Before arrival of captain cook, native foods eaten by Aboriginal and Torres Strait islander people

Pre 1800s

Anglo-Saxon diet came in with English settlers, early europeans ate mostly meat, flour, salt, sugar, and tea with poor nutrition, and hardly appropriate for SH climate

1800s

Gold rush arrived, Chinese immigrants brought new cooking methods and set up more liveable areas, adapted recipes to suit the high quantity of meat

1850s

Dairy and wine production developed, expansion in food production. Jams, cordials, cheeses, tomato sauce and preserved meats became popular

1850-1900

Further technology advancements, which influenced food trends. Gas/electric stoves became available. Freezers and fridges were introduced. Significant impact on food storage, more hygienic

1900s

WWII meant huge food shortages.Rationing became popular and American foodswere introduced. Unhealthier food came to Australiasuch as coke and hamburgers. Takeaway outlets began to appear

1940s

Coloured packaging arrived in storesself service came to stores

1950s

The Olympic Games brought many chefs to Melbourne

1956

More women entered the paid workforce, meaning less time to cook. Increasing sales of convenience foods

1960s

More people moved to the city from country areasconsumption of protein, sugar, fats and takeaway increased. Asian immigrants brought their cuisines to Australia

1970s

Nutrition became an important issue. people brought in low GI foods

1980s

Many people increased concern on diet and exercise.people began interested in ingredients from Asian dishes

1990s

Their was a lot customers that had limited time and little food preparation skills. Peoplebegan consuming more ready-to-eat meals. Refugees came to Australia and brought in many new restaurants. Native products came more popular.

2000s

Farmers markets became popular, there were morereduced-fat and low-GI foods, suiting people‘s dietary requirements and fitting the customer needs of being healthy

2010s