion most of the health
conditions were related to dietary
factors• especially the lack of animal protein in
the agriculturalists’ diet
foragers agriculturalistsca. 5,000 ybp ca. 1,000 ybp
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
g
• A.H. Goodman and G.J. Armelagos (2000)
draw similar conclusions from the
remains at Dickson’s Mounds in
Illinois
“Disease and Death at Dr. Dickson’s Mounds” in A.H.
Goodman, D.L. Dufour, & G.H. Pelto (Eds.), Nutritional Anthropology: Biocultural Perspectives on Food and
Nutrition. Mountain View, CA: Mayfield.
foragers agriculturalistsca. 5,000 ybp ca. 1,000 ybp
Dickson
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Cahokia Mounds State Historic SiteCollinsville, Illinois
Dickson
Mounds,
Illinois
Hardin
Village,
KentuckyIndianKnoll,
Kentucky
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Simon & Schuster 2003
Ch. 4 “ The Edible Earth:Managing Plant Life for Food”
raises the question
“ Why did they bother ?”
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consequences of “Neolithic”(food production)
activities– new settlement patterns
– new technologies
– profound biocultural effects
Social and Political Consequences
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of the Agricultural Revolution
The Cultural Feast , 2nd ed., p. 55
•population growth
•establishment of large, sedentary
villages
•opportunity for increased social
interaction•but with added health risks
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
g
• despite a higher incidence of malnutr itionand disease in the agricultural population,
domestication of plants and
animals was associated with
population growth
agriculturalistsca. 1,000 ybpca. 5,000 ybp
foragers
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
g
•“Hardin Village, like millions [sic.] of agricultural communities, increasedsignificantly, growing from 100 to 300
people over a 150-year period.”
agriculturalistsca. 1,000 ybp
foragers
ca. 5,000 ybp
Biocultural Consequences: Population
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around the world
population size
and densityincreased
with the agricultural
revolution
Biocultural Consequences: Population
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 365
World population growth
Biocultural Consequences: Population
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demographic increase
pertaining to the size or rate of
increase of human populations
Biocultural Consequences: Population
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carrying capacity
population the environment
can sustain
Hardin VillageIndian Knoll
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The Cultural Feast , 2nd ed., p. 55
• “Thus, although overall health was poorer,
food production allowed a much
larger population to live
together than the previous way
of life could sustain.”
agriculturalistsca. 1,000 ybp
foragers
ca. 5,000 ybp
Biocultural Consequences: Population
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people clustered into villages
women had more children
even early settlements quickly
reached considerable size
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www.d.umn.edu/cla/faculty/troufs/anth1602/pcmississippian.html#title
Monks Mound, Cahokia, Illinois
ca. A.D. 800-1000
Social and Political Consequences
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of the Agricultural Revolution
The Cultural Feast , 2nd ed., p. 55
•population growth
•establishment of large,
sedentary villages•opportunity for increased social
interaction
•but with added health risks
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Social and Political Consequences
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of the Agricultural Revolution
The Cultural Feast , 2nd ed., p. 55
•population growth
•establishment of large,
sedentary villages•opportunity for increased social
interaction
•but with added health risks
Biocultural Consequences: Diet and Health
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early food producers faced
health risks due to close
proximity to domesticated
animals
– dogs carry rabies
– horses carry tetanus
– pigs and poultry carry influenza
– AIDs was derived from chimpanzees
Biocultural Consequences: Population
7/29/2019 Food Historical Perespective
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around the worldpopulation size
and densityincreased
with the agricultural revolution
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Agricultural Societies
of
Near East
Asia
Europe
Origin of Domestication for Selected Plants
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Understanding Physical Anthropology and Archaeology, 8th Ed., p. 417.
rice7,000 ybp
manioc4,200 ybp
maize4,500 ybp
millet4,000 ybp
wheat10,500 ybp
although in
India
milletwas
actually
importantfirst
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 417
Origin and Approx imate Dates of Domestication for Selected Plants and Animals
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Near Eastern Farmers
• J ericho, Palestine• Çatalhöyük, Anatolia, Turkey
• J armo, Iraq
• Ali Kosh, Iran
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 349
Early Neolithic sites of the Fertile Crescent
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 349
Early Neolithic sites of the Fertile Crescent
early Neolithic
community in
Palestine
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Time line for Ch.16 "Food Production”
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 333
7/29/2019 Food Historical Perespective
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www.howardbloom.net/jericho.htm
Lorenzo Ghiberti's 15th Century visualization of the attack
on the walls of Jericho
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http://en.wikipedia.org/wiki/Jericho
Map of Jericho in 14th century Farhi Bible
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Dwelling foundations unearthed at Tell es-Sultan inJericho
http://en.wikipedia.org/wiki/Jericho
7/29/2019 Food Historical Perespective
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http://faculty.smu.edu/dbinder/jericho.html
Jericho
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Jerichohttp://ancientneareast.tripod.com/Jericho_Tell_Sultan.html
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 349
Early Neolithic s ites of the Ferti le Crescent
early Neolithic
community in
southern Anatolia,
Turkey
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Time line for Ch.16 "Food Production”
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 333
7/29/2019 Food Historical Perespective
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Çatalhöyük, Anatolia, or TurkeyShane, Orrin C. III, and Mine Küçuk.
"The World's First City."
Archaeology 51.2 (1998): 43-47.
7/29/2019 Food Historical Perespective
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Çatalhöyük, Anatolia, or Turkey
http://www.ccny.cuny.edu/architecture/archprog/slide-232/pages/001%20Catal%20Huyuk.htm
7/29/2019 Food Historical Perespective
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Çatalhöyük
www.catalhoyuk.com/
Wild bull horns on pillars in Building 77
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Mural of an aurochs, a deer, and humans from
Çatalhöyük sixth millennium B.C.
http ://en.wikipedia.org/wiki /%C3%87atalh%C3%B6y%C3%BCk /
7/29/2019 Food Historical Perespective
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www.si.edu/mci/english/research/past_projects/obsidian_trade.html
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www.freebuck.com/articles/elliott/00elliottfoundations.htm
Uruk trade network
7/29/2019 Food Historical Perespective
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www.telesterion.com/catal2.htm
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http://slidepdf.com/reader/full/food-historical-perespective 264/375
www.si.edu/scmre/learning/obsidian_trade.htm
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 349
Early Neolithic sites of the Fertile CrescentUnderstanding Physical Anthropology and Archaeology, 9th Ed., p. 349
early Neolithic community in northern Iraq
the oldest known farming community in the world
ca. 7000 B.C.
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Jarmo, Iraq
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Ali Kosh
– early site in the Fertile
Crescent
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 349
Early Neolithic sites of the Fertile Crescent
early site in the
Fertile Crescent
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Pottery types from Deh Luran, Iran.Hole, Flannery and Neely, “Prehistory and Human Ecology
Of the Deh Luran Plain: An Early Village Sequence from
Khuzistan, Iran.” Ann Arbor: 1969, fig. 69.
“seriation”
= 100%
= 100%
= 100%
= 100%
7/29/2019 Food Historical Perespective
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• Near Eastern Farmers
• J ericho, Palestine
• Çatalhöyük, Anatolia, Turkey
• J armo, Iraq
• Ali Kosh, Iran
• Ancient Egypt
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Understanding Physical Anthropology and Archaeology, 9th Ed., p.378
Egypt
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 449
Egypt
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• the Old Kingdom times marked the
beginning of Nile valley civilization(4,575 - 4,150 ybp)
• the merger of Nile valley societies
under one king created the world'sfirst nation state
Egypt
the picture-writing of ancient Egypt
Hieroglyphics
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Understanding Physical Anthropology and Archaeology, 9th Ed., p 463
Royal Egyptian Hunting marsh birds from a papyrus boat
Decorated predynastic pottery jar,
Nile valley,
Egypt
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Egypt
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 461.
amber – fossil pine pitch or resin,
long valued for jewelry or offerings
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– long valued for jewelry or offerings
www.aeraweb.org/artifacts.asp
amberlotus
Amber jewelryhas been found in
Egypt from as farback as
2,600 B.C.
Eight Food “ Revolutions”
1. Invention of Cooking
2. Discovery that Food is More Than
Sustenance
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Simon & Schuster 2003
Sustenance
3. The “ Herding Revolution”
4. Snail Farming5. Use of Food as a Means and Index of
Social Differentiation
6. Long-Range Exchange of Culture
7. Ecological Revolution of last 500 years
8. Industrial Revolution of the 19th and
20th Centuries
Agricultural Societies
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Agricultural Societies
of
Near East
Asia
Europe
Origin of Domestication for Selected Plants
ricewheat10 500 b
7/29/2019 Food Historical Perespective
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Understanding Physical Anthropology and Archaeology, 8th Ed., p. 417.
7,000 ybp
manioc4,200 ybp
maize4,500 ybp
millet4,000 ybp
10,500 ybp
REM
in India millet
was
actually
importantfirst
7/29/2019 Food Historical Perespective
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 417
Origin and Approx imate Dates of Domestication for Selected Plants and Animals
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Early Farming in Asia
Understanding Physical Anthropology and Archaeology, 9th Ed., p. 352
One of the earliest Neolithicsettlements of southern Asia,Pakistan
includes one of the earliest
examples of dentistry
Agricultural Societies
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Agricultural Societies
of
Near East
Asia
Europe
Origin of Domestication for Selected Plants
rice7 000 b
wheat10 500 ybp
7/29/2019 Food Historical Perespective
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Understanding Physical Anthropology and Archaeology, 8th Ed., p. 417.
7,000 ybp
manioc4,200 ybp
maize4,500 ybp
millet4,000 ybp
10,500 ybp
7/29/2019 Food Historical Perespective
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 417
Origin and Approx imate Dates of Domestication for Selected Plants and Animals
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Early Neolithic Sites of EuropeUnderstanding Physical Anthropology and Archaeology, 9th Ed., p. 354
European farmers
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Time line for Ch.16 "Food Production”Understanding Physical Anthropology and Archaeology, 9th Ed., p. 333
megaliths
monumental structures made of very large
stones, characteristic of western Europeduring the early Neolithic
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pduring the early Neolithic
Stonehenge, England.
Understanding Physical Anthropology and Archaeology, 8th Ed., p. 429.
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Early Neolithic Sites of EuropeUnderstanding Physical Anthropology and Archaeology, 9th Ed., p. 354
European farmers
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http://pages.infinit.net/celte/chateau.html
Carnac, France
consequences of
“Neolithic”
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Neolithic(food production)
activities
– new settlement patterns
– new technologies
– profound biocultural effects
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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• The Agricultural Revolution of the Neolithic Era
• The Search for Spices
• The Industrial Revolution• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
y
• Development of Agriculture in the Tehuacán Valley
• Nutritional Consequences of the Agricultural
Revolution: A Comparison of Foragers and
Agriculturalists
•Social and Political Consequences
of the Agricultural Revolution
surplus food
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
surplus food
• fostered trade with people in other
ecological zones
• allowed access to previously unknown
commodities
• for the first time in history not everyone
had to be involved in food-getting
activities
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
surplus food
• fostered trade with people in
other ecological zones•allowed access to previously
unknown commodities
• for the first time in history not everyonehad to be involved in food-getting
activities
maize
manioc
potatoes, sweet potatoes, yams
beans
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peanuts
squash
pineapplesavocados
tomatoes
chocolate
vanilla
chile
America’s First Cuisines, Chs. 2 and 3
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PochtecaFlorentine Codexlate 16th century
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Maya tradeBonampak
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• barter and exchange
flourished
• new social order distinguished
landowners and tenant
farmers
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
•some people also succeeded
in trade and the acquisition
of surplus wealth
•giving rise in many places to an
affluent and powerful merchant
class
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
•surplus food
• fostered trade with people in other ecological
zones• allowed access to previously unknown
commodities
•for the first time in history not
everyone had to be involved infood-getting activities
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non-farmers
could engage in
specialized crafts
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
•people began to master
•basket making•ceramics
•bronze and metal casting
•brick making
•masonry
•other skills
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Day's Place, Frozen Sap, Lake Mille LacsMinnesota Historical Society
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Woman and Blueberries
Patrick DesJ arlait (1912-1972)Minnesota Historical Society
economic system allows individuals
to devote full time to occupations
like …
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Prehistoric basketry
techniques
(Jean Connor)
basketmaking
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
•people began to master
•basket making
•ceramics•bronze and metal casting
•brick making
•masonry
•other skills
Biocultural Consequences: Technology
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• basket and skin containers
were replaced with ceramic
vessels
• baskets were likely l ined with clay,
and eventually fired
• fire pits likely naturally were fired as
part of the cooking process
Biocultural Consequences: Technology
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• pottery made it easier to
prepare and boil grains into
digestible foods
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ReayTannahill,(NY: Three Rivers Press, 1988)
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Comal
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Codex Mendoza, folio 60r
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The three hearthstones supporting the comal(li)Codex Mendoza, folio 60r
tt d it i t
Biocultural Consequences: Technology
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• pottery made it easier to
prepare and boil grains into
digestible foods
• prehistoric people at the Fish Lake
Dam site just north of Duluthmay have invented pottery
in order to parch wild rice
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"Rice Gatherers“
Seth Eastman, 1867)Minnesota Historical Society
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Woman parching riceMinnesota Historical Society
economic system allows individuals
to devote full time to occupations
like …
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potterymaking
Classic Maya cylindr ical jar
with bird motif and glyphs,
9th p. 411
prehistoric decorated
pottery vessel from
Arizona
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 365
bandkeramic– “lined pottery," referring to a
Neolithic ceramic ware widelyencountered in central Europe and
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Understanding Physical Anthropology and Archaeology, 8th Ed., p. 427.
encountered in central Europe andto the culture that produced it
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Understanding Physical Anthropology and Archaeology, 9th Ed., p. 349
Early Neolithic sites of the Fertile Crescent
early Neolithic
community in
Palestine
100%
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Pottery types from Deh Luran, Iran.Hole, Flannery and Neely, “Prehistory and Human Ecology
Of the Deh Luran Plain: An Early Village Sequence from
Khuzistan, Iran.” Ann Arbor: 1969, fig. 69.
“seriation”
= 100%
= 100%
= 100%
= 100%
•people began to master
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
•people began to master
•ceramics
•bronze and metal casting•brick making
•masonry
•other skills
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Wikipedia
"Ötzi“ “The Iceman”
Copper Age
Bronze Age– period of early Old World civilizations
associated with the widespread use of metal tools after 5,500 y.a.
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Cast bronze ritual
vessel of the Shang
dynasty, China
Understanding Physical Anthropology and Archaeology, 9th Ed., p 468
economic system allows individuals
to devote full time to occupations
like …
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metalworking
Inca gold
economic system allows individuals
to devote full time to occupations
like …
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Inca gold ceremonial mask
metalworking
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Understanding Physical Anthropology and Archaeology, 8th Ed., p. 473
Mycenaean Bronze Age axe,or winged palstave
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
•population growth
•establishment of large, sedentaryvillages
•opportunity for increased
social interaction•but with added health risks
•surplus food
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
surplus food
•food surplus could be used in
times of shortages
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http://en.wikipedia.org/wiki/Joseph_(Hebrew_Bible)
J oseph interprets the dream of the PharaohPeter von Cornelius
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www.mycatholictradition.com/saints-of-old-joseph2.html
Seven Years of Plenty, Seven Years of Famine
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Aztecs storing maizeFlorentine Codexlate 16th century
•surplus food
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
surplus food
•excess production served
as capital that fostered
new socioeconomic
transactions
Ten Classic Characteristics of Early Civilization
2. Social means of collecting
“surplus” production
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Small Sumerian clay table is a 4,000-year-old tax receipt
with cuneiform impressions on both sides
Understanding Physical Anthropology and Archaeology, 9th Ed. , p. 389
•as population increased
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 55
as population increased
•competition for limited
resources occurred•water
•land
•other basic resources
•polit ical/religious/military hierarchies
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., pp. 55-56
polit ical/religious/military hierarchies
took over the tasks of …
•organizing production
•maintaining order in an
increasingly complex society
•defending the community
Social and Political Consequences
of the Agricultural Revolution
•polit ical/religious/military hierarchies
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The Cultural Feast , 2nd ed., pp. 55-56
polit ical/religious/military hierarchies
control over various tasks …
•led to the rise of states andempires
•states and empires began to have …
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 56
states and empires began to have …
•specialized laborers
•private property•class systems
•organized governments
•people became divided for the first
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 56
p p
time into …
•priests, warriors, and artisansgroups
•rich and poor
•upper and lower classes•rulers and ruled
Ten Classic Characteristics of Early Civilization
10. A privileged ruling class of
religious, political, and militaryleaders organizes and directsthe entire system
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the entire system
Hieroglyphicinscription of
a royal
Egyptian
hunting marsh
birds from a
papyrus boat,
9th ed . p. 393.King Tut
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Mocezuma II
Montezuma’s Dinner:
An Essay on the TribalSociety of the North American Indians
Lewis Henry Morgan
NY: Heritage Press1876
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Aztecs stone altar dedicated to cornMuseum of Anthropology
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www.ctv.ca/servlet/ArticleNews/story/CTVNews/20071104/king_tut_071104/20071104?hub=CTVNewsAt11
16 February 1923
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http://news.bbc.co.uk/2/hi/science/nature/7077423.stm
4 November 2007
with social stratification
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 56
heterogeneous diets appeared …
•not everyone who lived in thesame area ate similar foods
•food patterns of a region varied
considerably among people of
different rank or status
by the end of the 15th century
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 56
by the end of the 15 century …
•agriculture had brought cit ies and
complex political systems to most partsof the world
• trade networks linked many parts of the
world
• the age of exploration was about to
begin
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Austin: University of Texax Press, 1994
Social and Political Consequences
of the Agricultural Revolution
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The Cultural Feast , 2nd ed., p. 56
… and food played a critical role
in the political developments
of this era …
• The Agricultural Revolut ion of the Neolithic Era
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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•The Search for Spices• The Industrial Revolution
• Early Technology• Transportation
• Refrigeration
• Canning
• The Scientif ic Revolut ion
• Modern-Day Adaptations
• Summary• Highlight: Vegetarian Diets: Then and Now
• The Agricultural Revolut ion of the Neolithic Era
Th S h f S i
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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•The Search for Spices• The Industrial Revolution
• Early Technology• Transportation
• Refrigeration
• Canning
• The Scientif ic Revolut ion
• Modern-Day Adaptations
• Summary• Highlight: Vegetarian Diets: Then and Now
changed
the history of the world forever
• The Agricultural Revolut ion of the Neolithic Era
• The Search for Spices
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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• The Search for Spices
• The Industrial Revolution
• Early Technology
• Transportation• Refrigeration
• Canning
• The Scientif ic Revolut ion
• Modern-Day Adaptations
•Summary• Highlight: Vegetarian Diets: Then and Now
• The Agricultural Revolution of the Neolithic Era
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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• The Search for Spices
• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
•Summary
foraging
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
foraging
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foraging
wild foods
in the
wilderness
foraging
wildly, foods
in the
supermarket
localvores globalvores
•The Agricultural Revolution
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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The Agricultural Revolution• The Search for Spices
•The Industrial Revolution• Transportation, Refrigeration, and Canning
•The Scientific Revolution• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
About 12,000 years ago
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(ca. 10,000 B.C.)
a dramatic changein the way humans acquired their food
began to unfold
The Cultural Feast , 2nd ed., p. 48
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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food
collection
people ate
a wide variety
of foraged
foods
food
production
ca., 12,000 ybp
people eat
a small number
of domesticated
plants and animals
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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nomadism
allowed human groups toinclude a wide range of foods in
their diets without depleting
any one resource
The Cultural Feast , 2nd ed., pp. 48-49
• diets of hunters and gatherersinclude a wide variety of plants and
Development of Agriculture in the Tehuacán Valley
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y p
animals and, therefore, tend to be
nutritionally well-balanced
•agriculturalists typically rely on
a limited number of cultivated
crops
The Cultural Feast , 2nd ed., p. 51
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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food
collection
food
production
ca., 12,000 ybplife expectancy
lengthened
population increased
settling in villages …
• resulted in arise in population density
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• and an overall increase in the total
human population• had significant effects on many
other aspects of human life
• provides the foundation for thedevelopment of civilization
The Cultural Feast , 2nd ed., p. 49
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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European
exploration
new
lands15th century
search
for spices
exchange of food
between regions
diversified diets
globalization
of food
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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Industrial
Revolution
factories
industrialcities18th and 19th
centuries nutritional status
changed for the worse
initially
as people moved fromfarms to overcrowded
cities
• The Agricultural Revolution of the Neolithic Era
h h f
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
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• The Search for Spices
• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
•The Exchange of Food Between the
Old and New Worlds
“ …The movement of foods across Asiaand Europe and then across the Atlantic
Ocean (in both directions) reminds us
The Exchange of Food Between the Old and New Worlds
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Ocean (in both directions) reminds us
that the process of globalization with
respect to food is not a new one.”
•humans have had a globalized
food system for a long time
The Cultural Feast , 2nd ed., p. 60
d i l
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
f i
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Industrial
Revolution
factories
industrial cities
18th and 19th
centuriesnutritional status
changed for the worse
initially
as people moved from
farms to overcrowded
cities
“The industrial revolution …was only possible as a result of
i lt l h ”
The Industr ial Revolut ion
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agricultural change.”
•brought farms and vi llages intoexistence
•gave birth to factories and industrial
cities
The Cultural Feast , 2nd ed., p. 60
“The industrial revolution …was only possible as a result of
i lt l h ”
The Industr ial Revolut ion
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agricultural change.”
•created densely populatedindustrialized cities
•dramatically changed the dietary
patterns in the new urban centers
The Cultural Feast , 2nd ed., p. 60
the shifts in livelihoods andlocations were dramatic
Food and the Industrial Revolution
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•the nutritional status changed
for the worse initially as peoplemoved from farms to
overcrowded cities
The Cultural Feast , 2nd ed., p. 62
• The Agricultural Revolution of the Neolithic Era
• Th S h f S i
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
•Transportation•Refrigeration
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• The Search for Spices
• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
•Refrigeration•Canning
… gradually improved diets by …
1. making food cheaper2. expanding the variety of foods
available3. keeping foods fresh longer
• The Agricultural Revolution of the Neolithic Era
• The Search for Spices
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
“The scientific revolution ultimately led to
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• The Search for Spices
• The Industrial Revolution
• Transportation, Refrigeration, and Canning
• The Scientific Revolution
• Modern-Day Adaptations
• Summary
• Highlight: Vegetarian Diets: Then and Now
The scientific revolution ultimately led to
our current level of knowledge about
human nutrition and enabled us to exertan unprecedented control over food
supply, health, and physical well-being.”
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
t l l
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Scientific
Revolution
current level
knowledge
of nutrition19th and 20th
centuries enables
unprecedented
control over
food supply, health,physical well being
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
current level
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Scientific
Revolution
current level
knowledge
of nutrition19th and 20th
centuries good effects:
pasteurization …
increased foodsafetygood effects
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
current level
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Scientific
Revolution
current level
knowledge
of nutrition19th and 20th
centuries negative effects:milling of grains led to
widespread
vitamin deficiencies insome parts of the
world …
bad effects
pasteurization1860s Louis Pasteur lays the groundwork
of the science of microbiology
Food Preservation
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of the science of microbiology
• figured out that microorganismscaused the spoiling of
wine, beer and milk
•and that heating and
re-cooling the liquidspreserves freshness
The Cultural Feast , 2nd ed., p. 68
increased the safety of food
•white bread …
• from 1840 on nutrients, especially
Unforeseen Drawbacks of Food Processing
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p yVitamin B, were removed with iron roller
milling• the old mills removed the bran, but not the germ,
from the wheat kernel
• the new iron roller mil ls removed both
germ and bran
The Cultural Feast , 2nd ed., p. 66
milling of grains led to
widespread vitamin
deficiencies in some parts of
the world
•rice …
•new milling techniques also removed
Unforeseen Drawbacks of Food Processing
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g qmost of the essential B vitamins
•as people switched to polishedrice, beriberi swept through the
population
• Vitamin B-1 deficiency disease that affects thenerves, heart and digestive tract
The Cultural Feast , 2nd ed., p. 66
milling of grains led to
widespread vitamin
deficiencies in some parts of
the world
“Food in Historical Perspective:
Dietary Revolutions”
Chapter 3: “Food in Historical Perspective: Dietary Revolutions”
new
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discoverynew
d t di