FST 10 Lecture 3: FST 10 Lecture3.docx

• School: UC-Davis
• Department: Food Science & Technology
• Course: FST 10
• Professor: E.Garcia

Document Summary

Food additives derived from any of the above. History had a major impact: discoveries of new lands, new people, new food resources. Europe brought wheat, grapes, olives, cows, pigs, chickens, sheep, goats Europe brought from america back :potatoes, corn, tomato, peppers, most beans, turkey, cacao, etc. One single crop and its impact in history: potatoes by 1550"s potato is introduced to spain. 1840"s irish potato crop was totally devastated by phytophthora infestans. (it causes the potato disease late blight) 1845 irish great famine. The 1845 great famine in ireland gave the world a clear lesson: Necessity of maintaining diversity of crops and genes. Beginning of the food industry in the u. s. Corn was plentiful and reliable in most places. Pork was consumed in large quantities, but beef had higher status Alcohol was readily available and inexpensive (apple cider) Liquor: most often whiskey and hard cider - regular part of everyday meals. Moderation in the use or - abstinence.