By Keith Farrer
To Feed a country takes the reader on a trip over the centuries, describing the gradual and hard improvement of Australian meals know-how and technology from ahead of eu payment to the latter half the 20th century. the 1st a part of the e-book offers a desirable glimpse into Aboriginal nutrients and tradition, outlines the primitive country of ecu foodstuff know-how on the time of the 1st Fleet, and indicates how the colonists attempted to move to Australia the village applied sciences they knew in England. the second one half describes how, for many of the 19th century, expertise preceded technology – the processing and garage of nutrients depended on tools which, by way of trial and blunder, have been proven to paintings – and nutrients technology was once sluggish to emerge. the ultimate a part of the ebook highlights the 20 th century watershed — how a turning out to be realizing of the character of nutrition, the foundations of nutrients, and the position of micro-organisms, used to be capable of propel meals expertise to the place it really is this day. The ebook of To Feed a kingdom used to be backed via the nutrients know-how organization of Victoria. positive aspects* offers a entire review of Australian nutrition technological know-how and know-how * Covers improvement of concepts together with refrigeration, fermentation and milling * comprises aboriginal meals and tradition
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Extra resources for To Feed a Nation: A History of Australian Food Science and Technology
He preferred the reliability of the maize ‘as the barley is so bad’, though that from the environs of Launceston was good. At Kissing Point he also had a tavern for the refreshment of travellers on the river between Sydney and Parramatta. There was a strong demand for spirits but until 1821, when the threat of famine was past, distillation was forbidden, and the government’s desire in the early days to supply an alternative to spirits— an echo of the English campaign against the excesses highlighted by Hogarth—led Governor King in 1804 to establish the first brewery at Parramatta.
The factory was sold as it stood to the new company in which, backing his optimism, Farrington was a large shareholder. The major raw material was rabbits, but poultry, game, and even plum puddings were canned. In 1881, to frustrate a local move, a branch factory was opened in Camperdown. But in 1885 the Stonyford Pastoral and Preserving Company was formed by a Melbourne syndicate headed by a former Colac man, Robert Inglis, and began in the Stony Rises a diverse agricultural activity coupled with the canning of rabbits and a village for the employees.
All the equipment apart from a 16 hp steam engine was made in the colony, saving valuable time. This company had a life of only 20 years, but was the most important of the 19th century Victorian meat canneries. The London agent was Ritchie’s former partner, John McCall, 137 Houndsditch. The company began production in September 1868 with an order for 200 000 lb for the French Government, and by the Meat processing Fig. 5 Flow sheet of operations of the Melbourne Meat Preserving Company, February 1870 (derived from the description of the factory, Argus, 26 February 1870).
To Feed a Nation: A History of Australian Food Science and Technology by Keith Farrer