FOOD CULTURE IN AUSTRALIA

Australia is the world's smallest continent. It is southeast of Asia, between the Pacific and Indian Oceans, and its diverse landscapes and climates are home to a lot of different plants and animals. Australia is generally warm and dry all year round. It doesn’t get a lot of rain, which means that there isn’t always enough good water. Because Australia produces most of its food, a water shortage can cause problems for plants and animals. After World War 2, there were a lot of changes in Australian cuisine. People from Europe and Asia brought new crops, seasonings, and cooking methods with them. Wheat, rice, oranges, bananas, and grapes are just a few of the foodstuffs that grow throughout the country. Meat has always been a large part of the Australian diet, although Australians (like others around the world) have begun to be concerned about controlling cholesterol and fat in their diet. They have started to eat less meat. Kangaroo meat used to be very popular in Australia’s early history, but it is not eaten as much these days. Beef, lamb, pork, poultry, and seafood are more common in Australia now.