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Unterrichtsstunde

Unterrichtsstunde


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About the Book

Unterrichtsentwurf aus dem Jahr 2012 im Fachbereich Biologie - Krankheiten, Gesundheit, Ernährung, Sprache: Deutsch, Abstract: Neue technologische Entwicklungen führen auch in der Lebensmittelindustrie zu immer neuen Produkten, wie z. B. der Analog-Käse, der gar kein Käse ist. Das Angebot an hoch verarbeiteten Lebensmitteln ist heute kaum noch zu überschauen. Ein Ergebnis dieses Trends sind z. T. Einheitsprodukte mit Einheitsgeschmack und Einheitsinhaltsstoffen. Klar unterscheidbare Lebensmittel innerhalb einer Gruppe oder regionale Besonderheiten sind selten. Ähnlich verhält es sich aber auch mit frischen Lebensmitteln. Im Supermarkt bekommt man Kartoffeln nur noch als "fest kochende" oder "mehlig kochende" Sorten. Aber wer kennt die "Linda" oder das "Bamberger Hörnla"? Für den Rückgang der Artenvielfalt gibt es neben dem weit verbreiteten Konsumverhalten, nur das Bekannte mit dem gewohnten Geschmack zu kaufen, weitere Gründe: Die Landwirtschaft dezimiert durch Züchtungen das natürliche Artenspektrum; damit einher geht die Patentierung von Saatgut. In der Lebensmittelindustrie spielen die Erträge eine besonders große Rolle, so dass Arten, die weniger ertragreich sind, einfach nicht mehr angebaut werden. Einen anderen Weg geht der Verein SLOW FOOD. Er kümmert sich u. a. darum, in Vergessenheit geratene Gemüsesorten, Nutztierarten oder handwerklich besonders hergestellte Lebensmittel in Erinnerung zu halten. Zum einen finden diese Aufnahme in die "Arche des Geschmacks", wie etwa die "Diepholzer Moorschnucke" oder die "Bunten Bentheimer" in norddeutschen Raum. Mit dem jährlich wiederkehrenden "Bremer Scheerkohltag" oder den in vielen Städten stattfindenden "Apfeltagen" wird ebenso das gleiche Ziel verfolgt wie mit der Kultivierung samenfester Pflanzen. Aus diesen wachsen fruchtbare Nachkommen, die, im Gegensatz zu hybriden Pflanzen, dieselben Eigenschaften und Gestalt wie ihre Mutterpflanzen haben. Slow Food setzt sich für eine ökologische Anbauweise ein und liefe


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Product Details
  • ISBN-13: 9783656344650
  • Publisher: Grin Verlag
  • Publisher Imprint: Grin Verlag
  • Height: 254 mm
  • No of Pages: 20
  • Series Title: German
  • Sub Title: Slow Food: Ein Ernährungsstil zwischen Tradition und Zukunftsfähigkeit
  • Width: 178 mm
  • ISBN-10: 3656344655
  • Publisher Date: 05 Jan 2013
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Spine Width: 1 mm
  • Weight: 104 gr


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