Dissertations

Dissertations submitted in partial fulfillment of the award of Master of Arts in Gastronomy (students are listed in alphabetical order with program entry year indicated)

Meagan Georgina Abraham (2009)
Marketing South Australian Wine Tourism to High End Indians

Yazan Akeel (2003)
Changes in the Bedouin Way of Life: Is it a Political Responsibility or Just a Sign of Globalisation?

Øyvind Andersen (2002)
The Evolution of the Chef Uniform

Rachel A. Ankeny (2004)
Celebratory Food Traditions in the Italian Diaspora: Comparing the Land of Opportunity and the Lucky Country

Andres Ardisson Korat (2010)
Artisan Cheeses in the United States:  What Are They and What do They Mean in the XXI Century?

Deborah Barshafsky (2011)
The American Southland in an Age of Internationalization:  The Impact of Immigration on Southern Foodways

Alison Bell (2005)
Food insecurity in the Land of Plenty: The Windemere Valley in Paradox

Jan Biega (2011)
Drinking Beer in the American Craft Beer Revolution:  Observations from the bottom of a pint glass

Wendy J Blackwood (2009)
The Legacy of the Canadian Pacific Railway to Gastronomic Tourism in Canada

Leigh Blakemore (2005)
Food Fights: A History of the Soil Association of South Australia

Janet Boileau (2006)
Vanishing Pleasures: The Culinary Heritage of the Portuguese Eurasians of Goa, Malacca and Macau, A Comparative Study

Anna Boltong (2010)
Does Chemotherapy Influence Basic Taste Perception and Hedonic Experience? A Systematic Review

Deborah Bond (2010)
The Culture of Food:  Farmers' Markets, Multiculturalism and Sustainability in Toronto 

Gabriella Brie (2003)
Farmers' Markets in Australia: Benefits For Sellers?

Jane Brock (2003)
God is Not a Vegetarian

Helen-Louise Brown (2010)
Conceived in the Past and Raised in Modernity: A study of the Korean Barbecue Restaurant

Dereke Bruce (2003)
Taiwan's Rapidly Changing Food Habits

Iain Buckland (2011)
Feeding the Australian Soldier in World War II: Sir Cedric Stanton Hicks and the Australian Arm Catering Corps

Dale Burton (2011)
A Study of the 'Nutritional Careers' of Professional Female Tennis Players

Warussaporn Burutrattanaphan (2005)
What Are the Perceptions of Airline Food? A Case Study of Thai Airways International

Susan Callahan (2010)
The Hospitality of the Campus Kitchens Project:  The connection made by university students between service learning, personal beliefs, and educational objectives

Mark Camilleri (2010)
Foundations of a Maltese National Cuisine

Tania Cammarano (2004)
Espresso in 1950s Sydney: One Drink, Two Scenes. The Introduction of Espresso Coffee in Sydney and the Role of Italian Migrants

Bel (Maria) Castro (2002)
Demythologising the History of Coffee in Lipa, Batangas in the XIX century

Susie Chant (2007)
Ethical Food Consumers: Toward a New Definition

Stephen Chaney (2009)
Why has Singapore become Successful in Attracting the Gastronomic Tourist?

Bonnie Chiang (2007)
Modern Culinary Movements Reinforce the Taiwanese National Identity

Flora Chiu (2006)
Changing Cultural Identities in Australia: Modern Chinese Cuisine in Sydney Chinese Restaurants

Eun Jeong Choi (2003)
Dog Meat in Korean Food Culture

Susan Cleary (2002)
After the Gold and the Grass: The Introduction of Novel Industries into the Colony of Victoria 1862 to 1872

Brenda Cook (2005)
Cheese Please! Historical Development of Australia's Cheese 'Culture' and its Impact on the Contemporary Production and Consumption of Raw Milk Cheese

Kirsten Dixon (2002)
Wild Alaska Salmon: A Superior Product?

Kelly Donati (2002)
Ethics and Activism: An Analysis of Diversity and Pleasure in the Philosophy of the Slow Food Movement

Emanuel Donhauser (2010)
Culinary Excellence 'Made in Switzerland': A Myth or Reality?

Emma Downie (2010)
Leafing Through History: An examination of the salad's place in the Western diet from prehistory to the present

Nicki Eleazar (2003)
Restaurant Families in Manila: Lessons in Restaurant Longevity

Elizabeth Field (2009)
At Home with Marmalade: How a Singular Preserve became a British Signifier Food (1495-2008)

Robert Ford (2002)
Australian Gourmet and Epicurean: A Case Study of Australia's Culinary Evolution 1966-1990

Joanna Fox (2006)
The Evolution of Australian Food Photography and Food Styling in Magazines from 1965-2007

Peter Franklin (2010)
Pho Beef Noodle Soup:  Iconic Dish and Multivocal Expression of Vietnamese National Identity (1910-2010)

Sally Frey (2005)
The Evolution of Salads in America: 1800-1930

Mary Jane Gimpel (2003)
Modest Circumstances, Vast Accomplishments

Joanne Givens (2008)
Sustainable Kitchens: Enlightened Consumption by Design: A Gastronomic Study of Modern-Day Kitchens and Sustainable Designs

Jennifer Graue (2006)
The Baking of an American Icon: How Girl Scout Cookies Became a Cultural Phenomenon

Alexandra Gregori (2010)
Rural Food and Wine Festivals: Exploring Tourism Economics, Community Involvement and Sustainability

Ivy Haaks (2003)
Organics in the United States Ready to Move Out of the Niche Market

Christine Tui Hall (2011)
Recollecting Matariki: Celebrating Seasonal Harvest, Kai, Manaakitanga and New Beginnings

Amina Harris (2004)
Soul Food and Gastronomic Tourism Potential in Harlem

Lindsay C Hart (2010)
Gastro-tourism in Northland: Nourishing and Nurturing a Northland Identity Through Food

Kathryn L Herman (2011)
A Century of Tea in the United States

Diana Holguin (2004)
How to Grow Cuisine: The Development of Contemporary Latin American Cuisine and Culture in Miami

Fu-Ching Hsieh (2004)
A Culinary History of Taiwan

Heather DeLancey Hunwick (2010)
City Farms: Growing Food and Community?

Carolyn Jones (2003)
Analysis of Food Service Operations and Finances Available to Support Successful Implementation of the Dietary Guidelines for Children and Adolescents in Australian in Child Care Centres

Stephan Juliusburger (2009)
Cuisine and National Identity: The Relevance of National Cuisines

Barry C Karrh (2011)
Gastronomic Anthropophagy. Reconsidering Gastronomic Cannibal Foodways: Arguing the feasibility of its practice in large and small communities and its separation from other accepted forms of anthropophagy

Jin Kim (2005)
Recipe for Success?: Traditional food and food culture in contemporary Korean television

Nam Jung Kim (2005)
Western Bread and its Influence on the Transformation of Korean Dietary Habits

Candy Kwok (2006)
Cooking/Food Programs on Australian Television 1992-2006

Madhav Koneru (2007)
The Wedding Feast in India

Selina Kuo (2007)
Do I Look Fat to You? What it means to be obese in the twenty-first century

Leigh Lambert (2009)
The Spirituality of Vegetarianism: The Religious and Spiritual Roots of Vegetarianism in the U.S. and how it has become a Spiritual Guide in the 21st Century

Rachel Lebihan (2010)
Trimming the Fat:  The Ramifications of the Global Financial Crisis on Fine Dining in Sydney 

Ana Lerias (2011)
Rice:  The Philippine Made Staple

Jane Levi (2004)
Conviviality in Microgravity: Space Food and National Identity

Jacqueline Lim (2006)
Abalone: A Symbol of Guaranteed Wealth to the Chinese, a Reality for the Tasmanian Industry? A Study into the Tasmanian Abalone Industry

Jessica Loyer (2006)
A Pot of Many Meanings: The Shifting Shape and Symbolism of Shabbat Stew from the Old World to the New

Kristina Lupp (2011)
Food Culture and Daily Life in Estonia 1918-1991

Janet Lymburn (2003)
Gastronomic Tourism: A Valuable New Niche in New Zealand Tourism?

Melissa Marshan (2010)
No Kid-ding: Consumer Perceptions of Goat Meat

Robert Mason (2002)
Food and Wine Trails in Australia

Brenna McHugh (2011)
Collaboration Between Luxury Tourism and Organic Farms in Los Cabos:  Exploring the Positive Potential of Creating a Locally Sustainable Future 

Alison McKee (2004)
New Zealand Cuisine through Edmonds Cookbooks

Michael Meagher (2005)
A New Twist on Tradition: Professional Reactions to Screw Capped Wines in the United States

Katrina Meynink (2009)
The Rise of the Supper Speak Easy and Dining Underground ...

Jose Montalvo (2006)
Defining Culinary Plagiarism: An Exploration of the Role of Law and Culture in Cuisine

Linda Morgan (2007)
Diplomatic Gastronomy: Style and Power at the Table

Kristin Morrissey (2004)
How the Cactus Lost its Fruit: Representations of Saguaro Fruit as Cultural Constructions (1540-2005)

Narisa Mortero (2004)
Food: The Development of Thai Eating Culture in Early Rattanakosin Era.

Roberta Muir (2002)
What's Cooking?

John Mulcahy (2009)
Making the Case for a Viable, Sustainable Gastronomic Tourism Industry

Ruth (Wanjiru) Mwangi (2004)
Did We Choose? Why Kenyans Eat What They Do Today

Dee Yong Neo (2010)
Trends in Consumption of Non-Alcoholic Beverages in Contemporary China 

Jacqueline Newling (2006)
Foodways Unfettered: Food in Early Colonial Sydney 1788-1795

Diana Noyce (2007)
A Taste for War: The Crimean War as a culinary campaign

Hiroko Obata (2004)
Powdered Green Tea Ice Cream: Is it a Domesticated Western Food for the Japanese?

Erich Ogle (2010)
Northern Mississippi Foodways Development

Liz Packer (2002)
Examination of Appetite
Putting Cooking on the Table: Food and the Media in Australia

Alexandra Peters (2004)
Food and Place in Australia: The Rise of New World Regionalism

Madeleine Pineda (2005)
Home and Away: Lutong ng mga Kababayan sa Adelaide: A Study of Ethnic Identity as Evidenced through the Foodways in the Homes of Filipina Migrants Married to Australians in Adelaide

Jessica Ramsden (2006)
Australia's Native Cuisine: A Study of Food in contemporary Australian society

Emily Raven (2010)
The Changing Faces of Professional Cookery in Australia: Factors Affecting Attrition and Retention

Anjali Reddi (2005)
Women Chefs in India

Amy Reily (2003)
Revolution! Revolution!: Feast, Famine and General Copulation in Modern American Popular Culture

Allison Reynolds (2005)
Food, Drink and Entertaining at Carrick Hill between 1940 and 1964: As British as it Gets

Bryan Richards (2004)
Changing Foodways, Changing Identities: Nyonya Cuisine through the Twentieth Century

Kay Richardson (2002)
Collingwood College Kitchen Garden - Digging In!

Robert Rijkelijkhuizen (2011)
"It Feels Good on the Inside" - Food as National and Physical Identity:  A Study of the Eating Habits of Japanese Residents of Adelaide

Fiona Roberts (2009)
Culinary Wanderlust and the Formation of a "Cookbookscape": How Lifestyle, Consumerism and a Quest for Identity is Driving Contemporary Australian Food Culture

Rachael Ryan (2010)
Wine Democracy: Building Status Through Wine Consumption in the United States, 1970 - 2010

George Ryland (2003)
What Are We Going to Eat Tonight?: A Study of the Dining Decision, Food Choice and Demand Drivers in a Commercial Australian Context

Albert Schmid (2003)
The History of Beer in Recipes in the United States

Kristen Schoonveld (2005)
An Ideal Feast: Discovering Gastronomy on Heroic Age British and Australian Antarctic Expeditions

Shahril Nizam Shamsudin (2009)
Asian Ethnic Restaurants: How Ethnically Europeans Evaluate Satisfaction on their Meal Experience

Daniella Signorini (2004)
Careful Consumption of Cookbooks and the Demise of Home Cooking

Jeremy Sim Ban Sheong (2011)
Hedonic or Heuristic? A Survey of Wine Consumers in Singapore

Bo Duangporn Songvisava (2003)
Thai Cuisine Today is the Result of a Combination of Many Cuisines which Have Merged and Cross Fertilized over a Long Period of Time

Daniel Soskolne (2011)
Cooking Schools: Towards a Holistic Approach

Brian John Steel (2009)
Restaurants and the Media in 21st Century Sydney: Who's Leading Whom?

Anne Sterling-Alsina (2010)
Tastemakers of the Local Food Movement

Deann Stevens (2003)
Challenging the Global-Local Dichotomy and the Emergence of the Neo Local Food System in South Australia

Anita Stewart (2002)
The Evolution, Development and Promotion of Quebec as a Gastronomic Region

Evagelia Stiakaki (2006)
A Comparative Study of Regional Variation in Greek Cuisine: A Case Study of Traditional Pies of the Greek Mainland and Islands

Olivia Stratton (2003)
'Organic' in Contemporary Australia: An Overview of Certification Regulations, Sustainability and the Future of Organic Agriculture and Food in Australia.

Nan Suttipisal (2003)
The Companionship of Rosé and the World of Thai Dining

Yuvaporn Techasuriyamanee (2004)
Thai Dessert: A Significant Part of Thai Culinary Culture and its Transition through Time, from Pre-historic, Past, Present to the Future

Juan-Carlo Tomas (2011)
A Recipe for Memory:  Exploring the Role of Memoir Cookbooks

Annette Tomei (2006)
The Six Stages of Commodification of Italian Food in the United States

Jira Tontapanish (2003)
Study into the Viability of Chiang Mai as a Gastronomic Tourism Destination

Michelle Toratani (2005)
Sauternes with Oysters, Champagne with Everything: The Evolution of Food and Wine Pairings

Leena Trivedi-Grenier (2007)
Digital Cameras & Degustations: How food blogs are redefining food journalism in the United States

Yi Yang Tsai (2010)
Developing Taiwan as a Gastronomic Tourism Destination:  Using Available Resources as the Basis for a More Prosperous Future

Dr George Ujvary (2009)
QUORN: From Environmental Superfood to Cultural Superfood

Kathryn Underwood Harbin (2011)
Maryland's First Foodway: Merging English Tradition with Indigenous Ingredients in the Seventeenth Century

Kristin Van Bodegraven (2009)
Cream Pies and Banana Peels: The Language of Funny Food on Television

Samantha Vick-McGill (2006)
The Role of Food in Children's Fantasy Literature: An Examination of Modern Fantasies and Classic Fairy Tales

Yi Wang (2005)
The Development of China's Fast-food Industry and the Study of Chinese Fast-food Operation

Rio Widyo (2005)
Gastronomy in Islam: A Case Study of International Muslim Students in Adelaide, South Australia

Samantha Wight (2004)
Edible Ethics: The Role and Responsibilities of Australia's Food Media

Patty Wu (2004)
Food Fight: The Political Transformation of Taiwanese Food Culture and Identity

Jai Yadav (2004)
Chicken Tikka Masala: Is Indian Food Colonising the British or Being Colonized by the British?

Akemi Yoshii (2006)
Role of Food in the Kamasutra