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Description
This volume brings together a diverse group of Australian scholars who offer a range of perspectives on Australian identity and being Australian through the lens of food. It addresses the complex nature of Australia s always-evolving culinary landscape where multiculturalism and enduring Indigenous foodways are entangled with settler-colonial legacies. How has Australian food culture been shaped by the way Australians see themselves and by their cultural assumptions and aspirations in an increasingly globalised world? What role do foods from Indigenous and immigrants cuisines play in Australian culinary identity - how have they been acclimatized and acculturated, interpreted or adapted, adopted and at times co-opted in Australian and global contexts? And how do Aboriginal Australians and immigrants assert their senses of identity through food?
Through its multidisciplinary approach to these and other contemporary debates around food and identity in Australia from both non-Indigenous and Aboriginal scholars, this book makes a unique contribution to the literature on food and food culture in Australia.
1. Introduction.- Part I: Evolving tastes: developing a globalized palate.- 2. I use them because I can trust them : The Australian Women s Weekly magazine-style cookbooks and Australian food culture, 1976-2019.- 3. "The children will start their party with fairy bread : food, ritual and identity formation at children s birthday parties in Australia.- 4. Fair dinkum rice-is-nice : Rice marketing, consumption and constructing Australian identities, c. 1930 to the present.- 5. Risky little Vegemites: unpacking healthy versus risky food identities in the Australian dietary guidelines.- Part II Outsiders in; insiders out: expressing otherness and being .- 6. Beyond cheddar: The Italianos role in developing Australia s taste for fancy cheese in 21st century Australia.- 7. From Baghdad and Bombay to Bondi: Indian Jewish identity and belonging in Australia.- 8. Borsch blues: Food as an anchor for transcultural identity.- 9. Migrant identity construction through food entrepreneurship in Sydney.- 10. Shaping an Australian food identity in India.- Part III Timeless Aboriginal foodways: Contemporary challenges.- 11. Reviving Aboriginal food identities in contemporary Australia.- 12. Gastro nullius and the NOMA effect: unsettling gastronomy in Australia.- 13. Selling bush foods as superfoods: conflicting identities in native foods media and marketing.- 14. Navigating the complexities of Indigenous food practices in contemporary Australia.- Part IV Afterword.- 15. Where are Australia s foodies when we need them?.
Jacqui Newling is a gastronomic historian who specialises in Australian settler-colonial food culture and social identity.
Alison Vincent is a food historian whose research focuses on Australian cultural history.
