2017-05-24

[public] 899K views, 16.8K likes, dislikes audio only

MinuteEarth

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Our diets are more global than we realize, because our common food crops and animals were domesticated far away in diverse locations.

Thanks also to our supporters on https://www.patreon.com/MinuteEarth

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If you want to learn more about this topic, start your googling here:

Food: a nutritious substance we eat or drink to maintain life and growth

Domestication: a multi-generational process in which one group of organisms manages the reproduction and care of, and changes, another type of organism, typically to secure a more predictable supply of resources (e.g. humans with food crops and animals)

Centers of origin: the locations where humans domesticated a lot of crops and animals for food, often where lots of wild relatives lived

Centers of diversity: a more recent concept recognizing that high concentrations of food plant and animal varieties and related wild species aren’t always located where the plants and animals were initially domesticated

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Credits (and Twitter handles):

Script Writer: Alex Reich (@alexhreich)

Script Editor: Kate Yoshida (@KateYoshida)

Video Illustrator: Qingyang Chen (@QCVisual)

Video Director: Kate Yoshida (@KateYoshida)

Video Narrator: Kate Yoshida (@KateYoshida)

With Contributions From: Henry Reich, Ever Salazar, Emily Elert, Peter Reich, David Goldenberg

Music by: Nathaniel Schroeder: http://www.soundcloud.com/drschroeder

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If you liked this week’s video, we think you might also like:

Explore the geographic origins of our food crops with these interactive charts: http://blog.ciat.cgiar.org/origin-of-crops/

How much do countries benefit from one another’s crop diversity?: https://goo.gl/4mB5Mt

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References:

Khoury, C.K. et al. 2016. Origins of food crops connect countries worldwide. Proc. R. Soc. B 283(1832): 20160792. http://dx.doi.org/10.1098/rspb.2016.0792

Khoury, C.K. et al. 2014. Increasing homogeneity in global food supplies and the implications for food security. PNAS 111(11): 4001-4006. http://dx.doi.org/10.1073/pnas.1313490111

McGee, H. 2004. On food and cooking: the science and lore of the kitchen. Simon and Schuster.