Abstract
The Australian food industry has made a significant contribution to the internationalisation of national taste and the wide embrace of cosmopolitan, multicultural eating habits in Australia, but has also had wider influence and significance. This study of Australian women food writers, drawing examples from a wide range of food writing from colonial journals to current publications, seeks to begin to map the field in Australia. It indicates the range of fiction and nonfiction writing that can be classed as ‘food writing’ and includes a number of biographical career studies to suggest the range of career, professional and other opportunities available to contemporary food writers.
Highlights
It's just tragic that Anglo-Saxon culture says that all that matters is what's in your head, not what's on the table
The recent exponential market take-up of the multimedia and product generated by celebrity chefs - a commercial output that includes cookbooks, magazine articles, television shows and branded kitchenware and foodstuffs - is a logical outcome of the market recognising the buying potential of these consumers
A series of public events - such as the various meetings of the Symposium of Australian Gastronomy, the Food for Thought forum, the University of Adelaide's Research Centre for the History of Food and Drink's Cookery Books as History conference (Art Gallery of South Australia, July 2006) and the increasing numbers of food writing related sessions at Australian writers' festivals [4] - underscores the significance and impact of Australian food writing as a rich field for study
Summary
It's just tragic that Anglo-Saxon culture says that all that matters is what's in your head, not what's on the table.
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