The document discusses the evolution of humanity's relationship with food, from hunter-gatherer societies to modern agricultural practices and consumption trends. It highlights key developments such as cooking, domestication of animals, and the rise of agriculture, alongside the implications for health, social structure, and food production. The future of food production is addressed, considering innovative methods like floating farms and the potential for new ways of nutrition without traditional eating.

1. Mankind’s relationship with food
Hunger
Satiation
Entertainment
Gluttony
Future?

2. Human evolution

3. Gatherers and foragers
• A gatherer or forager society is one in
which most or all food is obtained from
the wild was the ancestral subsistence
way of life for humans.
• Gathering is a far more important
source of food than is hunting for the
majority of non-agricultural societies
• Hunting and gathering was humanity's
first and most successful adaptation
beginning 1.8 million years ago until
12,000 years ago (occupying at least 90
percent of human history).

5. Hunters
• Starting some 80,000 to 70,000
years ago, some hunter-
gatherers bands began to
specialize, concentrating on
hunting a smaller selection of
(often larger) game.
• This specialization of work also
involved creating specialized
tools, like fishing nets, hooks,
spears and bows and arrows

6. Late neolithic technology
(13,000 BC to 11,000 BC)
from Natufian cultural
region (Eastern
Mediterranean)

7. Human activity
Fire
control
Cooking

8. Cooking
• 1.9 million years ago Humans learned to
control fire and cook which made food
easier to digest
• Cooking had an enormous effect, because
cooking increases the quality of the food
we eat, and it enormously increases the
range of food items that we can eat.
• It led to changes in the body, such as
smaller teeth, and the jaw getting
smaller.
• Sometime around 250 or 300,000 years
ago cooking really got going
(archaeological evidence of earth ovens).
• We distinguish ourselves from the rest of
the world because they eat raw food and
we eat cooked food.

9. Benefits of Cooking
– Freeing humans from having to spend half the day
chewing tough raw food (as most of our primate
relatives do)
– Cooked food is also softer, meaning the body uses
less energy digesting what it takes in.
– Preservation - being able to store excess food
• cooking allowed early humans to devote
themselves to other productive activities, such
as the development of tools, agriculture, and
social networks.

10. Agriculture and Domestication
• It is thought that intermittent and seasonal
harvesting of wild foods began 11,000 years
ago.
• Actual cultivation by settled communities can
be traced to 9,000 years ago.
• Utilized pre-adapted wild plants
– (e.g., wheat, corn, pea, barley, lentel, rice)
• Arose in different areas at different times
• Allowed for settlements and increases in rates
of “advancement” in civilization

12. Origins of agriculture

13. Modifications leading to different vegetables

14. Farming crops

15. Spread of agriculture

16. Origins of agricultural crops

17. History of Domestication
• Developments in animal domestication accelerated
during the Neolithic period (8,000-3,000 B.C.) as
environmental conditions become more favorable.
• Animal husbandry evolved from herding and penning
wild animals.
• Required keeping animals for many generations until
significant changes were made to behavioral,
physical, and genetic attributes as selected for by
humans.

18. Domestication of the dog
• The origin of the domestic dog
indicates that the dog, the grey
wolf and the extinct Taymyr wolf
diverged at around the same time
27,000-40,000 years ago.
• These dates imply that the earliest
dogs arose in the time of human
hunter-gatherers and not
agriculturists.

19. History of Domestication
Goat - 8,000-7,000
Sheep - 8,000-7,000
Pig - 7,000
Cattle - 6,400
Horse - 4,000
Silkworm – 3,600
Camel - 2,600
Cat 1,600 - 500
Fish - not yet domesticated

20. Animal Domestication

21. Consequences
• Population Growth
– Domestication and agriculture caused food
supplies to become more stable and reliable.
– More food poor acre of land, so can support larger
population.
• Health and Nutrition
– Closer contact with people and animals, so easier
spread of disease.
– Less variety - Same unvarying diet, poorer
nutrition.
• Must be defended

22. Positive Side effects
• Agriculture leads to sedentary populations.
• Surplus can provide during lean times.
• Surpluses can be traded for other
commodities.
• Surpluses mean some of the population does
not have to engage in food production.
– This gives rise to different roles within society and
produces social stratification.

23. Human activity and population growth
0
500,000
1,000,000
1,500,000
2,000,000
2,500,000
3,000,000
3,500,000
4,000,000
4,500,000
2,000,000 1,000,000 500,000 200,000 100,000 50,000 25,000 10,000
Population
Migration to
Other areas
5,000 10,000 100,000 250,000 750,000 1.5 m 2.5 m 4.0 m
Fire
control
BakingRoasting
Transient
agriculture
Settled
agriculture

24. Population explosion

25. In the Drome valley?
• 10,000 years ago the world’s
total human population was
about 4 million.
• There was one person for
every 30 square kilometers.
• Today we have more than 7
billion people, with a density
of just over 25 people per
square kilometer
(Drome department 71/km2) 10,000 years ago 54 people
Now - 115,000 people

26. Development of modern agriculture
• Until the Industrial Revolution, the vast
majority of the human population laboured
in agriculture. Which was typically
subsistence agriculture/self-sufficiency in
which farmers raised most of their crops for
their own consumption.
• Mechinisation, Selective breeding and
modern practices in animal husbandry have
increased the output of meat but have
raised concerns about animal welfare and
the health effects of the antibiotics, growth
hormones, and other chemicals commonly
used in industrial meat production.

27. Development of modern agriculture
• The use of pesticides and fertilizers and
technological improvements have sharply
increased yields, but at the same time
have caused widespread ecological
damage and negative human health
effects.
• Genetically modified organisms are an
increasing component of agriculture,
although they are banned in several
countries.
• Agricultural food production and water
management are increasingly becoming
global issues. There has been significant
degradation of land and water resources,
including the depletion of aquifers.

28. Modern eating habits
• National dishes
• Fast food
• Teenagers
• Spicy food
• Sugar consumption
• Chocolate consumption
• Food entertainment

29. National Dishes

30. National fast foods
• USA – hamburger
• UK – fish and chips, Cornish pasty
• Italy – Pizza
• China – spring rolls
• Mexico – Burrito
• Greece – Souvlaki
• France – croque monsieur

31. Teenager eating habits
• Eating habits vary widely between
individual teenagers, and also display
some general trends over time,
reflecting sociocultural trends.
• Too many children aren't getting enough
fruits and vegetables in their daily diet,
but they are eating plenty of chips, fries,
sweets, soft drinks and other non-
nutritive, high-calorie snack foods (eg
crisps).
• Characteristic teenager eating habits,
include skipping meals (especially
breakfast), fast food consumption,
frequent snacking, and dieting
behaviours.

32. Spicy foods
If you look at a map of global cuisine, you’ll
notice that the hotter the climate, the spicier the
food.
1. Spices have antimicrobial and anti parasitic
properties, and help protect people from
meat and other protein that spoil rather
quickly in a hot climate. They also help to
mask off flavors of meat about to go bad.
2. Spicy food causes people to sweat, which is
the body’s way to cool off. More precisely,
the spices trigger an increase in metabolism,
which raises the body’s temperature which
induces sweating as a mechanism for cooling
off.
3. Hot weather acts as a natural appetite
suppressant; spicy food acts as an appetite
stimulant.

33. Countries with spicy food
• India - curry
• Thailand – red curry, green curry
• Sri Lanka - curry
• Mexico – Chile entomatadas
• China – Sichuan dishes
• Korea – Kimchi
• Bhutan - Ema datshi
• Ethiopia – injera and wat

34. Hidden sugar in foods

35. Sugar consumption
Country (kg/yr) 2008 2009 2010 2011
1 Switzerland 50.9 50.0 49.8 49.2
2 New Zealand 50.2 49.5 45.9 44.3
3 Malta 45.6 47.1 46.5 44.1
4 Russia 40.6 38.6 41.2 42.4
5 Chile 42.6 42.5 42.2 41.7
6 Belgium 46.5 46.2 46 41.4
7 Netherlands 40.9 40.8 40.6 40.6
8 Poland 38.0 39.3 39.3 40.6
9 Ukraine 41.9 37.8 37.0 39.6
17 United Kingdom 32.3 34.9 32.3 35.8
28 France 30.4 33.9 31.7 31.9
50kg/yr = 137 g/day. WHO recommended intake 25g/day =9.1 kg/yr

36. Chocolate consumption

37. Food as entertainment
Country
Michelin Star
Restaurants
1 France 620
2 Italy 255
3 United Kingdom 230
4 Germany 212
5 Spain 123
The Top 5 Countries with the Most Michelin Star Restaurants
Presentation
Texture
Flavour
Colours

38. Modern eating habits - consequences
• Food wastage
• Overweight and Obesity

39. Food wastage
• Roughly one third of the food produced
in the world for human consumption
every year — approximately 1.3 billion
tonnes — gets lost or wasted.
• In developing countries food waste and
losses occur mainly at early stages of
the food value chain and can be traced
back to financial, managerial and
technical problems in harvesting
techniques as well as storage and
cooling facilities.
• In medium- and high-income countries
food is wasted and lost mainly at later
stages in the supply chain with the
behaviour of consumers playing a huge
part in industrialized countries

41. Food wastage
Fruits and vegetables, plus
roots and tubers have the
highest wastage rates of any
food.
Global food losses and waste
per year are roughly
• 40-50% for root crops, fruits
and vegetables,
• 30% for cereals,
• 35% for fish.
• 20% for oil seeds, meat and
dairy

42. Diet and
health
Super foods
Blueberries, kale, salmon, Goji
Berries, Cocoa Powder,
Seaweed, Mangosteens, Hemp
seeds, Black garlic

43. Over eating

44. 84 Kg

45. Gluttony
overweight Obese74 Kg

46. 26%
26%
16%14%
Males in 2010 Females in 2010

47. Males in 2030
36%
33%
29%
25%
Females in 2030

48. Modern eating trends
• Good food
– Slow food
– The Mediterranean diet
• Diets
– Paleo diet
– 5:2 diet
• The future?

49. Slow food
• Founded by Carlo Petrini in Italy in 1986, Slow
Food movement says that all people ought to
be eating quality food that tastes good, while
still impacting their health in an overall positive
way.
• Further, that food should be good for everyone
on the chain — from the people who grow it,
to the people who consume it, and perhaps
most importantly, to the planet that nurtures it
while it’s in the ground.
• In a word, slow down. Enjoy the tradition of
dining and sharing conversation with others.
Take life in, one forkful at a time.

50. The Mediterranean diet
• The Mediterranean diet is known
as an effective diet, rich in
vitamins and nutrients.
• The use of fresh produce, regular
use of olive oil both in cooking and
flavoring, and little red meat, all
contribute to a balanced diet.
• The health benefits are vast –
studies have shown the
Mediterranean diet can lower the
risk of heart disease, prevent high
blood pressure, and reduce the
risk of diabetes. It’s also been
linked to preventing certain
cancers.

51. Diets to be healthy and lose weight
• Traditional diets
– Weight watchers – calorie counting
– Atkins diet – low carbohydrate
– Dukan diet – high protein / low carbohydrate
– Eat fat and grow thin diet
– Cabbage soup diet
• New diets
– Paleo diet
– 5:2 diet

52. Paleo diet (or cave man diet)
• The paleolithic diet is a diet based on the food humans'
ancient ancestors might likely have eaten, such as meat,
nuts and berries.
• During the Paleolithic era (a period lasting around 2.5
million years that ended about 10,000 years ago) humans
evolved nutritional needs specific to the foods available
at that time
• Proponents claim that human metabolism has been
unable to adapt fast enough to handle many of the foods
that have become available since the advent of
agriculture.
– More protein. Meat and, seafood, and other animal products since
advocates claim protein comprises 19-35% of the calories in
hunter-gatherer diets
– Fewer carbohydrates. Non-starchy vegetables to provide 35-45 %
daily calories
– High fiber. High fiber intake not from grains, but from non-starchy
vegetables and fruits

53. 5:2 diet
• The diet became popular in the UK after the
BBC 2 television Horizon documentary Eat, Fast
and Live Longer written and presented by
Michael Mosley in 2012
• The diet specifies a low calorie consumption
(sometimes described as "fasting") for two days
a week, which should not be consecutive, but
allows unmoderated eating for the other five
days.
• Men may eat 600 calories on fasting days, and
women 500 calories.
• A typical fasting day may include a breakfast of
300 calories, such as two scrambled eggs with
ham, water, green tea, or black coffee, and a
lunch or dinner of grilled fish or meat with
vegetables, amounting to 300 calories.
• Proponents say that fasting for only two days a
week may be easier for dieters to comply with
than daily calorie restriction.

54. Future food production
The world will need 70 per cent more food, as measured by
calories, to feed a global population of 9.6 billion in 2050
• The future is here and it is a floating solar-powered farm.
• The rectangular barge would be 220 x 350 meters and
multi-levelled.

55. Floating food production
• The bottom level would include fish farms, a
slaughterhouse, a packaging area, and a desalination
plant.
• The next floor would have a greenhouse equipped with
automatic hydroponics, complete with climate control
to make growing crops possible.
• The roof will feature a photovoltaic power plant, as
well as skylights that will bring in natural light for the
hydroponic plants. Energy needs could be further
supplemented by wind turbines and wave energy.
• The barge could also potentially turn its own waste into
biogas to power the massive structure.

56. Rooftop fish and vegetable farms
The Edenworks ecosystem builds on the concept of vertical
farming, where plants are stacked on inclined surfaces in order to
grow more in limited space.

57. Rooftop farms
• In five stacked tiers of growing beds, which contain
trays of soilless growing medium, Edenworks is
cultivating a variety of leafy greens and herbs.
Different than traditional farming or hydroponics,
however, these plants are being fed fish manure.
• Behind the rows of plants are massive 1,000 cubic
meter water tank that contain Tilapia and freshwater
prawns.
• The wastewater from the fish is digested by beneficial
bacteria and converted into high-quality plant food for
the crops, which absorb the fertilizer and filter the
water before it’s returned to the fish tanks

58. The future ?
One day humans will no longer need to eat foods
or drink liquids in order to receive their proper
daily nutrition.
• Energy – A powdered blend of 100mg of
caffeine which is the equivalent of a large cup
of coffee. Also includes 100% DV of B vitamins
per serving.
• Sleep – A powdered blend of melatonin, 5HTP
and magnesium citrate that helps you fall
asleep faster.
• Immunity – A powdered blend of essential
nutrients including Zinc, Vit C and Vit D.
• Sport – A powdered blend of 50mg of caffeine
plus electrolytes.

59. Take home message
• We started off hungry
• We developed ways to feed ourselves
• We learned how to preserve food
• We developed efficient industrialised farming
• We started to overeat and become fat
• We had to find ways to stop ourselves from
over feeding or to lose weight
• With increasing population we are having to
find new ways to produce food