Year 11 Food Technology:
Module 1: Food Availability and Selection
In the late 1800’s, between 1850 to 1890, Australia received its first wave of multiculturalism, introduced through the frenzie of the Gold Rush. Immigrants from China, America and Scandinavia followed the European miners in pursuit of the precious metal. The American immigrants of Australia initialised an increase in food manufacturing and preservation, specifically cordials, jams and sauces. In the realisation that gold mining would not provide a stable income to provide for families to thrive within the new country, many of immigrants found their own means of making money based on their agriculturally renowned backgrounds; the Chinese established their own farming industry …show more content…
As more cities expanded and were introduced, the preserved foods of the American culture as well as fresh goods of small distances could reach a wider variety of consumers, leading to more of a demand.
By the 1930’s, the immigration from Britain and northern Europe has increased significantly, bringing a vast population from Italy, Malta and Greece. The Italian and Maltese instigate the sugar cane industry in Queensland, initially under employment of the government to harvest the sugarcane, but after earning enough to invest in their own properties, the workers began to establish their own farms, still in use today.
When the Great Depression causes a high unemployment toll and families were struggling to earn enough for food, subsistence farming became vital for living. Bread became a highly marketable staple.
Following the Depression, Australians began to rally against immigration, however the Commonwealth accepts Jewish refugees to harbour post-war, bringing forth an entirely new way of …show more content…
Lebanese foods such as hummus, falafels, kebabs, shawarma and fried eggplants became popular dishes following their arrival. International chefs, athletes and tourists opened the tourist attraction demand and catering for different cultures came into effect and the popularity of the Olympics brought a new dimension to televised food promotion and advertisement. Coloured packaging becomes a new way to appeal to consumers and self serving counters are invented and progressively initialised into the more established supermarkets.
After 30 years of packaged foods predominantly composed of highly of sugars, salts and fats, in the 1980’s dieticians began to notice a negative trend associated with the overconsumption of these foods; such as diseases like cardiovascular disease, heart disease, some cancers and an increased rate in obesity. Nutrition, diet and fitness became a trend and the government took action by instigating the Australian Guide to Healthy Eating. Represented then as a pyramid but now as a pie graph (pictured below), this guide showed the recommended consumption of each food group per
Module 1: Food Availability and Selection
In the late 1800’s, between 1850 to 1890, Australia received its first wave of multiculturalism, introduced through the frenzie of the Gold Rush. Immigrants from China, America and Scandinavia followed the European miners in pursuit of the precious metal. The American immigrants of Australia initialised an increase in food manufacturing and preservation, specifically cordials, jams and sauces. In the realisation that gold mining would not provide a stable income to provide for families to thrive within the new country, many of immigrants found their own means of making money based on their agriculturally renowned backgrounds; the Chinese established their own farming industry …show more content…
As more cities expanded and were introduced, the preserved foods of the American culture as well as fresh goods of small distances could reach a wider variety of consumers, leading to more of a demand.
By the 1930’s, the immigration from Britain and northern Europe has increased significantly, bringing a vast population from Italy, Malta and Greece. The Italian and Maltese instigate the sugar cane industry in Queensland, initially under employment of the government to harvest the sugarcane, but after earning enough to invest in their own properties, the workers began to establish their own farms, still in use today.
When the Great Depression causes a high unemployment toll and families were struggling to earn enough for food, subsistence farming became vital for living. Bread became a highly marketable staple.
Following the Depression, Australians began to rally against immigration, however the Commonwealth accepts Jewish refugees to harbour post-war, bringing forth an entirely new way of …show more content…
Lebanese foods such as hummus, falafels, kebabs, shawarma and fried eggplants became popular dishes following their arrival. International chefs, athletes and tourists opened the tourist attraction demand and catering for different cultures came into effect and the popularity of the Olympics brought a new dimension to televised food promotion and advertisement. Coloured packaging becomes a new way to appeal to consumers and self serving counters are invented and progressively initialised into the more established supermarkets.
After 30 years of packaged foods predominantly composed of highly of sugars, salts and fats, in the 1980’s dieticians began to notice a negative trend associated with the overconsumption of these foods; such as diseases like cardiovascular disease, heart disease, some cancers and an increased rate in obesity. Nutrition, diet and fitness became a trend and the government took action by instigating the Australian Guide to Healthy Eating. Represented then as a pyramid but now as a pie graph (pictured below), this guide showed the recommended consumption of each food group per