Native foods in Australian restaurants: how to ensure Indigenous Australians benefit
Date
2017
Authors
Higgins Desbiolles, F.
Vilkinas, T.
Wijesinghe, G.
Gifford, S.
Editors
Whitford, M.
Ruhanen, L.
Carr, A.
Ruhanen, L.
Carr, A.
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Book chapter
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Source details - Title: Indigenous tourism: cases from Australia and New Zealand, 2017 / Whitford, M., Ruhanen, L., Carr, A. (ed./s), Ch.6, pp.87-108
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Abstract
This chapter analyses the native food industry in Australia, particularly the niche featuring in Australian restaurants and catering. It examines the capacity for Indigenous Australians to supply native foods to the restaurant sector and argues that proactive efforts must be made to ensure Indigenous Australians can better benefit from this emerging and important opportunity. This approach is based on an Indigenist philosophy and reflects changes inaugurated with the advancement of Indigenous rights under the United Nations Declaration on the Rights of Indigenous Peoples (UNDRIP) and other international protocols. Our findings indicate that the interface between native foods and Indigenous tourism offers the most promising opportunities for economic and cultural self-determination; a case study of Koomal Dreaming in Western Australia is presented as an example. Decolonising this culinary space opens up possibilities for building Indigenous Australian futures and bridging Australian divides.
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Copyright 2017 Goodfellow Publishers