The Colonial Kitchen: Australia 1788-1901
The first Europeans to settle on the Aboriginal land that would become know as Australia arrived in 1788. From the first these colonists were accused of ineptitude when it came to feeding themselves: as legend has it they nearly starved to death because they were hopeless agriculturists and ignored indigenous foods. As the colony developed Australians developed a reputation as dreadful cooks and uncouth eaters who gorged themselves on meat and disdained vegetables. By the end of the nineteenth century the Australian diet was routinely described as one of poorly cooked mutton, damper, cabbage, potatoes and leaden puddings all washed down with an ocean of saccharine sweet tea: These stereotypes have been allowed to stand as representing Australia’s colonial food history. Contemporary Australians have embraced ‘exotic’ European and Asian cuisines and blended elements of these to begin to shape a distinctive “Australian” style of cookery but they have tended to ignore, or ridicule, what they believe to be the terrible English cuisine of their colonial ancestors largely because of these prevailing negative stereotypes.
The Colonial Kitchen: Australia 1788- 1901 challenges the notion that colonial Australians were all diabolical cooks and ill-mannered eaters through a rich and nuanced exploration of their kitchens, gardens and dining rooms; who was writing about food and what their purpose might have been; and the social and cultural factors at play on shaping what, how and when they at ate and how this was represented.
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Abbott Aboriginals Account Vol animals Australian Colonial Australian Cookery Book Australian Food baked Barbara Santich beef boiled Botany Bay bread Britain British bush butter Café Collins colonial Australians colonists convicts Cook’s cookbooks cookery classes cuisine culinary cultural David Collins dining dinner dishes domestic eaten eating eggs Eliza Acton emancipist England English and Australian English cookery enjoyed Eora etiquette female fish flavor flour French fresh garden gastronomic household improve ingredients Isabella Beeton Journal kangaroo kitchen land lemon Library of Victoria living London lunch Maclurcan meal Melbourne Home Michael Symons mutton Newling nineteenth century O’Brien Pearson Phillip plain cookery Port Jackson prepared produce pudding Queensland rations Rawson recipes roast meat salt sauce servants served settlement settlers ships slices social soup South Wales Spiers and Pond sugar supply sweet Sydney Library taste tea meal Tench Town University of Sydney Van Diemen’s Land vegetables Victoria Watkin Tench women Worgon