Written by Catherine Saxelby
on Friday, 09 November 2012.
Tagged: family fare, food trends, healthy cooking, healthy eating, healthy lifestyle, trends
In the 1960s, the average Australian family sat down to a traditional Sunday roast dinner consisting of a leg or shoulder of lamb, roast potatoes, pumpkin and a green vegetable such as peas or beans, topped off with a rich brown gravy. As was the custom at the time, the table would be set with the best linen and cutlery.
The head of the household would carve the roast at the table, serving thin slices of meat onto each plate and the vegetables would be passed around for each person to help themselves. It was the formal meal of the week, usually following church, and often included the extended family - grandparents, aunts, uncles and cousins - dressed in their ‘Sunday best'. Dessert was usually a hot pudding such as the humble bread and butter pudding, an apple crumble with cream, or baked apples.
The next day, the Sunday roast would do double duty by being sliced and served cold in sandwiches or being diced and mixed into a batter to become lamb fritters, thickish ‘pancakes' of lamb cooked in butter in a hot frypan.
Australian family meals in the 1940s and 1950s reflected Australia's then largely Anglo-Saxon society:
Meat was always the basis of the meal and it was cheap and plentiful. In many homes, it was served at each meal - sausages or bacon at breakfast, a lamb casserole or Irish stew for lunch, followed by steak or a mixed grill at night.
Vegetables were predictably the same, invariably boiled or roasted. Potatoes, pumpkin, peas, carrots and beans were the mainstays, supplemented with what you grew in the garden - chokoes, tomatoes, silverbeet, leeks. The only herbs were mint and parsley; salads were not considered proper meals. Bread generally accompanied each meal, spread thickly with butter. It was white, unsliced, sometimes square or high-top.
You were not late for meals, for there was no microwave to re-heat meals. There was no fast food, no home-delivered pizzas or frozen dinners (KFC was the first chain to arrive in Australia in the late 1960s).
Freezers and fridges were small in capacity, with freezers generally holding a couple of long metal ice cube trays and perhaps small slices of ice cream.
Families rarely ate out. In the suburbs, the only place to eat out was the local Chinese restaurant, or the fish and chip shop where you ate the meal wrapped in newspaper.
For many reasons, the traditional family meal has declined in Australia and with it goes that interaction that was so much an essential part of family life. Sociologists fear that families today are losing their communication skills, no longer allowing themselves the opportunity to sit down at the end of a day and talk, let go, laugh, argue and solve problems. Today family meals differ in the following 7 ways:
In some ways we are, but in many we are not.
While we may pride ourselves that we do not sprinkle salt over our food as our grandparents did, our salt intake is considered excessive because around 75 per cent of the salt we eat comes from ordinary commercial foods that we take for granted and don't think of as ‘salty', such as bread, margarine, butter, cheese, luncheon meats (devon, ham), yeast spread, biscuits and packet snacks.
Similarly with sugar. Home usage of packet sugar has dropped as women no longer make their own jams and chutneys, nor bake as many cakes and desserts. However, this has been more than made up for by the amount of sugar consumed in manufactured foods like soft drinks, confectionery, biscuits and ice creams.
There is a popular notion that our food is less ‘natural' today, being grown with the use of fertilisers and that it is ‘over-processed' - which removes much of its goodness.
Much of the uneasiness about food results from the loss of control we now experience as we move away from cooking our own meals from raw unprocessed ingredients (where we are in charge of everything that goes into a dish), to relying on food prepared by the food industry or fast food operators.
For example, if you prepare a Bolognaise sauce from beef mince, onions, tomatoes, garlic, pepper, basil and water, you can decide how much salt, pepper or herbs (if any) we add. If you buy a ready-made sauce, you have to be content with what the manufacturer has put in, which may or may not suit food preferences or dietary needs. But unless you know how to cook, it is impossible to modify ready-prepared items.
Whether this has brought about better nutrition is debatable. Although there are positive trends (such as the desire for freshness in food), overall the ability to cook or modify foods is slowly slipping out of the hands of consumers.
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