From lurid orange sauces to refined, regional flavours: how politics helped shape Chinese food in Australia
In this series, our writers explore how food shaped Australian history – and who we are today. The first whiffs of Chinese cooking in mid-19th century Australia would have emanated from tiny huts owned by Chinese workers in the goldfields. There, they faced racial hostility from the European miners, culminating in the Lambing Flat riots in New South Wales in 1860-61, where Chinese residents of the fields were physically assaulted and had their camps set on fire. Chinese cooks were also employed in farms and factories and sold food from “cookshops” in the various urban centres for other ...
Source: theconversation.com