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Frontiers of taste = food sovereignt...

Ma Rhea, Zane.

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Frontiers of taste = food sovereignty, sustainability, and indigenous-settler relations in Australia /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Frontiers of taste/ by Zane Ma Rhea.
Reminder of title:	food sovereignty, sustainability, and indigenous-settler relations in Australia /
Author:	Ma Rhea, Zane.
Published:	Singapore :Springer Singapore : : 2017.,
Description:	xv, 208 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 1: Food Security and the Colonial Impact -- SECTION 1: Food and Food Knowledge -- Chapter 2: Framing Indigenous Foodways Prior to Colonization -- Chapter 3: Endogenous Edible Foods at First Contact -- Chapter 4: Bringing Exogenous Foods to Australia -- SECTION 2: Food across the Colonial Frontier -- Chapter 5: Surviving the Emergency Food Context -- Chapter 6: Provisions, Seed Collectors, and New Foods -- Chapter 7: French Explorations and Le Gastronomie -- Chapter 8: Explorers and Food beyond Settlement -- SECTION 3: Food and the Making of Modern Australian Cuisine -- Chapter 9: Australian National Cuisine: Beyond the Frontiers of Taste.
Contained By:	Springer eBooks
Subject:	Aboriginal Australians - Food -
Online resource:	http://dx.doi.org/10.1007/978-981-10-1630-1
ISBN:	9789811016301

Frontiers of taste = food sovereignty, sustainability, and indigenous-settler relations in Australia /
Ma Rhea, Zane.

Frontiers of tastefood sovereignty, sustainability, and indigenous-settler relations in Australia /[electronic resource] :by Zane Ma Rhea. - Singapore :Springer Singapore :2017. - xv, 208 p. :ill., digital ;24 cm.

Chapter 1: Food Security and the Colonial Impact -- SECTION 1: Food and Food Knowledge -- Chapter 2: Framing Indigenous Foodways Prior to Colonization -- Chapter 3: Endogenous Edible Foods at First Contact -- Chapter 4: Bringing Exogenous Foods to Australia -- SECTION 2: Food across the Colonial Frontier -- Chapter 5: Surviving the Emergency Food Context -- Chapter 6: Provisions, Seed Collectors, and New Foods -- Chapter 7: French Explorations and Le Gastronomie -- Chapter 8: Explorers and Food beyond Settlement -- SECTION 3: Food and the Making of Modern Australian Cuisine -- Chapter 9: Australian National Cuisine: Beyond the Frontiers of Taste.

This book provides a critical, multiperspective, sociohistorical analysis of the role of food in postcolonial Indigenous, British and French settler relations. Drawing on archival resources from Australian explorers, settlers and nation builders, the book argues that contemporary issues of food security, sovereignty and sustainability have been significantly shaped by the colonial impact on human foodways. The author goes on to enhance readers' understanding of how contact between inhabitants and newcomers was shaped and informed by food, and how these engagements established a modus vivendi that carries through to the present day. Based on the assessment of archival records, it uses a comparative, socio-historical lens to investigate contact between Indigenous and non-Indigenous people where the exchange of food or knowledge about food took place. It finds that the transfer of food and food knowledge was multifaceted, and the flow of food knowledge occurred in both directions, although these exchanges were neither symmetrical nor balanced. It also analyzes and discusses food as a focal point of activity. The final chapter offers an assessment of the potential for the development of a sustainable, nutritious, tasty Australian cuisine that moves beyond the tropes and stereotypical narratives embedded into colonial Indigenous-settler relations in the context of food. If this was accepted by all Australians, it would allow opportunities to be created for Indigenous Australians to develop food products for the market that are sustainable, economically viable and developed in ways that are culturally appropriate.

ISBN: 9789811016301

Standard No.: 10.1007/978-981-10-1630-1doiSubjects--Topical Terms:

3216490
Aboriginal Australians
--Food

LC Class. No.: HD9018.A8 / M32 2017

Dewey Class. No.: 338.1994

Frontiers of taste = food sovereignty, sustainability, and indigenous-settler relations in Australia /
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505 0 $a Chapter 1: Food Security and the Colonial Impact -- SECTION 1: Food and Food Knowledge -- Chapter 2: Framing Indigenous Foodways Prior to Colonization -- Chapter 3: Endogenous Edible Foods at First Contact -- Chapter 4: Bringing Exogenous Foods to Australia -- SECTION 2: Food across the Colonial Frontier -- Chapter 5: Surviving the Emergency Food Context -- Chapter 6: Provisions, Seed Collectors, and New Foods -- Chapter 7: French Explorations and Le Gastronomie -- Chapter 8: Explorers and Food beyond Settlement -- SECTION 3: Food and the Making of Modern Australian Cuisine -- Chapter 9: Australian National Cuisine: Beyond the Frontiers of Taste.
520 $a This book provides a critical, multiperspective, sociohistorical analysis of the role of food in postcolonial Indigenous, British and French settler relations. Drawing on archival resources from Australian explorers, settlers and nation builders, the book argues that contemporary issues of food security, sovereignty and sustainability have been significantly shaped by the colonial impact on human foodways. The author goes on to enhance readers' understanding of how contact between inhabitants and newcomers was shaped and informed by food, and how these engagements established a modus vivendi that carries through to the present day. Based on the assessment of archival records, it uses a comparative, socio-historical lens to investigate contact between Indigenous and non-Indigenous people where the exchange of food or knowledge about food took place. It finds that the transfer of food and food knowledge was multifaceted, and the flow of food knowledge occurred in both directions, although these exchanges were neither symmetrical nor balanced. It also analyzes and discusses food as a focal point of activity. The final chapter offers an assessment of the potential for the development of a sustainable, nutritious, tasty Australian cuisine that moves beyond the tropes and stereotypical narratives embedded into colonial Indigenous-settler relations in the context of food. If this was accepted by all Australians, it would allow opportunities to be created for Indigenous Australians to develop food products for the market that are sustainable, economically viable and developed in ways that are culturally appropriate.
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