Welcome Guest [create an account] or log-in:

Chapter 15 Australias Culinary Coming Out

DOI: 10.23912/978-1-908999-03-0-2330

ISBN: 978-1-908999-03-0

Published: September 2013

Component type: chapter

Published in: Food and Drink: the cultural context

Parent DOI: 10.23912/978-1-908999-03-0-2005



Once perceived as a colonial backwater shaped by convicts, bushmen, laconic working class, and ANZACs, Australia has now asserted itself as a nation with strong and admired cultural attributes; home to world-class cities, globally recognised personalities, citizens of growing sophistication and a range of admired cultural institutions. One intriguing observation is that this accumulation of cultural capital has been mobilised by Australia’s emerging reputation in the realms of food and drink. Is Australia’s cultural ‘coming out’ indebted to its contemporary food and beverage professionals? Australia’s European heritage, and consequent worldwide exposure, began in the late 18th century. Before European contact, Australia’s knowledge of the world beyond its seaboards was limited to visits by the Macassan Indonesians fishing for trepang, or sea cucumber. In 1788, under pressure to alleviate pressure on their groaning penal system, exacerbated by the loss of the American colonies in the previous decade, the British sent Arthur Phillip to Sydney Cove to establish the first permanent European settlement in Terra Australis. Within a few decades, penal colonies were founded in all the other current Australian states – in or near their capitals; Hobart, Melbourne, Adelaide, Brisbane and Perth. The military, free settlers and emancipated convicts brought with them their largely Anglo-Celtic heritage, habitus and culture – architecture, agricultural and later industrial economies, political, religious and social institutions, clothing, social mores and rituals, and of course food and drink. Many of these, arguably, were ill suited to the remote, sparse and harsh antipodean environment. Yet little changed and the tyranny of distance ensured that what change there was would be tediously slow.

Sample content

Click here to download PDF


  • Richard Robinson, University of Queensland (Author)

For the source title:

  • Donald Sloan, Oxford Brookes University (Editor)

Cite as

Robinson, 2013

Robinson, R. (2013) "Chapter 15 Australias Culinary Coming Out" In: Sloan, D. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2330


Abbott, E. (1970) ‘The English and Australian Cookery Book: Cooking for the many as well as the ‘Upper Ten Thousand’ by an Australian Aristologist’, in A. Burt (ed), The Colonial Cookery Book, Sydney: Paul Hamlyn

ABC News (2012) ‘Aussie brew beats Germans at their own game’, 31 st May. Accessed at abc.net.au/news/2012-05-30/aussie-brew-beats-germans-at-their-own-game/4042544 8 th August 2012.

Addison, S. and McKay, J. (1985) A Good Plain Cook: An edible history of Queensland, Brisbane: Queensland Museum.

Dan Murphy’s (2012) ‘Penfolds Grange 1952’, Accessed at danmurphys.com.au/product/DM_914745/penfolds-grange-1952 8 th August 2012.

Head, B. and Walter, J. (eds) (1988) Intellectual Movements and Australian Society, Melbourne: OUP.

Horne, D. (1964), The Lucky Country: Australia in the Sixties, Melbourne: Penguin Books.

Menzies, G. (2002), 1421: The Year China Discovered the World London: Bantam Press

Robinson, R.N.S. (2007),’Plain fare to fusion: The impacts of ethnicity on the process of maturity in Brisbane’s restaurant sector’, Journal of Hospitality and Tourism Management, 14 (1), 70-84.

Robinson, R.N.S. and Arcodia, C.A. (2008),’Reading Australian colonial hospitality: A simple recipe’, International Journal of Culture, Tourism and Hospitality Research, 2 (4), 374-388.

Symons, M. (1982), One Continuous Picnic: A history of eating in Australia, Adelaide: Duck Press.

Symons, M. (1998), The Pudding That Took A Thousand Cooks, Ringwood: Viking Penguin Books.

Symons, M. (2007), ‘The foodie files’, The Australian, 2 nd June. Accessed at theaustralian.com.au/arts/books/the-foodie-files/story-e6frg8nf-1111113635968 8th August 2012.

The World’s 50 Best Restaurants (2012). Accessed at theworlds50best.com/ 8th August 2012.


Chapter 15 Australias Culinary Coming Out [Details]Price: USD $7.99*Licences / Downloadable file

Published in Food and Drink: the cultural context

Chapter 15 Australias Culinary Coming Out [Details]Price: USD $7.99*Licences / Downloadable file
Paperback version [Details] Available as an inspection copyPrice: USD $68.00Copies / Delivery by post
Terms and conditions of purchase | Privacy policy