Two very popular – and seemingly contradictory – food trends are gripping Australia at the same time. Ultra healthy and extravagantly indulgent eateries are actually fulfilling the same elite-driven desire for food that’s creative, hand-made and rare.
How many Australian children know what meat is before it shows up on their plate?
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We’re a nation of meat eaters but city dwellers may have trouble discussing the origin of a steak with their offspring. And though there are programs teaching children how vegetables grow, there aren’t too many that involve raising an animal for food.
Kangaroos are much lighter on the land than sheep and cows.
Kangaroo image from www.shutterstock.com
John Newton, University of Technology Sydney and Paul Ashton, University of Technology Sydney
Australians will happily eat boat noodle soup with beef blood stirred through it or stinking tofu – but not quandongs or akudjura. Yet overcoming ‘food racism’ and eating native produce could be a powerful act of culinary reconciliation.
Food is being deconstructed, politicised, scrutinised and replaced altogether.
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When did food become such a big deal to academics, politicians and pop culture alike? From paleo evangelicals to taxes on sugar, everyone’s got an opinion about what’s on your fork.
When you think about it, it’s a bit strange to view food through a lens of “meat” and “not meat” – especially when plants consume animals, and vice versa.
From crossing cultural barriers with a cake, to starvation used as a brutal tool of war, Australian soldiers’ letters and diaries reveal an urgently important relationship with what they ate.
Food parcel handouts have topped 1m in the UK.
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Growing population, growing demand for food, climate change: Australia’s rural lands are facing a number of pressures. So how can we sustainably use them in the future?
A diet like this isn’t particularly good for your waistline – or the planet.
Fast food image from www.shutterstock.com
