final essay topic the italian imprint on australian food culture

The evolution of Italian food in Australia...6 1.. A brief overview of Australian food culture Australian cuisine refers to the food and cooking habits of Australia and itspeople.. The h

UNIVERSITY OF SOCIAL SCIENCES AND HUMANITIES, VIETNAM NATIONAL UNIVERSITY OF HO CHI MINH CITY FACULTY OF ORIENTAL STUDIES – DEPARTMENT OF

AUSTRALIAN STUDIES

FINAL ESSAY

Topic: The Italian Imprint on Australian

Food Culture

Student full name: Nong Hoang Thao Ngan

Student ID: 2056110202

Instructor: Ph.D Tran Cao Boi Ngoc

Ho Chi Minh City, January 2023

TABLE OF CONTENTS

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I Introduction 3

1 A brief overview of Australian food culture 3

2 The migration experience 4

3 The history of the development of Italian cuisine in Australia 4

II The evolution of Italian food in Australia 6

1 Italian Food in Australia 6

2 Some of the most famous Italian dishes in Australia 8

2.1 Margherita 8

2.2 Lasagna 9

2.3 Meatballs 10

2.4 Carbonara 11

2.5 Gelato 12

3 The contribution of Italian coffee to the Australian coffee culture 13

4 Why is Italian food so popular in Australia? 14

5 Australian-Italian Identity 15

6 Best Italian Restaurants in Australia 16

6.1 A Tavola 16

6.2 Pendolino 16

6.3 Osteria la Passione 16

6.4 Bucci 17

6.5 Templo 17

III Conclusion 18

IV References 19

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I Introduction

Australia is one of the most diverse countries in the world regarding cuisine While many people conceive of Australia as having only one sort of food (meat), the country actually has hundreds of diverse cuisines One of those cuisines, it turns out,

is significantly influenced by Italy: Australian cuisine!

For centuries, Italians have migrated to Australia, and as a result, many of the meals that are considered part of Australian cuisine today have their origins in Italian culture In this essay, I will go through how Italian cuisine has influenced Australian culinary culture from the past to the present

1 A brief overview of Australian food culture

Australian cuisine refers to the food and cooking habits of Australia and its people Australia, being a modern nation of mass immigration, has absorbed culinary contributions and modifications from civilizations all over the world, including British, European, Asian, and Middle Eastern

Indigenous Australians have inhabited Australia for around 65,000 years, during which time they created a distinct hunter-gatherer cuisine based on regional Australian plants and animals known as bush tucker From 1788 to 1900, Australia was a collection of British colonies, and culinary tastes were heavily affected by British and Irish migrants, with agricultural items such as beef cattle, sheep, and wheat becoming staples in the local cuisine The Australian gold rushes brought more diverse immigrants and cuisines, primarily Chinese, whereas post-war immigration initiatives resulted in a large-scale diversity of local gastronomy, owing primarily to the influence of migrants from the Mediterranean, East Asia, and South Asia

Many fast-food outlets and overseas ideas have become popular in Australian cuisine

in the twenty-first century, reflecting the influence of globalization Organic and biodynamic foods have become more readily available, accompanied by a renewed interest in bush tucker Many agricultural goods are exported from Australia, including

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cattle, sheep, poultry, milk, vegetables, fruit, nuts, wheat, barley, and canola Wine, beer, and soft drinks are also produced in Australia

While fast food businesses abound, Australia's urban cities also contain restaurants that serve both local and international cuisine Modern Australian restaurants frequently include contemporary adaptations, interpretations, or fusions of global influences

2 The migration experience

Italians are the largest group of older overseas born in Australia, after migrants from the UK and Ireland The first wave of Italian migration to Australia commenced

in the late 19 century with the arrival of a group of 50 families (217 people) from theth

Veneto region in 1882 These families settled at “New Italy”, Woodburn near Lismore

in northern NSW

Mass migration from Italy to Australia occurred from the early 1950s to the late 1960s with some migration occurring in the early 1970s The peak was reached in the decade 1951-1961 Migrants arrived mainly from the most economically depressed regions of Sicily, Calabria, Veneto and Campania Most spoke dialect as their first language and Italian as their second The majority of migrants came from small rural centres, were economically poor, had limited education and little or no English skills Many might suffer from stress and other health related symptoms as a result of this migration experience

3 The history of the development of Italian cuisine in Australia

The Italian population has had a tremendous impact on food and dining in this country through means other than restaurants The Italian influence in Australia has spread to all aspects of food, from farming it to selling it to processing it, and, as we have seen, the final end-product of that chain, the creation of a highly distinctive, healthful, inventive, and tasty cuisine Given the importance of food in Italian society, this impact is arguably unavoidable Of course, food and all those habits and customs associated with it, are important to all societies and cultures but it is perhaps in Italy and other countries bordering the Mediterranean that a particularly harmonious

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synthesis has been achieved between regarding food as a subject worthy of both serious and pleasurable consideration

In the post-war years, many migrants came from rural southern Italy; many were peasant farmers, uprooted from the soil that they had tilled and cultivated from one generation to the next over the centuries, and transplanted to a usually urban Australian environment But they brought with them those aspects of their culture that would enable them to at least survive, if not actually feel at home, in a very different, often culturally unsympathetic, even hostile, new environment Food and cooking, like language and music, bring people together by providing and reinforcing a strong sense

of cultural identity and belonging So, from Veneto to Sicily, peasant farmers, or

"contadini," recreated a largely self-sufficient way of life in the backyards of Melbourne and other Australian cities, growing much of their own food, bottling, drying, and preserving the surplus, making their own wine, curing their own hams and salami, and even baking bread in backyard ovens

This traditional close connection with the soil that Italians tend to have is also reflected in their involvement in the wholesale and retail food industries It is thanks

to these people and other migrants that we now have access to such a vast and exciting range of vegetables It is hard to believe that vegetables that we now take for granted, such as eggplants and zucchini, not to mention artichokes and fennel, were virtually unknown to the Australian public 30 or 40 years ago Coming to Australia in the early days must have been a real culture shock for Italians, who were confronted with the typical Australian way of eating at the time—a diet consisting largely of meat, often three times a day, a very limited range of vegetables, all washed down with gallons of tea

In 1956 the Valmorbida family also bought a spirits and grocery store in Swanston Street, Carlton, which Frank Agostino and his wife Florence had established in 1937

as Frank Agostino and Coy Pty Ltd This trade name was used by the Valmorbida family to open a chain of stores throughout Melbourne The first to be be opened was

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located in Lygon Street - it is now Lygon Food Store, continuing the tradition of selling high quality Italian and Australian produce

To sum up, it would be hard to overestimate the positive impact of Italian food and cuisine on this country Italians have helped introduce sophistication and a spirit of generosity in food that are often lacking in the traditional Anglo-Australian approach

to the subject They have been major contributors to a shift in the traditional Anglo-Celtic Australian attitude to food, in which it was viewed largely as fuel, to a recognition of the importance of good food and cooking as being central to a happy and healthy life

Of course, it would be naive to assume that all Australians embraced Italian cuisine wholeheartedly in the early days Like the non-Anglo migrants, Italians suffered varying degrees of discrimination and prejudice from the dominant culture, and of course, as is often the case, their food and eating habits were often the target of such bigotry However, we have come a long way since such foods were considered foreign and alien, when garlic and olive oil were viewed with hostility and suspicion Australians are now very open to enjoying the cuisines of the many diverse cultures living in this country, where this openness and interest were paved largely by the new foods and cooking introduced by Italian migrants

II The evolution of Italian food in Australia

1 Italian Food in Australia

Australia in the 1950s was a nation without olive oil – an Anglo-centric tundra devoid of parmesan, prosciutto and even basil But post-WWII, mass migration changed that Thousands of Italians were among those who left behind the tatters of continental Europe for Australia Around the country, enclaves emerged in capital cities, providing a familiar sense of community – and language – in this new world Within those Italian neighbourhoods, family delis and wholesalers cropped up, offering an essential taste of home These were cheerful, bustling hubs Local nonnas haggled over canned goods while well-dressed men slammed espressos and conversed

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spiritedly Kids would zigzag between the shelves, and between their burgeoning English and the dialect spoken at home But beyond just serving the local immigrant communities from which they sprung, these delis went on to irrevocably change Australia’s then-monotonous culinary landscape

According to the article, ‘Italian Australians Trailblazers for Multiculturalism’ by Dr Laura Baldassar in Multicultural Communities Online: “It is today hard to believe that garlic was once an unknown and highly suspicious food, that olive oil was only available from chemists in small glass bottles for medicinal purposes, that bread was prized for its ability to be cut in thin square slices, that cheese came in silver paper and melted into slippery blobs when cooked, that pasta was not a familiar dish, that wine was considered a foreign beverage for foreigners and that tea was a far more popular drink than coffee.” (cf Baldassar and Pesman 2004)

Italians played a big role in introducing Australians to wine and Italian-style wines, such as logrein, barbera, and sangiovese are increasingly popular They also helped to make the ‘coffee culture’ popular and many coffee brands in Australia have Italian origins and many different types of coffee are available at coffee shops and in the supermarkets

Australians are also beginning to realize the health benefits of the Mediterranean diet, based as it is on delicious olive oil, salads, pasta and wine

In Australia, Italians will typically have their main meal at dinner time, which might

be a three course meal (eg pasta followed by a second course of meat/ fish and salad, which is then followed by fruit) They tend to have an early dinner in order for digestion to occur prior to sleep Sunday traditionally was seen as the day the family and extended family would gather to share in a feast usually at the grandparents’ home All the traditional Italian dishes would be prepared by the women eg; gnocchi, lasagne, etc

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Nowadays, due to time constraints, this tradition may not be followed but would still

be nostalgically missed by older Italians Some Italians might abide by some religious / cultural customs eg., not eating meat on Fridays or abstain from eating certain food during the religious time of Lent before Easter Some people might say a prayer before mealtimes and might even consider that throwing away extra bread is a sin Food and the sharing of food is almost sacred to Italians

2 Some of the most famous Italian dishes in Australia

It's hard to think that before Columbus' voyage to the Americas in the late 1400s, Italians had never seen a tomato Tomatoes have since played an important role

in Italian cuisine, which is famous for its pasta, pizza, and cannoli Australians, too, have embraced this dish - and their stomachs

Although Italian cuisine is popular all over the world, each one has unique ties to the region of Italy where it originated People in Milan, for example, enjoy osso buco and risotto, but those in Naples enjoy tomato sauce and pizza The people of Genoa lay claim to the best pesto, while the Romans insist everything tastes best in the Italian capital, no matter where it comes from

2.1 Margherita

It is claimed that Queen Margherita, on her journey through Italy, fell in love with the garnished flatbreads sold to the poor and requested a baker named Raphelle

to make her some pizzas to try Her favourite version, which used tomatoes,

mozzarella, and fresh basil as a tribute to the Italian flag’s colours, was named after her Pizza Margherita is still one of Italy’s most popular pizza options today

Picture 1 Margherita (Source: Ooni Pizza Ovens)

Many foreigners coming to Australia miss the simplicity of a thin-crusted pizza cooked in wood-fired ovens topped with beautiful fresh ingredients Pizza has definitely been westernised over the years, and here it is often packed with too many ingredients, heavy layers of creams or sauces and lots of cheese, which to me is entirely the opposite of the art of Italian Pizza

Margheritas are so popular because they’re so simple, yet delicious! It has all the key ingredients of a good pizza: mozzarella, tomatoes and basil The Margherita not only tastes great but looks great too! You don’t have to be Italian to know that Italians are very passionate about their culture and everything they do Our culture is what makes our Margherita so special because it is a big part of us Every time it is served, no matter where in the world, it represents our colours, pride, and love of life

2.2 Lasagna

There’s truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian meal will be a comfort food favourite

Picture 2 Lasagna (Source: Internet)

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This very popular Italian meal that we all know and love today originated in Naples, Italy during the Middle Ages When Lasagna was initially created, it looked quite different from what we know as a typical lasagna dish today It consisted of pasta and sauce stacked on top of one another without typical Italian ingredients Lasagna is believed to have been inspired by Lasanum, which was a Roman dish Italians adopted this phrase to refer to the container in which the meal was served After that point, the meal grew in popularity and acquired its current name

There are many variations of the Lasagna today, which probably adds to why it is so popular The classic Lasagna of Naples, known as “Lasagna di Carnevale,” contains local sausage, fried meatballs, hard-boiled eggs, ricotta or mozzarella, and Neapolitan Ragu One of the most well-known variations of this lasagna dinner is “Lasagna al Forno.” This dish comes from Emilia-Romagna in Italy and consists of ricotta or mozzarella, thick Ragu, bechamel sauce, wine, onion, oregano, and spinach-filled green noodles The History of Lasagne wouldn’t be complete without variety throughout the regions of Italy

2.3 Meatballs

When it comes to Italian meatballs, there are two key elements: the quality of the ingredients and the way they’re handled This implies utilising fresh ingredients like beef (or pork or veal), properly salting and peppering them, and adding herbs like parsley or basil; mixing by hand until thoroughly combined The second component is how they’re cooked