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FOOD TOPIC: MILK
For this report, you will research a food that is common to many cultures, chosen from the list of approved food topics below. You will present a history of the food from an anthropological/historical point of view and describe traditional uses in the cultures where it is used, including symbolic uses of the food and any restrictions on the use of the food. You will also discuss changing uses of the food in the modern world due to immigration and globalization.
In your paper, please use section headings: Introduction, History, Traditional Uses, Symbolic Uses/Health Implications/Restrictions, Current Uses, Conclusion
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FOOD TOPIC: MILK
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Introduction
Food is an integral part of culture as it extends and shapes the uniqueness, generality, and
identity of a community. Food items contain meaning attached to them acting as an expression of
identity with traditional cuisines being passed down from one generation to another. Through food
patterns, people can connect to their ethnic groups or culture. Food items such as milk are
acknowledged as key pieces in building appreciation and understanding of a biocultural landscape
and in protecting the integrity of natural resources.
History
Milk has been part of nutrition since time immemorial. It is a white-colored nutrient-rich
liquid produced by the mammary glands of female mammals. Milk is rich in antibodies and
nutrients such as lactose and protein making it the primary source of nourishment to infant
mammals before they can digest solid food. There are two forms of consumption; a food product
obtained from other mammals for consumption by human beings and a natural source of nutrition
for infant mammals. Various animals produce milk apart from cows and sheep. These include
reindeers, horses, donkeys, camels, goats, and buffaloes.
Around 9000 BC societies started changing from nomadism with most tribes choosing to
settle in communities. This settling influenced communities to domesticate animals causing an
agricultural revolution (Atkins, 2016). It is around this time that people realized the use of byproducts such as cow and sheep milk. Soon after, communities all over the world used dairy
products with cows being prized for their milk in Europe and dairy products being reserved for the
wealthy, priests and royalties in ancient Egypt. In 1600 dairy cows were brought into North
America with pasteurization tests to determine the safety of distribution and storage of milk
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beginning in 1862. By 1884, milk was being packaged in bottles for commercial purposes which
were later replaced by cans and tanks for wider distribution (Atkins, 2016).
There are various types of milk depending on the fat content. There is skim milk which is
fat-free, partly skimmed milk (2% fat), whole milk (3.5% fat), unpasteurized milk, buttermilk, and
chocolate milk. There is also milk from non-animal products such as coconut milk, almond milk,
rice milk, and soy milk. Milk can also be processed to dairy (milk) products such as cheese, ice
cream, yogurt, butter, and cream.
Traditional Uses
Numerous communities all over the world use milk with goats, sheep, and cows being the
leading producers of milk. The dairy culture is deeply embedded in the culinary traditions of the
African society, the European society, and the Indian society.
Most indigenous societies in Africa such as the Tuareg, Fulani, and Borana were pastoral
communities that herd lots of cattle. In most African communities such as the Masaai of Kenya
cattle is viewed as a sign of wealth with goats, sheep, and cows as the primary producers of milk.
African communities traditionally used natural fermentation for central milk processing but with
time more defined methods were used including the use of wood smoke to extend shelf life and
add flavor to the milk. Some of the foods/dairy products prepared using milk among traditional
African societies include `warankasi` which is a local cheese produced from the coagulation of
goat or cow milk induced with leaves from the Apple of Sodom plant (Fuquay et al. 2011). There
is also `arrera` which is fermented milk served as a beverage in calabashes in Ethiopia. Another
consumed dairy product is `Iben` which is milk that is coagulated and acidified then curd from
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goat skin is added ...