Describe the effects of industrialization on the socio-political, economic, and environmental spheres of the food system

Addressing Industrialization of the Food System via Kitchen Literacy, Civic Agriculture, and City Market Factors of industrialization of the 19th century food system, including urbanization, resulted in expanding foodsheds, a gradual separation of people from the land, and a loss of traditional knowledge of foodways. With these shifts emerged a reliance on experts for information regarding the origins, quality, and seasonality of foods. Over time, changes associated with the production, processing, and transport of these and other prepared foods led to health and safety concerns for consumers. Given this gradual transformation of the food system over the 19th and 20th centuries, describe the effects of industrialization on the socio-political, economic, and environmental spheres of the system. To do this, identify a key sustainability issue associated with our modern food system. Describe the ways in which this issue is linked to the effects of the Industrial Revolution. Use the Nourish map and other graphic organizers to help you craft your entry. To complete this prompt, draw from the following: Course Content: Kitchen Literacy, Civic Agriculture, and City Market, as well as processes of industrialization and systems-thinking for problem-solving Issue exploration: Journal format serves as an invitation (and expectation) for you to insert your own views into the narrative. Describe and critique ideas explored thus far through this class. source should be the Kitchen Literacy this is the source The Waning of Wild Foods Though rarely staples of American cooking, wild foods represent a uniquely American fare. In Europe, where freshwater fish and game animals mals had been hoarded by aristocrats who held virtually all the land, ordinary people had little chance to hunt and fish. America, with wild fish, fowl, and game, all free for the taking, had offered colonists a remarkably democratic source of sustenance. While the most commonly monly consumed foods were those raised on farms, fishing and hunting had provided additional meat, especially during lean spring times, and the importance of these freely available foods to the poorer members of society was well recognized in early colonial times. By the time Amelia Simmons penned her recipes in 1796, wild foods other than fish had alreadybecome uncommon in the Northeast, andby the 182os, it was considered newsworthy when wagons of white hares, partridges (ruffed grouse), venison, and a lone panther arrived at New York’s Fulton Market.12 Many of these animals and birds had long been extinguished from areas close to populous eastern cities when their forest and meadow habitats were converted to homes and farms. For example, grouse, which had been locally common, became rare by the 183os, and as their price and prestige soared with scarcity, the birds were restricted to the tables of epicures.13 By the mid-nineteenth century, however, owing to the railroads’ long reach westward, a veritable Noah’s ark of wild creatures-deer, bear, sea turtles, robins, and Eskimo curlews-appeared under the roofs of New York City’s markets once again and this time in greater variety and quantity tity than ever before. Wading birds from Florida together with antelope from western prairies, turtles from southern swamps, and bears from the north woods all found their niches in stalls of the marketplace. It was in this motley assemblage at market-not in the copse, marsh, or zoo-that that many city dwellers saw such wild animals for the first time. Because the creatures came from distant places that shoppers had no way of knowing about firsthand, middle- and upper-class homemakers relied on market vendors and newspaper and magazine columns to learn about choosing the best game, fish, and fowl. Ironically, learning about wild food gave city shoppers the opportunity to learn something about the workings of nature. Many wild foods came to market only at certain times, depending on migratory habits, for example. By reading market columns, one could discern that shad from rivers in Florida hit the NewYork markets in February, then every few weeks the catch marsh, or zoo-that that many city dwellers saw such wild animals for the first time. Because the creatures came from distant places that shoppers had no way of knowing about firsthand, middle- and upper-class homemakers relied on market vendors and newspaper and magazine columns to learn about choosing the best game, fish, and fowl. Ironically, learning about wild food gave city shoppers the opportunity to learn something about the workings of nature. Many wild foods came to market only at certain times, depending on migratory habits, for example. By reading market columns, one could discern that shad from rivers in Florida hit the NewYork markets in February, then every few weeks the catch The Abstraction of Animals’ Lives As the scale of America’s food system expanded, in no case were changes in how cooks could know their food more dramatic than with meat. Well into the 188os, cookbook authors and other “marketing” experts presumed that shoppers could still learn a fair bit about the meat they were buying. For example, in her 1885 cookbook, Eunice Beecher still advised buying the meat of an ox for the best beef-but not just any ox: “The animal should be five or six years old before it is killed.” Moreover, it was best to knowhow the animal was raised. By many accounts, the quality ity of beef was affected by how the animal that provided it was treated; if an animal was “badly fed,” the beef would be “dark red, the fat skinny and tough, and in very old beef a horny substance [would] be found running through the ribs.” And pork, Mrs. Beecher warned, “should never be bought except from a butcher whose honesty you are sure of and who knows where the pork was fattened”41 Beecher’s recommendations depended on finding a trustworthy butcher who knew the animals that became the meats he sold. A butcher like Thomas De Voe knew which animals made the best meat by age, by sex, by breed, by what they were fed, sometimes by their work histories (whether or not they were draft animals), and even by their disposition. In the case of mutton, for example, because the cosset wether was a gentle breed of sheep and often “treated as a pet around the house or barnyard,” he regarded its flesh as “generally in the best condition.”44 Ann Vileisis. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back (Kindle Locations 749-751). Kindle Edition.