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