Food Time line

The food timeline! ...
"Ever wonder how the ancient Romans fed their armies? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? So do we!!! Food history presents a fascinating buffet of popular lore and contradictory facts. Some experts say it's impossible to express this topic in exact timeline format. They are correct. Most foods are not invented; they evolve. We make food history fun."

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Mobile food cart

Students of Texas Southmost College in instructor Murad Abusalim’s class have, after two months, completed a community service project — a mobile farmer’s market.

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Southern Food and Beverage Museum

“Everything is a trail through the museum,” said Williams, referring to the museum’s current exhibit titled the Trail of Smoke and Fire. “BBQ is not monolithic. In some parts of the south, it might be mutton or chicken. Or along the gulf coast we have roasted oysters and smoked mullet and other kinds of fish. And we’ve put them in the states where they happen just for context.”
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Southern Food and Beverage Museum

Agritecture

Almost half billion persons in and within the Nile Basin territories depends on Agrifood systems. The bulk majority of the Nile Basin population and communities are concentrated around water bodies and relaying more and more on diminishing resource base of land and mainly water, which are per se so limited or scarce. The current societies in and within the Nile Basin are undergoing voluntary and involuntary accelerated urbanization process. This rapid urbanization is dictated by the classical pushing and pulling factors affecting the rural urban or urban to urban migration processes including the peri-urban immigrant farmers who get the chances of socio-economic inclusion in the urban planning only through the informal settlement around the urban dwellings. This implies also urbanizing more and more the agriculture in formal and informal patterns pushing it to be agriculture in more architectured setting (agritecture), Agritecture is a blended agricultural science with architecture. It is an emerging inter-multi-trans-disciplinary domain inspired to address the urbanizing agricultural society contemporary and future challenge, overcome its constraints and capture its potential opportunities.

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Microkitchens

SEATTLE — For many, the American dream kitchen has long been a grand showplace, filled with granite islands that stretch like aircraft carriers through a sea of shining appliances.

But in the urban technology centers that have become the nation’s new factory towns, the kitchen gold standard glorified in design magazines and lovingly ogled in Nancy Meyers movies is being redefined. In cities like this one, where Amazon plans to fill 10 million square feet of office space, the aspirational kitchens of young cooks have small footprints and shrunken appliances.

The microkitchen, stocked with expensive blenders, elaborate coffee makers and professional-quality knives, suits digital workers who eat free at work or take their meals in homey but globally influenced restaurants in their apartment buildings. Dinner may come from one of a dozen app-based delivery services, either as a fully prepared chef’s special or a meal kit that requires cooking but not much chopping.

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AND the competition

OAXIS

Most Gulf countries import up to 90 percent of their food, which neither bodes well for food security no climate change – since the food that is brought in from Europe and elsewhere has a lot of what are called “food miles.” True to their name, Forward Thinking Architecture proposes a solar-powered hydroponic food belt as a solution.

Acknowledging that they are not designing anything new – because there are already several projects throughout the Arabian peninsula that utilize the sun and hydroponics to deliver food in the desert. One project that comes to mind is the Sahara Forest Project which has received a great deal of international press.

The OAXIS system aims to fuse existing technology in a modular, linear arrangement. The growing medium will consist of prefabricated and recycled steel structures equipped with super efficient irrigation technology that uses roughly 80 percent less water than most farms require. Rooftop solar panels provide energy not only for the architecture itself, but also to power artificial LED lighting that will help promote greater crop growth.

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food deserts 2.0

The USDA estimates that 14 percent of American households struggle with having enough food for an active, healthy life. In the Charlotte region, more than 157,000 people (roughly 18 percent of the population) face food insecurity. According to a sustainability report released by nonprofit environmental advocacy group Sustain Charlotte, between 2005 and 2012, the percentage of households in the Supplemental Nutrition Assistance Program (SNAP) more than doubled from 6 percent to 12.3 percent.

Across the U.S., access to healthy food is a barrier for the 23 million who live in so-called food deserts — neighborhoods where ready access to fresh, affordable food is nonexistent. Currently, the Charlotte region has 60 identified food deserts. Despite the number of farmers’ markets increasing across the county, construction costs for full-service grocery stores and limiting zoning regulations thwart improved food access.

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