Lobster Pekin, Szekely Gulyas, and Boeuf Provencale. Promoting culinary diversity in the Australian Women’s Weekly 1933 – 1970

    9 December 2024

    December 2024

    One of my interests in Australian food history is seeing how culinary diversity has been promoted through publications  – newspapers, magazines, journals and books.  This article looks to identifying how cultural diversity was promoted through the food pages of the Australian Women’s Weekly (the Weekly from hereon) from its first edition in 1933 to the publication of its first cookbook – the Australian Women’s Weekly Cookbook (the Cookbook from hereon) in 1970.

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    Paul van Reyk
    My first essay on food was in Year 10 - people seemed to like it. It took me 56 years to come back to it, so I have a lot of catching up to do. My focus is on Anglo-Saxon settler culinary ways in Australia, roughly from the first days of colonisation to the 1960s - 1970s. I particularly write about stuff that has not been written about before but is very much a part of the Anglo-Saxon Australian table. I hope you enjoy reading as much as I do writing.