Biting the Hand that Feeds

Australian Cuisine and Aboriginal Sovereignty in the Great Sandy Strait

Datos Bibliográficos

ID4891969
AutoresShannon Woodcock (0000-0002-5690-9382, autor de correspondencia)
Año2016
Volumen114
Número1
Páginas33-47
Fecha de publicación2016-11-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaFeminist Review (JOURNAL)
Identificadores de la revistaISSN: 0141-7789 • E-ISSN: 1466-4380
EditorialSAGE Publications Inc (PUBLISHER)
DOI10.1057/s41305-016-0020-0
OpenAlexW2581868886
IdiomaEN
Referencias citadas33

Wilhelmina (Mina) Rawson (1851-1933) is lauded in both academic and popular circles as the author of the first uniquely Australian cookbooks, which she wrote between 1876 and 1895. Rawson was a prolific writer and stressed that she was the first white woman settler at Boonooroo in the colony of Queensland, where she was 'beholden to the blacks' to show her what to eat (Rawson, 1895, p. 54). Rawson's cookbooks famously codified how to use Australian non-human animals, including wallaby, parrot and goanna, as meat, and her published memories of this time detailed the context in which she implemented and refined these recipes. Rawson organised and policed racialised frontier space as a white woman, claiming British sovereignty over Butchulla country in order to profit from and teach other settlers to profit from the coastal land and waterways. This paper draws on ecofeminist and postcolonial theory and works to explore how Rawson organised food production to exercise violent colonial claims to sovereignty as a white woman, explicitly advising other settlers to do the same

Archaeology · BELLA · Colonialism · Context (archaeology) · Ethnology · Frontier · Political science · Politics · Profit (economics) · Sociology · Sovereignty · White (mutation) · Culinary Culture and Tourism · Geographies of human-animal interactions · Historical and Cultural Archaeology Studies · History · Law