Thursday, April 18, 2013

Indigenous Foods 1#

A week when a number of things focused my foodie mind on indigenous food in Australia aka bush tucka.

I am looking forward to hearing Barbara Santich’s Scholarly Musing ‘Nineteenth-century appetites for indigenous foods’ at the NSW State Library in June. I will report on this post the event.


And also to reading John Newton’s paper for the recent Symposium of Australian Gastronomy ‘Uninvited Guests’. John is going to give a few of us a reading of it accompanied by some bush tucka inspired dishes and I will post about it post that.

And here are a couple of articles from The Conversation:

1.       A contribution from Jon Altman and Sean Kerins on the every thorny issue of the convergence of animal rights and indigenous rights and sustainability, in this case looking at dugong hunting in Northern Australia which has a reference I am eager to track down to the work of the late Elinor Ostrom, who won the Nobel Prize in Economics in 2009, and the new institutionalists, focused on how humans interact with common property resources to maintain long-term sustainable resource yields.

2.       A radical suggestion to consider subsidising healthy foods for low income people in remote parts of Australia which extends to suggesting a system incorporated into primary health care with doctors able to provide ‘prescriptions’ for healthy food which raises questions for me about the dangers inherent in an approach that can be taken to more interventionist extremes like sequestering part or all of income benefits if the daily dose of healthy food is not taken. I make clear that the article does not suggest this, but recent interventions in the Northern Territory urge caution I suggest.

Thursday, April 11, 2013

Want One!

Sorry I haven't posted in a while, but this is so exciting, innovative, fun and everything else I couldn't NOT post it.

Students at MIT are working on a case study for a new type of solar powered outdoor grill. Based on the technology from MIT professor David Wilson, this grill would collect thermal energy from the sun and store it to allow cooking times for up to twenty five hours at temperatures above 450 degrees Fahrenheit. 

The images on the page a photo-shopped but I can dream  - both about having one of my own but more importantly about getting them into Paiga, the village I support in PNG - though admittedly their sunshine can be a little variable high up where they are.