Sunday, April 28, 2019
Sidneys and Freidbergs Assignment Example | Topics and Well Written Essays - 750 words - 3
Sidneys and Freidbergs - Assignment ExampleThe clams extraction was very complex and technical than what Europeans got utilise to, and ultimately resulting in sugar becoming food for the wealthy. During the 18th and 19th centuries, the sugar consumption promptly rose in England resulting in sugar be seen as the necessity of the people regardless of the frugal status. In the entire denomination, Mintz emphasized the importance of the spread of sugar cane in a pagan and economic sense. In addition, he examined how sugar functioning developed and transformed over time. It began as medication to sweetener to preservative and now the food is in the form of molasses. In addition to the anthropological perspective, he looked at the historical meaning of sugar consumption. Mintz structured his article in chronological order by examining the sugar tradition in each period. Initially, he suggested that he would examine the sugar cane usage though he argued that it would be hard to disc uss it alone without involving other foods. Thus, the way he discussed foods, he pointed out that sugar cane gets linked with other foods that developed during diverse times revealing the creation transformation. The problem with this article is that Mintz went too far in connecting his data with the main point. For instance, he took an individual normal statement about the focus of Europe on the New World and argued that it was as if the writer had sugar thoughts when writing it. According to me, I think Mintzs thoughts were a great stretch, now that the author did non say anything about the sugar. Thus, he should not have presented it as a fact in his article. Freidberg aims to plant how the geographic perspective enriches the foods historical analysis. He situates practices and norms in ecological and spatial contexts. The article examines the 20th-century food consumption history in Burkina Faso, specifically in Bobo-Dioulasso.
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