Australia Late 1900's

From the start of 20th Century to the early 21st Century, Australia has gone from a European centric nation to a multicultural superpower. With the introduction of many different ethnicities and cultures throughout the years, not only have our values, attitudes and beliefs evolved to accommodate the amount of variety, but many other things have evolved too. One of the most important things to have been brought to the country of Australia is the wide variety of different cultural foods and cuisines introduced by Italians, Indian, Chinese and Middle Eastern to name a few. As more and more ethnicities entered Australia looking for work, emigrating and immigrating, the evolution of street markets, restaurant’s and the take away market boomed as
Not only has the introduction of different cultures shown an effect but the change in gender roles, attitudes, beliefs and values have also had a massive impact on the Australian diet and food scene. In the early 1900’s Australia was still influenced by its British and Irish ancestors in the meals that were eaten. These influences mainly affected dinner which contained meat and three vegetables, this was a daily regime and rarely ever changed. This was complimented by some pudding and a beverage, usually beer or tea which came mostly came from Australia’s connection with ‘Anglo-Celtic forebears’. (http://www.taste.com.au/news+features/articles/118/how+australian+food+has+evolved). Due to Australia’s strong economy driven farm export and the Australian peoples strong link to rural traditions, eating meat was a part of the farming life regardless of living in a big city or not. Meat was served mostly in large portions and was considered the main part of most meals with vegetables, legumes and grain foods accompanying the meat while in a much smaller portion. This tradition carried on until around the 1950/60’s when an increasingly large number of women were making their way into the workforce. This would have a huge impact on the Australian diet. This
The first sighting of this food revolution was when the Chinese people arrived in Australia for prospecting. As the gold industry died out and the Chinese yearned for their homes and more money, they found a way to combine their homesickness and need of profit. The Chinese started opening their own restaurant’s as it was becoming a more attractive way of earning money and making a living but it wasn’t until the post-war European Migration that the multicultural cuisine exploded into Australia. When Australia opened its gates to the wide array of European migrants escaping from their war torn countries, Australia was also opening its gates to tidal wave of new