Food preservation techniques have evolved compared to procedures previous to the Industrial Revolution that were rather basic. Drying, freezing, pickling, fermenting, curing, and, as procedures progressed, canning was among the processes used, depending on the climate and location (Nummer, 2019). People were able to keep their harvests and gardens and their hunts until the new season and availability arrived. Consequently, these simple ways of freezing opened the way for the icebox.
Preservation’s progress aided the rise of industry and having sprung from it. Prepackaged goods, as well as the fast-food business, benefited from this. Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked (Diamond, 2019). Having the same quality of ingredients at each restaurant became increasingly vital when smaller establishments were franchised. Processing the ingredients and sending them to the eateries was the solution. The consumer could then get the same level of service no matter where they went.
This preparation and shipment were accomplished using an old preservation method: salt, sodium, or a sodium derivative. As our consumption of these items increased with each meal, previously unheard health risks arose. Processed sodium-rich foods are the source of the problem. Although we require salt daily, our bodies only require a modest quantity to operate correctly. Excess salt in the diet can elevate blood pressure, increasing the risk of heart attack, stroke, and other cardiovascular problems.
It is possible to look at how food advertising, or marketing in general, has shifted from concentrating on the housewife. In marketing, the image of housewife—the person who shops for the family and buys everyday household goods— became negligible in front of youths. The housewife transformed from the basic and marginalized image of food preserving individual into a more diversified consumer. Consequently, children who affect and lead their parents’ decisions became new targets for advertising (Lapierre et al., 2017). In addition, the technology manufacturers started to center their products around children by adding features like additional low-level compartments to maximize the profit.
References
Diamond, A. (2019). A crispy, salty, American history of Fast Food. Smithsonian Magazine. Web.
Lapierre, M. A., Fleming-Milici, F., Rozendaal, E., McAlister, A. R., & Castonguay, J. (2017). The effect of advertising on children and adolescents. Pediatrics, 140(Supplement_2). Web.
Nummer, B. A. (2019). Historical origins of food preservation. NCHFP Publications. Web.