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Food Tech Focus SB COVER.Indd

Food Tech Focus SB COVER.Indd

Chapter to 3 contemporary Focus area: in Defi ning is not easy. Is it meat and three , or bush tucker such as kangaroo and nuts, or from other with a local spin? This chapter looks at the effects of migration on food eaten in Australia. The history of food in Australia will be examined, including the traditional bush foods prepared by Indigenous and the infl uence of early European settlers.

Chapter outcomes In this chapter you will learn about:

• the use of foods native to Australia pages• early European infl uences on food habits • multicultural infl uences on food habits and methods of

• the evolution of an Australian cuisine

• infl uences on food selection

• factors affecting current consumption patterns

• development of food production and processing from both historical and contemporary perspectives. In this chapter you will Sample learn to: • investigate traditional and contemporary use of native/bush foods

• discuss the impact of early European infl uences on food habits

• identify the major multicultural infl uences on contemporary Australian diets

• discuss the defi ning characteristics of Australian food and prepare food that refl ects the changing nature of Australian cuisine

• examine the infl uences on food selection and changes in eating habits

• relate changes in consumption patterns to their social, economic, nutritional and environmental impact

• investigate the development of the Australian in consideration of food-related technologies that have emerged over time. CHAPTER 3 Use of foods native to Australia 3.1

Some bush foods grow wild in the backyards of city homes, often unrecognised by the inhabitants. Other bush foods hide in remote parts indigenous food (bush of the desert and are very diffi cult to fi nd. tucker): food native to Australian indigenous foods are commonly Australia that was present known as ‘bush tucker’. Bush tucker before European colonisation comprises a wide variety of herbs, , mushrooms, fruits, fl owers, vegetables, animals, birds, reptiles and insects that are native to Australia. have been eating bush tucker for at least 50 000 years. In colonial times the European settlers who learned about local foods from Aborigines survived much better than others who did not. To many non- Aboriginal people, bush plants are still a mystery; the grubs look unappetising In some restaurants there is a chance that and Aboriginal cooking methods are you will fi nd examples of bush tucker on not properly understood. However, the menu. For example, wild Australian many non-Indigenous Australians are fruits make excellent jams, and developing an interest in foods unique to desserts. Nuts are usedpages in pies, and their environment. There is also a growing sweets. New fl avours from the bush are interest from world-class chefs seeking ‘new’ making their way into ice-creams, beverages tastes and innovative food combinations. and spices.

Sample

3.1.1 Traditional Aboriginal foods (bush tucker), when available, provide the range of nutrients necessary for growth and survival. BUSH TUCKER TO CONTEMPORARY CUISINE 59 Paul Bruneteau— Practitioner focus Paul Bruneteau is a French-born Australian chef with a passion for I became passionate about Australian Australian native foods. He is credited native foods by ... discovering how with playing a pioneering role in the beautiful the fl avours were. I found development of an authentic Australian it impossible to understand why cuisine based on indigenous ingredients, modern-day Australians could pass and now features the unique fl avours up such ingredients in the quest to of bush foods in his cooking, often create a genuine Australian cuisine. developing new methods of working with By unlocking all the secrets these these unique ingredients. wonderful indigenous foods offered, I also gained a better understanding After an apprenticeship in Europe he of Aboriginal Australia. became the youngest ever to run a galley on an Australian merchant ship. He then The food I prepare is different from worked in the of the that of other chefs because ... when Opera House, before opening Rowntrees, I started to experiment with a lot of 3.1.2 Paul BruneteauBruneteau The Australian Restaurant, in Hornsby, native foods, I soon learned that they Sydney. It was the fi rst ‘Australian’ were not ‘European vegetables’. Their restaurant listed in the Yellow Pages. cooking and handling were very Bruneteau experimented with various different. This is why I became so native ingredients supplied by small- passionate with their preparation, to scale regional suppliers and wholesalers make them more acceptable. of bush foods. This included products Some of the fl avours were so strong; such as riberry, Dorrigo pepper, lemon I also understood straight away myrtle, wattleseed and Illawarra plum.pages that people would mishandle a lot In 1988, Bruneteau won a gold medal of these plants unless I set out to for ‘The Most Original Cuisine’, when explain how to best handle their he created his signature dish, the wonderful fl avours. That’s why I felt now world-famous Rolled Wattleseed I needed to write my book, Tukka— . In 1989, when visiting Australia, Real Australian Food. French master chef Paul Bocuse paid The most satisfying thing about tribute to Bruneteau’s role in developing working with Australian native foods an Australian cuisine. In 1991, his is ... to have the ability to create Riberries—Taste Australia restaurant was whole menus around them and opened in Darlinghurst, Sydney. In 1996, be able to match them with other Bruneteau published many of his ideas ingredients like cheese for example. andSample culinary experiences with bush foods in a popular and award-winning My biggest frustration in working book titled, Tukka—Real Australian with Australian native foods is ... Food to share his passion with a wider chefs who have mishandled their audience. culinary use, and as a result, put off quite a few Australians and others who, had they been properly instructed, would have fallen in love like I did. Our native foods are quite strong in fl avour so they shouldn’t be overloaded.

60 FOOD TECH FOCUS CHAPTER 3

Misunderstanding and Activities misconception of kangaroo and is also an on-going frustration of 1 Research one piece of legislation that mine. The carbon and water intensive Paul Bruneteau, as a chef, would need process involved in livestock farming to be familiar with. Explain why. makes our choice of meat a real Paul Bruneteau is passionate about environmental issue. Kangaroo and 2 Australian native foods. What emu meat have about a third of the evidence of passion can be seen in carbon footprint of and have this profi le? been the red meats of choice among Australian consumers for over 80 000 3 Research the availability of years—only in the past 100 years indigenous foods in your local area. did it experience a downturn in Make a list and discuss your fi ndings popularity. with the rest of the class. Research one European The most important thing about 4 and one indigenous vegetable. the sustainable food movement Compare and contrast each. Why is ... to educate Australians on do you think they might need to be the importance of eating healthy, prepared differently? fresh foods. These foods are very sustainable, we can’t ignore what is 5 Look up the meaning of the word happening with climate change and ‘sustainability’. Do you think the carbon involved in producing that indigenous foods are more foods. It’s time to look at the foods we sustainable than other food sources? eat and think of alternatives which Compare cuts ofpages beef, lamb, pork and 6 will reduce our carbon footprint. kangaroo. Construct a chart to record Source: http://slowfoodsydney.com. their colour, texture, fl avour and au/2009/10/pp-jean-paul-bruneteau/ degree of tenderness. 7 Investigate the sustainability of farming beef, lamb, pork and kangaroo, and rank them according to their environmental impact. Sample

BUSH TUCKER TO CONTEMPORARY CUISINE 61 Traditional use of those tribes living along the tropical coast Before 1770, there were more or near rivers, and goanna and kangaroo than 300 000 Aboriginal bush foods for those living in or near open scrub, people living in 500–600 Before European settlement in 1788, mountains or deserts. Diets were also high tribal groups, each consisting Australian Aborigines lived successfully off in fi bre and vitamins, which was due to of between 100 and 1000 people. Each tribe had its the land. They travelled great distances in the variety of fresh fruits and vegetables own territory and language. search of the available food supply. When available. There was a small amount of food supplies become limited, an Aboriginal from fruit, nectar and honey gathered family would move to a new area where the from wild bees or extracted from honey supply was plentiful. These areas were more ants. The intake of fat was low, as it largely commonly on the coast, near rivers or where came from or fi sh. there was high rainfall, as animal and plant We n b Destinatio food sources were more accessible. Australian Aborigines were very successful The influence at providing for their needs through hunting of geography and gathering activities. The men were the The geographical location of the tribe and hunters and went out each day to hunt, the particular season of the year primarily but often returned with very little. What governed the choice of diet and the way in they did bring back—larger animals or which food was prepared and cooked. fi sh—was then shared among their tribe. It was the women and children who supplied Animal foods were generally cooked, the more substantial part of the food either over an open fi re or steamed in pits. requirements. They gathered and preparedpages Kangaroo, for example, was laid on a fi re plant foods, caught small animals and and seared for a short period, so that the collected delicacies such as witchetty grubs, interior fl esh remained practically raw; at ants, bogong moths and emu eggs. However, other times the kangaroo was placed in a the men’s catch was always valued more large hole, surrounded by hot coals and highly than the food the women gathered sealed from the air. because it was much more diffi cult to come Sometimes food was wrapped in paperbark by. Australian Aborigines killed only enough or leaf matter to protect the fl esh from the food for their immediate needs. open fl ame. Flying fox, for example, was The diet of Australian Aborigines was rich wrapped in the leaf of the Alexandra palm 3.1.3 An Aboriginal man and nutritionally well balanced. Most diets for cooking. When it was cooked, the leaves hunting for food wereSample high in protein, which supplied up to were unwrapped, pulling off the skin and half of their energy needs. This was due to fur at the same time. the consumption of fi sh and shellfi sh by Plant foods required more careful preparation since many of them were diffi cult to digest and even poisonous. Aboriginal women spent many hours washing, grinding, pounding, straining, grating, boiling and cooking plant foods. The water used in these preparations and cooking methods was boiled in bark troughs or in large seashells. Living off the land worked well for the Aboriginal people because their population and needs were relatively small and they moved around seasonally in search of food supplies. This prevented the overuse of any specifi c food source. 62 FOOD TECH FOCUS CHAPTER 3

Learning to hunt In areas where watercraft was Activities and gather important, toy canoes were used. 1 Why do you think male and female Children also practised tracking, an children were encouraged to play Much learning and experience is important skill. Children used their with different hunting and gathering required to become an expert hunter fi ngers or special wooden objects equipment? and gatherer. Children generally started to make imitation animal tracks on 2 Consider the equipment needed to the learning process at an early age. the ground. hunt and gather. Outline what each Traditionally, it was customary for Because of the learning experience would be used for and provide an children to go out with adults on required, a man might not become an example of a bush food that could hunting and gathering trips so that expert hunter until his mid-twenties. be collected using this equipment. knowledge and skills could be passed However, as hunting was such a 3 The expert hunter has a limited from generation to generation. physically demanding activity, he career. Think about the expert Children also played games in might retire from active hunting in gatherer.gatherer. How long do you think which they acquired hunting and hihiss latelate thirties.thirties. femalefemale gatherersga continued to gathering skills, learned how to work work for? Explain your answer. with others and practised using the 4 InvestigateInvestigate the variety of skills appropriate equipment. Boys played hunters andan gatherers needed with toy spears, spear throwers and to learn beforebe they were known boomerangs; girls played with toy as experts.experts digging sticks and coolamons. pages Contemporary use of bush foods coolamon: elongated 3.1.4 Equipment usedused by by aboriginal aboriginal wooden dish used for Bush tucker is presently being seen as people toto hunthunt and and gather gather food food gathering plant and animal an important part of our ever-evolving foods national cuisine. The contemporary bush tucker industry uses native animals and plants in different ways from the ways used by the Australian Aborigines. For example, We n plants are used primarily for fl avourSample rather b Destinatio than nutrition. Consequently, many animal and plant food sources are now known In the tropical north, as items and are becoming Aboriginal Australians increasingly available in specialty shops and identify six seasons, local delicatessens. Consider the gourmet where non-indigenous items below that have foods native to Australians usually see Australia as their main ingredient: only two—the wet and the dry. The seasons • balls are marked by • bush tomato salsa different phases • lemon myrtle cheese of weather—winds, rains and tides— • wattleseed and the coming and • buffalo steaks smoked over banksia cones going of animals • witchetty and bunya soup and plants. • rosella jam 3.1.5 Aboriginal people often cook animal • lillipilli chutney. foods over an open fire. BUSH TUCKER TO CONTEMPORARY CUISINE 63 3.1.6 Traditional Aboriginal food sources (animals) When you dry big bunches of lemon myrtle in the house Animal food sources Place Season you bring the scent of the rainforest indoors. Simply Crayfi sh Fresh rivers, creeks, lagoons Winter hang the fragrant bunches Emu Mallee All year of leaves in a light, airy spot in your , or in any Fish Rivers, lakes All year except breeding time room that needs a lift. For an instant natural air freshener, Frog Waterways, swamps Summer just rustle the drying leaves Galah, pigeon, other small birds Bush, scrub All year except breeding time to release the fragrance. Honey ant Mulga scrub, land and plains After rain in dry areas

Kangaroo Mallee, river plains All year

Lizard Sandhills, scrub, bush Summer

Possum Scrub, bush All year

Snake Sandhills, scrub, bush waterways Summer

Water rat Banks of water holes, rivers Winter

Witchetty grub Red gums Spring to summer Wombat Burrows pagesin higher ground Spring to autumn Men and women serving in 3.1.7 Traditional Aboriginal food sources (plants) the Australian army are now Plant food sources Place Season trained in how to survive on bush foods in case of combat Acacia wattle Scrub Autumn in Australia. Berries Mallee, bushes Autumn

Bracken (roots) Anywhere Autumn

Bulb and stalk Billabongs Spring to autumn

Fungus Underground Autumn

RECIPE Grass seed Mallee, scrubland Summer HoneySampleHollow trees Spring to summer Nectar Flowers All year

Salt Dry water All year LEMON MYRTLE Shoots Marshes Summer COOLER p. 304 Wild tomato Mallee Summer

Wild onion Dry areas Autumn

Water Rivers, lakes, tree roots, dew on All year grass and leaves

64 FOOD TECH FOCUS CHAPTER 3

Outback facts: bush Vegetables were either cooked in coals Activities tucker or eaten raw. If the rivers and creeks 1 List the types of environments in had permanent water holes, fi sh such which Indigenous people lived. The seemingly stark Australian as mullet and bream were added to the 2 Brainstorm the bush foods available landscape is like one giant supermarket menu. in each environment. for those in the know. It has sustained Communities in the tropical parts 3 Design a menu that tells a story Indigenous communities for thousands of northern Australia enjoy a totally of years. Many Aboriginal Australians of indigenous foods in one different lifestyle from that of the desert . continue to eat traditional foods, well peoples and communities further south. 4 Select one bush food listed above aware of their health-giving properties. The Kimberley, the and fi nd a suitable recipe that could Bush tucker varies according to and Far North experience be adapted to incorporate this particular regions and seasons. lush growth and tropical downpours. food. Make your adapted recipe Traditionally, Indigenous groups living The rivers and lagoons supply yabbies, and present it in a traditional way. along Australia’s coastline existed on catfi sh, barramundi, turtles, Analyse and evaluate your fi nal marine animals, roots, fruit, small game and wild ducks. Edible water reeds product using the following criteria: and reptiles. Depending on the area, grow in lakes and swamps, while the • Appearance: What does it look freshwater crustaceans may also have land offers a plentiful supply of meat, like? been available. In the Torres Strait including wild turkey, fl ying fox and • Aroma: What does it smell like? Islands, communities also ate dugong, snake. • Flavour: What does it taste like? while in the tropical north stingrays In the inland non-desert areas of south were eaten. Some wildfl owers, such and south-western Westernpages Australia, • Texture: What does it feel like? as grevillea and banksia, were sucked there are six distinct climatic changes. for their sweetness, and the tips of the Traditionally, inland communities Western Australian Christmas trees foraged for insects, birds, reptiles and were chewed as gum. mammals, including kangaroos and Hunting and gathering was more possums. They also ate a variety of diffi cult in the harsh desert climate, fruits, fl owers, berries and nuts. Various where hunters frequently had to travel seeds were collected, ground up and great distances to fi nd kangaroos or mixed with water and either eaten as . Other game included snakes, a paste or baked in coals to make small lizards and goannas. In the damper. desert regions, game was thrown Source: Adapted from information on a campfi re and cooked whole.Sample on the Lonely Planet website

3.1.8 Gourmet bush tucker foods

RECIPE

ROASTED APPLE, MACADAMIA AND WATTLESEED MUFFINS p. 305 BUSH TUCKER TO CONTEMPORARY CUISINE 65 66 UNIT REVIEW FOOD TECH FOCUS For youtodo 6 5 4 3 2 1 Looking backL 7 2 1 ook

did? tribe withmore foodthanmen Why didwomen supply the than thewomen’s. supply was valued more highly Explain why themen’s food groups.Aboriginal types offoodeatenby different Outline whatinfl 2 toassistyou. guidelines outlinedinChapter the Australiandietary met theirnutritional needs. Use food supply ofthe Aborigines Explain how thetraditional the country. Why was thisso? peoplevariedAboriginal across The traditional dietsof Define theterm ‘bush foods’. a research tasks. undertake thefollowing Using resources inyour library b h rdtoa it of diets traditional The D Compare thenutritive value Research thehealth efi i n diet of Australians today. Australian tothe Aborigines of thetraditional dietof Aborigines today.Aborigines problems encountered by ng bac e

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Sample . 9 8 Taking itfurther to your class. invite arepresentative tocome organisationAboriginal and contact withyour local alternative, you couldmake prepared andcooked. As an how traditional bushfoodsare eatingpatternsand Aboriginal talk totheclassabout student orfamily memberto Arrange foralocal Aboriginal d c anexample ofarecipe that • how you would prepare it • how you would capture or • where andwhenyou would • investigate: 3.1.7 anduseyour library to food from thetables 3.1.6and Select atraditional Aboriginal c Ifyou were stranded inthe I Writeanewspaper article bush tucker intheirdiet. Australians shouldinclude on themainreasons that could you eattosurvive? Australian bush, whatfoods uses thefood. for eating collect it locate it c Austral f ould

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e d c b a questions: complete thefollowing with additionalresources, to information you fi Australian bushfoods. Usethe a commercial interest in two companieswith and Outback Pride, to visitBarbushco Use thewebsite link w opne with companies two and Outback Pr t U o v Asaclass, discusswho Outlinethenutritional Predict someofthe Investigate thebenefi Explainwhy companies se of bushfoods. challenges facingproducers increasingly successful. Outback Prideare becoming such asBarbushcoand marketing ofbushfoods. actually benefi marketing bushfoods. foods. benefi i th s i t Barbushco e we ts ofusingbush bs it e i de, li nd, along ts from the nk

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a t i o n CHAPTER 3 Early European influences 3.2

The ships of the , sent from England with convicts to found a penal colony in NSW, landed at Sydney Cove on 26 January 1788. This date is celebrated annually now as Australia Day. The fi rst settlers came ashore to a country different from England. Their immediate needs were exactly the same as those of the Australian Aborigines—food and shelter— but they went about providing these in a very different manner. Food brought on or with the First Fleet voyage consisted of fl our, , salted meat, sugar, salt, alcohol, vinegar, seeds and vine cuttings. Livestock were brought as a source of fresh meat. The food supply 3.2.1 Early settlement in Australia was rationed and consumed within two years. During this time, the seeds and vine cuttings were used to grow crops that ration: fi xed allowance of seemed to fail early on, as the new settlers food knew little about the Australian land and climate. They expected to be able to live off pages the land using the same techniques they had used in England. fl our Early settlers succeeded in growing corn, wheat and barley. These crops did not signifi cantly alter the variety of the food eaten.

rice Sample damper

meat

dried peas

alcohol

3.2.2 Weekly rationration for for sailors sailors and and convicts convicts in in1778 1778 on on the the First First Fleet Fleet

BUSH TUCKER TO CONTEMPORARY CUISINE 67 Diet of early Europeans Women received two-thirds of the Hands rations that men received, and children scurvy: disease caused by were eligible for one-third. As you can a lack of Vitamin C on imagine, people on these rations were often very hungry and the were rather uninteresting due to the limited ingredients A pound is approximately equal to 450 grams (the Ration your food and quantities. size of a packet of pasta); Purpose The meat rations were usually made into an ounce is about 30 grams and pies and the dried peas were (the size of a small bag of To plan and prepare a using boiled to a thick type of . The fl our chips); and a pint is about the weekly rations provided for early was used to make damper or sometimes 600 millilitres (the size of a settlers in Australia. bottle of coke). added to the cooking of any available green Steps leaves or vegetables. This made a meal very similar to vegetable porridge. These rations 1 Work in pairs and plan a day’s were generally served hot and were high menu using only the ingredients listed on page 67. Try to make the in fat, protein and refi ned carbohydrate, menu as interesting as possible. and particularly low in dietary fi bre. These rations remained the basic diet for 2 Prepare one of the meals from the most Australians for the fi rst fi fty years menu. of settlement. Eventually this diet was 3 Rate the meal for appearance, pagessupplemented with fruit and vegetables as fl avour and texture. the crops began to grow successfully. 4 List the problems people would Some people were able to catch fi sh to have experienced trying to vary supplement their restricted diet and a few the menu over many weeks and ate some of the wild plants and fruits, months. such as wild currants and native spinach. 5 Use the fi ve food groups to rate the However, for the general population, a diet of early settlers in Australia. regular lack of Vitamin C meant that As a class, discuss your fi ndings scurvy was a constant problem. The convicts had little or no knowledge of Australian native foods. Some proved Sample poisonous or had a terrible taste, which did not encourage experimentation. The main beverages were water, (which was brewed black and strong), and rum, which was the most common alcoholic drink. Both tea and rum had to be imported to Australia from England.

68 FOOD TECH FOCUS CHAPTER 3

Traditional damper Introduction of new foods RECIPE versus the contemporary to Australia Aussie alternative During this time, Aboriginal people started to gravitate towards the settlements and The word ‘damper’ was fi rst used in helped with the cleaning, maintenance of England—meaning to dampen the TRADITIONAL crops and day-to-day chores. In return for appetite—and describes hard, unleavened, DAMPER p. 306 their services they were paid with rations of crusted . Damper was very important food. Over time, they became dependent on BUSH DAMPER to the fi rst settlers in Australia when fl our, p. 307 the rations for their food supply, and their salt and water were the only ingredients for traditional diet of bush tucker changed to CONTEMPORARY making bread. Originally, the bread was one of white fl our, sugar, tea, meat, salt and AUSSIE DAMPER cooked in the ashes of a bush fi re for about alcohol. This diet lacked the fresh foods of p. 308 ten minutes. Then the damper was covered the bush, sea and rivers and contributed to with ashes and cooked for another period nutritional disasters such as weight gain, of about twenty to thirty minutes until it diabetes and alcoholism, which are evident sounded hollow when it was lightly tapped. in some Aboriginal communities to this day. Today it is usually cooked in a camp oven (iron pot) that is buried in the hot coals. Early Australian food habits were linked to those of England. Even today, many of the

well-established eating patterns from earlier W eb ion times have remained dominant in Australians’ Destinat food habits. Vegetables other than potatoes and peas were not popular.pages Sugar and sweet foods became popular and the habit of eating large quantities of meat has persisted. This has contributed to our current high intake of protein and fat. The high consumption of alcohol also goes back to the time of the fi rst settlement of the colony; food habit: pattern of eating; Australians today consume more alcohol the way in which food is than any other English-speaking nation. prepared, served and eaten

3.2.3 Making traditionaltraditional damper damperSample

3.2.4 Bush damper

BUSH TUCKER TO CONTEMPORARY CUISINE 69 LookingLooking bacbackk For yyouou to do TakingTaking it furthefurtherr 1 ListList the ddifferentifferent ways that 7 a Convert the ratrationsions shown 8 ResearchResearch tthehe causecausess We n European settsettlementlement bbelowelow iintonto metrmetricic measure- andand symptoms ooff b Destinatio EW I I inflinfluenced uenced the food habits of ments (1 lb = 450 g; 1 pint = scurvy.scurvy many Aborigines. 600 mL; 1 oz = 30 g). 9 Research the health problems 7 lb fl our 2 Outline how the early settlers’ of Australian Aboriginals today. EV 7 lb beef diet compared with that of the Compile a class report on your

R 4 lb pork Aborigines. individual fi ndings. 3 oz dried peas 3 Explain why the early settlers 6 oz butter 10 Describe the problems faced by 1 IT didn’t include more bush /2 pint vinegar Aborigines adapting to non- tucker in their diets. 8 oz rice Aboriginal food habits. 4 Why was rationing of foods b Divide these rations by two- 11 Explain some of the problems UN necessary during Australia’s thirds to calculate the early settlers experienced in early settlement? women’s rations and by ensuring an adequate food one-third to calculate the supply for their families 5 Why do you think the meat children’s rations. was salted, instead of left fresh? 6 Explain how European settlement has infl uenced the food supply in Australia today. Use as many examples as possible. pages

Sample

3.2.5 Baked dinner is a traditional English meal.

70 FOOD TECH FOCUS CHAPTER 3 Multicultural influences 3.3 Effects of immigration on develop around the cultural group to which we belong, the lifestyle choices that we lifestyle and food habits make and the personal needs that we have Since the early years of European at different times in our life. multiculturalism: existence settlement, Australia has developed as a of different cultures within Food habits are affected by: diverse multicultural society. For example, the one society in the 1840s many Germans settled in • religious taboos and requirements the Barossa Valley in , and • cultural customs established vineyards for wine making. • knowledge and understanding of food The fi rst Chinese arrived in 1848 and many and nutrition more followed to work as farmhands on the • availability of food waterfronts. By 1880, there were 100 000 Chinese in Australia. Mass immigration was • availability of cooking utensils and introduced after the Second World War, in appliances an attempt to bring thousands of people to • food distribution methods Australia very quickly, which was necessary • social and peer pressures for the expansion of the country. • advertising Today, 23 per cent of Australians were born • travel in another country and just over 25 per • climate and geography cent of the population have at least one • availability of technology parent who was born overseas. Over 20 per cent of the current Australian population • food preparation techniques and now come from a non-English-speaking cooking methods.pages background. All these people have brought their food habits to Australia, which has resulted in the expansion of the diet of all Preparation techniques Australians. and cooking methods Migrants from every country have brought different styles of preparation, cooking Types of foods and and eating. Over time, other groups have flavourings integrated these styles into their patterns of meal preparation and consumption. Until As people migrated here, they brought the 1950s, most European Australians ate a their habits, preparation traditional British-style diet, which rarely techniques and cooking methodsSample with varied from the following pattern. them. They then had to adapt these to the foods available within Australia. Many : porridge; and eggs or foods with different ingredients and grilled chops; and jam served with tea. fl avours have been introduced to Australia. : a hot cooked meal of meat and Cuisines borrow traditional ingredients vegetables; soup and bread if you were from other cultures and incorporate them home on the farm. If you were at work into dishes. For example, a chef may use or school you had sandwiches, fruit and some Thai ingredients, such as lemongrass, home-baked cake. in a meal that is of Italian origin. Dinner: soup; meat (beef, mutton, lamb, Food habits differ from person to person rabbit, fi sh) with vegetables (potatoes, peas, and culture to culture. Your present cabbage, beans, carrots); sweets would food habits have developed throughout usually consist of pudding and stewed fruit. your life and will possibly change as you fi nd yourself in new and interesting environments. Our food habits usually

BUSH TUCKER TO CONTEMPORARY CUISINE 71 Now we are able to eat a variety of food 3.3.3 Top 30 birthplaces of the products that can be prepared to suit our Australian population, 2006 individual needs and lifestyles. We are able to purchase pre-prepared foods from all Country Persons

over the globe at local delicatessens and Australia 14 072 937 grocery stores or dine out at restaurants and cafes that prepare international United Kingdom (a) 1 038 162 cuisine. We can prepare our own meals New Zealand 389 467 using traditional methods with guidance China (b) 206 593 from cookbooks, magazines and television lifestyle programs. Cooking classes are also Italy 199 124 3.3.1 Does this family available to cater for every nationality as represent multicultural Vietnam 159 848 people continue to travel and bring their India 147 111 Australia? food experiences home with them. Philippines 120 534 Our diet has changed from traditional and rather uninteresting to one of the Greece 109 989 most varied in the world. We now readily Germany 106 528

combine ingredients and cooking styles South Africa 104 132 from different cultures in the one meal. This is known as fusion cooking. We owe Malaysia 92 332 this mix to the various cultural groups who Netherlands 78 931 now reside in Australia. pagesLebanon 74 848 Hong Kong 71 801

Sri Lanka 62 257 W n eb D atio estin United States 61 713 of America

Korea, Republic 52 761 RECIPE of (South)

Poland 52 251

Croatia 50 990

Indonesia 50 981 PAD THAI Sample Ireland 50 259 p. 309 Fiji 48 147 MINCED BEEF PIES p. 310 Malta 43 708 Former Yugoslav 40 656 Republic of Macedonia

Singapore 39 963

Egypt 33 497

South Eastern Europe, 3.3.2 A food stall at 33 362 not further defi ned Redfern Park, where and satay sticks Iraq 32 518 are on the menu Canada 31 617

(a) comprises England, Scotland, Wales, Northern Ireland, Channel Islands and Isle of Man. (b) Excludes Hong Kong and Macau and Taiwan. Source: Racism No Way! website

72 FOOD TECH FOCUS CHAPTER 3

p

Looking back For you to do

1 Identify and describe two native foods. Investigate how 13 Using the internet research the following: each is grown, harvested and prepared for use in Australia • Identify fi ve native foods eaten by Arrernte people in today. their region. • Identify a honey-like food that could be used as a 2 Explain why Indigenous Australians were healthier prior sweetener. to European settlement. • Organise for a representative of the Arrernte people to visit your classroom. Ask them to translate this fact 3 List the foods that the early settlers consumed. sheet for you in Arrernte. Prepare a range of questions that you can ask your 4 Outline why meat was preserved and the process used to • visitor so that you gain a better understanding of preserve it. this chapter. 5 Explain why the Europeans struggled to cultivate a 14 Research a famous Australian restaurant and investigate healthy lifestyle. the foods that are included on their menu. Can you identify what infl uences the choice of foods they present 6 Discuss how migration and travel have affected the range to their customers? of foods now available in Australia. 15 If you were the owner of a new restaurant that served 7 List the ethnic origins of different restaurants in your pages modern Australian cuisine, what would you name it and suburb or closest town. Which are more popular? Why do why? you think this is the case? 16 Using the website link, visit the Parents Jury 8 Explain, using examples, how the mass media infl uence website and investigate the regulations about food consumption patterns. We n Australian TV advertising. After reading b Destinatio through this, refl ect on what you have 9 Provide one example of how a person’s economic position learned in this chapter and explain what future action can infl uence their food choice. needs to be taken by the regulators. 10 Provide examples of the impact of migration on 17 Brainstorm some tips that could be used to reduce a Australian cuisine. Sample child’s exposure to food marketing. 11 List the cooking methods in use today that have come 18 Research a recent technological advancement and about because of immigration. investigate how it has affected food and its development. Present your fi ndings in a newspaper article. 12 In what ways do social practices infl uence what is consumed today? Think about your own social practices 19 Explain the impact of the following factors on current and outline how they affect your food choices. food consumption patterns: • social factors • economic factors • nutrition factors • environmental factors.

BUSH TUCKER TO CONTEMPORARY CUISINE 89 p

20 Outline the social changes that have led to Australians 28 Select one food product that you regularly consume and eating more meals away from home and more determine how far it has travelled to get to you. Do you convenience meals. think it is an environmentally sound choice? Will you continue to include this food in your diet? 21 Research the food rituals, taboos and laws of the Islamic religion. 29 Select one cultural group in Australia. a Research the types of traditional foods served. Taking it further b Explain how this culture has infl uenced food preparation techniques and the foods eaten 22 Conduct an accompanied excursion to a national park or in Australia. local bush food trail to view and taste-test Australian bush c Outline the availability of food from this culture in foods. As a class, identify the foods that can be grown and Australian supermarkets. included in your current diets. d List the foods from this cultural group that have become takeaway and fast foods. 23 Investigate the signifi cance of food in traditional e With a partner, select and prepare one of these foods. Aboriginal culture. Prepare an oral or PowerPoint® f Using a nutritional database, analyse the nutritional presentation about the technologies used by Indigenous value of the food you have prepared. Australians for collection and preparation of their food. 24 Discuss why many Aboriginal Australians continue to eat pages traditional bush foods.

25 In small groups, plan a day’s menu for an adult male Indigenous Australian who lives on the coastline of Australia. Use the internet to check your answer.

26 Predict the aspects of Australian life that would be different if Australia had been colonised by a country other than Great Britain. In groups of three, brainstorm examples. Design a poster highlighting what life in Australia might have looked like today.Sample 27 Visit your local shopping centres and list all of the restaurants, takeaway and fast-food establishments. Consider how you would describe Australian cuisine in your own town or city. Compare your description with those of your classmates.

90 FOOD TECH FOCUS

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