Selective Breeding and Culinary
There are many innovations that has happened in the 20th century. Among them include Cell Phones, Satellites, Refrigeration, and Canning. Of these innovations, I think one of the most interesting and impactful is the innovation of the process of selective breeding. Selective breeding is a process in which we humans artificially select which animal or plant to breed. In our selection we choose the particular characteristic that we want to be passed down to the next generation. Selective breeding usually falls under one of the following categories or goals, to change the growth characteristics, to change survival characteristics, or change flavour or quality. An example of changing growth characteristics is be selecting animals or plants within a family to allow it mature at a faster rate. A survival characteristic change would include breeding in weather resilience or disease. Before the science of selective breeding, humans cross bread wheat, rice and dogs by farmers and hunters. It was not until the 18th century that selective breeding was establish as a scientific practice. An example of early breeding was done by Robert Bakewell in which he selective breed sheep in such a way that he improved the growth rate, while providing fine-boned sheep with long lustrous wool. Plant breeding however was not feasible until the late 19th century when there was methods of selective breeding by means of cross-pollinating agricultural plants and commercialize the new varieties.
Africanized Bee/Killer Bee, was a cross-breed between Western Honey Bees and African Honey Bees. Original developed to a bee breed that can survive the cooler climate with strong stamina resulted also in a new trait if aggression and common swarming
Bananas has been cross breed to ensure the perfect banana is grown.
Berksire Pig is breeded for it’s loin and shoulder
as a Culinary Technology
I think that selective breeding can be considered a culinary technology. One of the key dogma of culinary is the ingredients play a big role in the quality of the dish. Selective breeding a way of using science to change and develop ingredients in such a way that it can ensure consistent ingredients, longer lasting ingredients and more flavourful ingredients.
importance and how as it affected you and I?
Selective breeding is a massively important to the culinary world. As mention it has given us humans the ability to control the quality, flavour, life span and growth of our ingredients. Selective breeding has given us the ability to breed chickens with plump chests, pigs with large shoulders, and cows with perfect amount of marbling. In plant world, it allows is to grow carrots that is always orange, straight and with consistent size and it allowed us to increase the yield rate of wheat. Another big impact of selective breeding is that it allows us to create brand new ingredients. From the Mustard plant, we have been able to create several new specifies of plant. This directly affects the dishes that Chef make. The type of plant or animal and how it was breed affects the way it is cooked and the flavour profiles that it has. Selective breeding has also created new plants such as broccoflower, allowing the culinary world to develop new dishes and flavours. Selective breeding has also shown scientists that we can modify a plant to create another one. One example is mustard plant can be modified to restrict a trait or to emphasis a trait to create kale or cauliflower. Selective breeding as also allowed us to generate ingredients more cheaply and allowed us to keep up with the demand of food.