Food Availability

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There have been many factors that have brought about specific changes to food availability in Australia in the last sixty to seventy years. These factors come under four main areas; cultural, technological, economic & political.

Technology lead to dramatic changes in the way food was processed in Australia in industry and domestic life. “Electricity allowed for the development of many of the appliances and equipments used in food preparation” such as microwaves and electric beaters. Before this “we only used a fuel stove to cook” which meant we were limited to stews, roasts and frying foods in fat. Now with new technology we have instant microwavable frozen meals. World war two lead to new manufacturing methods which allowed mass production, preservation and easy transportation. Because of this plastic became widely available and used in production and packaging. Before these preservation and production methods were introduced you used to get “a bucket of eggs, butter wrapped in paper, milk in a billy can and glass bottles with silver tops, un wrapped mean and a billy can of cream” . Food used to be more perishable and therefore less variations were available now we can get long life powdered milk, and other foods that can last for quite a few months. Technology enabled the development of specific storage systems to control the environment and life of food. For example now apples are now controlled in a specific gaseous atmosphere to slow down the ripening. This means that perishable and seasonable foods such as apples are more readily available nearly all year round.

Technology has impacted greatly on the market place. Before the 1930’s there were only small specialty stores such as bakers and butchers. The food was very fresh as food storage was limited. There was a general store which basic items, where generally only one brand was available. Shopping was done very differently around this time. “An order was written out and you would take that to your...
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