• Home
  • Categories
    • Big Mulch
    • Diggings
    • Small Mulch
    • By Automatically Hierarchic Categories in Menu Lets Blog Child
  • Contact
  • Home
  • Categories
    • Big Mulch
    • Diggings
    • Small Mulch
    • By Automatically Hierarchic Categories in Menu Lets Blog Child
  • Contact

Fags and Dykes at the Table of Love. Finger-food from a meal in progress.

5 August 2023

A paper presented at the 2nd Australia’s Homosexual Histories Conference at the University of Melbourne, 5-6 November 1999

Two moments in the global history of fags, dykes and food resonate across the last 100 years. The first, when a bed-bound Marcel dipped that madelaine in his chocolate condemning us all to endless hobby courses in memory writing and sundry experiments with biscuits and hot liquid of which the tim-tam dunk is the most recent manifestation. The second when Alice, exhausted after one of those afternoons when that vile Pablo had carried on about painting with his prick, turned to Gertie and casually inquired – ‘Shall I fix us a little something?’, creating both the cause and the cure for the munchies and condemning us to endless re-runs of films in which people wear tie-dye bandanas and say “groovy’a lot.

Of late, well as late as my all-to-brief sojourn as food critic for the Sydney Star Observer, these moments have occupied my mind. What, I have wondered, have their antipodean brothers and sisters cooked up that can stand beside them? What can we salvage from the farce of the failure of our wet republican dream to bring to the millenial banquet at which shall all sit will-we nil-we over the next year. What influence, in shortbread, have fags and dykes had on the development of Australia’s food culture?

Read more.

fagslove
Share

Big Mulch

Paul van Reyk
According to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties. I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh. I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.

  • Categories

    • Big Mulch
    • Diggings
    • Small Mulch
  • Tags

    ada aquaculture australia australian book cake chestnut chili Chinese christmas chutney cookery curry curry [owder diggings dirt. fags fantales first nations fish FLUMMERY food guava health Indigenous industry JELLY love mulligatawny okra pineapple pork river rosella sour spice sweet sweets tamarind

  • Recent Posts

    • Jelly, jelly and still more jelly: The guava at the  Australian settler table
    • Not a feed for a hungry man: a sketch of okra in Australia
    • Diggings 16 August 2023
    • This delicious fruit.  Notes on the rosella Hibiscus sabdariffa in Australia
    • Wild Weed Pie
  • Archives

    • August 2023
    • July 2023
    • June 2023
    • April 2023
    • March 2023
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • January 2017



© Copyright LetsBlog Theme Demo - Theme by ThemeGoods