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UVM NFS 053 - Omnivore
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NFS 53 1st Edition Lecture 11Outline of Last Lecture I. Grain FloursII. Flour: gluten or notIII. Starch and cooking grainsIV. GelatinizationV. What happensVI. Cooking factorsVII. Starch moleculesVIII. Gel formationIX. Starch as crucial to cuisinesX. SaucesXI. Sauces and starchesXII. Starch thickened saucesXIII. White saucesXIV. Rouxa. Light Rouxb. Dark RouxOutline of Current Lecture I. Why do humans eat meat?II. Meat: Pros and consThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.III. Meat StructureIV. Industrial Meat ProductionV. State of the meat systemCurrent LectureI. Why do humans eat meat?a. Humans are omnivores – if it moves, we have eaten it.b. It’s a more concentrated form of nutrition, particularly protein, fat, and ironc. It is more savory, sweet, and salty than most plant foods by themselves.II. Meat: Pros and consa. Is it too much of a good thing?i. Provides too much of certain fats and not enough of others, and too many calories in general.b. Moral dilemmas around killing sentient c. Meat is a less efficient form of calories than plant-based foodsi. It takes more plant foods to feed an animal we will eat than it would to just eat the plants.d. The human desire for meat combined with the complexities of sourcing food from animals contributes and reinforces structural inequalities in the worldi. Outside of the West, poor people don’t get to eat meatii. Even in the West, there are quality differentials involved in meat consumption that are related to political and economic power.III. Meat Structurea. Meat is made up of muscle fibersi. Made up of myosin and actin ii. These proteins, when activated, slide past each other to shorten the entire fiber, and thus thicken and shorten, or contractb. Fati. Muscles use fat as an energy store, in particular redii. Fat contributes to richness and mouth-coating smoothnessiii. Many flavor compounds are fat soluble.iv. It also gives the characteristic flavor of many animals, depending on the fats those animals produce c. Carbohydrates (mostly glycogen)i. Some muscle tissues use glycogen, a carbohydrate stored directly in the cells, for anaerobic metabolism, which produces lactic acidIV. Industrial Meat Production/ State of the meat systemHistorical meat production and consumption (pre 1870ish)a. Rural areas (e.g., Vermont)i. Local/personalii. Seasonaliii. Wide variety of domestic and wild animalsb. Urban areasi. Knowledgeable “gatekeepers” (e.g., butchers)ii. Small foodshediii. Seasonaliv. Overallv. Diversified farmsvi. Older animalsvii. Pasture-based systemDrivers of change in the meat system (1880s onward)a. Urbanizationi. post-Civil War, great migrations to citiesii. Increased industrialization of non-food industries led to population concentrationiii. Larger cities could not be fed by local foodshedsb. Transportationi. Railroads brought animals from increasingly larger distancesii. Animals’ condition deteriorated on these journeysc. Technological changei. Refrigeration (near 0 ºC) allowed for meat to be kept longerii. Refrigeration and railroads allowed for mechanized slaughter (from 1885 or so)Shifts to the modern sensibility• Judging good meat• Originally expertise resided in the consumer and the butcher• A good butcher knew how to select a good animal based on its life history• A good consumer relied on their butcher and learned some of their criteria• “Dressed” meat• No way to know its history for the butcher or the consumer• Knowledge becomes more difficult• It becomes “better” to not know• The meat we eat• If meat should come already dressed, wild and hunted meat is less desirable• Variety of meat animals decreases• Meat is disconnected from the whole animal• Particular cuts are more used, others are less usedFurther centralization (1920–today)• Further developments in industrialized agriculture• Monoculture productivity increases due to chemical inputs (systemic factor)• Corn, soy, wheat in the US• These plants or parts that humans do not eat can be fed to animals• The rise of the Confined Animal Feeding Operation (CAFO)• Animals are raised in (pigs, chickens) or transported (steers) to a centralized location where they quickly put on weight• Combination of feed, medication, enforced idleness• Efficient?• Economy of scale• No “need” to deal with outputsModern industrial meat production• Large-scale• 8 billion animals raised and slaughtered yearly• In the US about 40 times as much animal as human waste• 80% of the antibiotic medication in the US goes to animals in this system• Centralized• Use of CAFOs and Centralized Slaughter facilities is widespread• Animals are raised in very large groups• Modeled on values of efficiency and economy• Most meat for least money• Market-based (capital) instead of subsistence or direct-trade• Low-paid (often undocumented) workers who are paid for labor, not in meat• How is the industrial system of meat production made in the image of the sugar plantation systems of the 1600–1800s?Growing alternatives? (since 1990s or so)• Diversified farms raising very few animals (in the 10s to 100s)• Dependent on alternative networks of distribution• Direct marketing• Farmers markets• CSAs• Reduced or eliminated chemical inputs• Articulate different relationship to• Food system• Non-food system (environment, economy,


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