Lessons in eating for migrants

Been thinking a lot about inauthentic cuisine, those so called traditional dishes that are actually more recent inventions—like the ploughman’s lunch. In fact I’ve been thinking a lot about authenticity and inauthenticity more broadly, as we seem to be living in an age obsessed with certain notions of authenticity. Perhaps this is my innate perversity—what a playwright colleague described as me always wanting to look though the other end of the telescope—but I’m more interested in the inauthentic, in part because that’s often where different cultures, different tastes, and different understandings of history mix and marinate.

In any case, that’s all for another post or essay.

I’ve been awarded a Visiting Research Fellowship from Sydney’s Powerhouse Museum of Applied Arts and Sciences for the latter part of this year to work on Lessons In Eating for Migrants. I’m not yet sure exactly what form my findings will take—performance, audio, print, or maybe some combination of platforms … but here’s a brief description of what I’ll be looking at.

Teaching migrants the Australian way to eat was a challenging job—according to a 1949 newspaper article. Authorities at the reception camp were trying to wean the newcomers from their goulash. How did those postwar refugees and displaced persons from continental Europe, Ten Pound Poms and other migrants deal with the Australian menu? How did their recipes, their market gardens, their ideas about cooking and eating change Australian foodways? And in return, how did Australian produce and attitudes towards food modify those immigrants’ culinary practices?

Stroganoff. Schnitzels. Strudels. Stories filled with poppy seeds and smudged with buttery fingerprints. The dishes we chose and serve offer insights beyond the kitchen. Lessons in Eating for Migrants will take an inventive, interdisciplinary approach to the MAAS collections and resources. Chasing down obscurities, shedding new light on the familiar, my research looks at how postwar migration shaped Australia’s tastes, and suggests ways we might add some more missing voices to the archive.

More information here.

Black and white photograph of George’s Restaurant / Café Espresso, Double Bay (Sydney). Photo by A L Guildford, Sydney, 1958. Interior design by Hungarian brothers Imre Soos and Gyula Soos. Powerhouse Collection.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.