Growing a life of art and gentle anarchy, Narrative: Shamanic story, poetry, music, and visual art in all shapes, forms and ways. Art as everyday domestic based healing and the nuture of beauty.

The great gastronomic revolution of 1952


                                                                                                        The great gastronomic revolution of 1952:


Ate dreary food:

Living off tea, bread and butter:

Pale and bloodless little fish or fruit:

Red meat:

264 lbs per head per year:

Bigger plate mound of meat than USA: England: France: Germany!

Meat coupon scale on the wall.

Butcher shop community place:

Red meat religion?


gastronmic revolution of 1952



A revolution in the kitchen!

Demand for salad industrial cafeteria:

Anti-chauvinistic cuisine:

World war post migrant national diet, jugged wallaby:

Roast brush turkey Sundays:

Sea slug soup:

Baked paw paw, wonga wonga pigeon, turtle fin and prickly pear jelly:

Kangaroo tail soup:

Cures for indigestion in southern colonies:

Coffee grown on the river in cairns:

Sri lanken harvesters on 1900 plantations:

Flannel shirted black gum booted pants tucked in:Wild

Aesthetic pleasure of corned beef:

Casserole, steak and crayfish:

Regular haunts, Pavlova, lamented lamingtons.


Meat pie national dish:

Sold fresh:

Frozen over long distances:

Truck driver supermarket transport on highway one:

Factory meat pie perpetual despite the onslaughts:

Half a million pies a day:

Throughout the state:

Councillors cross the road for fine cuisine:

Chamber cafeteria shunned:

Mocked in some circles:


Looked like smoke:

Sealed, respectable, invalid:





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