The 'Eeeuw' Factor
NEWLING—THE ‘EEEUW’ FACTOR THE ‘EEEUW’ FACTOR: The Viscerally Sensorial Realities of Being the Colonial Gastronomer Jacqui Newling Sydney Living Museums Author’s statement: This paper includes images that people may find confronting or disturbing. No offence is intended in showing these images. This article was prepared on Gadigal and Wangal lands. The places in Sydney Living Museums’ care are on Aboriginal lands. Sydney Living Museums acknowledges the First Nations Peoples, the traditional custodians, and pays respects to the Elders, past and present, and to all Aboriginal and Torres Strait Islander peoples. Abstract As the Colonial Gastronomer at Sydney Living Museums I research, interpret, write, blog, lecture, broadcast and present interactive programs to engage and educate audiences about Australian colonial food and heritage. But how do you learn about the sensory qualities of foods that were popular two hundred years ago, especially those that have been discarded from the mainstream (particularly Anglo-Celtic) Australian culinary repertoire? How they looked and tasted, their textures and aromas? My answer: make them. This has meant preparing and cooking foods that many Australian people find offensive, distasteful, disgusting and ‘gross’: calves’ feet jelly, boiled calves’ heads, brawned pig’s face, peeled tongues, and collared eels so fresh they twitch and jump on the Locale: The Australasian-Pacific Journal of Regional Food Studies Number 7, 2018 —45— NEWLING—THE ‘EEEUW’ FACTOR benchtop when filleted. This auto-ethnographic analysis draws on my experiences of working with articles of culinary disgust, particularly animal heads and tongues, to reflect upon the pedagogical processes involved in my role as the Colonial Gastronomer.
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