To Feed a Nation: A History of Australian Food Science and Technology.To Feed a Nation: A History of Australian Food Science and Technology Farrer K. CSIRO Publishing CSIRO PUBLISHING is an Australian-based science and technology publisher. They cover a range of scientific disciplines including agriculture, chemistry, plant and animal sciences, natural history and environmental management. , Collingwood, 2005, 230 pages, $39.95, ISBN ISBN abbr. International Standard Book Number ISBN International Standard Book Number ISBN n abbr (= International Standard Book Number) → ISBN m 0-643-09154-8 If you ever wanted to know when vegemite was first manufactured (or why, even?), or where Edgell, Goodman Fielder This article is about the food manufacturer. For the butterfly, see Theclinae. Goodman Fielder is a manufacturer, marketer and distributor of bread, small goods, dairy products, margarine, oil, dressings and various food ingredients. and Henry Jones originated, or why Victoria remains such a centre for dairy research, then this is the book for you. Taking a huge sweep across time, the author, himself a well renowned food scientist with impeccable credentials, describes the origins and development of food science and technology in an Australian environment. I had no idea of the canning pioneers in Australia, driven by the tyranny of distance to get all that lard safely to England during and after the Second World War years of the last century. The book is a dense read, suited to dipping into, aided by an excellent index and not bogged down by excessive referencing, which is reserved for a bibliography at the end of each chapter. The book sets out on its journey with a brief discussion of preservation techniques used by Indigenous Australians Indigenous Australians are descendants of the first known human inhabitants of the Australian continent and its nearby islands. The term includes both the Torres Strait Islanders and the Aboriginal People, who together make up about 2.5% of Australia's population. in the thousands of years prior to the arrival of the First Fleet. However, the real strength of the book lies in the fascinating history of the development of the technologies of meat processing, refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. , milling, fermentation fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. and dairy, together with the slow emergence of the science underpinning un·der·pin·ning n. 1. Material or masonry used to support a structure, such as a wall. 2. A support or foundation. Often used in the plural. 3. Informal The human legs. Often used in the plural. these technologies. Sugar has a chapter of its own and it is nice to see the technological aspects and value of this carbohydrate being discussed on its merits. The final section of this 230-page book deals with the emergence of nutrition, which this author, not surprisingly considers to be a branch of food science! Some may wish to challenge this, preferring to consider nutrition a branch of biochemistry but lets not quibble QUIBBLE. A slight difficulty raised without necessity or propriety; a cavil. 2. No justly eminent member of the bar will resort to a quibble in his argument. , as biochemistry is often considered a branch of chemistry, which is where food science comes from anyway. Perhaps the most thought-provoking read is the chapter entitled 'Response to anxiety', which addresses the perceptions around modern technologies. Placing chemicals in context as part of the process of making foods safe, enabled the acceptance (by most) of preservatives preservatives, n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. and additives. The author considers that engaging consumers early in the debate is essential in gaining acceptance of modern technologies. And this is perhaps a reason to buy this book. Understanding where and why these technologies developed aids in explaining such use to others and puts the developments in context. Would I buy this book? Definitely Would I read it in one go? No, it is far too detailed for that. It is a great book to have on the shelf to round out those lectures you may be giving on food science or technology or where you are trying to put processed food in context for your clients. And the secret of vegemite? Well, you will have to get the book to find out. Dave CK Roberts, PhD Scientific and Technical Director, Australian Food and Grocery Council ACT, Australia |
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