The following paper deals with the historical development of ‘Food Regimes’ by defining this phenomena in a theoretical approach, illustrating the characteristics of the several Food Regimes, and ending with a comparison of the three Food
Regimes, their influence on the world’s economy and critics of these organizational concept. This chapter concentrates on the theoretical approach of Food Regimes. Therefore it takes first a closer look on the general definition of regimes and concentrates then on the definition of Food Regimes. “Regimes are social institutions governing the actions of those involved in specifiable activities or sets of activities.” And furthermore “they are practices consisting of recognized roles linked together by clusters of rules or conventions governing
relations among the occupants of these roles” (Young 1989: 12 – 13). This definition will help to understand the topic about ‘Food Regimes’, as the theory of regimes is one of the main aspects to analyze the historical development of this
special kind of regimes.
Table of Contents
1. Theoretical Approach
1.1. Definition Regimes
1.2. Definition Food Regimes
2. Historical development of the Food Regimes
2.1. The First Food Regime
2.1.1 Characteristics
2.1.2 The Collapse
2.2. The Second Food Regime
2.2.1. Characteristics
2.2.2. The Norms
2.2.3. Foundation of Food Organizations
2.2.4. The Collapse
2.3.1. Characteristics
2.3.2. Future Development
3. Conclusion and Concept Critics
Research Objectives and Core Themes
The primary objective of this paper is to examine the historical evolution of "Food Regimes" by establishing a theoretical framework, analyzing the specific characteristics of successive regime periods, and evaluating their broader influence on the global economy alongside critical perspectives on these organizational models.
- Theoretical definition and classification of Food Regimes
- Historical progression from the First to the Third Food Regime
- Economic impact of transnational corporations and market restructuring
- Analysis of institutional norms, agricultural policy, and their collapse
Excerpt from the Book
2.2.2. The Norms
During the second Food Regime eight norms were defined in order to control the food market. These norms are part of the charters of food institutions, which were founded in the second Food Regime, and are in addition understood as “standard operating procedures” (Krasner 1983: 79). Whereas some of the norms represent the general behavior procedures of the nation, other norms are regulating rules for the international food transfer between nations.
The first defined norm was the respect for a free international market. This norm was important to the participants in the food trade, as they believed that a free-market model is the most efficient model, in regard to the allocation of food. Beside the communist countries, this norm was accepted and adhered to by all countries (Krasner 1983: 79). Due to this free-market maxim, the acceptance of extramarket channels in the food supply and distribution was defined as another norm. This should increase the supply and the competition in food trade. Therefore food aid in form of subsidies, were accepted, in order to allow new suppliers to enter the market (Krasner 1983: 80). In addition it was decided by a norm that national self-reliance should be low prioritized, as international food dependence should be strengthened (Krasner 1983: 81).
Summary of Chapters
1. Theoretical Approach: This chapter provides the foundational understanding of "regimes" as social institutions and defines the specific analytical framework of "Food Regimes" as historical phenomena.
2. Historical development of the Food Regimes: This core section details the progression through the First, Second, and nascent Third Food Regimes, identifying the key drivers of change and the reasons behind the collapse of earlier systems.
3. Conclusion and Concept Critics: This final chapter synthesizes the findings regarding the development of global commodity chains and addresses scholarly criticisms regarding the inexactness and limited scope of the Food Regime concept.
Keywords
Food Regimes, Economic History, Global Food System, Agricultural Development, Commodity Chain, Transnational Corporations, Market Liberalization, Food Trade, Institutional Norms, Capitalist Development, Food Policy, Agricultural Research, Resource Expansion, World Economy, Corporate Food Regime
Frequently Asked Questions
What is the fundamental subject of this work?
The paper explores the historical development and systemic changes within the international food sector, categorized through the analytical framework of "Food Regimes."
What are the central thematic fields covered?
The analysis focuses on the transition of food systems, the role of institutional norms, the influence of transnational corporations, and the evolution of global agricultural trade.
What is the primary goal of this research?
The goal is to illustrate how international food production and distribution have been organized over time, from the colonial period to the current corporate-dominated era.
Which scientific method is utilized?
The author employs a historical-comparative approach, utilizing existing theoretical definitions and literature on economic history to classify different phases of the global food system.
What is covered in the main body of the text?
The main body examines the specific characteristics, normative structures, organizations (like the FAO), and the factors that led to the collapse of the first and second Food Regimes.
Which keywords characterize this paper?
Key terms include Food Regimes, commodity chains, transnational corporations, economic history, and market regulation.
How does the concept of "norms" influence the Second Food Regime?
Norms acted as "standard operating procedures" for the food market, attempting to stabilize prices and manage food distribution, although their inconsistent adherence contributed to the regime's eventual collapse.
Why are transnational food companies significant in the Third Food Regime?
In the Third Food Regime, these companies aim to control the entire commodity chain—from production inputs to consumer sales—to maximize profits in a monopolistic market environment.
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- Jurica Kis (Autor:in), 2008, The Historical Development of "Food Regimes" and Their Influence on the World’s Economy, München, GRIN Verlag, https://www.grin.com/document/118514
