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Mentone Girls' Grammar School | Kerferd Library

Food in Australia: Overview

VCE Food studies Unit 1 | Study 2: Food in Australia

Source: History SA. Migration Museum photographic collection. Left image: PRG 280/1/14/587, right image: SL02894.

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Referencing Notice Don't forget to cite and reference your sources. For help see the Junior School or Senior School referencing guides, and / or CiteMaker.
Resource Key

When accessing content use the numbers below to guide you:

LEVEL

Brief, basic information laid out in an easy-to-read format. May use informal language. (Includes most news articles)

LEVEL

Provides additional background information and further reading. Introduces some subject-specific language.

Level 3 resourceLEVEL

Lengthy, detailed information. Frequently uses technical/subject-specific language. (Includes most analytical articles)

Food in Australia | Overview: Keywords

Level 1Keywords
Click on the terms to access a simple definition from either the Oxford Dictionary online. The definitions for words and phrases marked with a hash # come from alternative sources.

Demographics, Diet, Flavour, Ingredient, Multiculturalism, Nutritious, Recipe, Seasonal, SeasoningsSustainable, White Australia.

Food in Australia | Overview: Articles

Level 1 resourceArticles

Food in Australia | Overview: Audio

Level 2Audio books

"Celebrate the 150th anniversary and the new print and digital editions of The English and Australian Cookery Book by Tasmanian Edward Abbott with an afternoon of food conversation. Join food historian and writer Barbara Santich for the 2014 Kenneth Binns Lecture." (National Library of Australia, 2014)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Santich (2014) or (Santich, 2014)
Bibliography / Reference list: Santich B. (2014). A Culinary History: Australia's First Cookery Book [MP3]. https://soundcloud.com/nationallibraryaustralia/a-culinary-history-australias-first-cookery-book

Food in Australia | Overview: Online resources

Level 1 resourceWeb sites

Level 2 resource

Food in Australia | Overview: Videos

Level 1 resourceFilm and videoUsing YouTube on campus help and instructionsTo view this video on campus remember to first login to your school Google account using your mConnect username and password. Click here for more help on using YouTube on campus.

"Australia is a country of many cultures, each of whom brings their own flavour to the Australian way of life. This story illustrates the way food is contributing to Australian diversity." (Australian Department of Home Affairs, 2013)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Australian Department of Home Affairs (2013) or (Australian Department of Home Affairs, 2013)
Bibliography / Reference list: Australian Department of Home Affairs, (2013). Australia's global palate [eVideo]. Retrieved from https://youtu.be/bkuZLTa31HY

Food in Australia | Curriculum alignment

Level 1Victorian Curriculum and Assessment AuthorityUnit 1 Food origins | Area of Study 2: Food in Australia
Key knowledge
  • "the characteristics of food production and consumption among indigenous Australians prior to European settlement, including the range of foods and flavourings available; tools and technology used; human and natural resources required; and specialist knowledge and practices
  • the challenges encountered by the first non-indigenous settlers in striving to establish a secure and sustainable food supply
  • the factors influencing the development of food production, processing and manufacturing industries across Australia
  • patterns of migration to Australia and the influence of immigrants on Australian food tastes and consumption
  • the characteristics of a selected cuisine of influence in Australia, including typical ingredients and meals; flavours and other sensory properties; methods of preparation and serving, including safe handling practices; and associated customs and celebrations
  • trends in food practices and food subcultures in contemporary Australia, such as emerging food movements and changing social behaviours relating to food
  • key points of debate on whether Australia has its own distinctive cuisine.

Key skills

  • identify foods and flavourings indigenous to Australia and demonstrate contemporary culinary uses
  • explain influences in the development of Australian food production, processing and manufacturing industries
  • identify historical patterns of Australian immigration and discuss effects on the nation’s food tastes and behaviours
  • describe a cuisine brought by immigrants to Australia and demonstrate typical preparation and serving methods through practical activities
  • summarise and analyse current trends in food practices and food subcultures in Australia
  • construct a point of view about the development of a distinctive Australian cuisine
  • use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities."

Victorian Certification of Education, Food studies, Study Design 2017-2021 (Victorian Curriculum and Assessment Authority, 2016, p. 10-11.)

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