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It’s often said that Australians will add pineapple to anything foodwise, the classic Aussie hamburger, chops on the barbie, pineapple on pizza being proffered as evidence The last is easily countered as being an American invention , and I‘ll concede the hamburger and the barbie. But what of other dishes like soups, souffles, sandwiches? Have we added pineapple there also? The question intrigued so I set out to investigate. To make the investigation manageable I decided to carry it out via newspapers and magazines accessible through Trove, the digital repository managed by the National Library of Australia. To structure the findings I used the categorising in the Country Women’s Association Cook Book – Appetizers, Mains, Desserts, Baking and so on. Doing this meant that I was unlikely to miss recipes in a whole category, like different kinds of puddings – baked, milk, steamed, cold. In each section I have identified the earliest reference to the use of pineapple. In some sections I have given several references to cover the range of uses more fully e.g. Beverages and Meat. This article is the result of that investigation. It is in three parts. Part One is a brief history of the pineapple in Australia with a little myth-busting along the way. Part Two is a list of the recipes I found together with the date for each entry and its source, and some comments on the recipes. Part Three is the recipes for each entry in the foregoing list.
This article is a survey of the culinary uses of chilli over 50 years - 1871 - 1921 - of published recipes with chillies as an ingredient in newspapers, magazines, and cookery books in Australia. My source for magazines and newspapers was the material digitised by the National Library of Australia for the online library database Trove. The article is in two parts: the first part is the survey of chilli uses; the second part is an Addendum of a menu for a ‘Festival of the Chilli’, a day’s dining on chilli dishes plus recipes for the dishes on the menu. There is a second Addendum which has three recipes for the medical use of chilli, the reason for which will become clear in the article.
The articles by Olga and Pavel Syutkin published in The Moscow Times (July-Oct., 2022). Translated by Michele A. Berdy.
Russian Cuisine - history and modernity Part I2022 •
«Russian Cuisine - history and modernity» was commissioned especially for an English-speaking audience. It is a compendium of recipes that were developed during Russian history. The authors have compiled some of the best recipes from the Pre-Revolutionary and the Soviet era in their articles in The Moscow Times (July-Oct., 2022). Each recipe is introduced by a story that puts the dish into the cultural, economic and political context that produced it, showing how Russian cuisine evolved over recent centuries.
Food Economics - Acta Agriculturae Scandinavica, Section C
Valuation of food safety in meat – a review of stated preference studies2008 •
The present paper aims at providing an overview of the existing knowledge of consumer valuation of food safety and quality in meat. The paper reviews 35 stated preference studies. It was not possible to establish a clear ranking of meat characteristics due to large variations in the willingness-to-pay estimates across studies and very few studies that allowed within-study rankings. However, we found that product dependency and (self) selection biases are issues of particular relevance for understanding the variations in consumer valuation of food safety characteristics. Consequently, these topics are, especially, of concern when benefits are transferred among studies and across products. In addition, we found that improving the presentation of the information provided to respondents in the surveys is a simple first step towards improving the transparency (and the impact) of stated preference studies. Related to another dimension of information provision, we found only very few studies and no clear picture of how consumer valuations of meat safety might be affected by information. There is a need for more stated preference studies of meat safety and quality that focus on ranking of attributes as well as on identifying the effect of information – and we suggest increased use of survey designs that allow within-sample comparisons.
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