To Feed A Nation: A History of Australian Food Science and Technology

To Feed A Nation: A History of Australian Food Science and Technology

by Keith Farrer
     
 

ISBN-10: 0643091548

ISBN-13: 9780643091542

Pub. Date: 02/28/2005

Publisher: CSIRO Publishing

To Feed a Nation takes the reader on a journey over the centuries, describing the slow and arduous development of Australian food technology and science from before European settlement to the latter half of the twentieth century.

The first part of the book gives a fascinating glimpse into Aboriginal food and culture, outlines the primitive state of

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Overview

To Feed a Nation takes the reader on a journey over the centuries, describing the slow and arduous development of Australian food technology and science from before European settlement to the latter half of the twentieth century.

The first part of the book gives a fascinating glimpse into Aboriginal food and culture, outlines the primitive state of European food technology at the time of the First Fleet, and shows how the colonists tried to transfer to Australia the village technologies they knew in England.

The second part describes how, for most of the nineteenth century, technology preceded science – the processing and storage of food relied on methods which, by trial and error, had been shown to work – and food science was slow to emerge.

The final part of the book highlights the twentieth century watershed — how a growing understanding of the nature of food, the principles of nutrition, and the role of micro-organisms, was able to propel food technology to where it is today.

The publication of To Feed a Nation was sponsored by the Food Technology Association of Victoria.

Features

* Provides a comprehensive overview of Australian food science and technology
* Covers development of techniques including refrigeration, fermentation and milling
* Includes aboriginal food and culture

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Product Details

ISBN-13:
9780643091542
Publisher:
CSIRO Publishing
Publication date:
02/28/2005
Pages:
244
Product dimensions:
6.75(w) x 9.25(h) x (d)

Table of Contents

Part One: FROM TECHNIQUES TO TECHNOLOGY

1. Before the First Fleet Came

2. What the First Fleet Brought

3. The Village Technologies

Part Two: FROM TECHNOLOGY TO SCIENCE

4. Meat Processing

5. Refrigeration

6. Sugar: A Major Ingredient

7. Fruit and Vegetable Products

8. Milling and Flour Based Products

9. Fermentation – Brewing and Winemaking

10. Dairy Products

11. The Emergence of Food Science

12. Into the Twentieth Century

Part Three: SCIENCE AND TECHNOLOGY

13. The 1940–1960 Watershed

14. Consolidating the Science Base

15. Challenge and Change

16. Nutrition – a Branch of Food Science

17. Response to Anxiety

18. Epilogue
Acronyms
Sources
Bibliography
Index

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