Module Six: Savoring the Past
In the vast timeline of human history, the era after 1500 CE stands out as a testament to the resilience of our food system. It was a period when the menu was enriched with conquest, exploitation, and the occasional accidental kitchen discovery. The Columbian Exchange, often celebrated as the ultimate potluck, was essentially a culinary swap meet where the New World introduced maize, potatoes, and tomatoes to the Old World and, in return, received syphilis, smallpox, and a side of subjugation. Despite these challenges, our food system persevered, adapting and evolving to the changing times.
The European adventurers of the time set sail in pursuit of spices, deemed a symbol of "civilization." The Age of Exploration, initially about discovering new lands, became a spice hunt, with thrill-seekers risking their lives for the opportunity to add flavor to their stews.
However, it wasn't all about exotic flavors and daring adventures. The Industrial Revolution brought about a significant change to the food industry, turning farms into factories and farmers into mere parts of the machinery of progress. Mechanized farming promised bountiful harvests, but at what cost? The once-lively land now lay desolate and sterile, much like the frozen food section of your neighborhood grocery store.
Processed foods also emerged, hailed as wonders of modern innovation despite the lack of flavor and nutritional value. Canned meats, powdered potatoes, and cheese that looked more like plastic than dairy were all part of this revolution. Who needs flavor when you can have a shelf life?
Thankfully, a food revolution emerged, led by individuals who recognized our eating habits' environmental and social impacts and decided to make a change. Farmers reclaimed their role as stewards of the land, and consumers demanded real food. Farmers' markets popped up like daisies through pavement cracks, extolling the virtues of locally grown, organic produce. At the same time, community-supported agriculture forged connections between growers and eaters, reminding us that food is not just fuel but also fellowship. This is the power we hold in shaping our food system.
However, we must not be complacent about the grim underside of our food system. For every pasture-raised chicken and heirloom tomato, there's a factory farm churning out misery by the ton and a fast-food joint pushing heart disease with a side of fries. This is not a time for complacency but for action. We must confront the challenging issues of our food system and work towards a more sustainable and ethical future.
So, as we raise our forks in solidarity with the food rebels and culinary crusaders, let's remember the lessons of yore. Let's relish the flavors of diversity and sustainability, and let's never again take for granted the simple joy of a meal shared with loved ones. Because in a world gone mad, food is the great equalizer—a reminder of our shared humanity, served up on a platter of hope.
THE RUNDOWN
QUESTIONS
The European adventurers of the time set sail in pursuit of spices, deemed a symbol of "civilization." The Age of Exploration, initially about discovering new lands, became a spice hunt, with thrill-seekers risking their lives for the opportunity to add flavor to their stews.
However, it wasn't all about exotic flavors and daring adventures. The Industrial Revolution brought about a significant change to the food industry, turning farms into factories and farmers into mere parts of the machinery of progress. Mechanized farming promised bountiful harvests, but at what cost? The once-lively land now lay desolate and sterile, much like the frozen food section of your neighborhood grocery store.
Processed foods also emerged, hailed as wonders of modern innovation despite the lack of flavor and nutritional value. Canned meats, powdered potatoes, and cheese that looked more like plastic than dairy were all part of this revolution. Who needs flavor when you can have a shelf life?
Thankfully, a food revolution emerged, led by individuals who recognized our eating habits' environmental and social impacts and decided to make a change. Farmers reclaimed their role as stewards of the land, and consumers demanded real food. Farmers' markets popped up like daisies through pavement cracks, extolling the virtues of locally grown, organic produce. At the same time, community-supported agriculture forged connections between growers and eaters, reminding us that food is not just fuel but also fellowship. This is the power we hold in shaping our food system.
However, we must not be complacent about the grim underside of our food system. For every pasture-raised chicken and heirloom tomato, there's a factory farm churning out misery by the ton and a fast-food joint pushing heart disease with a side of fries. This is not a time for complacency but for action. We must confront the challenging issues of our food system and work towards a more sustainable and ethical future.
So, as we raise our forks in solidarity with the food rebels and culinary crusaders, let's remember the lessons of yore. Let's relish the flavors of diversity and sustainability, and let's never again take for granted the simple joy of a meal shared with loved ones. Because in a world gone mad, food is the great equalizer—a reminder of our shared humanity, served up on a platter of hope.
THE RUNDOWN
- After 1500 CE, swapping foods between Europe and the Americas made meals worldwide more exciting and changed farming.
- European explorers bringing crops like wheat and rice changed how people ate in the Americas.
- Colonization made some people very rich but also caused problems for local food systems and the environment.
- Machines made farming easier, but they also caused pollution and hurt small farmers.
- Eating lots of processed foods led to health issues like obesity and diabetes.
- Learning about how food changed in history can help us fix problems like hunger and climate change now.
QUESTIONS
- What was the good and bad side of using machines for farming? How did they help, and what problems did they cause, especially for small farmers?
- How has eating a lot of processed foods affected people's health? Can you explain how obesity and diabetes are linked to processed food?
- Why is it important to learn about how food has changed over time? How can understanding history help us deal with issues like hunger and climate change today?
#6 No Cherry Picking
The delicate dance of selective memory, where the past is plucked like ripe fruit, should be ready for consumption or transformation. But let's be honest – history, akin to a bruised cherry, can leave a bitter aftertaste if not cautiously approached. Picture a world where history is presented buffet-style, with patrons selecting the choicest bits to suit their palate. The Civil Rights Movement, a rich tapestry of defiance and perseverance, illustrates the power of selective memory. We highlight figures like Martin Luther King Jr. and Rosa Parks, lauding them as heroes while overlooking the countless others who fought in obscurity, their names fading into history.
And what of the American Revolution, that grand saga of rebellion and rhetoric? We pluck freedom and independence from the annals, showcasing them while conveniently ignoring the darker shades of slavery and displacement. Selective memory is a perilous path. It's akin to constructing a sturdy edifice with only the shiniest bricks – appealing on the surface, yet destined to crumble under scrutiny.
Learn from the cautionary tales of history's past manipulators. Recall how the Nazis twisted Germany's past into a narrative of racial purity? Or how the Soviets painted the Russian Revolution in heroic hues while erasing Stalin's atrocities? So, how do we navigate this minefield of memory? How do we steer clear of bias and distortion?
The answer lies in equilibrium. We must approach history like a connoisseur comes fine wine – with discernment, curiosity, and skepticism. We must consult diverse sources from various perspectives and allow ourselves to be challenged and enlightened. Ultimately, history is not a rigid menu but a vast feast where every dish – regardless of flavor – deserves recognition.
RUNDOWN
STATE OF THE WORLD
The delicate dance of selective memory, where the past is plucked like ripe fruit, should be ready for consumption or transformation. But let's be honest – history, akin to a bruised cherry, can leave a bitter aftertaste if not cautiously approached. Picture a world where history is presented buffet-style, with patrons selecting the choicest bits to suit their palate. The Civil Rights Movement, a rich tapestry of defiance and perseverance, illustrates the power of selective memory. We highlight figures like Martin Luther King Jr. and Rosa Parks, lauding them as heroes while overlooking the countless others who fought in obscurity, their names fading into history.
And what of the American Revolution, that grand saga of rebellion and rhetoric? We pluck freedom and independence from the annals, showcasing them while conveniently ignoring the darker shades of slavery and displacement. Selective memory is a perilous path. It's akin to constructing a sturdy edifice with only the shiniest bricks – appealing on the surface, yet destined to crumble under scrutiny.
Learn from the cautionary tales of history's past manipulators. Recall how the Nazis twisted Germany's past into a narrative of racial purity? Or how the Soviets painted the Russian Revolution in heroic hues while erasing Stalin's atrocities? So, how do we navigate this minefield of memory? How do we steer clear of bias and distortion?
The answer lies in equilibrium. We must approach history like a connoisseur comes fine wine – with discernment, curiosity, and skepticism. We must consult diverse sources from various perspectives and allow ourselves to be challenged and enlightened. Ultimately, history is not a rigid menu but a vast feast where every dish – regardless of flavor – deserves recognition.
RUNDOWN
- Cherry-picking in history emphasizes selected positives while ignoring broader contexts.
- It can highlight important issues but may oversimplify complex events.
- Examples include focusing on Martin Luther King Jr. while neglecting other key figures in the Civil Rights Movement.
- Selective history can justify present oppression, such as using the American Revolution to support imperialism.
- Resisting cherry-picking and embracing diverse perspectives is crucial for a comprehensive understanding.
- Learning from the pitfalls of cherry-picking aids in appreciating history more accurately.
STATE OF THE WORLD
Back then, adventurers seeking spices stumbled upon lands ripe for exploitation, while European empires cast shadows over distant shores, leaving legacies of plunder disguised as progress. The Renaissance, amidst brilliance, harbored the darkness of human nature and religion, a fertile ground for discord, and saw rebellion ignite. It was also the era when technology birthed the printing press, a tool that, unfortunately, saw a thousand pages of propaganda for every page of enlightenment. Global trade connected lands but concealed exploitation. Here, in 1521, amid echoes of the past, we stand at the precipice of a new era, pondering the slim chance of learning from history amidst the chaos, though deep down, we suspect we'll likely repeat it.
HIGHLIGHTS
We've got some fine classroom lectures coming your way, all courtesy of the RPTM podcast. These lectures will take you on a wild ride through history, exploring everything from ancient civilizations and epic battles to scientific breakthroughs and artistic revolutions. The podcast will guide you through each lecture with its no-nonsense, straight-talking style, using various sources to give you the lowdown on each topic. You won't find any fancy-pants jargon or convoluted theories here, just plain and straightforward explanations anyone can understand. So sit back and prepare to soak up some knowledge.
LECTURES
LECTURES
- UNDER CONSTRUCTION!
The Reading section—a realm where our aspirations of enlightenment often clash with the harsh realities of procrastination and the desperate reliance on Google. We soldier on through dense texts, promised 'broadening perspectives' but often wrestling with existential dread and academic pressure. With a healthy dose of sarcasm and a strong cup of coffee, I'll be your guide on this wild journey from dusty tomes to the murky depths of postmodernism. In the midst of all the pretentious prose, there's a glimmer of insight: we're all in this together, united in our struggle to survive without losing our sanity.
READING
This class utilizes the following textbook:
Sherman, Dennis, and Joyce Salisbury. The West in the World. 5th ed. McGraw Hill, 2013.
In the whirlwind of academia, where tweed jackets and discussions about the best coffee spot reign, Joyce Salisbury and Dennis Sherman stand out as the rebels of historical scholarship. Armed with Salisbury's Ph.D. in medieval history from Rutgers University and Sherman's academic journey from UC Berkeley to the University of Michigan, they challenge the conventional norms with their scholarly prowess and irreverent wit. Salisbury fearlessly delves into ancient violence with works like "The Blood of Martyrs" and uncovers forgotten tales of resilience in "The Encyclopedia of Women in the Ancient World." Meanwhile, Sherman, akin to an academic Indiana Jones, roams the globe contemplating French history in Parisian cafes and making history accessible with titles like "A Short History of Western Civilization." Together, they disrupt the ivory tower with their unapologetic approach and thirst for asking the tough questions.
As a dynamic duo, Salisbury and Sherman defy the stereotype of the stuffy historian. Their partnership merges Salisbury's pen, mightier than Excalibur itself, with Sherman's knack for weaving accessible narratives. They're not just scholars but cultural provocateurs challenging the status quo. So, here's to raising a glass (or a quill) to these academic renegades, who breathe life into the dusty corridors of historical scholarship with their relentless curiosity and scholarly swagger.
RUNDOWN
READING
- Chapter 17. Factories, Cities, and Families in the Industrial Age: The Industrial Revolution, 1780-1850
This class utilizes the following textbook:
Sherman, Dennis, and Joyce Salisbury. The West in the World. 5th ed. McGraw Hill, 2013.
In the whirlwind of academia, where tweed jackets and discussions about the best coffee spot reign, Joyce Salisbury and Dennis Sherman stand out as the rebels of historical scholarship. Armed with Salisbury's Ph.D. in medieval history from Rutgers University and Sherman's academic journey from UC Berkeley to the University of Michigan, they challenge the conventional norms with their scholarly prowess and irreverent wit. Salisbury fearlessly delves into ancient violence with works like "The Blood of Martyrs" and uncovers forgotten tales of resilience in "The Encyclopedia of Women in the Ancient World." Meanwhile, Sherman, akin to an academic Indiana Jones, roams the globe contemplating French history in Parisian cafes and making history accessible with titles like "A Short History of Western Civilization." Together, they disrupt the ivory tower with their unapologetic approach and thirst for asking the tough questions.
As a dynamic duo, Salisbury and Sherman defy the stereotype of the stuffy historian. Their partnership merges Salisbury's pen, mightier than Excalibur itself, with Sherman's knack for weaving accessible narratives. They're not just scholars but cultural provocateurs challenging the status quo. So, here's to raising a glass (or a quill) to these academic renegades, who breathe life into the dusty corridors of historical scholarship with their relentless curiosity and scholarly swagger.
RUNDOWN
- Industrialization brought about significant changes in society, marking a shift from traditional to modern ways of life.
- It altered how people worked, what they could buy, and their living conditions.
- Industrialization transformed the landscape with railroads, dams, factories, and mines, impacting rivers and the air quality.
- The wealth generated by industrialization widened the gap between industrialized Western societies and non-industrialized regions like Asia, Africa, and Latin America.
- Urbanization increased as people moved to cities, where traditional ties loosened, and new social problems emerged.
- Despite challenges, cities attracted people with promises of opportunity and vibrancy.
- Families adapted to industrialization, with the middle class developing new ideals, and working-class families striving to maintain unity and envisioning their own power.
- Industrialization sparked conflicts, both intellectual and physical, which profoundly influenced social and political life in the West.
Howard Zinn was a historian, writer, and political activist known for his critical analysis of American history. He is particularly well-known for his counter-narrative to traditional American history accounts and highlights marginalized groups' experiences and perspectives. Zinn's work is often associated with social history and is known for his Marxist and socialist views. Larry Schweikart is also a historian, but his work and perspective are often considered more conservative. Schweikart's work is often associated with military history, and he is known for his support of free-market economics and limited government. Overall, Zinn and Schweikart have different perspectives on various historical issues and events and may interpret historical events and phenomena differently. Occasionally, we will also look at Thaddeus Russell, a historian, author, and academic. Russell has written extensively on the history of social and cultural change, and his work focuses on how marginalized and oppressed groups have challenged and transformed mainstream culture. Russell is known for his unconventional and controversial ideas, and his work has been praised for its originality and provocative nature.
My classes utilize both Howard Zinn's A People's History of the United States and Larry Schweikart's Patriot's History of the United States, mostly in excerpts posted to the modules.
My classes utilize both Howard Zinn's A People's History of the United States and Larry Schweikart's Patriot's History of the United States, mostly in excerpts posted to the modules.

Zinn, A People's History of the United States
...Between the Civil War and 1900, steam and electricity replaced human muscle, iron replaced wood, and steel replaced iron (before the Bessemer process, iron was hardened into steel at the rate of 3 to 5 tons a day; now the same amount could be processed in 15 minutes).
Machines could now drive steel tools. Oil could lubricate machines and light homes, streets, factories. People and goods could move by railroad, propelled by steam along steel rails; by 1900 there were 193,000 miles of railroad. The telephone, the typewriter, and the adding
machine speeded up the work of business.
Machines changed farming. Before the Civil War it took 61 hours of labor to produce an acre of wheat. By 1900, it took 3 hours, 19 minutes. Manufactured ice enabled the transport of food over long distances, and the industry of meatpacking was born."
...Between the Civil War and 1900, steam and electricity replaced human muscle, iron replaced wood, and steel replaced iron (before the Bessemer process, iron was hardened into steel at the rate of 3 to 5 tons a day; now the same amount could be processed in 15 minutes).
Machines could now drive steel tools. Oil could lubricate machines and light homes, streets, factories. People and goods could move by railroad, propelled by steam along steel rails; by 1900 there were 193,000 miles of railroad. The telephone, the typewriter, and the adding
machine speeded up the work of business.
Machines changed farming. Before the Civil War it took 61 hours of labor to produce an acre of wheat. By 1900, it took 3 hours, 19 minutes. Manufactured ice enabled the transport of food over long distances, and the industry of meatpacking was born."

Larry Schweikart, A Patriot's History of the United States
...By the mid-1700s, it was clear across the American colonies that the settlers had become increasingly less English. Travelers described Americans as coarse-looking country folk. Most colonials wore their hair long. Women and girls kept their hair covered with hats, hoods, and
kerchiefs while men and boys tied their hair into queues until wigs came into vogue in the port cities. Colonials made their own clothes from linen (flax) and wool; every home had a spinning wheel and a loom, and women sewed and knitted constantly, since cotton cloth would not be readily available until the nineteenth century. Plentiful dyes like indigo, birch bark, and pokeberries made colorful shirts, pants, dresses, socks, and caps.
Americans grew their own food and ate a great deal of corn—roasted, boiled, and cooked into cornmeal bread and pancakes. Hearty vegetables like squash and beans joined apples, jam, and syrup on the dinner table. Men and boys hunted and fished; rabbit, squirrel, bear, and deer (venison) were common entrees. Pig raising became important, but beef cows (and milk) were scarce until the eighteenth century and beyond. Given the poor quality of water, many colonials drank cider, beer, and corn whiskey—even the children! As cities sprang up, the lack of convenient watering holes led owners to 'water' their cattle with the runoff of breweries, yielding a disgusting variant of milk known as swill milk, which propagated childhood illnesses."
...By the mid-1700s, it was clear across the American colonies that the settlers had become increasingly less English. Travelers described Americans as coarse-looking country folk. Most colonials wore their hair long. Women and girls kept their hair covered with hats, hoods, and
kerchiefs while men and boys tied their hair into queues until wigs came into vogue in the port cities. Colonials made their own clothes from linen (flax) and wool; every home had a spinning wheel and a loom, and women sewed and knitted constantly, since cotton cloth would not be readily available until the nineteenth century. Plentiful dyes like indigo, birch bark, and pokeberries made colorful shirts, pants, dresses, socks, and caps.
Americans grew their own food and ate a great deal of corn—roasted, boiled, and cooked into cornmeal bread and pancakes. Hearty vegetables like squash and beans joined apples, jam, and syrup on the dinner table. Men and boys hunted and fished; rabbit, squirrel, bear, and deer (venison) were common entrees. Pig raising became important, but beef cows (and milk) were scarce until the eighteenth century and beyond. Given the poor quality of water, many colonials drank cider, beer, and corn whiskey—even the children! As cities sprang up, the lack of convenient watering holes led owners to 'water' their cattle with the runoff of breweries, yielding a disgusting variant of milk known as swill milk, which propagated childhood illnesses."

Thaddeus Russell, A Renegade History of the United States
... If you were a typical American living in the early part of the nineteenth century, you had to plant, tend, harvest, slaughter, and process your own food. You had to make your own clothing, and all of it had to be strictly utilitarian: no decorations, unnecessary colors, or “style.” You worked from before dawn until late at night. Your only source of entertainment was books, and most that were available were moral parables. You spent your entire life within a fifty-mile radius of your home. You believed that leisure was bad. There was no weekend.
By the end of the nineteenth century, you as a typical American bought most of your clothing from stores. You owned clothes whose sole function was to make you attractive. You ate food that had come from all over the country. You drank cold beer and ate ice cream. If you lived in a city, you went shopping at Montgomery Ward, Sears, Roebuck, Macy’s, Abraham & Straus, Jordan Marsh, Filene’s, or Wanamaker’s. If you lived in the country, you shopped from the same stores by mail order. You read dime novels whose sole purpose was to provide you with fun. If you lived in a city, you went to amusement parks, movie theaters, and vaudeville shows. You went dancing. You rode on trains. You worked fewer hours than your parents and many fewer hours than your grandparents. You believed that leisure was good."
... If you were a typical American living in the early part of the nineteenth century, you had to plant, tend, harvest, slaughter, and process your own food. You had to make your own clothing, and all of it had to be strictly utilitarian: no decorations, unnecessary colors, or “style.” You worked from before dawn until late at night. Your only source of entertainment was books, and most that were available were moral parables. You spent your entire life within a fifty-mile radius of your home. You believed that leisure was bad. There was no weekend.
By the end of the nineteenth century, you as a typical American bought most of your clothing from stores. You owned clothes whose sole function was to make you attractive. You ate food that had come from all over the country. You drank cold beer and ate ice cream. If you lived in a city, you went shopping at Montgomery Ward, Sears, Roebuck, Macy’s, Abraham & Straus, Jordan Marsh, Filene’s, or Wanamaker’s. If you lived in the country, you shopped from the same stores by mail order. You read dime novels whose sole purpose was to provide you with fun. If you lived in a city, you went to amusement parks, movie theaters, and vaudeville shows. You went dancing. You rode on trains. You worked fewer hours than your parents and many fewer hours than your grandparents. You believed that leisure was good."
Grub is both a must-have and a joyride, a symbol of plenty and a sign of slim pickings. Our trek through the annals of history unveils a culinary rollercoaster packed with conquest, exploitation, and brainwaves sprinkled with the sour tang of inequality and the sugary charm of progress.
Picture the Columbian Exchange, the ultimate potluck showdown. Here's the scene: the New World generously serving up tomatoes, potatoes, and corn to Europe, like a hospitable host laying out a spread for hungry visitors. But tagging along with these culinary goodies were some unwanted guests of disease, spreading like wildfire through untapped territories, wiping out masses, and reshuffling societies like a cosmic deck of cards. It's the universe's twisted sense of humor: "Hey, enjoy the tomato, but beware of smallpox!"
Then came the Industrial Revolution, when steam blasted out of factories like the sigh of some colossal metal monster, pumping out grub with the efficiency of an emotionless machine. Suddenly, chow wasn't just chow but a product churned out and packaged for the masses. We swapped the picturesque countryside for the concrete jungle, sacrificing flavor at the altar of convenience. Who needs a farm when you can crack open a can of mystery meat?
Consumerism swooped in like a hungry hawk, preying on our cravings and shaping our tastes with tempting offers of ease and indulgence. Welcome to the age of fridges and fast-food kingdoms, where every munch is a transaction and every hankering a commodity. We became slaves to the spells of advertising, our palates molded by marketing maestros wielding the dark arts of persuasion. Forget tradition and heritage; it's all about the latest hype, the freshest flavor of the week.
But amidst the chaos of consumption, a silent revolution brews. Folks are waking up to the harsh reality behind the glossy mask of industrial agriculture: the exploitation of labor, the devastation of nature, and the brutality inflicted on sentient creatures in the name of cash. The cry for a fairer and greener food system grows louder by the hour, a chorus of voices demanding change. This is not a hopeless situation, but a call to action, a chance for us to shape a better future. It's a beacon of hope, a promise that we can do better, and a motivation to strive for change.
So, where do we head from here? How do we unravel the mess of our food system and carve a path to a sunnier tomorrow? Maybe the answer lies in the wisdom of yore, in embracing regenerative farming, local food networks, and cultural richness. By reclaiming our ties to the earth and honoring the customs of our forebears, we can feed not just our bodies but also our spirits. This is not just a solution, but a way to reconnect with the essence of our food, to appreciate its journey and respect its role in our lives. It's a journey back to our roots, a nostalgic embrace of our food's history, and a deep appreciation for its significance.
In the end, the story of food is a mirror of the human experience, showcasing our triumphs and our mistakes, our selfishness and our compassion. It's a testament to our resilience, a reminder that despite challenges, hope endures, and that with collective effort and a shared vision, we can create a world where food is not just sustenance, but a celebration of life itself. So, here's to the future, to a world where every meal is a testament to our resilience and our capacity to adapt, and where our food choices can make a positive impact on our health, the environment, and our communities.
THE RUNDOWN
QUESTIONS
Picture the Columbian Exchange, the ultimate potluck showdown. Here's the scene: the New World generously serving up tomatoes, potatoes, and corn to Europe, like a hospitable host laying out a spread for hungry visitors. But tagging along with these culinary goodies were some unwanted guests of disease, spreading like wildfire through untapped territories, wiping out masses, and reshuffling societies like a cosmic deck of cards. It's the universe's twisted sense of humor: "Hey, enjoy the tomato, but beware of smallpox!"
Then came the Industrial Revolution, when steam blasted out of factories like the sigh of some colossal metal monster, pumping out grub with the efficiency of an emotionless machine. Suddenly, chow wasn't just chow but a product churned out and packaged for the masses. We swapped the picturesque countryside for the concrete jungle, sacrificing flavor at the altar of convenience. Who needs a farm when you can crack open a can of mystery meat?
Consumerism swooped in like a hungry hawk, preying on our cravings and shaping our tastes with tempting offers of ease and indulgence. Welcome to the age of fridges and fast-food kingdoms, where every munch is a transaction and every hankering a commodity. We became slaves to the spells of advertising, our palates molded by marketing maestros wielding the dark arts of persuasion. Forget tradition and heritage; it's all about the latest hype, the freshest flavor of the week.
But amidst the chaos of consumption, a silent revolution brews. Folks are waking up to the harsh reality behind the glossy mask of industrial agriculture: the exploitation of labor, the devastation of nature, and the brutality inflicted on sentient creatures in the name of cash. The cry for a fairer and greener food system grows louder by the hour, a chorus of voices demanding change. This is not a hopeless situation, but a call to action, a chance for us to shape a better future. It's a beacon of hope, a promise that we can do better, and a motivation to strive for change.
So, where do we head from here? How do we unravel the mess of our food system and carve a path to a sunnier tomorrow? Maybe the answer lies in the wisdom of yore, in embracing regenerative farming, local food networks, and cultural richness. By reclaiming our ties to the earth and honoring the customs of our forebears, we can feed not just our bodies but also our spirits. This is not just a solution, but a way to reconnect with the essence of our food, to appreciate its journey and respect its role in our lives. It's a journey back to our roots, a nostalgic embrace of our food's history, and a deep appreciation for its significance.
In the end, the story of food is a mirror of the human experience, showcasing our triumphs and our mistakes, our selfishness and our compassion. It's a testament to our resilience, a reminder that despite challenges, hope endures, and that with collective effort and a shared vision, we can create a world where food is not just sustenance, but a celebration of life itself. So, here's to the future, to a world where every meal is a testament to our resilience and our capacity to adapt, and where our food choices can make a positive impact on our health, the environment, and our communities.
THE RUNDOWN
- After 1500, Western food changed a lot because of things like new crops and machines.
- The Industrial Revolution made food easier to make and move around, but it also hurt the environment.
- People started to eat more processed food and fast food, which made some health problems worse.
- Ads and stores started to influence what people ate, making some foods more popular.
- We can learn from the past to make our food system better by caring about where our food comes from and how it affects the environment.
- By supporting local farms and healthy food choices, we can make sure everyone has access to good food.
QUESTIONS
- Explore the concept of food sovereignty and its significance in ensuring access to nutritious and culturally appropriate food for all members of society. How does it relate to the broader discussion on food justice?
- Discuss the role of technology in shaping the future of food production and consumption. How can innovations in agriculture and food technology contribute to sustainability and addressing health concerns?
- Reflect on your own dietary habits and food choices. How can individuals make informed decisions about what they eat while considering factors such as health, environmental impact, and social justice?
Prepare to be transported into the captivating realm of historical films and videos. Brace yourselves for a mind-bending odyssey through time as we embark on a cinematic expedition. Within these flickering frames, the past morphs into a vivid tapestry of triumphs, tragedies, and transformative moments that have shaped the very fabric of our existence. We shall immerse ourselves in a whirlwind of visual narratives, dissecting the nuances of artistic interpretations, examining the storytelling techniques, and voraciously devouring historical accuracy with the ferocity of a time-traveling historian. So strap in, hold tight, and prepare to have your perception of history forever shattered by the mesmerizing lens of the camera.
THE RUNDOWN
In the rich tapestry of culinary history, two titans stand tall: White Castle and KFC. The former, a master of sliders, and the latter, a maestro of crispy chicken. They reign supreme over the realm of fast food, where even the iconic golden arches bow in respect and the burger clown remains hushed. Step into the realm of White Castle, where the aroma of onions and nostalgia intertwine, and bear witness to the birthplace of the legendary 1921 slider—a testament to human innovation and, some might say, a stroke of culinary genius.
Amidst the clatter of spatulas and the sizzle of the grill, every patty and bun tells a story of hard work and flavor. Behind the scenes, unsung heroes labor—the onions that lend our patties their distinctive taste, the drive-through where dreams and impatience meet. As I bid farewell to the kingdom of White Castle, I carry with me the very essence of fast food—onion-scented breath, fingertips glistening with grease, and an enduring love for the humble slider, a culinary marvel that has stood the test of time.
In the rich tapestry of culinary history, two titans stand tall: White Castle and KFC. The former, a master of sliders, and the latter, a maestro of crispy chicken. They reign supreme over the realm of fast food, where even the iconic golden arches bow in respect and the burger clown remains hushed. Step into the realm of White Castle, where the aroma of onions and nostalgia intertwine, and bear witness to the birthplace of the legendary 1921 slider—a testament to human innovation and, some might say, a stroke of culinary genius.
Amidst the clatter of spatulas and the sizzle of the grill, every patty and bun tells a story of hard work and flavor. Behind the scenes, unsung heroes labor—the onions that lend our patties their distinctive taste, the drive-through where dreams and impatience meet. As I bid farewell to the kingdom of White Castle, I carry with me the very essence of fast food—onion-scented breath, fingertips glistening with grease, and an enduring love for the humble slider, a culinary marvel that has stood the test of time.
Welcome to the mind-bending Key Terms extravaganza of our history class learning module. Brace yourselves; we will unravel the cryptic codes, secret handshakes, and linguistic labyrinths that make up the twisted tapestry of historical knowledge. These key terms are the Rosetta Stones of our academic journey, the skeleton keys to unlocking the enigmatic doors of comprehension. They're like historical Swiss Army knives, equipped with blades of definition and corkscrews of contextual examples, ready to pierce through the fog of confusion and liberate your intellectual curiosity. By harnessing the power of these mighty key terms, you'll possess the superhuman ability to traverse the treacherous terrains of primary sources, surf the tumultuous waves of academic texts, and engage in epic battles of historical debate. The past awaits, and the key terms are keys to unlocking its dazzling secrets.
KEY TERMS
KEY TERMS
- 1521 CE - The Spice Trade
- 1533 CE - Introduction of Chocolate to Europe
- 1660 CE - Introduction of Coffeehouses in Europe
- 1878 CE - Kitchen Brigade
- 1845 CE - Potato Famine in Ireland
- 1864 CE - Invention of Pasteurization
- 1900 CE - Creation of the First Michelin Guide
- 1950 CE - Processed Foods
- 1950 CE - Introduction of TV Dinners
- 1966 CE Food Labeling Laws
- 1970 CE - Obesity Epidemic
- 1976 CE - Globalization of Food Culture
- 1979 CE - Sustainable and Ethical Dining Practices
- 1986 CE - Birth of the Slow Food Movement
- 1994 CE - Food Blogging and Social Media Influence
- 1996 CE - Food Waste Awareness and Reduction Efforts
- 1998 CE - Culinary Tourism
- 1999 CE - Craft Beer Renaissance
- 2009 CE - Alternative Protein Sources
- 2020 CE - COVID-19 Pandemic and Food
DISCLAIMER: Welcome scholars to the wild and wacky world of history class. This isn't your granddaddy's boring ol' lecture, baby. We will take a trip through time, which will be one wild ride. I know some of you are in a brick-and-mortar setting, while others are in the vast digital wasteland. But fear not; we're all in this together. Online students might miss out on some in-person interaction, but you can still join in on the fun. This little shindig aims to get you all engaged with the course material and understand how past societies have shaped the world we know today. We'll talk about revolutions, wars, and other crazy stuff. So get ready, kids, because it's going to be one heck of a trip. And for all, you online students out there, don't be shy. Please share your thoughts and ideas with the rest of us. The Professor will do his best to give everyone an equal opportunity to learn, so don't hold back. So, let's do this thing!
Activity #1: UNDER CONSTRUCTION
Activity #2: UNDER CONSTRUCTION
Activity #1: UNDER CONSTRUCTION
Activity #2: UNDER CONSTRUCTION
Ladies and gentlemen, gather 'round for the pièce de résistance of this classroom module - the summary section. As we embark on this tantalizing journey, we'll savor the exquisite flavors of knowledge, highlighting the fundamental ingredients and spices that have seasoned our minds throughout these captivating lessons. Prepare to indulge in a savory recap that will leave your intellectual taste buds tingling, serving as a passport to further enlightenment.
The food story is complex and fascinating, full of conquest, exploitation, and insatiable appetites. If we delve into this narrative, we uncover an array of absurdities and injustices that have flavored our existence for centuries.
Imagine Christopher Columbus stumbling upon the Americas like a drunken sailor at an all-you-can-eat buffet, unwittingly unleashing chaos upon the world. The exchange of crops, animals, and diseases was like a game of culinary roulette, with winners and losers determined by the whims of fate.
Potatoes, corn, and tomatoes were newcomers from the New World that revolutionized European diets and agriculture. This sparked a culinary renaissance that would make even Gordon Ramsay blush. However, beneath the tantalizing flavors, there was a bitter aftertaste of exploitation and suffering. The indigenous peoples of the Americas were ravaged by European diseases, and their populations were decimated like overcooked soufflés in the oven of colonialism.
The Industrial Revolution brought a feast of technological wonders promising to feed the masses, including mechanized agriculture and transportation networks. However, it also caused environmental destruction and social upheaval. As rural communities were uprooted like unwanted weeds, the banquet of progress was reserved for the few, leaving many to scrounge for crumbs of inequality.
In the 20th century, processed foods emerged, forever altering the culinary scene. These packaged, processed, and preservative-filled foods offered convenience at the cost of our health. An epidemic of diet-related diseases is spreading like wildfire, fueled by a diet of instant gratification and cheap thrills.
Despite the wreckage of our food system, there is hope. By exploring food history in Western civilization, we can discover the recipe for a brighter future. Sustainable agriculture, food security, and healthier eating habits are the ingredients for a feast that nourishes both body and soul. A banquet of equity and resilience ensures no one is left behind.
Or, in others words:
Imagine Christopher Columbus stumbling upon the Americas like a drunken sailor at an all-you-can-eat buffet, unwittingly unleashing chaos upon the world. The exchange of crops, animals, and diseases was like a game of culinary roulette, with winners and losers determined by the whims of fate.
Potatoes, corn, and tomatoes were newcomers from the New World that revolutionized European diets and agriculture. This sparked a culinary renaissance that would make even Gordon Ramsay blush. However, beneath the tantalizing flavors, there was a bitter aftertaste of exploitation and suffering. The indigenous peoples of the Americas were ravaged by European diseases, and their populations were decimated like overcooked soufflés in the oven of colonialism.
The Industrial Revolution brought a feast of technological wonders promising to feed the masses, including mechanized agriculture and transportation networks. However, it also caused environmental destruction and social upheaval. As rural communities were uprooted like unwanted weeds, the banquet of progress was reserved for the few, leaving many to scrounge for crumbs of inequality.
In the 20th century, processed foods emerged, forever altering the culinary scene. These packaged, processed, and preservative-filled foods offered convenience at the cost of our health. An epidemic of diet-related diseases is spreading like wildfire, fueled by a diet of instant gratification and cheap thrills.
Despite the wreckage of our food system, there is hope. By exploring food history in Western civilization, we can discover the recipe for a brighter future. Sustainable agriculture, food security, and healthier eating habits are the ingredients for a feast that nourishes both body and soul. A banquet of equity and resilience ensures no one is left behind.
Or, in others words:
- The history of food in Western civilization after 1500 CE shows how the exchange of crops and ideas between Europe and the Americas changed diets and farming.
- Colonization brought both wealth and harm to local food systems and the environment.
- Machines made farming easier but caused pollution and hurt small farmers.
- Eating more processed foods led to health problems like obesity and diabetes.
- Learning from history can help us make better food choices and protect the environment.
ASSIGNMENTS
Forum Discussion #07
- Forum Discussion #7
- Quiz #2
Forum Discussion #07
Foodie Eyes is a vibrant YouTube channel exploring culinary delights through visually captivating content and insightful commentary. Watch the following:
Please answer the following question:
What key changes transformed French cooking from the Renaissance to the 18th century? Consider things like royal support, the arrival of Italian chefs, and new cooking methods. How did these changes reflect what people liked to eat, what foods were available, and how meals were served?
Need help? Remember the Discussion Board Rubric.
THE RUNDOWN
The captivating saga of French gastronomy unfolds as a tale of indulgence and disparity, from the opulent halls of Versailles to the kitchens teeming with culinary intrigue. The Italian influence of Catherine de' Medici, the culinary diplomacy of François de la Varenne, and the extravagant banquets of Louis XIV all contribute to a picture of luxury juxtaposed with hunger beyond palace walls. The fragility of power and the transience of taste are laid bare in Louis XV's golden age and the tumult of the French Revolution. Yet, amidst the grandeur and chaos, French cuisine emerges as a cultural cornerstone, inviting us to unravel the complexities of our culinary heritage—a tapestry woven with conquest, privilege, and the eternal pursuit of the perfect meal.
What key changes transformed French cooking from the Renaissance to the 18th century? Consider things like royal support, the arrival of Italian chefs, and new cooking methods. How did these changes reflect what people liked to eat, what foods were available, and how meals were served?
Need help? Remember the Discussion Board Rubric.
THE RUNDOWN
The captivating saga of French gastronomy unfolds as a tale of indulgence and disparity, from the opulent halls of Versailles to the kitchens teeming with culinary intrigue. The Italian influence of Catherine de' Medici, the culinary diplomacy of François de la Varenne, and the extravagant banquets of Louis XIV all contribute to a picture of luxury juxtaposed with hunger beyond palace walls. The fragility of power and the transience of taste are laid bare in Louis XV's golden age and the tumult of the French Revolution. Yet, amidst the grandeur and chaos, French cuisine emerges as a cultural cornerstone, inviting us to unravel the complexities of our culinary heritage—a tapestry woven with conquest, privilege, and the eternal pursuit of the perfect meal.
Hey, welcome to the work cited section! Here's where you'll find all the heavy hitters that inspired the content you've just consumed. Some might think citations are as dull as unbuttered toast, but nothing gets my intellectual juices flowing like a good reference list. Don't get me wrong, just because we've cited a source; doesn't mean we're always going to see eye-to-eye. But that's the beauty of it - it's up to you to chew on the material and come to conclusions. Listen, we've gone to great lengths to ensure these citations are accurate, but let's face it, we're all human. So, give us a holler if you notice any mistakes or suggest more sources. We're always looking to up our game. Ultimately, it's all about pursuing knowledge and truth.
Work Cited:
Work Cited:
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