The Globalization Of Food & Plants

I think the biggest single contributing factor to the surge in chronic disease is the globalization of food supplies, especially meat, the surge in travel, especially International travel, and a total lack of understanding about how the microbiota are spread between an increasingly social modern population.

Project MUSE - The Globalization of Food (review)

Today we have a look at the Globalization of Food and its consequences for society and health.

Food, Farms, and Famine: The Globalization of Food

My experiences in Thailand have in many ways reflected the globalization of food, especially with the monopoly 7-11 has created, but in many ways I have found that traditional food still dominates. On an almost daily basis I have eaten thai food, and many times regional Issan food for three meals a day. It is incredibly easy to find some sticky rice and green papaya salad, but difficult to find Northern Thai specialties such as Cow Soy. Having travelled in Asia before, I expected there to be a lot of western influence in general, and especially in terms of food, but I was excited to find that most restaurants are still Thai food and most Thai people that I have met prefer to eat Thai food. At the same time, sometimes I think that it is not the globalization of food that is the problem, but rather the type of food. I know that when in the U.S. I appreciate the ability to eat a large variety of ethnic cuisines, and do not think it’s a negative that other countries have the ability to try foreign cuisines as well. What worries me is the time lapse in information that seems to be happening. Where in the U.S. we have started to see the effects of years of eating a high fat and sugar diet, these effects are not yet seen in foreign countries that have adopted some of the most caloric foods that we offer.

The Globalization of Food - Google Books

To add to the other comments, I have also had similar experiences here in Thailand. When I first starting visiting villages, I had this expectation that the culture would be pure and traditional, free from the products of globalization. In the U.S., I try to eat locally when it comes to meat and dairy, and I thought that villages in Thailand would also sustainably source, grow, or raise their own food. You can imagine my surprise when my host mom set down a 7-11 hamburger and KFC chicken and rice on my plate for dinner! I've realized that it is a mistake to idealize village life, and the globalization of food is a reality even in small farming communities. I think globalization of food does take away from a community's culture, and as more youth begin to move from rural to urban areas, it seems that some of culture and traditions surrounding food may be lost.

Today we have a look at the Globalization of Food and its consequences for society and health.
Introduction: The globalization of Chinese food and cuisine: markers and breakers of cultural barriers / David Y.H. Wu and Sidney C.H. Cheung --

Mac Attack: The Globalization of Fast Food

Some people get confused when they hear the word, globalization. What is it? Globalization is a modern term used to describe the changes in societies and the world economy that result from dramatically increased international trade and cultural exchange. That means the world is slowly becoming one by producing goods and services in one part of the world, only to share it on an international level. This is a deeply controversial issue, however. Proponents of globalization argue that it allows poor countries and their citizens to develop economically and raise their standards of living. Whereas, opponents of globalization claim that the creation of a free international market has benefited multinational corporations in the Western world at the expense of local cultures and common people. Clearly, fast food is a representative of this globalization process. In this essay, I will discuss the globalization of fast food in other countries and the negative effects it has made on traditional diets, eating habits, and culture as a whole.

Population shifts, including the rapid growth of minority populations, have contributed to the globalization of foods in the United States.

The Globalization of Food • Explained With Maps

After successful completion of this course students are expected to be able to:
- explain the basic concepts for analysing contemporary modes of producing and consuming food, including globalization, sustainability, food regimes, (global) food networks, food cultures;
- appraise the contradictory shifts in contemporary food provisioning with respect to the wider societal changes of globalization and promotion of sustainability and in particular the global - local dynamics;
- apply the basic concepts when explaining trends in contemporary food provision, including the shifting roles of producers and consumers, the emergence of environmental regimes, the introduction of eco-labels, shifting diets, and the growth in alternative, local food supply systems and urban agriculture.
- assess concrete proposals put forward to solve the sustainability problems resulting from the globalization of food and thereby distinguish intended from unintended consequences;
- analyse and appraise scientific articles that represent contradictory positions in present debates on globalization and sustainability in food production and consumption.

Today we have a look at the Globalization of Food and its consequences for society and health

The Globalization of Chinese Food (豆瓣)

Chapter 5 presents the case of climate change, as this is one of the most urgent global environmental problems the world faces today, with high relevance for global food provision. Rising temperatures and sea levels and increasingly volatile weather conditions may harm the livelihoods of many people and threaten future food provision. At the same time, food production, processing, transport and consumption are also important contributors to the problem of global warming. This chapter presents the background of the relationships between global warming and food provision and presents some key indicators and measurement tools. A global consensus on the causes of climate change seems to be growing, but much controversy remains on what actions need to be taken to prevent further degradation. In this chapter, we discuss several competing views on the relation between global warming and the globalization of food provision and the different strategies that emerge from them. This results in an overview of the different strategies, management tools and governance arrangements that are available to mitigate the impact of food provisioning on climate change.