Influences on food availability This includes Historical changes

Influences on food availability This includes Historical changes to the availability of food, Technological developments, Social, political and economic influences.

Historical changes to the availability of food This includes. Staple foods Native foods and modern usage and Global migration.

Staple Foods

• Foods commonly eaten as part of the daily diet are called STAPLE FOODS. • They are inexpensive, plentiful and common to the geographical region. • Plant staples include cereals, grains and legumes. • In developing countries plant staples are up to 75% of energy intake. Wheat plants and bread

Wheat production world wide 2005

The scale below provides an indication of how recent the phenomenon of farming is: • World was formed ca 4, 600 million years ago • life forms: ca. 1, 000 million years ago • First hominid life forms 4 million years ago (hunter gatherers) • First human farmers about 12, 000 years ago. • Global Agricultural Evolution Lascaux Caves – France 1650 – 1850 AD 15, 000 BC • Modern Agricultural Evolution http: //www. culture. gouv. fr/c ulture/arcnat/lascaux/en/ 1950 – present

• Why initiate farming "Why farm? Why give up the 20 -hour work week and the fun of hunting in order to toil in the sun? Why work harder food that is less nutritious and a supply more capricious? Why invite famine, plague, pestilence and crowded living conditions? Why abandon the Golden Age and take up the burden? " (Harlan, 1992) • • • Not necessarily because it was a better diet Not necessarily because it was easier • The move from shifting agriculture to domesticated agriculture was preceded and made possible by the millennia of accumulated experience of wild plants and animals, and trial-and-error experimentation. There was probably a gradual shift from collecting to cultivation with continued reliance on hunting and gathering. Finally there was almost complete reliance on agriculture as the major source of nutrition. However, it did increase food production per unit area, making it easier to feed a population from the same amount of land around a settlement. The alternative scenario suggests that man had to reach a certain level of social organization or tool-making development, with a settled mode of life, before agriculture was possible, and this stage of human development was only reached 9 - 10 000 years ago.

Questions ref. p. 5 Why did wheat become such a popular food source? Because it is so versatile. Name 3 different products made from wheat. Burghul, semolina, flour. What geographical features made Asia a good place to grow rice? Its warm climate and large quantities of water.

Name 3 different ways to eat rice. Rice flour, pilaf and risottos, steamed and boiled. What is the difference between a cereal, legume and a root? Give examples. Cereals are edible grains (wheat, rice and maize), roots are crops are edible portions of a plant that develop underground (cassava, potato), and legumes are the seed within pods of a plant (beans, peas).

Boiled rice (above) Cassava root (above) Risotto (below) Kidney beans (below)

Meat and fish staples ref. p 6 ANIMAL FOODS Seafood Beef Sheep Pork Reindeer COUNTRIES Japan, Pacific Islands, Alaska Australia, North America, Britain Greece, Middle East Germany, Denmark Scandinavia

Foods Native to Australia • Pre European settlement, traditional Aboriginal diets were nutritious and varied. • There were not staple foods as they were hunter -gathers. • Traditional animal food include – reptiles (snake, lizard, turtle), marine life (shellfish, eels, various fish), birds (emus, swan, geese), insects (witchetty grub, bogong moth, honey ants), marsupials (kangaroo, possum, echidna). • Animal meats were very lean ie low fat.

Kangaroo cooking (left) Dugong (above) Honey ant (above) Witchetty grub (far left)

Native plant Foods Many different parts of the plants were eaten • Roots (yams, bulbs, waterlilly roots) • Fruits and vegetables ( wild figs, quandongs, bush tomato, bush apples, wild plums) • Stems (pigweed and mulga grasses) • Seeds and nuts (pandanus nuts, bunya and cycad nuts.

Pandanus plant and nuts Quandong (right) Waterlilly (left)

Bush tucker Use of native foods today is often called bush tucker. Many have become gourmet foods Ø Lillipilli jam Ø Wattle seed biscuits Ø Kangaroo meats Ø Emu meat

Global migration • As people have migrated they bring their traditional foods with them. • European settlement in Australia commenced in 1788. Their diet was poor as they initially survived on rations from the First Fleet ships. E. g. salted beef and pork, biscuits, dried peas and rum/gin.

Circular Quay c. 1880

Robert Havell (1769– 1832) The Entrance of Port Jackson and Part of the Town of Sydney, New South Wales 1823 In the left side of this print convicts can be seen quarrying stone, in the garden in the front they are cutting wood, as soldiers guard the women. Reference http: //www. nla. gov. au/

Questions ref. p. 10 • Why was the early settles diet lacking in? Fresh fruit and vegetables, dairy. • How was this solved? Market gardens were developed and land grants given to convicts. 1805 a commercial dairy was set up at Ultimo.

• • Australia's Dairy Heritage In 1788, Captain Arthur Phillip and the First Fleeters came ashore at Sydney Cove with seven cows and two bulls bred to survive a hostile environment. This small herd soon moved to the greener pastures of Parramatta where they escaped into the bush not to be seen for some seven years. Upon their recapture, the herd comprised 61 cattle. It was the cows of this group which became Australia's first dairy herd. By 1800, through breeding and importing, there were 332 bulls and 712 cows in the colony. The settlers were adapting to their new Australian environment. They made butter and cheese during spring and summer (when cows produce most milk), and preserved these commodities with salt for autumn and winter. Pioneers such as John Macarthur imported more dairy cattle to his Parramatta farm while, in 1805, Dr John Harris built Sydney's first commercial dairy at what is now inner-suburban Ultimo. However, Tasmania gave Australia its first cheese industry. In the 1820 s, the Van Dieman's Lan Company established Australia's first commercial cheese factory. Farmers from the NSW district of Illawarra began to send their cheese and butter to Sydney markets by sea, and as more ports opened, dairying extended all the way down to Bega. In 1832, with two cows and two calves, John Fawkner arrived in what was to become Melbourne. With the ideal dairying conditions around Port Phillip Bay, the herd grew. Within a year, there were 155 cattle in the district. By 1850, there were 347, 000. South Australian dairy farmers were becoming so successful that they were selling cheese to Tasmanians. In 1891, there were almost 1 million dairy cows in Australia. The gold rush brought thousands of people to Australia. With its collapse, many were offered Government pastoral leases on the outskirts of inland towns. By 1900, there was hardly a township, even in remote outback Australia, that did not have its own fresh milk. The future of an extraordinary industry http: //www. dairy. com. au/

Other significant cultural groups 1830 -2007 • • • Since 1830 s large groups have migrated to Australia bringing their staple food preferences and traditional preparation methods with them. After several generations these foods have become part or the Australian multicultural cuisine. 1830 s– Germans migrated to South Australia establishing vineyards for winemaking. 1850 s- The Gold Rush attracted people looking for new opportunities. Chinese grew their own market gardens to provide fresh ingredients. Scandinavians developed the diary industry. First American wave bought new farm implements 1880 s- Italians started many fruit and vegetable farms, ricotta cheese making 1920 s – Second wave of Americans setup factories including Kellogg’s (cereals products) and Heinz (soup) and Kraft (cheese). 1940 s- American servicemen bought Coca-Cola, hamburgers, dried and frozen foods to Australia. Further increases of Lebanese immigrants. 1960 - American fast food chains were introduced including Mc. Donald’, KFC and Pizza Hut. 1970 s- large numbers of Asian immigrants from Cambodia, Thailand, Vietnam and South Korea fleeing persecution from their own government.

Wineries at Barossa Valley

Barossa Valley, SA

Chinese Gold Pannier

Vietnamese cuisine • The typical Vietnamese family meal • A typical meal for the average Vietnamese family would include: • Individual bowls of rice • Grilled, boiled, steamed, stir fried (with vegetable) or stewed meat or fish or other seafood dish • Stir-fried, raw or steamed vegetable dish • Canh (a clear broth with vegetables and often meat or seafood) or other Vietnamese-style soup • Prepared fish sauce and/or soy sauce for dipping • All dishes apart from the individual bowls of rice are communal and to be shared.

Sticky rice dishes Bánh chưng : sticky rice wrapped in banana leaves and stuffed with mung bean paste, lean pork and black pepper, traditionally eaten during the Lunar New Year (Tet). Bánh chưng is popular in the North, while its cousin version bánh tét is more popular in the South. Bánh tét has the same content, except cylindrical in shape and the lean pork is substituted by fatty pork. Salad rolls (Gỏi cuốn) also known as Vietnamese fresh rolls, or summer rolls. They are rice paper rolls that often include shrimp, herbs, pork, rice vermicelli and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as there are numerous different kinds of spring rolls with different ingredients in them.

Lebanese Cuisine in general is regarded as one of the world's healthiest cuisines because of the use of minimally processed vegetarian recipes, in addition to an abundance of fruits, vegetables, cereals, legumes, and nuts. The Mezze, an elaborate variety of thirty hot and cold dishes, had made the Lebanese cuisine renowned worldwide. A typical Mezze may consist, of salads such as the Tabouleh and Fattoush, together with the caviars: Hummus and Moutabal , and some patties such as the Sambusacs and finally the stuffed grape leaves. The family cuisine offers also a range of dishes, such as the stews or , which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli. The Lebanese flat pita bread is essential to every Lebanese meal, and can be used to replace the usage of the fork. The Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another Lebanese drink is the Lebanese wine, which is now enjoying a worldwide reputation. Known among the great variety of Lebanese sweets, are pastries such as the Baklavas, and the Lebanese ice cream with its oriental flavors.

Meze plate Pita bread baklavas Lebanese Cuisine

Australia’s Population, 2006 Source: ABS, Migration Australia 25% born overseas 75% born in Australia Where do our immigrants originate from? 24% UK 10% NZ 5% Italy 5%China. The biggest increase per group is the Sudanese up 22% in the past 10 years. 50% of immigrants ere processed because their skills were need in Australia, 25% for family reasons, 10% for humanitarian reasons, ad 15% other. How do you think the Australian food culture will appear in another 10 years time?

Technological Developments • Technology influences the amount and type of food available. It includes: • Production and manufacturing processes and equipment techniques • e. g. Processes - sterilization of canned foods • e. g. Machines – microwave ovens • e. g. tools – whisk, sifter, peeler • Storage and distribution techniques • e. g. systems for ordering, shipping and distributing products to supermarkets • Marketplace practices • e. g. 24 hour trading • Products • e. g. making yoghurt, frozen foods • Resources • e. g. coal burned to produce electricity, water used to wash salads.

• 1700 s colonial settles used simple technology – processing pork and grinding wheat was done in the same way as it had been for hundreds of years. Machines were powered by manual labour eg harvesting with scythes and milking by hand. Transportation was limited by the new roads built. Changes bought about by the Industrial Revolution in the 1800 s enabled coal driven machines t oharvest and mill flour, brew beer large amounts of beer and rum. Today technology such as gene manipulation has allowed many benefits in foods e. g. some plants can be specially grown to have high Omega-3 content (normally only found in fish oils) which is good for heart health.

Technology • Case study 1. 1 Wheat Production p. 12 -14 • Read, do questions and fill in table. • What is the overall influence of technology on wheat production? • Much faster and easier to clear land, sew and harvest wheat, increased yields. • Biological controls were initially thought to be an improvement to insecticides and herbicides. Name a situation that went wrong? • Cane toads introduced to eat cane beetle in QLD has now spread to become a pest to native animals. • Many consumers have shown a preference to organic foods – those produced without chemicals or fertilizers. Often biodynamic farming principles are used.

Processing and Manufacturing technology Why is food processed? To make it more suitable for human consumption, to preserve food for extended periods of time, maintain a constant food supply, eat a variety of foods out of season, eat foods from other parts of the world, produce foods that do not look like the raw materials. Draw fig 1. 12 text p. 14. Many products can be made from one food source.

Why changes occurred in the way food is processed • Electricity allowed for many new tool and machines to be used in processing e. g. mix master, electric oven, factory scale food processing (Kellogg’s). WW 1 and WW 2 needed food that was preserved for transport and storage e. g. canned and freeze dried foods. • Plastics were developed which were used in machine parts and packaging. Manufacturing methods were streamlined increasing production and made goods cheaper e. g. automated machinery, computer technologies.

Food storage and distribution • Food must be supplied to the consumer in good quality, wherever and whenever they want it. Facilities are built to protect food from contamination and spoilage e. g. fruit storage facilities that control the gases given off during ripening, wheat silos that control the moisture content to stop fermentation. • Distribution network (air, sea, rail or road) enable food to reach processing and point of sale. Distribution networks often let down aid workers as poorer countries often have little road or rail systems.

Technology in the marketplace • Traditionally goods were only purchased locally, now many products are available internationally. This provides consumers with products that may be out of season locally, or with processed products (e. g. canned vegetables). • Processed products are known as value added products – the value of the original raw products has been increased by some form of processing.

Supermarkets Before 1930 s PLUS MINUS INTERESTING Delivery boys Store credit Less complicated Limited variety Prices fixed Time consuming Frequent trips needed Specialty stores e. g. butcher, baker Personal service

Since 1930 s PLUS MINUS INTERESTING Generic brands Limited human interaction Specialty sections Quick service 24/7 service Impersonal service Often large shops time consuming Limited human interaction Internet shopping Scanning technology

Source: www. woolworths. com. au

Social, political and economic influences on food availability