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Types of food that Aboriginal Australian eat.
Aboriginal Australians survived for thousands of years on a hunter-gatherer diet. The diet was high in protein and fiber. In fact, there are almost 5000 different types of native food they had to choose from. They were experts at finding food and water in the Australian landscape. This "bush tucker" diet often included emu, kangaroo, moths, lizards and snakes as well as berries, roots and honey. Seafood, which was caught with spears or hooks, was a staple of the Aboriginal diet. -
The arrival of European Settler
They did find some foods that were familiar: fish, geese, swans and pigeons. The settlers put much effort into developing agriculture to provide a more familiar European diet. Sheep and cattle were introduced throughout the continent and familiar crops were planted. Flour was a staple of the settler's diet and was used to make bread or damper, a dense thick bread. -
British food
The First Fleet arrived in Sydney in 1788 with basic food supplies, including flour, sugar, butter, rice, pork and beef, expecting to grow food when they arrived. Flour was a staple, usually baked into bread or damper. Meat was salt-preserved, apples worm-enriched, and tea was the beverage of choice (apart from much-abused rum). -
Gold Rush
Asian food was introduced to Australia during the gold rush of the 1800s, when Chinese prospectors yearned for the tastes of home. For many Chinese people, opening a restaurant became a more financially-attractive option than panning for gold. The Chinese introduced new flavors and cooking techniques including ginger, soy sauce and the wok in the steamer. -
The English and Australian Cookery Book
In 1864, the English and Australian Cookery Book was published. The first attempt to establish Australian cuisine. It had recipes that combined native and exotic ingredients. For example, a recipe for stuffing a hare or kangaroo. -
Federation
By Federation in 1901, the staple foods were mutton, lamb chops meat pies with tomato sauce and colonial curries. Curries were made using native animal meat and farm produce and were brought over from India which was then part of the colonial British Empire. The Australian colonies were now also influenced by different spices from China and India and coconut from Southeast Asia. -
After World War I
After WWI, food production and packaging and transport became a lot faster improved supply of basic items like eggs, butter, flour and sugar as well as new grocery items like desiccated coconut and cornflakes led to the dawn of a go Golden Age of Australian baking. A whole range of biscuits and dessert were created including lamingtons and Anzac biscuits. -
Vegemite
In 1932, a Melbourne scientist used the yeast leftover from beer production to create Vegemite, one of the nation's favorite spreads. -
After World War II
European migration brought with them the trend of street vendors selling ready-made like pie and pasties. These are our first fast-food outlets. Greeks and Italians introduced coffee and exotic vegetables like capsicum, eggplant, zucchini, artichokes, olives and garlic. Pasta dishes, a staple in many European countries, became increasingly popular in Australian homes -
Fast food
In 1960, US fast food companies increased their presence in Australia with the offer of fast, cheap but unhealthy food options that would frantically change our eating habits. -
Period: to
End of 20th century
By the end of 20th century, Italian, Greek, Chinese, Indian, Vietnamese, Lebanese, and Middle Eastern cuisines have become standard fare in Australian restaurants and homes.