Agriculture Reference
In-Depth Information
foods—unprocessed and raw—are less prestigious (Pelto et al. 1989, Kittler and
Sucher 2004). As foods become more refined, some believe that the “dirty” parts are
removed, and the “pure” parts are preserved. In actuality, less-refined foods often
provide more vitamins, minerals, and fiber and may actually be more nutritious than
their prestigious counterparts.
Packaging may further enhance or confuse the prestige of a product. Take for
example, the difference between Godiva ® chocolate and a Hershey ® bar. Both prod-
ucts have similar nutrient content, but they are perceived to be quite different in qual-
ity due to differences in processing, packaging, and cost. In some cases, the prestige
of a product may be reflected onto the consumer. For example, the terms functional
foods , organic, or natural also carry a variety of hidden social messages such as
“healthfulness” and “self-healing” to individuals who purchase them. Purchasers
of these foods may perceive their choices as more healthful than the conventional
products, although they may not be so (Saher et al. 2003).
t e C h n o L o g i C a L i n f L u e n C e s o n f o o D C h of i C e is
Evolution and culture have allowed humans to adapt to the environment by exchang-
ing primitive methods of foraging for more reliable technological methods of food
cultivation. Modern food technology has increased the variety of food choices and the
interaction between culturally different societies and has encouraged the sampling
of different cuisines. Technology has changed human eating behaviors by allowing
food to be easily accessed in industrialized societies. Globally, technology influ-
ences food choices by determining what, how much, and where food is available.
Cooking is one technology that has helped to expand human food choices. Early
humans used fire to obtain more control over their food environment (Haviland et al.
2004, p. 496). The fire itself may have also protected humans by frightening away
predators and decreasing the competition for food. Modern humans continue to use
fire as a means of destroying potential pathogenic microorganisms, making foods
safer, more edible, and more digestible.
Technological advances have increased exposure to new food choices by allow-
ing food products to be distributed from one continent to another while reducing the
risk of spoilage and contamination. Before the nineteenth century, the only methods
available for preserving meat were drying, salting, and smoking, none of which were
entirely practical since large quantities of food could not be processed or preserved
for very long (Clark 2000). The canning process was developed in 1809 and was
a product of the Napoleonic wars; the process allowed heat-sterilized food to be
stored for longer periods of time without spoiling (Clark 2000). Further methods of
processing in the twentieth century involved dehydrating, freezing, and treating with
ultrahigh temperatures (UHTs), increasing shelf life, convenience, and variety of
food products (Pyke 1972). In addition, refrigeration, vacuum packing, fast freezing,
and irradiation ensured that seasonal items would be available year round in eco-
nomically developed societies (Jones et al. 1983).
The influence of improved transportation and distribution on food choices is
also considerable. The manufacturing of steel railroad ties and laying of railroad
tracks during the Industrial Revolution and the use of coal and steam for fuel enabled
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