The arrival of Mediterranean recipes and food in Australian magazines.Introduction As part of our research on food habits (1), we have focussed on Mediterranean diet Mediterranean diet Nutrition A diet that differs by country, characterized by ↑ consumption of olive oil, complex carbohydrates, vegetables, ↓ red meat. See Diet, Mediterranean diet pyramid. Cf Affluent diet. (s) in Australia. We collected information on food habits from different individual immigrants from 17 Mediterranean countries (2). We have analysed FAO FAO, n See Food and Agriculture Organization. Food Balance Sheets for the 18 Mediterranean countries and Australia from the 1960s to the late 1990s and found that there has been some convergence. Australia's current food consumption is closer to that of Italy and Greece than it was in the 1960s (3). Several developments have influenced the adoption of Mediterranean foods and recipes in Australia in the last 40 to 50 years. One is the arrival of nearly 1.5 million settlers from Italy, Greece, Lebanon and other Mediterranean countries (4) bringing with them some of their own foods and establishing restaurants. Another is health messages, starting with Ancel Keys Ancel Benjamin Keys (January 26, 1904 – November 20, 2004) was an American scientist who studied the influence of diet on health. In particular, he hypothesised that different kinds of dietary fat had different effects on health. (5-7) that 'the' Mediterranean diet is associated with low rates of heart disease. Australians have travelled increasingly and enjoyed Mediterranean countries and cuisine Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. . The pressure to prepare quick meals favours some Mediterranean recipes like pasta While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. dishes and fruit desserts (instead of puddings). But it also seems that cookery writers in Australia, some proud of their own cuisine, others following those like Elizabeth David Elizabeth David CBE (December 26, 1913 - May 22, 1992), was a pre-eminent British cookery writer of the mid 20th century. David is considered responsible for bringing French and Italian cooking into the British home (along with now ubiquitous items such as olive oil and the (8) have played a central role in bringing some of the more adaptable a·dapt·a·ble adj. Capable of adapting or of being adapted. a·dapt  a·bil Mediterranean recipes into
Australian Australianpertaining to or originating in Australia. Australian bat lyssavirus disease see Australian bat lyssavirus disease. Australian cattle dog a medium-sized, compact working dog used for control of cattle. kitchens and homes and thus changing our food habits. As an approach to tracing the introduction and impact of Mediterranean foods and diets in Australia, we have searched the two major women's magazines this is a list of women's magazines, magazines that have been published primarily for a readership of women. Currently published
As the two magazines have aimed for somewhat different readerships and their cookery editors have had different experience and interests, we thought that both magazines should be systematically scrutinised. The findings for each are different, so they are presented here in separate tables. In the early issues of these magazines (i.e. before the 1960s), Mediterranean foods and recipes rarely appeared and when they did, they were not authentic. As we continued searching issue after issue, Mediterranean recipes and foods started to appear. This is one form of evidence, from the Australian literature Australian literature, the literature of Australia. Because the vast majority of early Australian settlers were transported prisoners, the beginnings of Australian literature were oral rather than written. , that these meals were being made and consumed con·sume v. con·sumed, con·sum·ing, con·sumes v.tr. 1. To take in as food; eat or drink up. See Synonyms at eat. 2. a. here. The second type of evidence for introduction and adoption of Mediterranean recipes can be seen in a study of historical Australian cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. . This will be reported in another paper. Magazines Australian Women's Weekly The Australian Women's Weekly began in a newspaper format on 10 June 1933, when it cost two pence pence n. Chiefly British A plural of penny. pence Noun a plural of penny USAGE: Since the decimalization of British currency and the introduction of the abbreviation p, (2d) and was only available at first in New South Wales New South Wales, state (1991 pop. 5,164,549), 309,443 sq mi (801,457 sq km), SE Australia. It is bounded on the E by the Pacific Ocean. Sydney is the capital. The other principal urban centers are Newcastle, Wagga Wagga, Lismore, Wollongong, and Broken Hill. . Before long, it became so popular that it was distributed to all Australian states Noun 1. Australian state - one of the several states constituting Australia province, state - the territory occupied by one of the constituent administrative districts of a nation; "his state is in the deep south" and by 1937 distribution in New Zealand New Zealand (zē`lənd), island country (2005 est. pop. 4,035,000), 104,454 sq mi (270,534 sq km), in the S Pacific Ocean, over 1,000 mi (1,600 km) SE of Australia. The capital is Wellington; the largest city and leading port is Auckland. had commenced. The magazine has undergone many changes since it began, including a change to a more convenient size in 1975. In 1979 the Australian Women's Weekly changed to a new format, coated stock and perfect binding and in 1983 became a monthly publication (despite its continuing name!). The first food editor in 1933 was Margaret Shepherd. On 2 March 1935 Ruth Furst became the food editor and on 10 July 1937 she introduced the first Mediterranean recipe in the magazine, Italian 'Risotto'. New Idea New Idea was first published in August 1902 in Melbourne, Victoria and became a weekly paper for Australian and New Zealand women. The first ethnic recipe was published on 23 November 1949 and was an introduction to the Chinese style of cooking. The first Mediterranean recipes were Italian and appeared on 15 June 1955, authored by Mary Farmer who became the cookery editor on 3 February 1960. In 1980 Margaret Fulton Margaret Isobel Fulton (b. 1924, Nairn, Scotland) is an Australian food and cooking 'guru', writer, journalist, author, and commentator. She was the first of this genre of writers in Australia. became the cookery editor of New Idea, and in 1984 she was joined by her daughter Suzanne Gibbs and as food editors they continued to 2003. Methods Libraries The search of back issues of Australian Women's Weekly and New Idea was made in Sydney. The Australian Women's Weekly from 1933 to 1995 was available on microfilm A continuous film strip that holds several thousand miniaturized document pages. See micrographics.  Microfilm and Microfiche at the State Library of New South Wales The State Library of New South Wales is a large public library owned by the state of New South Wales, Australia. It is located in Macquarie Street, Sydney near Shakespeare Place. The public library started as the 'Australian Subscription Library' in 1826. and all these issues were searched. Copies of New Idea from 2 March 1934 to 1957 were found at the State Library of NSW NSW New South Wales Noun 1. NSW - the agency that provides units to conduct unconventional and counter-guerilla warfare Naval Special Warfare but issues from 1957 to 1971 were missing. The publishers, Pacific Publications, Sydney, gave permission to search their own library for all issues up to 1995. Missing issues There were no missing issues of the Australian Women's Weekly. Both publications ceased during World War 2. The following issues of New Idea were missing from both the State Library and the publisher's library: 22, 29 January 1964 and 4, 5, 11 and 26 March 1964 and appeared to be unavailable anywhere. Counting the Mediterranean recipes In general, a recipe is a list of ingredients and instructions for making a food dish. For this project, a recipe was considered Mediterranean if it was: (1) identified as Mediterranean; or (2) titled according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. one of the Mediterranean countries (Spain, France, Italy, Malta, Croatia, Bosnia, Albania, Greece, Cyprus, Turkey, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria and Morocco Morocco, country, Africa Morocco (mərŏk`ō), officially Kingdom of Morocco, kingdom (2005 est. pop. 32,726,000), 171,834 sq mi (445,050 sq km), NW Africa. ); and (3) made of more than two Mediterranean ingredients. The size of the recipe on the page was not taken into consideration in counting recipes but the number of the ingredients and method of cooking were used to classify clas·si·fy tr.v. clas·si·fied, clas·si·fy·ing, clas·si·fies 1. To arrange or organize according to class or category. 2. To designate (a document, for example) as confidential, secret, or top secret. recipes into three categories: Authentic when the name of the dish, recipe(s), the ingredients and methods of cooking were in the original tradition (e.g. pizza base and toppings prepared without any changes, very basic topping with little mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese and tomato paste, not with fruits or curry chicken Curry Chicken (also referred to as Chicken Curry) is a common delicacy in Trinidad and the Caribbean, South Asia, and all over the world. The main ingredients in this dish are chicken and curry. ). Small changes if the name was Mediterranean but other name(s) were added or if one of the main ingredients was replaced by a non-Mediterranean one (e.g. Moroccan couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. with Thai green curry chicken). Large changes where recipes have only the name with minimal Mediterranean ingredients (e.g. Italian tiramisu tir·a·mi·su n. A dessert of cake infused with a liquid such as coffee or rum, layered with a rich cheese filling, and topped with grated chocolate. , but used cream cheese, instant coffee, ready-made cake, or 'Greek salad' which had one authentic ingredient which was tomatoes, no Kalamata olives ka·la·ma·ta olive also ca·la·ma·ta olive n. An edible variety of olive with a fruity flavor and meaty texture. [After Kalamata, Greece, city around which the olives are grown.] , no feta fet·a n. A white semisoft cheese usually made of goat's or ewe's milk and often preserved in brine. [Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice cheese and vegetable oil instead of olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. ). Data collection and interpretation Data for Australian Women's Weekly issues were recorded manually in the library on paper then entered into a computer and for New Idea the data and special notes about each recipe or issue were entered directly by computer. Results The results are described broadly in the following text and the numbers of recipes and categories are shown in the tables (Tables 1 and 3 for Australian Women's Weekly and Tables 2 and 3 for New Idea) and figures (Figure 1 for Australian Women's Weekly and Figure 2 for New Idea). These are in order of the number of recipes from each Mediterranean country. From searching the longest printed media in Australia written for Australian women, we found the following results. The 1930s During the 1930s, only the Australian Women's Weekly published Mediterranean recipes. These were Italian recipes, such as risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. with large changes and using Australian ingredients in place of Mediterranean ones. These recipes had only the name without any Mediterranean ingredients or cooking methods. French recipes also appeared during the 1930s but the majority of these were not from the Mediterranean part of France. They were for different types of omelette, pastries and gateaux. The 1940s Both magazines were discontinued dis·con·tin·ue v. dis·con·tin·ued, dis·con·tin·u·ing, dis·con·tin·ues v.tr. 1. To stop doing or providing (something); end or abandon: during World War 2, re-appearing in 1948 with Italian recipes, such as spaghetti spaghetti: see pasta. meat loaf and spaghetti with meatballs as part of advertisements for Heinz food company in the Australian Women's Weekly. A cookery competition organised by the Australian Women's Weekly in the same year did not include any recipes using olive oil and only one mentioned garlic garlic: see onion. garlic Bulbous perennial plant (Allium sativum) of the lily family, native to central Asia and growing wild in Italy and southern France. The bulbs are used as a flavouring. . The 1950s The Australian Women's Weekly published six Italian recipes, four had large changes (no olive oil, and garlic optional), and the others presented an Italian style of cooking and ingredients. Four Italian recipes with large changes appeared in New Idea. The 1960s The number and variety of Mediterranean recipes increased noticeably no·tice·a·ble adj. 1. Evident; observable: noticeable changes in temperature; a noticeable lack of friendliness. 2. Worthy of notice; significant. during this period. The Australian Women's Weekly published 31 Mediterranean recipes from Spain, Turkey and Greece for the first time along with Italian recipes. Some recipes were authentic and some had small changes. Ingredients such as salami and olives were presented as side dishes side dish n. A dish served as an accompaniment to the main course. Noun 1. side dish - a dish that is served with, but is subordinate to, a main course entremets, side order . No Mediterranean recipes appeared from 1961 to 1971, most of the recipes were Chinese and non-Mediterranean French recipes. During this period New Idea published 140 Mediterranean recipes: 67 Italian (18 authentic recipes, 37 with small changes and 12 with large changes); 20 Greek recipes (six authentic, ten with small changes and four with large changes), 22 French (four authentic, 13 had small changes and five had large changes) and 19 recipes from Spain (11 authentic and eight had small changes), and nine recipes from other Mediterranean countries. Both magazines were influenced by Australians travelling to different countries e.g. Spain, Italy and Greece. Cruise tours were described and advertised in New Idea, for example, 'Chef Antonio Arena of the Lloyd Triestino luxury liner liner /lin·er/ (lin´er) material applied to the inside of the walls of a cavity or container for protection or insulation of the surface. liner see teat cup liner. , Marconi...presented to his passengers many regional dishes from Italy and France'. Meanwhile, the food editors presented Mediterranean recipes as part of their own experience of and liking for these dishes. The 1970s The Australian Women's Weekly published 142 Mediterranean recipes during the 1970s, 67 authentic, 29 with large changes and 46 with small changes. The highest number of recipes was Italian, total 43 (26 authentics AUTHENTICS, civ. law. This is the name given to a collection of the Novels of Justinian, made by an anonymous author. It is called authentic on account of its authority. 2. There is also another collection which bears the name of authentics. , four small changes and 13 large changes). Thirty-five Greek recipes (19 authentic, five large changes, and 11 small changes) were published; French recipes totalled nine; Lebanese recipes 26, Spanish Spanish, river, c.150 mi (240 km) long, issuing from Spanish Lake, S Ont., Canada, NW of Sudbury, and flowing generally S through Biskotasi and Agnew lakes to Lake Huron opposite Manitoulin island. There are several hydroelectric stations on the river. 21 and there were eight Turkish recipes (see Table 1). New Idea published 144 Mediterranean recipes, 63 authentic, 75 with small changes and six had large changes. Total Italian recipes were 63, (31 authentic and 32 with small changes); Greek recipes were 23 (ten authentic recipes and 13 with small changes); French recipes were 23 (but only five authentic); and Spanish recipes were 27 (12 authentic and 15 with small changes). Other Mediterranean recipes appeared in small numbers (see Table 2). During this period, some Mediterranean ingredients were expensive and not generally accessible. Therefore few Australians cooked with them or even tasted them. The 1980s The Australian Women's Weekly published 277 Mediterranean recipes: 148 were authentic, 93 recipes had small changes, and 36 recipes had large changes (see Table 1). There were 176 Italian recipes (95 authentic, 65 small changes, and 16 large changes) and 61 Greek recipes (35 authentic, 18 small changes and eight large changes). Other Mediterranean recipes included three Lebanese (two authentic). By the 1980s, Asian recipes were found in most issues of the magazine. They had appeared rarely in earlier issues. New Idea published 435 Mediterranean recipes; 285 authentic, 126 with small changes and 24 with large changes. There were 193 Italian recipes (135 authentic), 69 French recipes (56 authentic), 95 Greek recipes (55 authentic), and 26 Spanish recipes (16 authentic). It was a time of acceptance of new flavours (see Table 3). The 1990s Throughout the six years searched (1990 to 1995), the Australian Women's Weekly published 395 Mediterranean recipes: 216 of these were authentic, 128 had small changes, and 51 had large changes. Most of the Mediterranean recipes were Italian (292) and Greek (71, with 25 authentic) and a few were from Spain, Lebanon and Egypt. The rest of the international recipes were from Asia and India. New Idea published 377 Mediterranean recipes, 251 authentic, 119 with small changes and seven with large changes. There were 242 Italian recipes (181 authentic), 71 Greek recipes (39 authentic), 27 French recipes and 25 Spanish recipes (see Table 2). Discussion Most Mediterranean dishes and foods arrived in Australia after World War 2. There are no continuing records of the meals of ordinary families to answer the question of how they came into our food habits. It is very difficult to obtain useful records of production or sales of ingredients like garlic, oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , olive oil and some different types of pasta. Restaurants only provide food and drinks for a minority of the population. We reasoned that a feasible method for studying the introduction of Mediterranean foods and recipes would be to estimate their appearance in women's magazines. We selected two long running magazines that have emphasised food and cooking. The concept of the Mediterranean diet for nutrition education became popular overseas and in Australia in the 1990s (9,10) but by this stage Mediterranean recipes and ingredients were well established in Australia. Our search has shown that Mediterranean ingredients and recipes were rare up until the 1960s. From then until now Mediterranean recipes have appeared frequently in the magazines. In the early decades most of the Mediterranean recipes published were not authentic. This may have been the cookery writers' method of gradually introducing these recipes. Ingredients such as garlic, olive oil, salami, basil basil (băz`əl), any plant of the genus Ocimum, tender herbs or small shrubs of the family Labiatae (mint family), mostly of Old World warm regions and cultivated for the aromatic leaves. , and coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. , that are in all Australian supermarkets today, were largely inaccessible inaccessible Surgery adjective Unreachable; referring to a lesion that unmanageable by standard surgical techniques–eg, lesions deep in the brain or adjacent to vital structures–ie, not accessible. See Accessible. then, and consumers were unfamiliar with their flavours. From 1961 to the 1980s most of the Mediterranean recipes were authentic. Their ingredients started to be stocked in grocery shops and their flavours became increasingly acceptable. Italian recipes fitted well with lifestyles where many women were working and time for food preparation had been compressed. Although only limited numbers of Mediterranean migrants have come to live in Australia, they have made a vital impact on Australian cookery and food availability. The European European emanating from or pertaining to Europe. European bat lyssavirus see lyssavirus. European beech tree fagussylvaticus. European blastomycosis see cryptococcosis. migrants planted olive groves Olive Grove was Sheffield Wednesday F.C.'s first permanent football ground, home to the club for just over a decade at the end of the 19th Century. It was located near Queens Road in the centre of Sheffield. and vineyards were established in some areas. As their population increased, business people imported foodstuff from their countries of origin. Australians established their new cuisine by purchasing foreign foods and trying new and different cooking method and ingredients (4). More recently Australian cuisine is tending to modify ethnic recipes, e.g. to mix Asian and Mediterranean styles, to introduce new ingredients that were not original, such as risotto with kangaroo kangaroo, name for a variety of hopping marsupials, or pouched mammals, of the family Macropodidae, found in Australia, Tasmania, and New Guinea. The term is applied especially to the large kangaroos of the genus Macropus. or burger on spaghetti and using different Asian sauces for Italian recipes or a mix of Moroccan with Indian dishes List of Indian dishes by region of origin. North # Name Type Main ingredient(s) 1 Chapati Bread Wheat flour 2 Dum gosht Main Mutton/Lamb 3 Tandoori chicken Main Chicken 4 Biryani Main/Side Rice, optional spices, optional vegetables or meats . By far the most popular Mediterranean recipes from the magazines have been Italian (see Figures 1 and 2). We observed that it is the most successful non-British cuisine in Australia; it is hard to find any restaurant's menu without spaghetti bolognese Bolognese a small (5-9 lb) bichon-type dog with a distinctive coat which is long and flocked without curls. , pizza, espresso coffee and cappuccino cap·puc·ci·no n. pl. cap·puc·ci·nos Espresso coffee mixed or topped with steamed milk or cream. [Italian, . The reasons that the Italian dishes These dishes are representative of Italian cuisine. Dishes and recipes Antipasti
[FIGURES 1 & 2 OMITTED] In conclusion, we have found that Mediterranean recipes and ingredients started to appear regularly in two major Australian magazines in the 1960s. Their numbers have increased in every decade since then. These were the only exotic recipes in the magazines until the 1990s but Asian recipes have increasingly appeared in recent years. We suggest that the frequent appearance of Mediterranean recipes in these magazines is a useful indicator of the uptake uptake /up·take/ (up´tak) absorption and incorporation of a substance by living tissue. up·take n. of Mediterranean food habits in the community. It is likely that adoption of Mediterranean dishes into general Australian food habits has increased the variety of what we eat and may have made the Australian diet in some ways healthier. In another paper (3) we have reported that there has been some convergence of Australian food consumption and that of Italy and Greece.
Table 1. Mediterranean recipes, by year, in Australian Women's Weekly
magazine
Date of issues Countries Authentic Modified (a)
1935 Italy 2 1(3)
1936 Italy 1 2(1)
1937 Italy - 1(1)
1938 Italy - 4
1948 Italy 1 (1)
1949 France 1 (1)
1955 Italy 1 1(4)
1960 Spain 5 2
1960 Italy 2 4
1960 Turkey 4 (4)
1961 Spain 1 -
1961 Italy 5 -
1961 Greece 3 -
1961 Turkey - 1
1971 Spain 1 3
1971 Italy 5 2(1)
1972 Greece 3 1(3)
1974 Spain 1 -
1974 Italy 3 1
1974 Greece 4 -
1976 France 1 -
1976 Italy 5 3
1976 Greece 4 2
1976 Turkey 1 -
1976 Lebanon 2 1
1977 Spain 3 1(5)
1977 France 1 (2)
1977 Italy 5 2(1)
1977 Lebanon 3 1(3)
1978 Spain 1 3
1978 France 1 4
1978 Greece 5 3(1)
1978 Lebanon 3 2(4)
1979 Spain 2 1
1979 Italy 8 5(2)
1979 Greece 3 5(1)
1979 Turkey 1 4(2)
1979 Lebanon 1 2(4)
1980 Spain 1 4(1)
1980 France 3 2(1)
1980 Italy 12 15
1980 Greece 8 10(1)
1980 Lebanon 2 1
1981 Spain 4 -
1981 France 1 1
1981 Italy 16 13(2)
1981 Greece 10 1(2)
1982 Italy 10 12(5)
1982 Greece 3 1(4)
1984 Italy 12 8(2)
1986 Spain 5 3(1)
1986 France 4 (6)
1986 Italy 22 12(4)
1986 Greece 14 6(1)
1988 Italy 23 5(3)
1990 Spain 1 -
1990 Italy 26 5(8)
1990 Greece 4 7(4)
1990 Lebanon 5 2(3)
1990 Egypt 2 4(1)
1991 Spain 1 4
1991 Italy 14 15(6)
1991 Greece 2 8
1991 Lebanon 1 -
1992 Italy 16 20(4)
1992 Greece 3 9(1)
1993 Italy 37 5(9)
1993 Greece 16 12(5)
1993 Lebanon 5 3
1994 Italy 39 22(10)
1995 Italy 44 12
(a) In the modified column numbers without brackets had small changes
from authentic, whereas numbers in brackets had
large changes.
Table 2. Mediterranean recipes, by year, in New Idea magazine
Date of issues Countries Authentic Modified (a)
1955 Italy - (3)
1955 Cyprus - (3)
1960 Italy - (4)
1963 France - 6(1)
1963 Italy - 16(1)
1963 Greece - 1(2)
1964 Spain - 4
1964 France - 2
1964 Italy - 5(3)
1964 Greece - 2(2)
1964 Egypt - (2)
1964 Morocco - (1)
1965 Italy 2 1
1965 Lebanon - 3(1)
1965 Spain 7 3
1966 France - 2
1966 Italy 5 2
1966 Greece - 2
1967 Spain 1 -
1967 France 4 -
1967 Italy 2 7(1)
1968 France - 3(4)
1968 Italy 4 2(3)
1968 Greece 1 4
1969 Spain 3 1
1969 Italy 5 4
1969 Greece 5 1
1972 Spain 3 2
1972 France 2 1
1972 Italy 1 10
1972 Greece 3 6
1973 Malta 3
1975 Spain 2 3
1975 France 3 9
1975 Italy 10 8
1975 Greece 7 5
1975 Turkey - (2)
1976 Spain - 1
1976 France - 1
1976 Italy - 9
1976 Greece - 2
1978 Spain 7 9
1978 Italy 8 5
1978 Lebanon 2 1
1979 Italy 12 -
1979 France - 3(4)
1980 Italy 4 2(3)
1980 Greece 1 4
1982 Italy 34 6
1982 Greece 12 18
1983 Greece 10 9
1983 Lebanon 4 7
1984 Malaysia - -
1986 Spain 6 -
1986 France 29 3(1)
1986 Italy 32 3(5)
1986 Greece 9 1
1986 Turkey 1 (2)
1986 Tunisia (1)
1986 Lebanon 1 1(1)
1986 Malta - 1(1)
1987 Spain 5 2
1987 France 15 7
1987 Italy 20 18(3)
1987 Greece 6 1
1987 Lebanon 2 3(1)
1987 Italy 15 13(3)
1987 Greece 5 6
1988 Tunisia - 1
1988 Morocco 3 (1)
1988 Spain 4 7
1988 France 9 1
1989 Italy 30 2
1989 Greece 12 1
1989 Turkey 4 5
1989 Tunisia 1 -
1989 Lebanon 6 (2)
1989 Malta 1 2
1989 Spain 1 1
1989 France 3 1
1990 Italy 28 4
1990 Greece 5 9
1990 Spain 3 7
1990 France 11 1
1991 Italy 49 -
1991 Greece 7 11
1191 Spain - 1
1991 France 5 10
1992 Italy 17 22
1992 Greece 19 5
1992 Brazil - -
1992 Italy 24 11
1992 Greece 8 7
1993 Lebanon 3 5
1993 Spain 7 6(1)
1993 Italy 34 (5)
1994 Italy 29 19
1994 Lebanon 2 1(1)
(a) In the modified column numbers without brackets had small changes
from authentic, whereas number in brackets had
large changes
Table 3. Number of recipes found in the magazines
Australian Women's Weekly
Total Mediterranean and
Years Non-Mediterranean recipes Total Mediterranean recipes
1960-69 39 31
1970-79 153 142
1980-89 283 277
1990-95 450 395
Years Italian Greek French Spanish Lebanese Turkish
1960-69 11 3 8 - 9
1970-79 43 35 9 21 26 8
1980-89 176 61 18 19 3
1990-95 292 71 6 19
Other Mediterranean
Years recipes % of Mediterranean recipes (a)
1960-69 - 79%
1970-79 - 93%
1980-89 - 98%
1990-95 7 88%
New Idea
Total Mediterranean and
Years non-Mediterranean recipes Total Mediterranean recipes
1960-69 145 140
1970-79 157 144
1980-89 484 435
1990-95 381 377
Years Italian Greek French Spanish Lebanese Turkish
1960-69 67 20 22 19 4
1970-79 63 23 23 27 3 2
1980-89 193 95 69 26 28 12
1990-95 242 71 27 25 12
Other Mediterranean
Years recipes % of Mediterranean recipes (a)
1960-69 8 97%
1970-79 3 92%
1980-89 12 90%
1990-95 99%
(a) Total recipes/total Mediterranean and non-Mediterranean recipes
X 100.
Acknowledgments The University of Sydney The University of Sydney, established in Sydney in 1850, is the oldest university in Australia. It is a member of Australia's "Group of Eight" Australian universities that are highly ranked in terms of their research performance. Nutrition Research Foundation provided a scholarship to Ann ANN, Scotch law. Half a year's stipend over and above what is owing for the incumbency due to a minister's relict, or child, or next of kin, after his decease. Wishaw. Also, an abbreviation of annus, year; also of annates. In the old law French writers, ann or rather an, signifies a year. Noah during the first half of this project. Margaret Fulton kindly shared some of her experiences with us. We thank the staff of the State Library of NSW and also the Pacific Publications library for permission and help in searching the missing issues of New Idea. Dr Dianne Volker provided advice and support. References (1.) Truswell AS, Wahlqvist ML. Food habits in Australia: Proceedings of the First Deakin/Sydney Universities Symposium symposium In ancient Greece, an aristocratic banquet at which men met to discuss philosophical and political issues and recite poetry. It began as a warrior feast. Rooms were designed specifically for the proceedings. on Australian Nutrition. North Balwyn, Victoria Balwyn is a suburb of Melbourne, Australia, in the state of Victoria. It is in the Local Government Area of the City of Boroondara. The South West part of the suburb is also known as Deepdene. ; 1988. (2.) Noah A, Truswell AS. There are many Mediterranean diets. Asia Pacific J Clin Nutr 2001;10:2-9. (3.) Noah A, Truswell AS. Commodities consumed in Italy, Greece and other Mediterranean countries compared with Australia in 1960s and 1990s. Asia Pacific J Clin Nutr 2003;12: (4.) Department of Immigration immigration, entrance of a person (an alien) into a new country for the purpose of establishing permanent residence. Motives for immigration, like those for migration generally, are often economic, although religious or political factors may be very important. & Multicultural mul·ti·cul·tur·al adj. 1. Of, relating to, or including several cultures. 2. Of or relating to a social or educational theory that encourages interest in many cultures within a society rather than in only a mainstream culture. & Indigenous Affairs. Fact Sheet 4. Over 50 years of post-war migration. Canberra: DIMIA DIMIA Department of Immigration & Multicultural & Indigenous Affairs (Australia) ; 1996. (5.) Keys A, Fidanza F, Scardi G, Bergami MH, Dilorenzo F. Studies on serum cholesterol and other characteristics in clinically healthy men in Naples. Arch Inter Med 1954;93:328-35. (6.) Keys A and 23 others. Coronary heart disease coronary heart disease: see coronary artery disease. coronary heart disease or ischemic heart disease Progressive reduction of blood supply to the heart muscle due to narrowing or blocking of a coronary artery (see atherosclerosis). in seven countries. Circulation 1970;41 Suppl 1:1-211. (7.) Ferro-Luzzi A, Sette S. The Mediterranean diet: an attempt to define its present and past composition. Eur J Clin Nutr 1989;43 Suppl 2:13-29. (8.) David E. A book of Mediterranean food. London: Penguin penguin, originally the common name for the now extinct great auk of the N Atlantic and now used (since the 19th cent.) for the unrelated antarctic diving birds. ; 1950. (9.) Profiles in nutrition: The Mediterranean diet for the new millennium. Aust J Nutr Diet 1998;55(4):2S-36S. (10.) Truswell AS. Practical and realistic approaches to healthier diet modifications. Am J Clin Nutr 1998;67:583S-90S. Human Nutrition Unit, Department of Biochemistry biochemistry, science concerned chiefly with the chemistry of biological processes; it attempts to utilize the tools and concepts of chemistry, particularly organic and physical chemistry, for elucidation of the living system. , University of Sydney A. Noah, MSc, PhD Candidate A. Stewart Truswell, AO, MD, DSc FRACP FRACP Fellow of the Royal Australasian College of Physicians , FIUNS, Emeritus e·mer·i·tus adj. Retired but retaining an honorary title corresponding to that held immediately before retirement: a professor emeritus. n. pl. Professor Correspondence: A. Noah, A.S. Truswell, Human Nutrition Unit, Biochemistry Building G08, University of Sydney NSW 2006. Email: anoah@optusnet.com.au |
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