Level 116
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Modern Food Culture and Gastronomy

Modern Food Culture and Gastronomy

From the industrialization of the food supply and the rise of haute cuisine to the celebrity chefs, delivery apps, and lab-grown proteins reshaping how the world eats, cooks, and talks about food.

Wikimedia Commons · Mattsjc · CC BY-SA 4.0

60-Second Review

Express review

A condensed, point-by-point summary of the module, for reviewing right before a test or exam.

  1. Industrialization and the Rise of Fast Food. Industrial food production, canning, supermarkets, and McDonald’s reshaped how people ate.
  2. Slow Food and Culinary Innovation. Slow Food, nouvelle cuisine, and molecular gastronomy each reacted against a prior culinary order.
  3. Celebrity Chefs and Food Media. Television, from Julia Child to the Food Network, turned chefs into celebrities and food into prestige.
  4. Food Blogging and the Visual Culture of Eating. Blogs, Instagram, and farm-to-table dining reshaped who gets to write about and design food.
  5. Organic, Local, and Plant-Based Eating. Organic certification, locavorism, veganism, and plant-based meat reshaped ideas of ethical eating.
  6. Mobile Dining and Drink Culture. Food trucks, pop-ups, wine, craft beer, coffee, and cocktails all saw artisanal revivals.
  7. Authenticity, Appropriation, and Sustainability. Debates over authentic cuisine, cultural appropriation, food waste, and sustainable seafood intensified.
  8. The Gig Economy and the Future of Food. Delivery apps, gig labor, meal kits, and lab-grown meat are reshaping how food reaches the table.

This is the starting point of Modern Food Culture and Gastronomy: you don't need any prior knowledge of this subject to begin.

Key points

Visual module map

1Industrialization and the Rise of Fast Food
2Celebrity Chefs and Food Media
3Organic, Local, and Plant-Based Eating
4Mobile Dining and Drink Culture
5The Gig Economy and the Future of Food

Alternative visual view: a simplified sequence of some of the module's key points, in their order within the syllabus.

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Approximate breakdown by skill
Understanding of historiographical debate0%

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Final test

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Optional mini-games

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Review Flashcards

Review each key point with cards that flip to reveal the summary.

Memory

Match each concept with its definition in as few attempts as possible.

Time Attack

Answer true or false statements before time runs out.

Chronological Order

Put the module's key points back in their original order.

Further reading

Bibliography and cited sources used to create this module.

  • Pollan, M. (2006). The Omnivore’s Dilemma: A Natural History of Four Meals. New York: Penguin Press.
  • Petrini, C. (2007). Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair. New York: Rizzoli.
  • McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner.
  • Child, J., Bertholle, L., and Beck, S. (1961). Mastering the Art of French Cooking. New York: Alfred A. Knopf.
  • Schlosser, E. (2001). Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin.
  • Food and Agriculture Organization of the United Nations. "Food Loss and Waste." https://www.fao.org/food-loss-and-food-waste/en/