DI N I N G I N T H E 1 9 7 0 s W IT H A S ID E S E R V E O F S U B V E R S IO N : T H E R E S TA U RA N T R E V I E W S O F RI C H ARD B E C K E TT A N D L E O S C H O F I E LD – TAASA Review March 2016

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This article was originally found in the March 2016 edition of TAASA Review (Volume 25, Issue 1, Page 18).

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Alison Vincent My paper on the above topic was presented at the University of Queensland School of Communication and Arts, Work in Progress Conference 29-30 September 2015. The theme of the conference was `Text, Creativity, Resistance’. In Australia, the need to know about food and to be able to talk knowledgeably about eating and drinking began to become an essential part of the aspirant middle-class lifestyle in the late 1960s and early 1970s as the post-war baby boomer generation came of age.

In 1971 the first newspaper columns dedicated exclusively to restaurant reviews appeared in newspapers.

In Sydney, Richard Beckett and Leo Schofield encouraged readers not only to eat out but also to venture beyond the more familiar and traditional tastes of Europe and experiment with new flavours, not least of all the cuisines of Asia. Richard Beckett was a journalist whose work had taken him to many different placesĀ­ rural Canada, London, East Africa, Port Moresby, Hong Kong and Vietnam...