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Bringing a taste of abroad to Australian readers: Australian Wines & Food Quarterly 1956-1960

journal contribution
posted on 06.07.2018, 00:00 by Donna BrienDonna Brien
The study of Australian food and wine publications is an emerging area of investigation in Food Studies, Magazine/Serial Studies and Creative Writing. Yet, these publications were part of the emergent post-war Australian gastronomic environment in which national tastes in domestic cookery became radically internationalised and cosmopolitan, and multicultural eating habits widely embraced. This article will survey a number of ways in which the idea of ‘abroad’ is expressed in an early Australian culinary publication, Australian Wines & Food Quarterly (1956–1960). Produced in Melbourne—but with at least a nod to a national remit—this publication assisted in introducing readers to a wide range of new information about what were then seen as foreign “gourmet” foods and wines, as well as a range of innovative international ideas regarding cookery and dining that are nowadays accepted as everyday practice in Australia.

History

Volume

19

Issue

5

Start Page

1

End Page

5

Number of Pages

5

eISSN

1441-2616

Publisher

QUT Creative Industries

Additional Rights

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Peer Reviewed

Yes

Open Access

Yes

Author Research Institute

Centre for Regional Advancement of Learning, Equity, Access and Participation (LEAP)

Era Eligible

Yes

Journal

M/C Journal: A journal of media and culture