Jacqui Newling is a gastronomic historian who specialises in Australian settler-colonial food culture and social identity. Alison Vincent is a food historian whose research focuses on Australian cultural history.

• 1. Introduction.- Part I: Evolving tastes: developing a globalized palate.- 2. “I use them because I can trust them”: The Australian Women’s Weekly magazine-style cookbooks and Australian food culture, 1976-2019.- 3. "The children will start their party with fairy bread”: food, ritual and identity formation at children’s birthday parties in Australia.- 4. “Fair dinkum rice-is-nice”: Rice marketing, consumption and constructing Australian identities, c. 1930 to the present.- 5. Risky little Vegemites: unpacking ‘healthy’ versus ‘risky’ food identities in the Australian dietary guidelines.- Part II    Outsiders in; insiders out: expressing otherness and ‘being’.- 6. Beyond cheddar: The Italianos’ role in developing Australia’s taste for ‘fancy’ cheese in 21st century Australia.- 7. From Baghdad and Bombay to Bondi: Indian Jewish identity and belonging in Australia.- 8. Borsch blues: Food as an anchor for transcultural identity.- 9. Migrant identity construction through food entrepreneurship in Sydney.- 10. Shaping an Australian food identity in India.- Part III    Timeless Aboriginal foodways: Contemporary challenges.- 11. Reviving Aboriginal food identities in contemporary Australia.- 12. Gastro nullius and the NOMA effect: unsettling gastronomy in Australia.- 13. Selling bush foods as superfoods: conflicting identities in native foods media and marketing.- 14. Navigating the complexities of Indigenous food practices in contemporary Australia.- Part IV    Afterword.- 15. Where are Australia’s foodies when we need them?.

Jacqui Newling is a gastronomic historian who specialises in Australian settler-colonial food culture and social identity. Alison Vincent is a food historian whose research focuses on Australian cultural history.

• 1. Introduction.- Part I: Evolving tastes: developing a globalized palate.- 2. “I use them because I can trust them”: The Australian Women’s Weekly magazine-style cookbooks and Australian food culture, 1976-2019.- 3. "The children will start their party with fairy bread”: food, ritual and identity formation at children’s birthday parties in Australia.- 4. “Fair dinkum rice-is-nice”: Rice marketing, consumption and constructing Australian identities, c. 1930 to the present.- 5. Risky little Vegemites: unpacking ‘healthy’ versus ‘risky’ food identities in the Australian dietary guidelines.- Part II    Outsiders in; insiders out: expressing otherness and ‘being’.- 6. Beyond cheddar: The Italianos’ role in developing Australia’s taste for ‘fancy’ cheese in 21st century Australia.- 7. From Baghdad and Bombay to Bondi: Indian Jewish identity and belonging in Australia.- 8. Borsch blues: Food as an anchor for transcultural identity.- 9. Migrant identity construction through food entrepreneurship in Sydney.- 10. Shaping an Australian food identity in India.- Part III    Timeless Aboriginal foodways: Contemporary challenges.- 11. Reviving Aboriginal food identities in contemporary Australia.- 12. Gastro nullius and the NOMA effect: unsettling gastronomy in Australia.- 13. Selling bush foods as superfoods: conflicting identities in native foods media and marketing.- 14. Navigating the complexities of Indigenous food practices in contemporary Australia.- Part IV    Afterword.- 15. Where are Australia’s foodies when we need them?.

Jacqui Newling is a gastronomic historian who specialises in Australian settler-colonial food culture and social identity. Alison Vincent is a food historian whose research focuses on Australian cultural history.

• 1. Introduction.- Part I: Evolving tastes: developing a globalized palate.- 2. “I use them because I can trust them”: The Australian Women’s Weekly magazine-style cookbooks and Australian food culture, 1976-2019.- 3. "The children will start their party with fairy bread”: food, ritual and identity formation at children’s birthday parties in Australia.- 4. “Fair dinkum rice-is-nice”: Rice marketing, consumption and constructing Australian identities, c. 1930 to the present.- 5. Risky little Vegemites: unpacking ‘healthy’ versus ‘risky’ food identities in the Australian dietary guidelines.- Part II    Outsiders in; insiders out: expressing otherness and ‘being’.- 6. Beyond cheddar: The Italianos’ role in developing Australia’s taste for ‘fancy’ cheese in 21st century Australia.- 7. From Baghdad and Bombay to Bondi: Indian Jewish identity and belonging in Australia.- 8. Borsch blues: Food as an anchor for transcultural identity.- 9. Migrant identity construction through food entrepreneurship in Sydney.- 10. Shaping an Australian food identity in India.- Part III    Timeless Aboriginal foodways: Contemporary challenges.- 11. Reviving Aboriginal food identities in contemporary Australia.- 12. Gastro nullius and the NOMA effect: unsettling gastronomy in Australia.- 13. Selling bush foods as superfoods: conflicting identities in native foods media and marketing.- 14. Navigating the complexities of Indigenous food practices in contemporary Australia.- Part IV    Afterword.- 15. Where are Australia’s foodies when we need them?.