Food and Society

537 Pages·2019·12.575 MB·English

by  Mark Gibson

FOOD AND
SOCIETY
Edited by
M G
ARK IBSON
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Contents
Lisotf f igurexsi 2.6B io,clynaamnidoc rsg anfiacm lin3g5
Z7. Socio-pol(ictcimcnailc3 s5
Lisotf t ableXsI ll
2.8C ominuehdy bridiza4t0i on
Tabloef e quatioxnvsi i
2.9T heh ealotrhg anizoaftt ihoeLn e aguoef
Contributxoirxs Narion4s1
Biographxyx vii 2.1P0o pulatpiroens sruerseu rft'h1eFC iersWs:ot r ld
Popularion Con4f3e rence
Foreworxdx ix
2.1T1h eg olsdt anda4r4d
PrefacWeh:a tr olfeo od? xxxi 2.1B2i orechnolaodgviacnacle4 s5
Acknowledgments xxxiii 2.1G3r eesnh oootfsa griculetvuorlault i4o5n
Abbreviations xxxv 2.1H4e atlh andn utritsitound ifeoss taecrr imony
andc ollabora4t7i on
2.1G5r owinmgu ltilater5a2l ism
2.16Or ganic faanrdmei nnvgi ronment5a5l ism
I
2.1S7e conWdo rlWda r:p rovisiaonndi ng
rationi5n6g
Theh istoproilci tieccaoln,o maincd
2.1S8c ienacned t echnoliongcyr:e ased
social conosfft oroudc ts momentum5 9
2.1E9c onomfirco m6 1
1.S ociopolfiotoiadcn adl 2.2M0o res urplu6s2e s
nutritpiroen-:2 c0etnht ury 2.2U1K foosdt amppr ogra6m2
2.2T2h ei nceptoifto hne U nited Nat6i3o ns
1.1T heg rowtohfa griculctiuvrialli za4t ions 2.23Fr eedofrmo wma nto ff ood6 5
1.2M odema griculotnur rhees: h ouldoefgr isa nrs Referenc7e1s
wep rospe5r
1.3T hea griculatnudir nadlu strreivaoll uti7o ns 3.F oodr,i ghatnsdp, o littihces :p ost-war
1.4T hee nlightensmoecnito:c ulmtouvreamle nt8s yea(rsI9 45-60)
t.5H ealtahn dn unitiaonne :m erging
discipl1i2n e 3.1A newg olsdt anda8r0d
1.6T hefi rsdti etasrtyu di1e4s 3.2T heU niteNda tiohnusm anrig hts commission
Referen1c6e s of1 9488 0
3.3T heM arshapllla n8 1
2.T he 20ctehn tuwriyn:do sfc hange 3.4G eneraaglr eemoenn t [aarinfdf s
(1900-45) trade8 2
3.5P OSHVn<ultrr itiroencaoln stru8c2t ion
2.1T hea griculltaunrdaslc a2p3e 3.6F AO seconwdo rlfdo osdu rv1e9y5 28 6
2.2H ealtahnd ddileetf :i nlailn k2 5 3.7G endearn dw orkr ate8s7
2.3T e chnolaonbd'biY ot ehcnolgyo clostehe 3.8T hel inbke twemeanl nutriatnido n
gap 26 infecti88o n
2.4G overnanacned e arfloyo pdr oducti2o8n 3.9G eneteincg ineefruirntgmh ieire smn8e8s
2.5N utritgiroonwu sp 30 3.10Su rplussea ndt heag rciuulrtatlr ade
developmaenndat s sistaacntc8 e9
v
vi mNTENTS
3.1T1h eE uropeeacno nomciocm munit9y3 5.5T heG MO backla1s4h4
3.1T2h eg realte afpo rwafradm in(e9t 5 8-61)9 3 5.62 010U N summiotn M DGs 145
3.13D eciarao£fit ohner ighotfts h ec hild 5.7F oodcr isainsdfi nancicahla os1 45
(I9 59)9 4 Referen1c4e9s
3.14Th ef reedformo hmu ngecra mpaig9n4
3.15W orlfdo opdr ogra9m6
3.16H opeh oldosu t9 7 II
3.1T7h eg reerne voimi9o7n
3.1S8i ngle�pcrcolrlc i9n7s Fooda n.d. .
3I.9 Proteainndt heg rowiknwga shiorkor­
marasmduesb at9e8 6.T heb eginnoifnm gosd emd evelopment
3.2T0h et hirwdo rlfdo osdu rve9y9
theory
Referenc99e s
6.1T heg rowtohft hea griculetcuornaolm ic
4.M ixebdl essian tgismo:ef h ope and
developmpeanrta dig1m5 7
crisis (1960-2000)
6.2D evelopmiennp tr acti1c5e8
6.3G lobaliza1t5i9o n
4.1R acheCla rsoann dt hee nvironme1n0t6
6.4R ightot f ood1 60
4.2T ot heW hitHeo use1 07
6.5Q uestioangirnigc ulftruetrera ald 1e6 2
4.3I mematioBnialollf H umanR ight1s0 7
Referenc1e6s2
4.4E conomuincc ertai1n1t3y
4.5S ustaindaebvleel opme1n1t5 7.A griculftourrees,at nrdfy i,s heries
4.6W orlfdo ocdri s1i1s5
4.7T hed eveloping dweobrt1l 1d6' s
7.1T hea gricultural alg alnodbsacla pe:
4.8W orlFdo odC onfere(nWcFeC )1 974 116
struct1u6r5e
4.9R ecombinDaNnAt: t hea rriovfag le netic
7.2I ncreafsoeodpd r oducti1o6n7�
engineer1i1n7g
7.3M oderna griculptruarcatli 1c6e8s
4.10A decaodfem ixebdl essi1n1g8s
7.4F ishearniedas q u3culw1r7e1
4.1M1a turihnugm anitaria1n1i8s m
7.sT hei ntensificcoantcieonnt,r aatnido n,
4.1T2h e1 984-8f5a minienAs f ric1a2 0
specialiozfaa gtriiocnu l1t7u5r e
4.13F ood mountaitnhses: c ourogfEe u rope1 21
7.6T hei mpacotff oocdo nsumptoinot nh e
4.14A changicnogn ceopfft o osde curity:
agroecolroegsiocuabrlac see 1 75
entitletmheenotr 1y2 3
Referenc17e 7s
4.15H idden hun1g2e3r
4.16S ingcleel plr otein's parc1i2a4l success
8.O rganfioco adn da griculture
4.17G eneteincg ineegraiinnmgso mentum1 25
4.1A8g riculatnudtr heeG AIT round1s2 5
8.1W hati si t?1 80
4.19Ea rtShu mmietn:v ironmenta1l2i7s m
8.2O rganibcyds 1 en umber1s8 2
4.2G0e nereincg ineeringo fac goem1 e2s8
8.3O rganpiico nee1r8s3
4.2W1o rlFdo odS ummit (WF1S2)9
8.4P esticainddee xst ernali1t9i3e s
4.2F2o otprainndte sc ologaicccaolu nti1n3g0
8.5C ercificaa[nidto hneo rganhiicnst erl1a9n4d
Referen1c3e2s
8.6C onclusi1o9n5
Referenc1e96s
5.T he2 1scte ntuirdye:o logical
convergence
9.F roma gricutlott uhrege l obfaolo d
chain/system
5.1T heM uch-HeraMlidlelde nnSiuummm it1 39
5.2W orlfdo osdu mmi5t y:e alrsa te1r4 0
9.1A griculftourrees,at nrdyfi ,s heri2e0s2
5.3T heE artthos uppocrlto steo8 billi1o4n3
SA TheW orlBda nka ndn utriti1o4n3 9.2W hati st hef oosdu ppclhya in2?0 2
••
CONTENTS vii
9.3S izoeft heg lobf.o1o sde cto2r0 6 13.P3 opulatsiuosnt ainaabnid[l hiec[ a)r,r ying
9.4E mploymeinnat g ricul2t0u9r e capacoift[ yh eE arth2 64
9.5C ommerccioanlt roovle trh es uppclhya in2 10 Referenc2e6s7
9.6F oodp ricveo latilZ1i 3t y
9.7C urregnlto bfaolo sdi tu:upiroond:u ctuisoang,e
andn eedfso:o bda lanschee et2s1 5 III
9.8N utritisotnaatlou vse:ra �n d
undernutrit2i1o6n Anthropolooffg oyo d
9.9S ufficient2 19f ood
Referen2ce2s0 14.G overnaanncde food
10.G lobfaolo wda ste 14.F1r omh umanr ighttofs ood right2s7 4
14.T2h ef oogd. p 277
10.1F oodwa sthei:s roricai pe2r2s5p ectiv1e4s. L3a ndu sea ndl anodw nersrhiigph t2s7 7
10.2An itud[e0fs o odp:e rsoannadl 14.4F ooda ndg lobgaolv ernanc2e7 8
cultur2a2l6 14.R5e gulatainodtn r ad2e7 9
I0 .3T erminolaongdty y polo2g2y6 14.S6a fenteyt asn df oorde serv2e8s1
10.W4h y nowl 227 L4.G7l obalizhmeigoenm:o nmyu,l tilateral
10.5K eyc ausoefsf oowda ste2 28 cooperatainodpn e,o pploew er2 82
10.U6n dervaluoaftf ioodo n2 30 14.L8a ndg rabbi2n8g3
10.F7o odsersvtiyclee2 s3 3 14.9F oods overeig2m8y4
10.D8a tlai mitati2o36n s Referen2c8es5
10.T9h ec halle.nhgee. d2 36 Furthreera din2g8 7
10.1W0h atc anb ed onew:a stper evention
initiati2v3e7s ! 15.F ooad nds ocitarle nds
Referen2c3e9s
15.F1 ooda sa ni mportsaonctif auln cti2o9n0
11.T heH ungefirl efso:o sde curity1 5.F2o oda ndd inisntgy le2s9 0
15.F3o oda nds ocioaclc asio2n9s1
11.F1 oods ecurwihtayti: s i t?2 42 15.F4o ods,o ltaerr masn,df estiivnaC lhsi na2 95
11.P2m 1dornb'osx 246 15.C5o nclusi3o0n3
Referenc2e4s6 Referen3ce0s3
16.T rendifnogo dasn db everages
12.F oodn:a turaanlde nvironmental
considerations 16.W1h olef oodasn dr awf oods 306
16.M2e diciannadls llperf3o0o7d s
12.S1u stainnaabrluemr le soulricmei tatainodn s 16.M3e dicionrah le alftoho ds3 09
resouwracset ag2e4 7 16.4B everatgree nd3s1 2
12.S2u scainaagbrliec ul2t4u9r e 16.5B runchiinstg h et rend3 15
12.T3h ei mpacotff oocdo nsumptoinot nh e 16.F6o odl abel3s1 6
agroecolroegsiocuabrlac see 2 50 16.7US DA organi3c1 6
12.T4r ophiicn'a cst iownh:e avte rsmuesa r2 52 16.F8A IRTRADE3 17
Referen2c5e4s 16.T9h er ainfoarlelsitac necret ifi3e1d7
16.1V0e galno go3s1 7
13.F oodp:o pulartiisoaenn ds ustainab1i6.l1i�1bt ly. 13 18
16.1K2o she3r1 8
13.P1o pulattiroenn d2s5 8 16.1M3a rinSet ewardcsohuinpc i3l1 9
13.T2h eM althushiyapno the2s5i9s Referen3c2e1s
viii mNTENTS
17.F oodc,u ltuarned, ftoooudr ism 19.T5h eo penki tchaenndt heq uestioonfi ng
closkeidt chweonr k3 57
17.F1o oda ndc ultu3r2e4 19.E6m otiolnaablo 3r6 0
)7 .2F oodfu nctiaonndbs e lie3f2s5 19.T7h eoretciocnasli deradteiboantse3 d7 0
17.F3o odh abit3s2 7 19.C8o ncludrienmga rk3s7 0
17.F4o oda ndc ouris3m2 9 Referen3c7e1s
17.F5o oidd entciurlyw.r aen.dc ouris3m2 9
17.G6.l strontoomuyr iasnmdc ultucraapli t3a3l0 20.F ooidn gredients
17.T7r endasn di tism portan3c3e1
17.U8N ESCOC reatCiivtei es 20.1F ooda dditi3v7e8s
Network-Gastro3n3o2m y 20.F2o oda ddititvoedsa y3 79
)7 .9T her ececnats oef M acaoS pecial 20.P3r eservat3i7v9e s
AdministrativCeh iRneag3 i3o2n , 20.N4u triti<olndadli t3i8v0e s
17.1F0e atucraesdse w dyM:a canecsuei sianned 20.5Co loriangge nt3s8 0
identi3t3y3 20.F6l avoraignegn t3s8 0
Referen3c3e8s 20.T7e xruriazgienngr 3s8 1
ZO.G8e neticmaoldliyfi oerdg anis3m8s1
18.F eeditnhgfe u tucrhea:l leanngde s 20.9I nternationally dfearremgeulda ted and
limitations geneticmaoldliyfi cerdo ps3 82
20.1F0o olda beli3n8g5
18.F1o odco nfuse3d4!2 20.1H1i ghlioghftt hsefi nanlu tritfiaocnt s
18.2Fo odc hoiceevso:l utoirom no raaln de thical labe3l8 5
blackma3i4l5! 20.1C2o mpliadnactee 3 86
20.1I3n formasthioownon n t hef oolda bienlt he
Referen3c4e8s
UniteKdi ngdom3 87
20.1A4l lerge3n8s8
20.1F5o oadn dd rinwka rnings3 89
IV
20.1H6o ngK ong-Maclaaob eling/marking
requireme3n9t0s
Foods,e rviacned,o ther
20.1E7x pira<ltniodun s e·dbayt e3s9 1
deliverianbt lhees Referen3c9e1s
hospitasleicttyo r Furthreera din3g9 1
21.T her oloefi nformatteicohnn ology in
19.T heS OCiolooftg hyce h eafn :e w
thef ooidn dustry
theoreptriocpaols iftriootmnh eo pen
professkiiotncahle n
21.1I ntroduc3t9i3o n
21.M2e eHolfsi nterncri3v9i4r y
19.1I ntroduc3ti5o4n 21.I3T t ooflosfr o oidn dust3r9y8
19.T2h er estauirnat nhtei ndustria3l5 4e ra
21.T4h en ewo pportuni4r0i0e s
19.T3h ec hangionrgi entaotfti hoen 21.B5i gd ata4 02
restaur3a5n5t
21.C6o nclusi4o0n4
19.T4h er estaukriatncth ientn h es ervice Referenc4e0s4
economy3 56
CONTENTS ix
22.F oosde rviinch eo spitality2 5.4P ladna ilyp roducTion 4l6e5v els
management 25.5I ssnueee depdr odutcotp sr oduction
area4s6 6
22.1S cenarIi 4o 06 25.6M anagteh ef ooadn db everapgreo duction
process 466
22.S2 cenar2i 4o 06
22.C3E OsD,i recotfoO rp eratiaonndGs e,n enll 25.P7 ricteh ep roduactta s p ricseot hactu stomers
Manage(rosp eratlieovneall4) 0 8 feeilti sa v alufeo mro neoyp ermio4n6 8
22.C4u stOmer-or(ioepnetreadr ional Referen4c7e1s
level4)1 2
26.F &Bs patdieasli agnndf unctionality
Referen4c1e3s
23.T hep oweorfs ervqiucael iftryo:n t-o2f6.­I1n troduc4t7i3o n
26.F2o odservicef adcetsofirrgson:an ntd
houssee rvsikciel ls
bacokf h ouse-locaatnidso int e
character4i7s4t ics
23.I1n troduct4i1o7n
26.S3p atiaalllo cawtiitothny peosf
23.S2e rviacneds ervqiucael i4t1y8
servi4c7e5
23.M3a nagisnegr vqiucael i4t2y0
26.T4h e splaacyeo l4l7t6
23.Th4e wayf orwar4d2 5
26.F5e mmeosf a c omfortraebslcea uran[
Referen4c2e7s
desig4n8 0
26.T6h erma4l8 0
24.T hefi nanceinavli ronmCeunlti:n ary
26.V7e ntilat4i8o0n
math 26.L8i gluainndgc olor48 1
26.9A cousti4c8s2
24.1P ercent(a%g)e4s 3 0 Referenc48e3s
24.2V arianc4e3 1
24.A3v cmgceh eck4 32
24.F4 orecast4i3n3g v
24.T5h eP rofiatn dL os(sP &Ls)t ateme4n3t4
24.T6h ef ooadn db everaCgOeSp te rcentoantg hee Summary
P&Ls tateme4n3t5
24.A7n alyztihnegP &Ls cateme4n3t6
24.C8o st/volumea/nparloyfs4ii4ts1 SummarWyh:a tr olfeoo d? 487
Furthreera din4g4 6 Genereaclo nomtihce or4y8 9
MillennDieuvme lopmGeonatl (sM OO) 493
25.C ontrolcloisnatgns d p urchafsoiondg Nutritigouniadle li4n9e7s
Glossa5ry0 3
25.M1a intaisnailnhegis s tor4i4e8s
25.F2o recastinsga lfeu4st4 u9r e Index5 07
25.P3u rchaasneds tore-nefeodoaednd d b everage
suppli4e5s1
List of figures
Figure 8.1 Percentage of consumers who rated “organic” as important
for their food choices.....................................................................................................181
Figure 8.2 Percentage of consumers who rated “GM-free” as important for
their food choices...........................................................................................................181
Figure 8.3 World map of organic agriculture: a density-equalizing map (a cartogram)
with countries sized according to their reported organic agriculture
hectares.........................................................................................................................182
Figure 8.4 Global certified organic hectares show steady growth over
the past two decades, year reported Growth.........................................................196
Figure 9.1 A simple food supply chain. ....................................................................................202
Figure 11.1 Conceptual framework of food security. ..............................................................243
Figure 13.1 Population: historical and projected trends. ........................................................259
Figure 13.2 Predictions of comparative population and food growth rates according
to Thomas Malthus...................................................................................................260
Figure 15.1 An electric hot pot. ..................................................................................................294
Figure 15.2 Picture of a golden ingot.........................................................................................298
Figure 15.3 Nian gao.....................................................................................................................298
Figure 15.4 Fat choy.......................................................................................................................299
Figure 15.5 Zongzi.........................................................................................................................300
Figure 15.6 Moon cakes: Fat choy ..............................................................................................301
Figure 16.1 Raw cacao nibs. ........................................................................................................307
Figure 16.2 Acai powder: So-called superfoods.......................................................................309
Figure 16.3 Medicinal food: Kefir. ..............................................................................................311
xi
xii
LISTOFFIGURES
Figure 17.1 Photo of guayusa tea cooking in Amazon village. ............................................324
Figure 17.2 Yerba mate tea cup and straw. ..............................................................................326
Figure 17.3 Homemade bridal doll and Macanese cake are typical table centerpieces
and wedding favors in a modern Macanese wedding banquet.......................334
Figure 17.4 Galinha à Portuguesa: A typical Macanese tea party. ..............................................335
Figure 17.5 Chá Gordo: A typical Macanese tea party.................................................................337
Figure 18.1 Agricultural greenhouse gases emissions by source...........................................345
Figure 19.1 The dimensions of emotional work.......................................................................364
Figure 21.1 Technology and artificial intelligence in the food industry...............................397
Figure 22.1 Reflecting on past decisions. ..................................................................................408
Figure 22.2 An executive team will normally report to the Hotel Manager. ......................409
Figure 22.3 A typical departmental structure...........................................................................410
Figure 22.4 A typical hotel team.................................................................................................411
Figure 23.1 Service and service quality. ....................................................................................419
Figure 23.2 The product/service matrix. ..................................................................................420
Figure 26.1 Simple steps in defining the space planning in kitchens...................................477
Figure 26.2 An example of foodservice design flow by Birchfield (2008). ..........................478
Figure 26.3 An example of foodservice design flow by Payne-Palacio and
Theis (2016). ..............................................................................................................478
Figure 26.4 An example of a bubble diagram to show the schematic relationships
between the various working areas (Mion, 2017)...............................................479
Figure A2.1 Balance of payments accounting system.............................................................491