Food, Cuisine And Sanitation History



Food, Cuisine and Sanitation History

Food plays a vital role in San Francisco's health, environment, and economy. Numerous individuals, organizations and institutions in San Francisco are currently dedicating time and energy to solving food problems and attending to challenges related to food in the city. The focus of their work ranges widely, touching all elements in society which involve the production, distribution, consumption and recycling of food. While some efforts address issues directly related to food such as hunger and obesity, others address seemingly more distant issues, such as environmental management or community and economic development. In spite of all this activity, many San Franciscans do not think about nor understand the current state of San Francisco's local food system as a whole. 

Food History

The diverse information placed on the timeline dated from the late 1940's when the City and County of San Francisco started its first farmers' market at Duboce and Market Streets (as a result of the Victory Gardens), to 2005 (www.census.gov)when the San Francisco Department of Human Services and community organizations piloted the "Food Stamps in a Day" program. Before the 1980's, the global food system was affected by issues like the oil crisis, the production of DDT as well as other pesticides and synthetic fertilizers, and the establishment of world trade policies and institutions. In San Francisco, production activities prior to the 1980's included a State initiated direct marketing program and the creation of over 40 new community gardens through the nine-year City sponsored Community Garden Program. In addition, sustainable food companies, cooperatives and restaurants emerged, including Zuni Café, Veritable Vegetable, Rainbow Grocery, and Wildwood Natural Foods. The Alemany Farmers' Market was moved from Duboce and Market to a new location on Alemany Boulevard under a City Ordinance. Charitable food programs supporting the hungry were mentioned as early as 1950, when The St. Anthony Foundation opened its free dining room and then in 1970 when the Meals on Wheels program formed after a group of friends cooking for loved ones in Trinity Church identified a need to help their neighbors(Taylor 2003).  

Cuisine history

Some of the culinarians listed are better known for accomplishments other than those associated directly with food, although they played significant roles in its development. Cato (234 - 149 BC), the Roman politician who wrote “De Agri Cultura, On Farming,” a farming handbook, included recipes for breads and cakes and tips for making wine. James Buchanan Brady (1856 - 1917), on the other hand, made his mark on culinary history by being an expert gourmand. His dinner often included no less than 12 courses. Legend has it that Brady tasted Sole Meuniere while in France and liked it so much he dispatched a spy to the restaurant to procure the recipe for reproduction in America(McSwane Rue Linton 1998). 

Sanitation history

Food sanitation is a series of protocols which are designed to prevent the contamination of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food sanitation, along with lengthy lists of recommendations from public health agencies. The practice of food sanitation is especially important to people in the food industry, at every step of the supply chain from workers in the fields to waiters at restaurants, but ...