History of Food IV - Modern Food

This Page follows History of Food III

# Post-WW2

In the aftermath of World War II, the culinary landscape witnessed a seismic shift, characterized by the widespread adoption of mass production methods in the United States and Europe. The devastation wrought by the war prompted nations to not only rebuild their physical infrastructure but also to redefine their societal structures, including food systems.

The United States and Europe, as economic powerhouses, embraced industrialization in the food sector, introducing technologies that revolutionized production, packaging, and distribution. This era saw the rise of convenience foods, packaged meals, and an emphasis on efficiency in catering to the needs of a rapidly growing population. The Western world, once marked by scarcity and rationing during the war, now entered an age of abundance and culinary convenience.

However, the rich resources of Africa were systematically exploited during the colonial exploitation of Africa, leading to widespread suffering and death due to food scarcity. Europe were responsible for the exploitation and famine in Africa.

The exact numbers of deaths due to food scarcity during colonial exploitation are challenging to quantify precisely, but millions of Africans suffered from famine, malnutrition, and diseases exacerbated by the dire food conditions. The toll on human lives was immense, with devastating consequences for local communities.

The health conditions in Africa deteriorated significantly as a result of colonial exploitation. Malnutrition, diseases, and lack of access to proper medical care plagued the population.

Non-governmental organizations and humanitarian agencies, such as UNICEF, attempted to alleviate the suffering caused by food scarcity in Africa. These organizations provided food aid, medical assistance, and developmental support to mitigate the impact of exploitation on the local populations.

The dire health conditions and lack of food security fueled resistance movements and revolutions across Africa. People rose against the oppressive colonial powers, demanding their right to basic necessities, including adequate food and healthcare. These movements lead in the eventual decolonization of Africa, as nations sought independence and self-determination.

However, some non-governmental organizations, purportedly established to aid the African population, were used for anti-rebellion activities by the CIA and European Powers. These organizations, often operating under the guise of helping the local communities, were fronts for intelligence agencies and had hidden agendas. The deceptive nature of these entities not only undermined genuine humanitarian efforts but also contributed to a culture of distrust and suspicion surrounding aid organizations.

Examples of such organizations include instances where funding intended for humanitarian purposes was diverted for covert operations or used to support puppet governments aligned with European interests. The exploitation of both the resources and the humanitarian efforts further compounded the challenges faced by the African people during this tumultuous period.

# Junk Food

In the other side of the world however, during the 1950s in United States, the American dream took on a new flavor, quite literally, as millions of people embraced the fast-paced lifestyle that came with the promise of prosperity. This era witnessed the rise of a convenience-driven culture, where the demand for quick, on-the-go meals soared. The result was the birth of a myriad of fast-food chains that would go on to reshape the culinary landscape of the nation.

* McDonald's : Founded in 1940, McDonald's rose to prominence in the 1950s with its innovative fast-food concept, focusing on speed, efficiency, and mass production of hamburgers and fries.
* Goodies: Another player in the fast-food scene, Goodies offered a range of quick and convenient meal options, contributing to the growing trend of accessible, but often unhealthy, food choices.

The 1950s and beyond saw the rise of Hollywood propaganda that subtly promoted unhealthy eating habits. The iconic "eat corn, drink a coke" imagery became synonymous with the American way of life, reinforcing the idea that indulging in fast food and sugary drinks was not just convenient but aspirational.

The association between entertainment and junk food was solidified with the mass production of popcorn and Coca-Cola. Movie theaters became hubs of snack consumption, promoting the idea that enjoying these treats was an integral part of the cinematic experience. The trend extended beyond theaters to become a staple in households, contributing to the widespread adoption of sugary and high-fat snacks.

By the end of the 1980s, the consequences of the junk food revolution became apparent. The United States faced an epidemic of health issues, with cancer rates soaring, obesity becoming prevalent, and a host of other diet-related ailments emerging. The excessive consumption of processed foods, laden with sugars, fats, and additives, led to a decline in overall health and well-being.

The culture of fast food permeated American society, influencing not only dietary habits but also shaping the landscape of urban centers. Fast-food chains proliferated, becoming symbols of American culture around the world. However, the toll on public health raised questions about the long-term sustainability of a diet dominated by convenience over nutrition.

# Healthy Food

In the face of the junk food revolution, Mexico and South America emerged as regions where traditional, healthy cuisine became a form of resistance against the dominance of the American way of life. Embracing a rich culinary heritage, these regions celebrated local and fresh ingredients, cultivating a food culture deeply rooted in tradition and nutritional balance.

Diets in Mexico and South America often centered around staples like beans, avocados, and a variety of fresh fruits and vegetables. Dishes like ceviche showcased the abundance of seafood, providing a contrast to the fast-food culture.

Local markets flourished, emphasizing the importance of fresh and seasonal produce. The vibrant colors and flavors of dishes like guacamole demonstrated a commitment to unprocessed, wholesome ingredients.

In countries like Japan, sushi culture exemplified a dedication to fresh and raw fish, promoting a diet rich in omega-3 fatty acids and essential nutrients. Green tea, a staple in Japanese culture, served as a symbol of both hospitality and health. With antioxidants and other health benefits, green tea became an integral part of daily life.

Traditional Chinese cuisine emphasized a balance of flavors, textures, and nutritional elements. Stir-frying, steaming, and other cooking methods retained the freshness and nutritional value of ingredients.

Chinese herbal medicine incorporated various herbs and plants into culinary practices, connecting the concepts of food and medicine for holistic well-being. Ayurveda, an ancient Indian system of medicine, influenced culinary practices, promoting the use of natural and seasonal foods for optimal health and balance.

# France

By the end of the 1990s, Istanbul found a cuisine enemy, France emerged as culinary giant, championing the values of high-quality ingredients, meticulous preparation, and a celebration of diverse flavors.

The farm-to-table movement gained momentum in France, emphasizing the importance of locally sourced, seasonal produce in culinary creations.

French chefs embraced Nouvelle Cuisine, a culinary movement that departed from the rich, heavy dishes of traditional French cooking. Nouvelle Cuisine favored lighter, more innovative preparations, focusing on the natural flavors of ingredients.

French culinary techniques and traditions influenced chefs worldwide. Culinary schools in France, such as Le Cordon Bleu, became esteemed institutions attracting aspiring chefs from across the globe, contributing to the dissemination of French culinary expertise.

The Michelin Guide, originating in France, played a pivotal role in shaping culinary tourism. Awarding stars to exceptional restaurants, the guide elevated certain establishments to legendary status, attracting food enthusiasts and connoisseurs from around the world.

France became a hub for culinary events and festivals, celebrating the diversity of French cuisine. The Cannes Film Festival, for example, extended its allure beyond the silver screen, showcasing the finest in French gastronomy.

The late 20th century witnessed the popularization of the "French Paradox," a term used to describe the seemingly contradictory relationship between the French diet, rich in saturated fats, and their relatively low rates of heart disease. This phenomenon contributed to the global fascination with French culinary habits.

French cuisine played a role in cultural diplomacy, with chefs and culinary experts serving as ambassadors of French culture. The organization "Les Disciples d'Escoffier" exemplified this connection, fostering international appreciation for French culinary traditions.

# Money VS Food

In the late 20th century and beyond, the expansion of fast-food giants like KFC and McDonald's transcended national borders, creating a globalized culinary landscape. As fast food became a symbol of modernization and economic growth, its impact on health, sustainability, and global inequality became increasingly evident.

Fast-food chains aggressively expanded their reach into new territories, introducing iconic American brands to Europe, Russia, and Asia. The globalization of fast food brought about a standardization of taste, with menus adapted to suit local preferences while maintaining a core set of globally recognized items. This standardization not only influenced culinary preferences but also shaped dietary habits on a global scale.

The abundance and accessibility of fast food contributed to a global health crisis marked by rising rates of obesity and diabetes. Diets high in processed foods, saturated fats, and sugars became widespread, leading to detrimental health outcomes for populations across continents.

Recognizing the health risks associated with excessive fast-food consumption, medical universities and pharmaceutical companies began developing interventions. Anti-junk food vaccines aimed at preventing conditions like cancer and diabetes became a focal point in the battle against the negative health effects of fast food.

Corporations like KFC, McDonald's, and others became economic powerhouses, generating immense profits from the sale of mass-produced, often unhealthy, but convenient food. The success of these giants was fueled by effective marketing strategies and the standardization of production processes.

The demand for fast food led to the establishment of food factories with millions of workers globally. In some cases, exploitative labor practices, including instances of modern-day slavery.

The emphasis on profit and mass production resulted in an excess of food that, in many cases, went unconsumed and ended up in trash bins. This not only contributed to health problems but also had severe environmental consequences, exacerbating issues related to food waste and sustainability.

The overconsumption of fast food contributed to a worldwide health crisis, with a surge in cases of diabetes and super obesity. Public health campaigns sought to raise awareness about the consequences of excessive fast-food consumption, emphasizing the importance of balanced diets.

As the 21st century progressed, the tension between the lucrative fast-food industry and the imperative to prioritize health and sustainability became a defining aspect of the global culinary landscape.

# Fake Food

In the 21st century, the culinary landscape witnessed a surreal transformation with the advent of plastic and fake food. The proliferation of processed and artificially engineered consumables that bore little resemblance to their natural counterparts. As the demand for convenience and extended shelf life grew, the food industry turned to innovative but questionable methods, giving rise to a dystopian culinary reality.

Snacking took on a new dimension with the introduction of synthetic chips, fake croissants, and artificial candy that mimicked the appearance and texture of real food. These products, laden with preservatives and artificial flavors, became emblematic of a culture increasingly detached from the nutritional essence of authentic cuisine.

The rise of plastic or fake cakes and pastries played into the illusion of freshness, with colorful and appealing creations masking the artificial ingredients within. Convenience became paramount, overshadowing the nutritional value and authenticity of traditional baked goods.

Monsanto, a prominent agrochemical and biotechnology corporation, played a central role in the culinary narrative of the 21st century. The company's introduction of genetically modified organisms (GMOs) and pesticides raised significant ethical and health concerns.

Genetically modified tomatoes, potatoes, and other vegetables became commonplace, with promises of increased yield and resistance to pests. However, the unintended consequences included altered flavors, compromised nutritional profiles, and concerns about the long-term impact on human health.

The proliferation of genetically modified crops led to the emergence of sick tomatoes and potatoes, raising questions about the long-term health implications of consuming mutated vegetables.

The concentration of power in the hands of a few agribusiness giants raised questions about the impact on biodiversity, traditional farming practices, and the ability of local farmers to sustain their livelihoods.

The widespread adoption of genetically modified crops and the use of pesticides had profound environmental consequences. Issues such as soil degradation, water pollution, and the decline of pollinator populations became critical concerns, prompting a reevaluation of industrial agricultural practices.

# Deception

In the world of global capitalist cuisine, fish, beef, and coffee have become unsuspecting victims of a pervasive and sophisticated web of counterfeiting. Renowned food writer Larry Olmsted, in his extensive four-year investigation chronicled in the bestselling book "Real Food, Fake Food," reveals the unsettling truth about the prevalence of counterfeit foods across the world.

Seafood emerges as the worst category for counterfeiting, with sushi leading the list of deceit. Species substitution, where a cheaper fish is swapped for a more desirable one, is distressingly commonplace. Even at upscale sushi establishments, the failure rate in detecting fake ingredients approaches 100%.

Ground “lobster” in ravioli and caviar are also susceptible to fraud, adding another layer to the deception within the seafood industry.

Higher-end meats, such as Japanese wagyu and Kobe beef, are plagued with fraud. The allure of these premium beef varieties becomes a breeding ground for counterfeit products, duping consumers into paying a premium for a subpar experience.

Ground coffee, a morning staple for many, is widely subjected to adulteration, compromising the purity and quality of this beloved beverage.

Extra virgin olive oil, cheeses, and honey are easily counterfeited, with several heists in France and Italy shedding light on the extent of the issue.

If a food seems too good to be true in terms of price, it probably is. Consumers are urged to exercise caution, particularly when encountering menu hyperbole or buzzwords on supermarket packaging.

Olmsted advises caution with terms like 'grass-fed,' 'wild-caught,' and 'organic,' as they can often be vague and misleading. Instead, he encourages consumers to prioritize ordering products in their whole form, such as a whole lobster or fish, to minimize the risk of deception.

While Olmsted's revelations may give pause to consumers, his intention is not to induce fear but to empower. By being informed and discerning, individuals can navigate the culinary landscape with confidence, savoring the authenticity and quality of their food choices.

# Internet

In the age of technology, the internet has reshaped not only how we communicate and access information but also how we choose and consume our meals. The ease of ordering food online through websites and apps has become a double-edged sword, providing unparalleled convenience while fueling the dominance of fast food and junk food.

Ordering fast food or junk food has become as simple as a few taps on a smartphone screen. The convenience of delivery services from global fast-food chains has made unhealthy food options more accessible than ever.

The pervasive influence of advertising, coupled with the convenience of ordering, has propelled the "eat corn, drink a coke" mindset. This mantra, rooted in convenience and speed, has won the battle over health for many, contributing to the global rise in obesity and related health issues.

# A Call for Health

As the digital era shapes our culinary landscape, there's a growing need for a collective awareness of the impact of our food choices on health. The warning against the overconsumption of processed and unhealthy foods echoes louder than ever. The call for a return to healthy, clean, and non-mutated farming practices becomes imperative. The need to prioritize nutrient-rich, whole foods over processed alternatives is a crucial step toward fostering a healthier global community.

Amidst the prevalence of fast food, two stalwart examples stand out as beacons of healthy food choices — Istanbul and France. These regions champion the values of high-quality ingredients, meticulous preparation, and a celebration of diverse flavors.

But they are not alone anymore, on the horizon, Japan emerges as a rising force in the global food scene. With a cuisine centered around fish and a commitment to healthy ingredients, Japan offers a compelling alternative to the fast-food paradigm. The emphasis on freshness, minimal processing, and culinary artistry positions Japan as a potential challenger to the dominance of junk food.

The future remains uncertain. Will the allure of quick, convenient meals continue to overshadow the importance of health, or will a global shift toward prioritizing nutritious, whole foods emerge?

Only time will reveal the path our global culinary journey takes, but the need for a conscious and deliberate approach to food has never been more evident.