1.
GUSTO!
State Library of Victoria. 328 Swanston St, Melbourne, Vic 3000, Australia.
2013 March 7
2.
Otto Folin and W.
Denis, Protein metabolism from the standpoint of blood and tissue analysis, JBC
[internet], july 1912 [cited 2013 may 29th], Volume 12, 141-162,
available from [http://www.jbc.org/content/12/1/141.full.pdf+html]
4.Queen Victoria
market, Queen Victoria Market [internet], Australia: Queen Victoria Market,
date of publication unknown, [updated 2013 may 21st; cited 2013 May
29th] Available from [http://www.qvm.com.au/]
Professional Interview: Discuss in 350 words the experience of your interview. ⁃ who did you interview?⁃
what did you learn about a career in nutrition /dietetics?
did this experience inspire you – why? Why not? ⁃ what about the process of interviewing? What did you
learn? What would you differently next time?
A: We interviewed Kaisa Lindenborg.
She lives in Finland, she graduated from the University of Turku and has a
Master of Science and PhD in food chemistry, and Bachelor of Science in
biochemistry. We learned that career pathway is very diverse for nutrition and
dietetics students; there are many jobs available that require the knowledge of
nutrition, for example, lecturer, researcher, food industry, private practice,
community health and many others. The career in nutrition can be very
interesting, because we get to deal with all kinds of different people and
personality, and it’s a good experience and a challenge to be able to work with
so many different personalities. She also taught us, that knowledge in science
is very important, it may not seem so important in the first place, but it
actually is the foundation and basis of many aspects of nutrition. To be
successful in the field of nutrition, you must be interesting and passionate
about food, nutrition, and human physiology and biochemistry.
We learned many valuable
interviewing skills such as being able to pronounce the interviewees’ name,
being polite and never interrupt them while they are speaking, never asking
personal details and information, go over time and much other interviewing
etiquette. If we get a chance, we’d like to conduct an interview in person, so
we can have some more interaction, and get to know the interviewee better; also
if we did it in person, we’d be able to ask more questions.
This interview is very
inspirational and useful. As we got to learn about different aspects of
nutrition and dietetics, and how there are many different career pathways. We
also got a brief understanding of their daily lives. After this interview I’m
even more determined to pursue a career in nutrition and dietetics, this is my
passion and I will follow it no matter what.
In 300 words knowing what you now know about social
justice comment on either of these quotes and what they mean to you:
Social justice is what faces you in the morning. It is
awakening in a house with an adequate water supply, cooking facilities and
sanitation. It is the ability to nourish your children and send them to a
school where their education not only equips them for employment, but
reinforces their knowledge and understanding of their cultural inheritance. It
is the prospect of genuine employment and good health: a life of choices and
opportunity, free from discrimination.
Source: Mick Dodson, Annual Report of the
Aboriginal and Torres Strait Islander
Social Justice Commissioner, Australian Museum, 1993.
A: Social
justice is all about having equal rights and fair treatment between all the
social groups. Fair distribution is the key of social justice, distributing
resources such as water, food supply, housing, education and health care.
Everyone should be able to receive these resources. Valuing human rights and recognizing the importance of dignity of every human being are also a crucial
part of social justice. The quote above is a definition to social justice. The
ones described above are basically the 7 pillars of well-being. The 7 pillars
of health is essential for everyone’s well-being, and everyone has the right to
receive the 7 pillars of health, regardless of age, race and gender.
A: Professionalism
is important in all occupations. The most important part of professionalism is
being respectful to everyone. Literally EVERYONE, from upper management, peers,
admins, receptions, clients, family of clients, competitors to the stranger in
the elevator. Everyone should be respected, and when you respect them, you’ll
be respected yourself. Everyone have an equal desire for respect, it is the
basic foundation of all healthy relationships. When you are paying respect to
other people, it would be shown on your face; you’d have a sincere smile on
your face. As nutritionists/dieticians we’ll get to deal with a great range of
personalities and characters. Clients will have all sorts of backgrounds and
experiences, being respectful and not judging them are a crucial part in being
a nutritionist/dietician. However it may sound easy, but in fact it really
isn’t. Different people have different standard of being respectful, it also
depends on the culture they are from, and the background they are from.
Sometime you may get clients that don’t respect you, and it gets really hard to
respect those people who don’t respect you; it becomes extremely difficult when
you are sleep deprived, overworked, and having a bad day. It can be very hard
to remain respectful all the time, but as a professional you have to be able to
self-regulate and show respect no matter what situation you are in. To be a
true professional, one must be able to exhibit a high score of EI, by
considering other people’s feelings, being empathetic, and won’t let a bad day
determine how he acts. The best way to start practising being respectful is to
keep a sincere smile on your face at all times, it gets really hard for people
to disrespect you while you are smiling at them.
Some
example of being respectful:
Keep
eye contact while talking
Being polite
and using formal language
Listen
carefully while the other person is speaking
Reflect on an experience when you don’t think you (or
someone you observed) were treated professionally? What occurred during this situation – what were the behaviours that you viewed
as unprofessional? How this situation could be transformed into a more professional interaction /
experience
A: My high school math teacher was really unprofessional; she
is really disrespectful towards her students. When someone did something wrong,
or didn’t do good in their tests, she’d embarrass them as much as she can. She
has to understand not all students are good at maths, there’s no need to
embarrass them in front of the whole class. Every time when a test result comes
out, she’d always tell the whole class who got the lowest mark, and she’d put
down the test ranking to remind everyone. This is very unprofessional, she is
embarrassing students in front of the whole class, and putting them down in an
awful way, and also it’s very disrespectful towards the students, as the marks
are quite private, and it’s the student’s choice whether to tell people his
marks. Some people feel very uncomfortable sharing their marks. On top of that,
the teacher didn’t have student’s permission to announce their marks. What the
teacher did may lead to many problems, including lower self-esteem, depression,
bullying and discrimination. What the teacher should’ve done is to tell each
student’s mark separately. And if there is something wrong, the teacher should
talk to the student in private, instead of telling them off and embarrassing
them in front of the whole class.
There was another time when I fell asleep in
class, the same teacher told me to stand up for the whole class, and made me
feel very uncomfortable. I was very embarrassed, and felt like crying, my
dignity was destroyed. This was a similar situation as the one before. In this
case, the teacher should’ve waited until the end of class, and talked to me in
private, and ask what’s wrong, instead of scolding me and embarrass me in front
of everyone. Teachers should be more caring instead of being harsh and mean.
Select one of the defined domains of Emotional Intelligence
that you feel you need to strengthen.
Discuss in 250-300words why you feel this domain needs strengthening in
yourself and how you can work towards improving in this area and what the
benefits may be.
A: I think I need to strengthen the social skills aspect of
emotional intelligence. I’m pretty outgoing when I’m with my friends, but when
I meet new people I tend to be a little shy. It’s hard for me to make new
friends. I need to become more talkative, and try to be more outgoing. Social
skills are very important for dietitians/nutritionists. We will get to meet all
kinds of different people, and it’s important to have good social skills in
order to make friends with colleagues/boss/managers etc. Having good social
skills means it’ll be easy to get along with people and also easier to manage
the relationships at workplace. I’m not particularly hard to get along with,
but I don’t have the initiative to start talking to people, and I often can
make it quite awkward. I have to improve on this, and become more outgoing and
take the initiative to start a conversation.
I also need to become a better listener, listening is an important part
of social skill. First of all I need to get rid of my shyness, and break out of
my comfort zone, and start talking to people I don’t usually talk to and try to
join in conversations. I also need to have a better self-esteem; I’ll never
succeed if I don’t have confidence, and try to be casual around people. Try to
discover what people are interested in around you, so the next time you hold a
conversation; you’d have something to talk about, and it won’t get awkward.
There are many benefits of improving social skills, first of all is being able
to make new connections and friends.
Interview someone
with a disease / illness. Explore with them what life is like for them, what
lifestyle modification they have had to make and/or have found hard to make.
Document a behaviour modification strategy that may be of benefit to them
(using a SMART GOAL approach). Consider the Stages of Change and where you
interviewee ‘sits’ on the Cycle. (350 words)
A: I interviewed my uncle, who has been a type 2 diabetic for
over 10 years. Life is very different and troublesome for him. He has to watch his
diet closely, and cannot eat refined carbohydrates such as white rice and
flour, also reduce the amount of fat intake. He also has to inject insulin
after every meal, which looks very painful to me. But he said he is used to it,
he has been a diabetic for over 10 years now, and it only tickles him when
taking the injection. He has to take many medications frequently to control the
blood sugar level. He has to monitor his blood glucose level frequently with a
blood glucose monitor.
Specific: exercising at least 40 minutes every day.
Measurable: get a timer and time himself, measure the change
in w
eight as time goes on
Attractive: can put some music on his phone while working out,
or download an audiobook, and learn things while taking a walk
Realistic: start with simple walks, walk to places instead
of driving, and walk up starts instead of taking elevator. After a while
increase the intensity and change to brisk walking, eventually start jogging.
Timely: exercise every day for at least 40minutes for 6
months, after that you should be able to make a habit and continue doing so
without any trouble.
Task 11: For
this portfolio task you are to research an area of nutrition that you are
personally interested in and prepare a short summary of its history. Describe
your interest in the topic and then consider whether your topic of interest is
evidence based or anecdotal.
A:I’m very interested in sports nutrition and supplements, and
especially the use of creatine in sports and fitness industry.
In 1832 French Scientist Chevreul discovered a new
ingredient in meat, and he gave the name creatine. In 1912 Harvard University
researchers Otto Folin and Wiley Glover Denis discovered creatine and ingesting
creatine orally can improve the creatine concentration in muscles. In the late
1920s scientists discovered that creatine plays a key role in skeletal muscle
metabolism, creatine is found naturally in vertebrates. The effects of creatine
on physical performances have been well documented. It came into the public
view in the 1992 Olympics; several athletes consumed creatine and achieved
outstanding results in their field of competition. Creatine supplements for
strength enhancement were not commercially available until 1993 when a company
called EAS introduced creatine under the brand name Phosphagen. Later on
researchers found out creatine in conjunction with high Carb food can increase
the creatine store in muscles. In 1998 a company called Muscletech launched a
product called cell-tech, the first creatine supplement at the time.
The use of creatine for sports performance is very well researched,
and is proven to be very effective in enhancing performance.
I’ve had a brief idea of what creatine does, but I never
knew about the history and how it was found, this is a very good learning
experience to me.
Provide an overview of feedback for the group oral
presentations you have just observed including both positive and supportive
feedback for the group overall (limit 200 words)
The presentation was a good experience as it
improved my oral presentation skills, and learnt how to work and co-operate
with group members. It was a good
experience overall as we got to know each other better, and tried authentic
Malaysian cuisine. It was good to work with Google Docs, as we can edit
everything from home, and share everything we did. The only thing that didn't go too well is trying to meet up when everyone is free, transport is also a
big problem. As many of us live pretty far from Uni, it took me and nick around
1 hour to get to the place where we were supposed to meet. And it’s difficult to find a time for
everyone to meet up, as some of us have very busy schedules, including work,
study, and sports.
Try a new food. Choose a food that is not familiar to you or that you have not
tasted before.After eating this food consider and discuss:
• What happened and how did you feel?
• From a sociological perspective, consider the main influences on why you eat
what you eat and how this:
o may have influenced the fact you have not eaten this food before
o influences your usual eating choices Reflect upon how these personal influences may impact and influence your future
role as nutrition professional.
A: I recently went to an authentic Indian restaurant near
Clayton station with a few friends. I've had Indian cuisine at friends’ houses
before, but this is the first time eating out at an authentic Indian
restaurant. This is a very special experience to me; the interior is decorated
with many special Indian traditional decorations, there are pictures of
Buddha’s hanging around the walls, and also a big Buddha statue near the counter. I
could smell the spices as soon as I entered the shop. We ordered lamb rogan
josh, butter chicken, chicken masala and garlic naan. The curries were served
in little pots, which I've never seen before. The curries weren't as spicy as I
expected, and they were very fragrant, and the spices remain in your mouth for
quite a long time.
There are many factors that influence what we eat. First and
the most important factor are the peer influence and culture influence. Our culture background determines what we eat
most of the time. For example, family and friends are the two main factors that
influence our eating pattern. My entire family is Chinese, and most of my
friends are also Chinese. My parents cook Chinese food at home, and when I go
out with friends our first choice is always Chinese food. I Don't have many Indian friends; I think that is why I've never eaten Indian food in
restaurants.
As a nutritionist professional, we’ll get to
deal with patients from all kinds of backgrounds. Being able to experience
different cuisines, traditions and lifestyles of different cultures is very
important. We’ll be able to understand our clients better, and know why they
do/eat certain things, and what ingredients they use in the cuisine, and how it
affects the health and well-being of our clients.
Write a 300 word summary of your experience at the GUSTO
exhibition or on your food tour at one of the Melbourne markets.
Select a particular aspect of interest for you to discuss in the context of how
eating and drinking has developed in Melbourne (or Victoria or more broadly in
Australia). Why did this aspect particularly resonate with you?
A: The experience at Queen Victoria market is very exciting and interesting; this was the first time being here. There are many stalls in the market, selling
all kinds of different stuff. When we arrived at the market, we went straight
towards the Deli section, which we had to fill in the worksheets. We saw many stalls
selling many varieties of cheese, I was very fascinated by the varieties of
cheese there are in the market, I never knew there are so many varieties, and
they can complement different kinds of foods to bring out the full flavour of
the cheese. There are also many stalls selling preserved meat like salami,
bacon, preserved fish, and all different kind of sausages. We also found a
stall selling African foods, including buffalo meat, all kind of beans and
lentils. I have never seen African food around Melbourne. Then we went over to
the fruit and vegetable section of the market, there we found many interesting
fruits that I've never seen before. We tried out some mangosteen, which is a South
East Asian fruit, typically found in the Philippines and Indonesia; it had a sweet
and sour taste. Despite the good taste, it was also very pricey; we bought 1
for $2. We also saw many other weird fruits, like dragon fruit and ranbutan,
which I've never seen before.
Migrants have changed the way of eating in
Melbourne, especially the Mediterranean and Asian population. From the Deli
section we can see many influences by the Italian and French population. The Italians
brought salami, and many different kinds of sausages with them, and The French
brought in all kinds of Cheese and Wine making. The Asian population brought
with them their fruits and vegetables, and also many cooking methods. The multiculturalism
in Australia and especially Melbourne has influenced the culinary culture. As I
migrant from China, when I see people eating Chinese food, or Asian food, I feel
very proud that many people like our culture and food.
Task 9:
Use
two different models of your choice to reflect on the same experience.
Examples of experiences:
-a disagreement or misunderstanding with friend or family,
inability to complete an assignment or piece of work
-positive experience- something that worked well
-something that occurred that took you by surprise Which model / tool enabled you to reflect more critically on the situation /
action? How did the model/ tool assist you to develop an understanding of the
situation?
A: Gibbs frame work for reflection:
Stage 1: description of the event
I fell asleep once in one of the maths classes in high school,
my teacher told me to stand up in front of the whole class, and let me stand
there for the whole time, until class finished.
Stage 2: feelings and thoughts
I was very embarrassed and ashamed; it destroyed my dignity
as a student and as a person. I felt like crying after the class finished, my
classmates and friends were very supportive and comforted me.
Stage 3: Evaluation
Sleeping in class is my fault, but the teacher shouldn’t
have done that to me. She could’ve approached me in a better way. Maybe talk to
me after class, or tell someone besides me to wake me up quietly.
Stage 4: analysis
I was the one at fault for sleeping in class, but she
should’ve treated me better, or more professional. Maybe she treated me like
this to keep her authority as a teacher, and also to show other students what
they’d get if they didn’t pay attention or fell asleep.
Stage 5: conclusion
In conclusion, I felt very bad afterwards. She should’ve
been more professional.
Stage 6: action plan
Sleep earlier and never let her catch me sleeping again in
her class. Do a time schedule, and follow it strictly, and never cram study
sessions, allow time to spread out for projects and assignments. Talk to the
teacher, and tell her she made me feel uncomfortable, and it’d be great if she
treated me better, and be more empathetic. I could also tell my parents, and
let them talk to the teacher.
John’s model
Step 1: description of experience
I fell asleep once in my maths class and the teacher told me
to stand up in front of the whole class for a whole period. I was really upset
and embarrassed.
Step 2: reflection
I was trying to listen in class, but I was very tired on
that day for some reason, and couldn’t help myself and fell asleep. There are
many consequences for not listening in class, I might have missed out on
important information the teacher was trying to tell us, and also might have
disturbed other students. If I didn’t do good in the math test, my parents
would be very upset and disappointed. I was very upset and embarrassed when she
told me to stand up in front of the whole class, it hurt my dignity and pride
as a student. The teacher would be very annoyed, as I slept in her class, and
maybe she thought her class was boring, and maybe she was upset too. I know she
might have been upset by the way she talked to me. She said “is my class that
boring?”
Step 3: influencing factors
I was very tired on that day. I think it was because I was
rushing and cramming for an assignment the day before, and stayed up till very
late.
Step 4: alternative strategy
I could’ve dealt with this situation better by telling my
friend sitting next to me to wake me up whenever I fall asleep, pinch me on my
thigh, and not make it too obvious. I should’ve made a time schedule and stick
with it to prevent procrastination and last minute work. Bringing some mint to
class will also help. The consequences of these choices, would result in a more
energetic and productive student.
Step 5: learning
I was very upset and embarrassed. However I learned that it
was partly my fault for falling asleep and I should pay attention in class, and
maybe prepare something that would prevent me from falling asleep, maybe bring
some mint to class.
For this situation I think the John’s model worked better
for me, as it allow me to think about many different aspects including how the other person felt, and why they felt this way.
write a SMART GOAL related to something
in your lifestyle assessment or related to one of the pillars of well-being. A:I need to become more physically fit and eat healthier. As
university started, and the work load is quite high, my time at the gym has
decreased significantly, and all the junk food I've eaten during my overseas
holiday is being shown on my belly.
Specific: I want to drop down my weight by 5kg by the end of
semester, and also drop down body fat by around 3%. Increase my level of
physical activity to at least 1 hour per day; take walks instead of driving,
always taking stairs instead of elevator. Cooking my own healthy food every day,
avoid junk food and processed food at all times, cut down carbohydrate intake.
Measurable: Weigh myself week, and see how the progress
goes, and also use a body fat caliper to measure my body fat %. Make sure to
cook at least 3 days’ worth of food in advance. So when I don’t have time to
cook, I can just microwave the leftovers.
Attractive: change up my work out every 4 weeks so I won’t
get bored of it; put some awesome music in my phone, and listen to it while
working out. Music can also prevent any distractions that might be around you. Look
for awesome, interesting and healthy recipes online, and try them out. Can also
look for healthy dessert options on internet and try them out, so I don’t crave
too much for sugar.
Realistic: Buying all the grocery for myself, and also trying to buy organic and raw foods, so when I cook them, I
know what I put inside my food.
Timely: Time frame is by the end of semester, which is
around June 25th, about 4 months from now.
Present a 350-400 word summary on one of the
following areas:
Include your results from your learning styles
questionnaire. What have you learnt about yourself and your preferred learning
style/s? How does this influence your approach to learning? How can you develop
your learning style in your less dominant areas? Be specific and detailed with
the strategies you will utilize.
A:I’m primarily a theorist learner, with a total score of 15. The
description of a theorist learner is very similar to how I learn. I like to
find out the theories behind how things work, and I like to observe how things
work. I like to solve problems logically and with a step by step approach, whenever
I’m doing a science practical, I’d like to follow the instructions very
carefully, and try to avoid any errors. This made me realise that I learn best
when an instruction is given step by step, in a logical order and the objective
is clear. I also like to analyse the underlying principle and theories of
experiments. My new approach to learning will include avoiding situation involving
emotions and feelings, avoiding unstructured activities, where ambiguity and
uncertainty is high.
To become a better reflector learner, I need to learn to
observe/listen more carefully. Try to review what has happened, and reflect
upon it, and also produce thorough analysis and reports.
Write a summary (250-350 words) of: Your key attributes and skills that you feel will support you in your learningIdentify 1-2 areas that you feel you will need to focus on/strengthen and how
you will achieve this.
A: First of all, being autonomous is very important. University
is different to high school, in high school there are always teachers to force,
and push you to study, whereas in University, it’s all up to yourself to study.
There are always teachers/tutors there to help, you got to seek help when
needed, no one is going to come to you and ask you what’s wrong.
Having good communication skills and team work is also a
crucial part in learning. As many assignments are done in groups, communicating
with group members efficiently is also very important. According to the
assignments and study plans, there are also many presentations; presentation
also requires good communication and presenting skills, which will also be very
important later on in my career as well.
I really need to strengthen my presentation and
communication skills. My presentation skills are not very good, I tend to be
very nervous while I’m presenting and I tend to look down on my notes a lot. I
think the only way to improve this is to practise, practise in front of a
mirror before presenting, and check for eye contacts, and work on my hand
gestures.
I also need to manage my time properly, and make a good time
schedule and properly stick to it. Avoid procrastination at all times. Work
hard and play hard is my new motto, concentrate on whatever you are doing at
the time. I should also make time for breaks, so I can keep my concentration
level high. Also eliminating all distractions while working, turn of computer
while not using it, close the door, and try working in a library, turning off
your phone, all these can be done to avoid procrastination.
Task 2:
Following the session on transition (L3) write a short
summary (200-250 words) of the key issue/s you feel is/are relevant to you and
some strategies you feel may assist you.
A: University schedule is very different to High School, the
timetable is more flexible, and we get to do more of our own stuff in the spare
time. I’m currently living by myself; I also have a part time job, and I’m also
a dedicated member at my local gym, so I can get quite busy sometimes. Living
by myself is very troublesome and takes up a lot of time, as I have to cook for
myself, clean the house, do laundry, and shop for groceries and etc. to combat
this, I’ll have to manage my time very wisely, preferably make a time schedule
and try to stick to it. And since my job is a casual job, I might have to talk
with my boss and decrease my shifts, and focus on University work more. It’s
not worth it to over work, and fail a unit at University, as you’ll end up
paying more than you earn.
Another transition problem is to get used to the Massive
Monash Clayton campus. The Clayton campus is massive, and it’s very easy to get
lost. I lost my way 3 times in the first week of University. The best way to
deal with this problem is to keep walking around, and get used to it, and also
download a Monash app on my phone, so I can use the map whenever I’m lost. It’s
very hard to be punctual during the first week, as I get lost quite often, and
may turn up to classes a little late. I should get to University earlier every
time, so I have time to find my classes, instead of being late.
The study style in university is also very
different. In high school teachers always force you to study, they are always
watching you, and pushing you behind your back. University is very different,
there are still teachers to guide and help you, but no one pushes and forces
you to study. Even lectures are not compulsory, so it’s all up to you, to study
by yourself, and seek help when needed. Autonomous is very important in
university, I have to get used to this style and keep myself disciplined and
not slacking off.
Task 3: Write
a short description of your cultural identity. What
is your ethnicity? What
about your parents grandparents /friends? How
does this influence what you regularly eat?
A: I came
from a Chinese background, all of my parents, grandparents and relatives are
Chinese. Most of my friends are also Chinese. Chinese identity is a big part of
my life, even though we don’t live in China anymore; it’s still a part of me
that can never be changed. I speak Chinese at home, and follow most of the
Chinese way of living. At home, my parents would only cook Chinese food, as
their only child, I have no other choice but eat what they cook, but I love
Chinese food, it is what defines me. As a Chinese food is an important part of
our identity, food isn't all about eating and getting the right nutrition, it’s
also a way for people and families to get together and have a chat about life.
Every week, we’d invite over our close family friends and have a dinner
together, it’s hard to maintain you identity especially while you are in a
foreign country. We are trying to maintain our identity through food, and
cooking. Chinese identity also includes
many eating etiquette such as letting the elders sit first, elders/owner of
the house gets to eat the first bite, pouring tea for elders etc.
Most of my friends are also Chinese, this also
influence the things I eat, while I’m eating out. My friends love Chinese food
too, so whenever we go out, we are most likely to go to Chinese restaurants. On
top of that Chinese food are also very cheap and affordable, so around $8-10
can get you a very decent and filling meal.
With
reference to One Continuous Picnic &/or
the GUSTO exhibition develop a timeline including at
least 5 key / significant events / developments
that have influenced Australia’s / Victoria’s food supply today.
A: Gold
rush period (1850s): The Chinese people came to Australia during the gold rush
period after 1850; they also brought with them their cooking philosophy, and
cooking methods. They also established China Town in Melbourne which is located
on Bourke Street. The migration of many Chinese and Asian communities have
changed the eating patterns of Australians, and many Asian fruits are also imported
from Asian countries, to suit the taste of many different people. Many new
fruits and vegetables have appeared in the markets, and new cooking techniques
are also present now days.
World
War I (1914-1918): ANZAC biscuits were invented during World War I, it was sent
to soldiers on the battlefield by their wives, because the biscuits were
extremely dry, and therefore they do not spoil easily, and are kept well during
transportation. Anzac biscuits have become extremely popular now days, due to its
sweet flavor and crispy texture.
Post-World
War I (1918 on-wards) : Vegemite was invented, because the import route of
Marmite (similar to Vegemite, but made in Britain) was disrupted.
The
great depression (1930s): during the hard times of the great depression,
rabbits became a popular food item for many farmers and people who cannot
afford beef, pork or poultry. The skin could be made into garments and clothes,
while the flesh can be eaten. Rabbits can be caught pretty easily, therefore
making the availability even higher. After the great depression times, it has
been reintroduced as a proper meat, and even fashionable gourmet food. Now days
rabbit meat are known for its lean meat and health benefits, they can be found
in most super markets, butchers and some restaurants.
Post
World War 2 (1945): Melbourne expanded rapidly, due to the boost of post war
immigration to Australia, mainly from the Southern Europe and Mediterranean countries
(Italian, French and Greeks). They also brought in their Mediterranean cuisine
with them, including more fish and pasta, olive oil, coffee drinking culture,
varieties of cheese, broad use of vegetables and wine drinking. They are a big
part of today’s Australian cuisine. Coffee
drinking is now a daily ritual for many Australian people; it has overtaken tea
as the most popular hot beverages ordered in restaurants and cafes. Pasta
dishes another staple food of many European countries is now chosen by many
Australians.
