Overview
Examines Indigenous-settler relations through the lens of food for the first time
Explores Indigenous experiences of colonization from a sociological perspective
Establishes the exchange of food knowledge as a useful point of departure for inquiry-based and experiential learning in schools and universities
Includes supplementary material: sn.pub/extras
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Table of contents (9 chapters)
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Front Matter
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Food and Food Knowledge
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Front Matter
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Food Across the Colonial Frontier
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Front Matter
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Food and the Making of Modern Australian Cuisine
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Front Matter
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Keywords
- Food and Indigenous Studies
- Food Studies and Indigenous People Australia
- Food Sovereignty
- Food Security
- Colonization in Australia
- Indigenous-Settler Relations
- Colonial Food in Australia
- Food Security in Australia
- Food Knowledge
- Patterns of Acculturation
- Postcolonial Australia
- Ecologically Sustainable Foodways
- Australian Cuisine
- Food Sovereignty
- Australia’s Edible Flora and Fauna
- Endogenous Edible Foods
- Food Security and the Colonial Impact
- French Explorations and Le Gastronomie
- Exogenous Foods in Australia
- Explorers and Food
About this book
Based on the assessment of archival records, it uses a comparative, socio-historical lens to investigate contact between Indigenous and non-Indigenous people where the exchange of food or knowledge about food took place. It finds that the transfer of food and food knowledge was multifaceted, and the flow of food knowledge occurred in both directions, although these exchanges were neither symmetrical nor balanced. It also analyzes and discusses food as a focal point of activity. The final chapter offers an assessment of the potential for the development of a sustainable, nutritious, tasty Australian cuisine that moves beyond the tropes and stereotypical narratives embedded into colonial Indigenous-settler relations in the context of food. If this was accepted by all Australians, it would allow opportunities to be created for Indigenous Australians to develop food products for the market that are sustainable, economically viable and developed in ways that are culturally appropriate.
Authors and Affiliations
About the author
Dr Ma Rhea has been involved in various social justice ‘food movements’ over the past 30 years beginning with her involvement with Indigenous Australian communities and other communities living in poverty. She was involved in a food cooperative in Bath in the early 1980s and then went to Spain and ran a vegetarian restaurant in Rhonda, Andalucía, Spain.
Returning to Australia, she then undertook her PhD studies in Thailand, learning about food sustainability in the Asian context while living there. She now works at Monash University and teaches across Indigenous Education, Leadership, and Sustainability programs, undertaking research in Indigenous Education, Indigenous-Settler Studies, Food Studies, and Organisational Development. This book is an outcome of an 8 year ARC-funded research project.
Bibliographic Information
Book Title: Frontiers of Taste
Book Subtitle: Food Sovereignty, Sustainability and Indigenous–Settler Relations In Australia
Authors: Zane Ma Rhea
DOI: https://doi.org/10.1007/978-981-10-1630-1
Publisher: Springer Singapore
eBook Packages: Social Sciences, Social Sciences (R0)
Copyright Information: Springer Science+Business Media Singapore 2017
Hardcover ISBN: 978-981-10-1629-5Published: 09 August 2016
Softcover ISBN: 978-981-10-9406-4Published: 12 June 2018
eBook ISBN: 978-981-10-1630-1Published: 28 July 2016
Edition Number: 1
Number of Pages: XV, 208
Number of Illustrations: 16 b/w illustrations, 17 illustrations in colour
Topics: Sociology of Culture, Cultural Studies, Cultural Anthropology, Social Anthropology, Australasian History