Nineteenth-Century experminentation and the role of Indigenous foods in Australian food culture

Abstract

The article looks at the significance of indigenous foods in the nineteenth century Australian food culture. It notes that the acceptance of indigenous animals to the Australian culture is because of their representation of meat, which is considered as the most essential element of a nineteenth-century dish. It is inferred that for a food to be a part of the colonial culture, they should be valued for their role in traditional Aboriginal culture and the nineteenth-century experimentation.