Cooking the Chinese Way and Australia's Culinary History

This flashcard set covers key concepts related to the cultural and culinary impact of Chinese migration in Australia, the historical context of the White Australia Policy, and the significance of cooking Asian foods in Australian society.

White Australia Policy

An immigration policy established in 1901 that banned entry to Australia for non-white immigrants, interpreted to mean non-white Northern Europeans.

Cooking the Chinese Way

The first cookbook published for white Australians in the 1940s, aimed at popularizing Chinese cuisine among non-Asian Australians.

Chinese Migration

A significant wave of migration of over 50,000 Chinese to Australia primarily during the gold rush from 1818 to 1901.

Anti-Chinese Sentiment

Public hostility towards Chinese immigrants in Australia, often resulting in violent riots and discrimination.

Gold Rush

A period in the 19th century that attracted a large influx of Chinese migrants to Australia due to the search for gold.

Culinary Otherness

The concept of experiencing and embracing different types of cuisine that are considered foreign or unfamiliar.

Multiculturalism

A societal approach that recognizes and embraces cultural diversity and aims to integrate different cultural identities, prevalent in Australia after the dismantling of the White Australia Policy.

Racial Prejudice

Preconceived opinions about individuals based on their race, which can manifest in discrimination and bias.

Kitchen God

A traditional figure in Chinese culture, representing domestic harmony and the importance of culinary practices in the household.

Stereotypes in Cuisine

Generalized beliefs about a particular culture's food practices, often oversimplifying or misrepresenting those practices.

Flavors of Chinese Cuisine

Distinct and complex tastes that differ from European cuisines, highlighting the uniqueness of Chinese cooking.