Indigenous foods benefiting indigenous Australians

Indigenous foods benefiting indigenous Australians Conference Proceedings

CAUTHE 2016: The Changing Landscape of Tourism and Hospitality: The Impact of Emerging Markets and Emerging Destinations Availability

  • Author(s): Higgins-Desbiolles, Freya, Vilkinas, Tricia, Wijesinghe, Gayathri, Akbar, Skye, Gifford, Stuart
  • Secondary Author(s): Scerri, Madalyn, Hui, Lee Ker
  • Published: 2016
  • Publisher: Council of Australian Tourism and Hospitality Education

Abstract: In Australia, a (re)emerging and hot trend is featuring native foods in restaurants, food tours and culinary arts. Based on the conceptual analysis for research undertaken for a pilot project examining the interface between restaurants and Indigenous Australian native foods providers, this paper argues that this emerging industry should be directed to ensuring Indigenous Australian benefit from the opportunities that are offered. Informed by an Indigenist philosophy, this paper takes a position that the Indigenous foods sector should serve Indigenous Australian economic, political, legal, socio-cultural and environmental interests. Such an argument is based on the values of the United Nations Declaration on the Rights of Indigenous Peoples (UNDRIP), the preeminent status of Indigenous peoples and their knowledges and the imperative to address Indigenous Australian disadvantage. Acknowledging an Indigenous cuisine might offer: an authentic identity, nourishing and sustainable food sources, a path to reconciliation and most importantly, Indigenous Australian well-being.

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Suggested Citation
Higgins-Desbiolles, Freya, Vilkinas, Tricia, Wijesinghe, Gayathri, Akbar, Skye, Gifford, Stuart, 2016, Indigenous foods benefiting indigenous Australians, Conference Proceedings, viewed 19 July 2019, https://www.nintione.com.au/?p=13651.

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