Introduction
Simply put, technology encompasses a means of exploiting and harnessing nature for our benefit. Therefore, science and technology consolidate knowledge for practical purposes such as economic growth. It helps carry out the socio-economic activities. Manufacturing is a critical phenomenon that can be looked at as technology. It involves handling materials and end products through development and learning (Hamilton, 2022). Therefore, the paper seeks to compare and contrast the role of science and technology in the economy.
Development and operation of the markets in Nouvelle Cuisine.
The development dates back to the 1960s and ’70s. The emphasis on clarity of flavor, freshness, and lightness inspired the rise of new movements in the world of cuisine. Nouvelle Cuisine sought to stress the natural flavors, colors, and textures of foodstuffs (Mallory, 2011). While unhealthiness in diets constitutes huge components of salt, refined starches, sugars, and fats, Nouvelle Cuisine observed minimal use of the ingredients (Teel, 2014).
Later on, Nouvelle Cuisine was impacted by the change in science and technology. It started abandoning the traditions and coming up with lighter menus, vegetable purees, and lower-fat sauces. Similarly, Nouvelle Cuisine started borrowing ingredients from the non-French Cuisines (Teel, 2014). For example, it borrowed the Japanese way of food presentation. With the generation of new Nouvelle Cuisine chefs, there were significant changes realized in dietary and restaurants (Mallory, 2011).
One of the significant features of Nouvelle Cuisine was the product quality and freshness that the chefs used. From the market, the Chefs acquired the best products and did not use any preservatives. Based on the market shopping, the Nouvelle Cuisine recipes kept on changing every day. Any product that was not absolutely fresh and deep-frozen food was not used. No menu cards were used since there was a minimal quantity of products available. Any leftovers could quickly lose their freshness and could not be used (Teel, 2014).
Today, technology has contributed to the increased use of food preservatives. In addition, equipment such as refrigerators and deep freezers are used to facilitate food preservation. Preservation has significantly supported the fight against food shortages. Technology has made it possible to generate a long list of dishes in restaurants to serve a wide range of people from different origins. The availability of quantity of products is made possible through the integration of science in improving the crop farming and processing experience. Technology has intensified food processing and manufacturing activities. Technology makes it possible to reduce food wastage, thus saving on food expenditures (Hamilton, 2022).
Through the integration of science and technology, Nouvelle Cuisine emerged as a successful revolution. The success was deeply realized in the 21st Century through its lens. The high-end foods in Nouvelle Cuisine remained high-end, but the preparation techniques had slightly changed with advancements in science and technology (Hamilton, 2022). For example, the high-end Nouvelle Cuisine chefs were making great dishes worldwide. The movement has fundamentally changed the way restaurants operate. Today, fewer technical aspects of cooking have been made possible through technology integration. For example, electric cookers, gas cookers, and biogas systems are used.
As Nouvelle Cuisine became more prominent, it was adopted in different regions across the world. For example, the American chefs borrowed cooking techniques from the Nouvelle Cuisine, which inspired a “New American” cuisine (Mallory, 2011). The United States helped lead a movement to high-quality dining and food. The growing technological influence was a critical factor in the realization of the new dining sets and food (Hamilton, 2022). Through science, a number of French expatriates, including Michel Rough and Pierre Koffman, helped in the adoption of the Nouvelle Cuisine to British dinners.
The Nouvelle Cuisine chefs were always in search of new aromas, techniques, and products. As the best technicians of the time, the chefs started using advanced tools, including nonstick materials, food processors, and cutter blenders. Since the connection between fire and food was a fundamental issue, Nouvelle Cuisine started looking into new methods. For example, they started experimenting with steam ovens, cooking under vacuum, and microwave ovens. However, they did not do away with the old methods, such as steam cooking (Teel, 2014). Since they had learned how to control the use of refrigeration, it was easier to integrate new ways of food preparation and meat carving.
The economics of Cotton production
On the 4th of March 1858, James Henry Hammond addressed the Senate floor in response to perceived threats by Senator Seward of New York regarding the North dominating the federal government. Hammond, who was a politician from South Carolina, argued that the North could never raise threats against the South because “Cotton is king” (Hammond, 2006). The South was the most significant producer of hybrid cotton, which comprised a mixture of Siamese, Georgia, and Mexican strains.
The slaves were a considerable source of labor force in growing cotton. The farming process started with land clearing. The slaves provided cheap labor in land clearing by stripping the vegetation to pave the way for cotton growing. After every ten to fifteen years, the lands were abandoned after the soil was exhausted, and the slaves were moved to the next land (Faust, 1985). The world was entirely of restlessness and mobility
Therefore, planting was done in March and April. It involved planting the cotton seeds in rows about three to five feet apart. The slaves went ahead to tend the land from April to August. During the picking period, the slaves were expected to fill sacks in laborious efforts. The project amount of harvest was determined by the available number of slaves under control. To meet the expected harvest, significant pressure was mounted on the slaves as some masters could even whip slaves with less than the set daily harvest limit (Hammond, 2006).
Cotton was picked up to seven times in a single season as the plants produced the bolls through fall and early winter. Since spending on food would cut their profitability, some of the slaveholders gave their slaves only a little to eat. Upon harvest, the slaves would bring the cotton to the gin house for weighing. To supplement their food supply, the slaves maintained their livestock and gardens after spending the day in the cotton fields (Faust, 1985).
Before being ginned, the cotton was first dried. It made it easier for the slaves to remove the cotton seeds by hand. After obtaining the seeds, they would be pressed into bales, which could then be wrapped in burlap cloth and sent down the Mississippi River (Hammond, 2006). With the revolution in transportation, steamboats with high capacity were invented, which eased navigation through shallow waterways. As a significant component of the cotton kingdom, it demonstrated the social and class differentiation of the antebellum age.
When steamships were introduced, investors in cotton products optimized their use in transporting cotton. As a result, there was significant development of new ports, including the new ports in Missouri, Tennessee, and St. Louis. The cotton was sold to the British manufacturers operating cotton mills in Manchester and other regions (Hammond, 2006). The lucrative international trade was significant to wealth generation and economic growth. It was made more accessible through the advancements experienced in science and technology. For example, an advancement from the use of cotton bales wrapped in burlap cloth to the use of steamboats and steamships to transport cotton (Faust, 1985).
In the field of agriculture, science, and technology have powerfully shaped operations toward economic empowerment. The sector has realized increased efficiency, yields, and nutritional content in the global food supply. While the era of slavery, especially in cotton production, came to an end, science has supported the growth of a competent, skilled, and experienced human labor force. Scientists have come up with crops that are resistant to pests, salinity, drought, and other adverse climatic conditions. As technology is extensively integrated into agriculture and food processing, there have been reduced post-harvest losses. Technology has supported advancements in transportation, making it easier to get farm produce and manufactured products to the market (Hamilton, 2022). Similarly, improved transport technology has increased the market reach for the products.
Conclusion
In conclusion, science and technology play a significant role in the economy. The features underlying Nouvelle Cuisine set the pace for science and technology advancements in food preparation and preservation. While Nouvelle Cuisine preferred fresh foods, advancement in technology has dramatically changed the narrative with the development of deep freezers, electric cookers, and microwaves. Looking into the earliest cotton production in the South, science and technology have played a significant role in the field of agriculture and transportation. With the realization of a more skilled and experienced labor force, food production increases. The current pace of science and technology integration means a brighter economic future due to improvements in critical sectors such as agriculture and manufacturing.
References
Faust, D. G. (1985). James Henry Hammond and the Plantation as a Business Enterprise.
Hamilton, A. (2022). Report on manufactures. DigiCat. https://books.google.com/books?hl=en&lr=&id=-n99EAAAQBAJ&oi=fnd&pg=PT87&dq=Alexander+Hamilton,+%E2%80%9CReport+on+Manufactures,%E2%80%9D+1791&ots=QFnDTTG-tb&sig=G1gARWKA4Iitdo9vrl6pAY2xKBU
Hammond, J. H. (2006). Cotton is king. Speech by Senate of South Carolina before United States Senate, Teaching American History, pp. 311–322.
Mallory, H. A. (2011). The Nouvelle Cuisine Revolution: Expressions of National Anxieties and aspirations in French Culinary Discourse 1969–1996 (Doctoral dissertation, Duke University). https://search.proquest.com/openview/da83637af21db53ef50ce9d13a76bdab/1?pq-origsite=gscholar&cbl=18750
Teel, l. (2014). A culinary revolution: the first celebrity chef and the unification of. https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=853cb6fc80b1afbbd515440ab589cd2a5e162e2b
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