English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This article explores the influence of  The Australian Women’s Weekly ’s ‘cookery experts’, or food editors, from the 1930s to 1970. Until the end of the Second World War, the magazine’s cookery editors were highly trained experts in the field of domestic science and they shared their extensive knowledge of nutrition, economy and cookery skills with their readers. After the war, the magazine’s focus shifted. The  Weekly ’s food editors became anonymous, and they started advising their readers how to cook increasingly glamorous, cosmopolitan, ‘modern’ cuisine. Despite acknowledgement that the  Weekly  influenced Australian domestic cuisine, the experiences and contributions of the  Weekly ’s food editors have received little scholarly attention. This article intends to recover the history of the  Weekly ’s cookery editors, exploring the way that their professional backgrounds, as well as societal trends towards modernity and consumerism, influenced the Australian palate.

From nutrition to glamour: The Australian Women’s Weekly ’s cookery editors, 1933–1970