Tracing the evolution of food

Year 11 Food Studies

In Unit 1 Food Studies, the focus of our classes has been to study the origins of food. We began our learning tracing the evolution of food production and eating patterns. The course follows the evolution of food from prehistoric times to today. Students learn about ancient trade routes and examine how foods from one region have become global staples. This learning then moves into a more local study, examining the development of the Australian food industry. This study begins with indigenous food systems and will move a range of topics covering the influences on contemporary Australian food systems.

These photos show our Year 11 students harvesting Warrigul greens, samphire, sea parsley and sea celery; indigenous Australian ingredients grown in our own garden plots. The ingredients were stir fried with some Asian flavourings to accompany fish cooked wrapped in paperbark. A celebration of past and the present influences on Australian eating patterns and food systems.