Book contents
- Frontmatter
- Part V Food and Drink around the World
- V.A The Beginnings of Agriculture: The Ancient Near East and North Africa
- V.B The History and Culture of Food and Drink in Asia
- V.C The History and Culture of Food and Drink in Europe
- V.D The History and Culture of Food and Drink in the Americas
- V.E The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
- V.E.1 Africa South from the Sahara
- V.E.2 Australia and New Zealand
- V.E.3 The Pacific Islands
- V.F Culinary History
- Part VI History, Nutrition, and Health
- Part VII Contemporary Food-Related Policy Issues
- Part VIII A Dictionary of the World’s Plant Foods
- Name Index
- Subject Index
- References
V.E.2 - Australia and New Zealand
from V.E - The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
Published online by Cambridge University Press: 28 March 2008
- Frontmatter
- Part V Food and Drink around the World
- V.A The Beginnings of Agriculture: The Ancient Near East and North Africa
- V.B The History and Culture of Food and Drink in Asia
- V.C The History and Culture of Food and Drink in Europe
- V.D The History and Culture of Food and Drink in the Americas
- V.E The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
- V.E.1 Africa South from the Sahara
- V.E.2 Australia and New Zealand
- V.E.3 The Pacific Islands
- V.F Culinary History
- Part VI History, Nutrition, and Health
- Part VII Contemporary Food-Related Policy Issues
- Part VIII A Dictionary of the World’s Plant Foods
- Name Index
- Subject Index
- References
Summary
Australia and New Zealand are Pacific Rim countries situated on the southwestern edge of that vast ocean. But although Australia has been peopled for at least 50,000 years (some now say 70,000), and New Zealand for just over 1,000, the dominant foodways of both have been shaped over just the last 200 years – since the beginning of British settlement in Australia in 1788. The indigenous people, the Aborigine in Australia and the Maori in New Zealand, are now minorities in their own lands (Aborigines comprise less than 2 percent of Australia’s population and Maori about 15 percent of New Zealand’s), and the foods and beverages they consume have been markedly influenced by food and drink of British origin. Indeed, from a contemporary perspective, food and drink in Australia and New Zealand – the lands “down under” – predominantly derive from the strong British heritage.
In this chapter, the environments of Australia and New Zealand are briefly described, not only because they are notably unique but also because they were so amenable to “ecological imperialism” (Crosby 1978). The food systems of the indigenous peoples, although now vastly altered, are also outlined, but the bulk of the chapter is devoted to the processes that produced contemporary patterns of food and drink consumption among both the immigrants and the indigenous peoples.
Natural Environments
Australia
Because of its transitional position between the low and middle latitudes, about 40 percent of Australia is located within the tropics. However, the southwestern and southeastern littoral zones lie within the mid-latitudes and have temperature and rainfall regimes somewhat similar to those of western and Mediterranean Europe and, consequently, have proven conducive to the naturalization of European flora and fauna. The continent is an ancient and stable one. Large parts of it have an aspect of sameness, with almost monotonous expanses of flat land and sweeping vistas (McKnight 1995), and only in the Eastern Highlands is there great topographical variety.
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- Information
- The Cambridge World History of Food , pp. 1339 - 1350Publisher: Cambridge University PressPrint publication year: 2000