Abstract
Incorporation of bush food in 'Australian cuisine' is a conscious act of adoption, a partial solution to the question of how we can make an increasingly multinational, commodified food supply somehow distinctive to Australia. There is a revival of interest in native foods, and Australian meats such as kangaroo, emu and crocodile are becoming more readily available on the retail market, and native fruits, herbs and spices are finding their way into a widening range of processed foods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
