Food Technology

Aboriginal diet:
Australian indigenous foods are commonly known as bush tucker. Bush tucker includes a wide variety of herbs, spices, mushrooms, fruits, flowers, vegetables, animals, birds, reptiles and insects that are all native to Australia. Australian aborigines have been eating bush tucker for at least 50 thousand years. The diet of Australian aborigines was rich and nutritionally balanced. Most diets were high in protein, which supplied up to half of their energy needs. Fish and shellfish were eaten by those along the coast or rivers and goanna and kangaroo for those living in or near open scrub, mountains or deserts Diets were also high in fibre and vitamins, which was due to the constant variety of fresh fruits and vegetables consumed. There was a small amount of sugar from fruit, nectar and honey gathered from wild bees or extracted from honey ants. The intake of fat was low as it largely came from game (chickens, ducks etc.) or fish The geographical location of the tribe and the particular season of the year primarily governed the choice of diet and the way in which the food supply was prepared and cooked. Animal foods were generally cooked either over an open fire or steamed in pits Sometimes food was wrapped in paper bark or other leaf matter to protect the flesh from open flame Plant foods required more careful preparation since many of them were difficult to digest and even poisonous if eaten in the wrong way. Aboriginal women spent many hours washing, grinding, pounding, straining, grating, boiling and cooking plant foods. Living off the land worked well for the aboriginal people because their population and needs were relatively small and they moved around seasonally in search of food supplies.

Traditional use of bush foods Australian aborigines before European settlement lived successfully. They were a nomadic society not staying in one place for any length of time. When there food supply in the area became limited they would just move to a new area where the supply is plentiful (on the coast, near rivers)

The Aborigines were successful at providing for their needs through hunting and gathering techniques and activities. The men were the hunters and went out each day to hunt, but often returned with a small amount. What they did bring back (larger animals or fish, i.e. kangaroo) was then shared among their tribe. The women and children supplied the more substantial part of the food requirements. They gathered and prepared plant foods, caught small animals and collected delicacies such as witchetty grubs, ants, bogong moths and emu eggs. The mens catch was always valued more highly than the food the women gathered as it was much more difficult to come by. The aborigines killed only enough food for their immediate needs.

Contemporary use of bush foods Bush tucker is now seen as an important part of our ever-evolving national cuisine Many plant and animal food sources are seen as gourmet items and are increasingly becoming available in specialty shops and local delicatessens. Kangaroo meat balls Bush tomato salsa Lemon myrtle cheese Wattleseed pasta Buffalo steaks smoked over banksia cones Witchetty and bunya soup Rosella jam Lapilli chutney

Early Settlement
The ships of the first fleet, sent from England with convicts arrived at Sydney cove on 26th January 1788. This date is now annually celebrated as Australia day. The first settlers came ashore to a country different from England. Their immediate needs were exactly the same as those of the Australian Aborigines (food and shelter) but they went about providing these needs in a very different way The food bought on the first fleet consisted of flour, rice, salted meat, sugar, salt, alcohol, vinegar seeds and vine cuttings. Livestock were bought as a source of fresh meat. The food supply was rationed and consumed within two years. During this time, the seeds and vine cuttings were used to

grow crops that seemed to fail early on, as the new settlers knew little about the Australian land and climate. They expected to be able to live off the land using the same techniques they had used in England Early settlements succeeded in growing corn, wheat and barley. These crops did not significantly alter the variety of the food eaten.

Diet of the Early Europeans Women received two-thirds of the rations and children were eligible to receive onethird. People on these rations were often very hungry and the meals were uninteresting due to the limited ingredients and quantities. The meat rations were usually made into stews and pies and the dried peas were boiled to a thick type of porridge. The flour was used to make damper or sometimes added to the cooking of any available green leaves or vegetables. This made a meal very close to vegetable porridge. These foods were generally served hot and were high in fat, protein and refined carbohydrate and particularly low in dietary fibre. These rations remained the basic diet for most Australians for the first 50 years of settlement until the crops grew successfully the above meals were substituted with fruits and vegetables Some were able to catch fish to supplement with their restricted diet, and a few people ate some of the wild plants and fruits such as wild currants and native spinach. For those who did not do the above, lacked vitamin c, this meant that Scurvy was present New settlers clearly had very little knowledge of the Australian native foods. Some native foods had been proved poisonous or had a terrible taste, which did not encourage people to try the native foods. The main drinks were water, tea (which was brewed, black and strong), and rum, which was the most alcoholic drink. Both tea and rum were imported from England.

Traditional Damper vs. modern Aussie alternative The word damper was first used in England (to dampen the appetite) Damper is described as hard, unleavened, crusted bread. Damper was very important to the early settlers as the only ingredients flour, salt and water were the only ingredients for making bread.

Originally, the damper was cooked in the ashes of a bush fire for about ten minutes. Then the bread was covered with ashes and cooked for another period of 20-30 minutes until it sounded hollow when it was lightly tapped. Today it is usually cooked in a cam oven that is buried in the hot coals.

Introduction of new foods to Australia During this time, aborigines started to gravitate towards settlements and helped with the cleaning, maintenance of crops and day to day chores. In return for their services they were paid with rations of food. Overtime, the aborigines became dependent on rations for their food supply as their traditional diet of bush tucker changed to one of white flour, sugar, tea, meat, salt and alcohol. This diet lacked the fresh foods of the bush, sea and rivers and contributed to nutritional disasters such as weight gain, diabetes, and alcoholism which are still present in aborigine communities today. Early Australian food habits were linked to those of England. Vegetables other than potatoes and peas were not popular. Sugar and sweet foods became popular and the habit of eating large quantities of meat has persisted. This has contributed to our high intake of protein and fat. Our high consumption of alcohol also goes back to the time of the first settlement of the colony.

Multicultural influences
Effects of immigration on lifestyle and food habits Since early settlement, Australia has developed as a diverse multicultural society. For example, many Germans settled in the Barossa Valley in South Australia, and established vineyards for wine making. The first Chinese arrived in 1848 and many more followed to work as farmhands on the waterfront. By 1880 there were 100 000 Chinese in Australia. Mass immigration was introduced after WW2, in an attempt to bring thousands of people to Australia very quickly, which was necessary for the expansion of the country. Today 23% of Australians were born elsewhere and over 25% of Australians have at least on parent who was born overseas. Over 20% of the current Australian population comes from a non-English speaking background.

All these people have brought their food habits to Australia, which has resulted in the expansion of the diet of all Australians.

Types of foods and Flavourings As people migrated they brought their traditional food habits, preparation techniques and cooking methods with them. They then had to adapt these with the foods available within Australia. Many foods with different ingredients and flavours have been introduced to Australia. Cuisines borrow traditional ingredients from other cultures and incorporate them into dishes. E.g. a chef may use some Thai ingredients such as lemongrass in a meal that is of Italian origin. Food habits differ from person to person and culture to culture. Our present food habits have developed throughout your life and will possibly change as you find yourself in new and interesting environments. Our food habits usually develop around the cultural group with which we belong, the lifestyle choices that we make and the personal needs that we have at different times in our life. Food habits are affected by: Religion Cultural customs Availability of food Advertising Travel Climate and geography Travel Availability of technology

Factors that influence food Habits: Geographic location: Certain foods cant grow in different areas, for example, strawberries cannot be grown in colder areas as these cold conditions can damage the quality of the food. Also, communities who live by the sea eat a lot of fish. Some isolated places do not get regular fresh food deliveries. If you lived in central Australia, you would be lucky to get a fresh fruit delivery fortnightly. Climates in certain areas restrict food availability. Tropical fruits are available in warm conditions, but are hard to obtain at any other time of the year. Drought or flood in an area can affect the foods available.

Economic Situation: Affects the amount of food purchased, the time of purchase (e.g. different seasons, different foods are cheaper/expensive), the age of the food, whether the foods have been processed or not, whether your income is greater or not, The type of job you have will also affect your food choice. If a country is at war, money from the government may be directed to military uses rather than food.

Technological developments: Farming technology means that food can be grown, harvested and processed faster than ever before With the introduction of microwave ovens and microwavable meals, foods can just be heated and eaten. Appliances such as bread makers, coffee machines, blenders and sandwich grills, allow families to produce fresh, restaurant quality foods in your home. Internet shopping technology has meant that people do not have to leave home to purchase their foods.

Individual preferences: Past experiences: some foods may have made you sick or feel joyous Your Beliefs: some people do not eat meat because they may feel for animals or it could be religious Your health: many suffer from allergies and intolerances, and this will affect what you can and cant eat. Your individual needs: everyone is different, e.g. some people may need to have fibre/water consumption than others to keep their bodies functioning.

Mass media Influences the way we eat. Women would kill to have the bodies/looks of a model on a magazine, therefore making her want to diet to get to her ideal body figure. Slogans and jingles are produced to promote products. E.g. a mars a day helps you work, rest and play.

Preparation techniques and cooking methods Over time, other groups have integrated into the styles and methods of cooking of migrants from different countries into their own patterns of meal preparation and consumption Until the 1950s European Australian ate a traditional British style diet which consisted of: Breakfast: porridge, bacon and eggs or grilled chops, toast and jam served with tea Lunch: a hot cooked meal of meat and vegetables, soup and bread if you were home on the farm. If you were at work you could have had sandwiched, fruit, homemade cake. Dinner: soup, meat, with vegetables; sweets would usually consist of pudding and stewed fruit Fusion cooking is when you readily combine ingredients and cooking styles from different cultures into the one meal. Fusion cooking is present here in Australia due to our large range of cultures and the foods, methods and styles they have brought with them to Australia.

Multicultural food, flavours and methods of cookery Japan Foods: sushi, tofu, rice, pickled vegetables soba and udon noodles, seaweed, dried cuttlefish, miso soup, shrimp, tempura meats, vegetables Flavours: soy sauce, sesame seed oil, sesame seeds, miso, wasabi, mirin, rice, vinegar, garlic, onion, fish sauce. E.G. Tempura: small items of meat and vegetables or seafood are dipped in butter then deep fried

Thailand Foods: Pad Thai, tomyum soup, tom khagai soup, satay, green curry, pananga curry, larb, sticky rice, jasmine rice Flavours: lemongrass, chilli, lime, fish sauce, peanuts coconut, milk, palm sugar, Thai basil, galangal, tamarind ginger

E.G. Stir Fry: a wok is heated to a high temp and a small amount of oil is added, followed by seasonings, then meat, veges and noodles, the ingredients are tossed together.

India Italian Foods: lasagna, spaghetti, bolognaise, ravioli, risotto, antipasto, mozzarella, pizza, sheeps cheese, polenta, bruschetta, minestrone, focaccia, salami, prosciutto, gelato Flavours: oregano, basil, tomato, olive oil, garlic, olives, mushrooms, parsley, sage, thyme, fennel, onion. E.G. Chargrilling: to cook food by using a dry neat, from directly above or below Food: Dals (lentils), rice, curries, yoghurt, samosa, pickles, vegies, Nan bread, tandoori, papadums. Flavours: curry leaves, pepper corns, mustard, cardamom, clores, cinnamon, aniseed, bay leaves, turmeric E.G. The Tandoori is a high temperature clay oven E.G. Bhuna: were spices are fried with oil to release their aroma.

Reasons for Celebration

Social reasons Social celebrations commonly involve friends and relatives. They could be planned events, like the year 10 formal or they may be celebrations that are organized for no particular reason, such as morning tea for old friends. Social celebrations can be either formal or casual. Social celebration in Australia is often casual or informal. Certain social events are linked with particular foods that are commonly served and eaten. For example: Foods at a barbeque could include steak, sausages, barbecue chicken, bread rolls, salads, cheeses and fruits. Foods and beverages served at a cocktail party may include canaps, crudits, crackers, cheese and fruit, wine, cocktails, and champagne.

 Foods and beverages served at a formal dinner may include soup, terrine, seafood cocktails, roast meat and vegetables, cheesecake, alcohol and coffee. Foods and drinks that could be served at a morning or afternoon tea may include coffee, tea, scones, muffins, cakes and tarts. Foods and beverages served at a buffet may include cold meats, salads, pasta, potato, bakes, puddings; softs serve ice creams and toppings. Cultural reasons Culture is understood as the values, knowledge, beliefs, behaviors, dress and foods that are passed on through each generation of a particular society. We usually gain an understanding of our culture from our parents and those around us. Cultural celebrations often have historical foundations. For example: In Australia many people exchange gifts at Christmas and give chocolate eggs at Easter even though they may not be Christian. There are different types of celebrations in multicultural Australia. Including: Australia Day: this celebration held on the 26th January marks the landing of Captain Arthur Phillip at Botany Bay and the beginning of European settlement. Foods eaten on this day include green jellies, cordial, lamingtons, meat pies, Vegemite sandwiches and Pavlova. For indigenous Australians, Australia day can mean a day of sadness and mourning, recalling a time when their original lifestyle was destroyed. Aboriginal initiation ceremonies: is when a boy, aged 11-13 are initiated into manhood in a series of ceremonies that teach them their traditional songs and dances and the dreaming. They are educated in the aboriginal history and culture. People bring gifts to the ceremonies and the finest traditional foods are prepared. Chinese New Year and the lantern festival: is celebrated in January when the moon is in a certain position. The Chinese get together with their friends and families to wish each other good fortune. Foods that are eaten in Chinese New Year include: pork dumplings, pork crackling, roast suckling pig, sweets, lychees and Chinese tea. After New Year the lantern festival commences. Paper lanterns are hung in houses and along the streets. Children parade through the streets with lanterns and return home for a feast of foods such as fruit, sweets, moon cakes and ice cakes.

Religious Reasons Religion is understood as a persons system of worship and faith. Different religions may eat special foods on religious occasions because it reminds them of their God(s) or their belief. Christianity: Christmas: marks the birth of Jesus. People set up Christmas trees and send cards to help celebrate the occasion. Foods commonly eaten include, roast turkey, gravy and vegetables, shortbread, mince pies, plum pudding, and custard. Because of Australias warm climate, cold Christmas lunches or dinners are commonly served, foods such as cold meats, seafood, trifle, and salad. Easter: marks the death and resurrection of Jesus and lent is the 40 day period before Easter. During this period some people give up something, particularly luxuries or pleasurable foods. Meat is not to eaten on Friday during the lent period, but eating fish is permitted. Christians celebrate Easter Sunday when it is believed that Jesus rose from the dead. Foods commonly eaten during the Easter celebration commonly include hot cross buns, pancakes, and Easter eggs. The Easter egg symbolises Jesuss death and our new life with him and the hot cross buns remind people that Jesus died on the cross. Judaism: The Sabbath: Jewish people believe that when god made the universe he left one day to rest. The Sabbath period begins on sunset Friday till sunset Saturday. On Saturday evening there is a special family meal. All foods are prepared beforehand to allow followers to rest on Sabbath day. Blessed wine is served and sweet bread called challah is made to celebrate the occasion. Jewish food is prepared following rules known as kosher. Animals must be killed in a special way, meat and milk products cant be eaten in the same meal and shellfish and rabbit and pork products of any kind are not allowed. Passover: lasts for eight days and represents the time when god freed the Israelites from slavery in Egypt. It is a time of rebirth and renewal, before the Passover begins special foods such as, dumplings, pancakes, fruit and nut sweets and a flat unleavened bread called matzo are prepared.

Islam: Ramadan: Ramadan marks the occasion when the prophet Muhammad received his first revelation from the angel Jibril for the Muslim holy book. For one month every year followers fast from sunrise to sunset to grow closer to god and to reflect on their own lives. No food or water is consumed during daylight hours during this month. Fasting reminds Muslims what it is like to go without, and promotes discipline. A light meal is eaten in the evening including dates, rice, yoghurt and meat. A full meal is eaten before sunrise each day. Some followers are not made to fast, including elderly people, those who are ill, pregnant women and young children. Hinduism: Ramanavami: celebrates the birthday of the God Rama. Followers worship Rama and have a day of feasting on exotic, expensive and unusual delicacies, offering food such as bananas and coconut to the god. Hindu people do not eat beef because the cow is thought to be sacred and relatives may be reborn as cows in another life. Many Hindus are vegetarian and those who do eat meat require it to be first sacrificed to the gods. Hindus eat with their right hand only as the left hand is used to perform tasks such as cleaning and is considered unclean. Historical Reasons Cultural and religious celebrations may be based on a historical event. Some special occasions which have historical backgrounds include: Anzac Day: celebrated on 25th of April, Anzac day reminds people of the courage, unity, sacrifice, and loyalty of the Australian and New Zealand Army Corps who fought in Gallipoli in 1915. Women baked biscuits to raise funds for the war effort and today people still bake Anzac biscuits. Valentines Day: celebrated on the 14th of February, valentines days origins are disputed. This tradition has remained over the years and people send anonymous cards and buy chocolates, flowers and sweets for their loved ones.

Family Reasons The family is the most important and influential unit for almost every individual, some reasons for family celebration can include,

Birthdays: foods commonly served at birthday parties include chips, sweets, fairy bread, chocolate crackles, sausage rolls and soft drinks Weddings: foods commonly served at weddings include wedding cake ( either fruit, chocolate mud or profiterole), champagne and sugar coated almonds Family reunions: a buffet style of food service may be present, such as a spit roast, this may be appropriate as usually large numbers of family members have to be served.

Menu planning considerations

Nutritional value:

All menus for special occasions should be as nutritional as possible. Special occasions
require special foods, and this can often be at the expense of nutrition.

Foods which fit into the eat least category of the healthy diet pyramid can be eaten in
moderation on special occasions, but should not be a part of a regular healthy diet.

With any menu, it is always a good idea to offer an assortment of healthier alternatives, particularly if guests have special dietary requirements.

Foods served at any occasion should consist of a balance from the five food groups,

Food Appeal:

Foods served at any meal must appeal to the senses: Colour: different color foods make a meal more appealing. This can be
achieved by using fruits vegetables, sauces, garnishes and table decorations. Aroma: appealing food smells can stimulate the taste buds. The aroma of a food has a great impact on the actual flavor of the food, as flavor is a combination of smell and taste.

Flavor: the tongue can detect four main flavors and many different
sensations. The four flavors that the highly sensitive taste buds can detect are sweet, salty, sour, and bitter.

Texture: texture refers to how the food feels in the mouth. A well-planned
menu will consist of differently textured foods in order to keep the guests interested. Textures can be smooth, grainy, rough, sharp, griddy, or creamy.

 Occasion and setting: A menu must not only be suitable for the type of
celebration but also be appropriate for the setting or location of the event. Age: foods on a menu must be appropriate to the age of the guests invited. Considering that some functions include a range of groups, food should be suitable for the majority of the guests. Sometimes, a separate childrens menu is provided. Meal portioning is another factor that requires consideration when age is concerned. Health: some people suffer from conditions (e.g. diabetes and obesity), it is very important to cater for special dietary needs and to have alternative. Energy levels: highly active workers such as plumbers, builders etc. require energy rich carbohydrate foods (e.g. pasta, bread etc.). Less active workers, such as business workers are more likely select low fat or low kilojoule alternatives such as lean meats and salads. Cultures: people from different cultures have different expectations for how food is planned and prepared for a special occasion. When menu and food planning you must consider the strict dietary and food preparation requirements for a particular cultural group. A prior knowledge of cultural needs will ensure that problems do not occur. Tastes: everyone has different food tastes. When planning menus for a special occasion it is important to remember that not everyone will like to eat all types of foods. Number: the number of guests attending a special occasion has a direct impact on the menu planning. If large quantities of people are expected then foods that can be prepared in bulk quantities are essential. If only a small number of guests are expected then you should be able to cater for each individuals needs.

Resources: Ingredients: when planning a menu the host must consider what ingredients are to be used. Ingredients should be in season, and high quality.