© 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a...
Transcript of © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a...
![Page 1: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/1.jpg)
www.d.umn.edu/cla/faculty/troufs/anthfood/aftexts.html#title
© 2010-2014
![Page 2: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/2.jpg)
www.d.umn.edu/cla/faculty/troufs/anthfood/aftexts.html#title
© 2010-2014
![Page 3: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/3.jpg)
www.d.umn.edu/cla/faculty/troufs/anthfood/aftexts.html#title
© 2010-2014
![Page 4: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/4.jpg)
“Setting the Table” is a good metaphor for the beginning
of the course
“Setting the Table for a Cultural Feast”
![Page 5: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/5.jpg)
and Chapter 1 does a good job of doing just that . . .
“Setting the Table for a Cultural Feast”
![Page 6: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/6.jpg)
as you go through the semester there are some fundamental things
to look at . . .
“Setting the Table for a Cultural Feast”
![Page 7: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/7.jpg)
and, being “fundamental”, they, by definition, lay
at the foundation of studies of the
Anthropology of Food . . .
“Setting the Table for a Cultural Feast”
![Page 8: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/8.jpg)
and the major components are brought together by the diagram
“Biocultural Framework for the Study of Diet and Nutrition” . . .
(Figure 1.1.)
“Setting the Table for a Cultural Feast”
![Page 9: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/9.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 10: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/10.jpg)
Ch. 1 “Setting the Table for a Cultural Feast” introduces those
fundamental ideas arranged in three areas . . .
(see your textbook for details)
“Setting the Table for a Cultural Feast”
![Page 11: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/11.jpg)
Biocultural Framework for the Study of Diet and Nutrition
Food Systems
Next Steps
“Setting the Table for a Cultural Feast”
![Page 12: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/12.jpg)
Biocultural Framework for the Study of Diet and Nutrition
Food Systems
Next Steps
“Setting the Table for a Cultural Feast”
we will look at each of these items separately, and revisit them throughout the course . . .
and here we have, basically, a preview/re-view of coming attractions . . .
![Page 13: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/13.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
Biocultural Framework for the Study of Diet and Nutrition
is based on the work of Gretel H. Pelto
and her colleagues
the
![Page 14: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/14.jpg)
Gretel H. Pelto
Nutritional Anthropology
2007 Malinowski Award SfAA
![Page 15: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/15.jpg)
Pelto, G. H., Goodman, A.H., & Dufour, D.L. (2000). “The biocultural perspective in nutritional anthropology.” In A.H. Goodman, D. Dufour,
& G. H. Pelto (Eds.), Nutritional anthropology: Biocultural perspectives on food and nutrition (pp. 1-9). Mountain View, CA: Mayfield.
Jerome, N., Pelto, G.H., & Kandel, R. (1980).
“An ecological approach to nutritional anthropology.” In N. Gerome, R. Kandel, & G. Pelto (Eds.),
Nutritional Anthropology: Contemporary Approaches to Diet and Culture.
Pleasantville, NJ: Redgrave.
![Page 16: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/16.jpg)
Sobal, J., Khan, L.K. & Bisogni, C. (1998). “A conceptual model
of the food and nutrition system. Social Science and Medicine 47(4), 853-863.
![Page 17: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/17.jpg)
Biocultural Framework for the Study of Diet and Nutrition
Food Systems
Next Steps
“Setting the Table for a Cultural Feast”
the
. . . is the “dinner plate” of the table setting . . .
(so to speak)
. . . so note the features that are highlighted in the following slides . . .
![Page 18: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/18.jpg)
Biocultural Framework for the Study of Diet and Nutrition
Food Systems
Next Steps
“Setting the Table for a Cultural Feast”
. . . is the “dinner plate” of the table setting . . .
(so to speak)
. . . so note the features that are highlighted in the following slides . . .
the
![Page 19: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/19.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
the
Biocultural Framework for the Study of Diet and Nutrition
includes
![Page 20: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/20.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
the
Biocultural Framework for the Study of Diet and Nutrition
includes
![Page 21: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/21.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
the
Biocultural Framework for the Study of Diet and Nutrition
includes
![Page 22: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/22.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
the
Biocultural Framework for the Study of Diet and Nutrition
includes
individual nutritional
needs
![Page 23: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/23.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
the
Biocultural Framework for the Study of Diet and Nutrition
includes
individual nutritional
needs
“Individual Nutritional Status” forms the core of the model
NOTE: the unit of analysis is the individual
(see “Units of Analysis” slides for details)
![Page 24: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/24.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 25: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/25.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
the
Biocultural Framework for the Study of Diet and Nutrition
includes
individual nutritional
needs
“Individual Nutritional Status” is set within
“Diet”
but as you will see, “diet” can take on different meanings . . .
![Page 26: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/26.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs
• Diet • Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
Biocultural Framework for the Study of Diet and Nutrition
individual nutritional
needs
![Page 27: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/27.jpg)
diet
“refers to the actual foods that individuals or groups consume to
meet their nutrient needs”
The Cultural Feast, 2nd Ed., p. 9
![Page 28: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/28.jpg)
diet
in the biocultural model diagrammed on p. 4,
human nutritional requirements and nutritional status are found in the box
labeled “diet”
The Cultural Feast, 2nd Ed., p. 9
![Page 29: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/29.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 30: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/30.jpg)
“diet”
. . . at times the authors use “diet” in the collective sense
. . . and at other times they are concerned with how the foods and dishes in a
particular cultural and physical context affect the specific food intake of individuals living in that setting
The Cultural Feast, 2nd Ed., p. 9
![Page 31: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/31.jpg)
“diet”
at times the authors use “diet” in the collective sense
and at other times they are concerned with how the foods and dishes in a particular cultural and
physical context affect the specific food intake of
individuals living in that setting The Cultural Feast, 2nd Ed., p. 9
![Page 32: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/32.jpg)
REM:
“units of analysis”
![Page 33: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/33.jpg)
as mentioned in the “Orientation” units of analysis may include:
– one person – the family – the community – a region – a “culture area” – a culture / “subculture” – a nation – the world – an item or action itself – a “cultural metaphor”
![Page 34: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/34.jpg)
as mentioned in the “Orientation” units of analysis may include:
– one person – the family – the community – a region – a “culture area” – a culture / “subculture” – a nation – the world – an item or action itself – a “cultural metaphor”
![Page 35: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/35.jpg)
as mentioned in the “Orientation” units of analysis may include:
– one person – the family – the community – a region – a “culture area” – a culture / “subculture” – a nation – the world – an item or action itself – a “cultural metaphor”
in the following case the item is . . .
“Cuisine”
![Page 36: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/36.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet
• Cuisine • The Environment
• Physical Environment • Sociocultural Environment • Economic and Political Environment
Biocultural Framework for the Study of Diet and Nutrition
individual nutritional
needs
![Page 37: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/37.jpg)
cuisine
“refers to the foods, food preparation techniques, and taste preferences that are shared by the
members of a group of people”
applies only to groups of people that share a culture
The Cultural Feast, 2nd Ed., p. 9
![Page 38: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/38.jpg)
cuisine
“refers to the foods, food preparation techniques, and taste preferences that are shared by the
members of a group of people”
applies only to groups of people that share a culture
The Cultural Feast, 2nd Ed., p. 9
![Page 39: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/39.jpg)
diet
in the biocultural model diagrammed on p. 4,
diet is nested within cuisine to demonstrate that a given set of
preferred preparation techniques and dishes that characterize a particular
culture group has an important impact on the diets of the individual members
The Cultural Feast, 2nd Ed., p. 10
![Page 40: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/40.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 41: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/41.jpg)
diet
“It is important to note that while acquired food preferences and tastes that are common among any particular group
are power influences on diet, people also eat novel food or, at
times, simply deviate from the group’s preferences”
The Cultural Feast, 2nd Ed., p. 10
![Page 42: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/42.jpg)
diet
“It is important to note that while acquired food preferences and tastes that are common among
any particular group are power influences on
diet, people also eat novel food or, at times,
simply deviate from the group’s preferences”
The Cultural Feast, 2nd Ed., p. 10
![Page 43: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/43.jpg)
cuisines
“It is also worth noting that a society’s cuisine interacts
with its members’ biological makeup and nutrient
requirements”
The Cultural Feast, 2nd Ed., p. 10
![Page 44: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/44.jpg)
cuisines
“are influenced by the sociocultural and physical environments in which
they develop”
• the physical/biological environment and the social/cultural environment provide opportunities and constraints for human food consumption
The Cultural Feast, 2nd Ed., p. 10
![Page 45: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/45.jpg)
cuisines
“are influenced by the sociocultural and physical environments in which they
develop”
• it may be more correct to say that people “like what they eat”
than to say that they “eat what they like”
![Page 46: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/46.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 47: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/47.jpg)
cuisines
Where do they come from?
The Cultural Feast, 2nd Ed., p. 10
![Page 48: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/48.jpg)
cuisines
Where do they come from?
The Cultural Feast, 2nd Ed., p. 10
we’ll have a further look at cuisine(s) as we go through the semester
![Page 49: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/49.jpg)
and finally, a quick look at . . .
The Environment
![Page 50: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/50.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine
• The Environment • Physical Environment • Sociocultural Environment • Economic and Political Environment
Biocultural Framework for the Study of Diet and Nutrition
individual nutritional
needs
![Page 51: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/51.jpg)
more specifically, and conceptually . . .
Three Environments . . .
![Page 52: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/52.jpg)
• Nutritional Status • Biological Makeup • Human Nutrient Needs • Diet • Cuisine
• The Environment • Physical Environment • Sociocultural Environment • Economic and Political Environment
Biocultural Framework for the Study of Diet and Nutrition
individual nutritional
needs
![Page 53: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/53.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 54: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/54.jpg)
• each of these environments provides important
opportunities and constraints for human food consumption
The Cultural Feast, 2nd Ed., p. 10
![Page 55: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/55.jpg)
• each of these environments provides important
opportunities and constraints for human food consumption
The Cultural Feast, 2nd Ed., p. 10
we’ll see how this works as we go through the semester
![Page 56: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/56.jpg)
the second main section of Ch. 1 is devoted to
Food Systems . . .
![Page 57: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/57.jpg)
Biocultural Framework for the Study of Diet and Nutrition
Food Systems
Next Steps
“Setting the Table for a Cultural Feast”
![Page 58: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/58.jpg)
Food System “A chain of interconnected
activities that take place in order to get food from the environment
into the mouths of people”
The Cultural Feast, 2nd Ed., p. 14
“Setting the Table for a Cultural Feast”
![Page 59: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/59.jpg)
Food System includes . . .
food production processing
distribution marketing
preparation . . . The Cultural Feast, 2nd Ed., p. 14
“Setting the Table for a Cultural Feast”
![Page 60: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/60.jpg)
Food System also includes . . .
the knowledge and customs that surround food and food consumption
The Cultural Feast, 2nd Ed., p. 14
“Setting the Table for a Cultural Feast”
![Page 61: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/61.jpg)
Food System
“. . . it is convenient to view the components in our model as a food
system — a set of mutually interacting
components.” The Cultural Feast, 2nd Ed., p. 14
“Setting the Table for a Cultural Feast”
![Page 62: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/62.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 63: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/63.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 64: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/64.jpg)
Food System
“If change occurs in one component, the others must change in order for
the system to maintain balance.”
• e.g., pigs and pork in the Scottish cuisine
The Cultural Feast, 2nd Ed., p. 14
“Setting the Table for a Cultural Feast”
![Page 65: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/65.jpg)
Food System
“If change occurs in one component, the others must change in order for
the system to maintain balance.”
• e.g., pigs and pork in the Scottish cuisine
The Cultural Feast, 2nd Ed., p. 14
“Setting the Table for a Cultural Feast”
![Page 66: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/66.jpg)
“The rise and fall of pig raising and pork consumption
[in Scotland from prehistoric times to the present]
and the changing value place on pork as a food in Scottish cuisine,
suggests the important interactions between several
factors . . .”
The Cultural Feast, 2nd Ed., p. 15
![Page 67: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/67.jpg)
• the physical environment • the technologies used to
exploit the environment
• the relationship between colonizers and the colonized
• the meanings and values placed on foods
The Cultural Feast, 2nd Ed., p. 15
![Page 68: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/68.jpg)
no one factor alone accounts for the presence or absence of pork on the dinner plates of Scots
either currently or in the past
The Cultural Feast, 2nd Ed., p. 15
![Page 69: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/69.jpg)
however, all factors have contributed
to patterns of food production, distribution, and consumption that
influence Scottish diets
The Cultural Feast, 2nd Ed., p. 15
![Page 70: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/70.jpg)
finally, a brief look at our
“Next Steps” . . .
from Ch. 1
![Page 71: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/71.jpg)
Biocultural Framework for the Study of Diet and Nutrition
Food Systems
Next Steps
“Setting the Table for a Cultural Feast”
![Page 72: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/72.jpg)
The Cultural Feast is organized into three parts:
Part I: “Evolutionary and Historical Roots of Human Dietary Practices”
looks at the evolutionary and historical roots of human dietary practices
The Cultural Feast, 2nd Ed., p. 15
The Cultural Feast
![Page 73: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/73.jpg)
Part I: Ch. 2 examines
primate and hominid diets and their implications
for diet and health today
The Cultural Feast, 2nd Ed., p. 15
The Cultural Feast
![Page 74: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/74.jpg)
Part I: Ch. 3 looks at
contemporary food systems within a historical context,
focusing on the impact of a series of dramatic changes in
the ways people interact with the environment to obtain food
The Cultural Feast, 2nd Ed., p. 15
The Cultural Feast
![Page 75: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/75.jpg)
Part II: “Food and Culture” covers modern human populations
and how the technology, social organization, and ideology related to
food production, distribution, and consumption form a set of interacting phenomena that both influence and are influenced by the foods
and diets that people consume The Cultural Feast, 2nd Ed., p. 15
The Cultural Feast
![Page 76: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/76.jpg)
Part II: Ch. 4 introduces the
concept of culture and describes the influence it has on food
practices, including what is considered edible and how
groups select certain items to make up their diet The Cultural Feast, 2nd Ed., p. 15
The Cultural Feast
![Page 77: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/77.jpg)
Part II: Ch. 4 is followed by a more detailed examination of
the major components of culture:
technology (Part II: Chs. 5 and 6)
social organization (Part II: Ch. 7)
ideology (Part II: Ch. 8)
The Cultural Feast, 2nd Ed., p. 16
The Cultural Feast
![Page 78: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/78.jpg)
The Cultural Feast, 2nd Ed., p. 4
![Page 79: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/79.jpg)
Part III: “Strategies for Addressing Nutrition Challenges”
moves beyond the concept of culture to explore the need for and processes of
change in contemporary nutrition it examines some of the important issues
in hunger and dietary change and examines issues and various ways to
improve human dietary patterns The Cultural Feast, 2nd Ed., p. 15
The Cultural Feast
![Page 80: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/80.jpg)
Part III: Ch. 9 describes the world food situation and
the numerous factors that contribute to . . .
undernourishment undernutrition
micronutrient malnutrition hunger
The Cultural Feast, 2nd Ed., p. 16
The Cultural Feast
![Page 81: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/81.jpg)
Part III: Ch. 10
examines the types of solutions that can be implemented at the
international national
household levels to improve the food supply and make appropriate
food available to families and individuals The Cultural Feast, 2nd Ed., p. 16
The Cultural Feast
![Page 82: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/82.jpg)
and the units of analysis
with these latter topics,
topics which will be covered towards the
end of the semester,
are . . .
![Page 83: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/83.jpg)
as mentioned in the “Orientation” units of analysis may include:
– one person – the family – the community – a region – a “culture area” – a culture / “subculture” – a nation / several nations – the world – an item or action itself – a “cultural metaphor”
![Page 84: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/84.jpg)
www.d.umn.edu/cla/faculty/troufs/anthfood/aftexts.html#title
© 2010-2014
![Page 85: © 2010-2014 · Scottish cuisine The Cultural Feast, 2nd Ed., p. 14 “Setting the Table for a Cultural Feast” “The rise and fall of pig raising and pork consumption [in Scotland](https://reader033.fdocuments.us/reader033/viewer/2022042414/5f2e162c287ffe627a772013/html5/thumbnails/85.jpg)
Bon Appétit . . .