Powdered, essence or brewed? : making and cooking with coffee in Australia in the 1950s and 1960s
journal contributionposted on 06.12.2017, 00:00 authored by Donna BrienDonna Brien
Acknowledging that coffee consumption in Australia doubled during the years of the Second World War and maintained high rates of growth afterwards, this article draws on examples of culinary writing during this period of increasing popularity to investigate the use of coffee in cookery as well as a beverage in these mid-twentieth century decades. In doing so, it engages with a lively scholarly discussion on what has driven this change—whether the American glamour and sophistication associated with coffee, post-war immigration from the Mediterranean and other parts of Europe, or the influence of the media and developments in technology.