Agriculture Reference
In-Depth Information
tAble 4.1
key terms and definitions
terms
definitions
Acculturation
Occurs when two or more separate cultures coexist; although one culture tends to
dominate over the others, there is usually a bidirectional exchange of acceptable
norms and habits; generally, younger members are more apt to adopt the norms and
habits of the other culture than are the older members. Acculturation is more
pronounced when different cultures share similar norms and habits (Fieldhouse
1996).
Cuisine
A tool used to distinguish one culture's food combinations from another; is a
culturally transmitted set of practices used to identify acceptable (1) staple foods;
(2) processing methods; (3) food combinations; and (4) characteristic flavorings
(Rozin 1973; Rozin and Rozin 1981, pp. 243-252).
Culture
An unnoticeable network of ideas, beliefs, laws, and customs of everyday life that
are learned and shared by a group of individuals (Fieldhouse 1996).
Custom
A routine action that is practiced out of habit and is accepted by either an
individual or a group of individuals (Oxford University Press 2007).
Enculturation
The passing of culture from one generation to the next generation (Haviland et al.
2004, p. 496).
Food
An item that enters the body's systems and tissues to build, repair, and maintain
life (Oxford University Press 2007).
Foodways
The shared customary habits of groups of people that relate to food and eating
(Oxford University Press 2007).
Functional
foods
Foods or dietary components that may provide a health benefit beyond basic
nutrition (International Food Information Council 2008).
Umami
Means “deliciousness” in Japanese; is one of the five tastes; a full, meatlike taste
that is used to describe the flavor of monosodium glutamate, a popular flavor
enhancer (DeMan 1999).
from each other in their likes and dislikes (Douglas 1978). As humans become more
adventurous and taste and choose unfamiliar foods, they may become more likely to
adopt foods that meet their nutrient needs while establishing social ties with neigh-
boring societies (Fieldhouse 1996).
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Humans have developed a symbiotic relationship between their selection of foods
and the natural environment since they evolved from their primate ancestors. Over
the past 10,000 years, they have learned to utilize their environmental resources to
produce a more stable and reliable food supply. However, even today, humans con-
tinue to be faced with environmental challenges as they try to meet their immediate
dietary needs.
Throughout most of history, human food choices were limited to the foods that
were available in the immediate environment. Climate and weather patterns varied
