This document discusses the cultural significance and traditions surrounding roast meals. It explores how roasts evoke feelings of family, celebration, and time spent together according to past studies. While roasts traditionally included meat, potatoes, and vegetables, the document notes they are becoming more hybridized with foreign ingredients. Roasts are defined as cultural practices that are repeated over time and space but also change with seasons and generations. The document then provides various methods and tips for cooking different types of meats for roasts.

1. ROAST
WITH THE
MOST
A SMART MUM & THE TWENTY SOMETHING AND
THEIR ROAST RITUAL ROAST OFF

2. ALEXANDRA
…CAN COOK A TRUFFLED RISOTTO, A CROQUEMBOUCHE
AND ONCE A TURDUCKEN ( YES THAT IS RIGHT, A
CHICKEN, INSIDE A DUCK, INSIDE A TURKEY…
OUR LEARNING GOAL
...BUT SHE CAN NOT COOK A SIMPLE ROAST AND WANTS
TO KNOW THE REASON IT IS SUCH A BIG DEAL…PART 1,
THE NATURE OF THE MEAT…

3. OUR LEARNING GOAL
… AND IF SHE IS REALLY HONEST WITH YOU, HAS NEVER
ROASTED PORK IN HER LIFE… PART 2… THE WAY WE
MEAT
SAMANTHA
… IS A SMART MUM WHO CAN WHIP UP A MEAN ROAST
AND WANTS TO KNOW MORE TO PASS DOWN THE RITUAL
TO HER BOYS…

4. THE NATURE OF THE MEAT…
According to Charles and Kerr (1998, 46)
A ROAST IS
“A PROPER MEAL”
“that has…
• red meat
• potatoes
• and one or more cooked
vegetables”.

5. An 1998-1999 qualitative study of rural Australians (Lupton)
found that
ROAST MEALS MAKE PEOPLE THINK OF (98)…
FAMILY CHRISTMAS
THE NATURE OF THE MEAT…

6. In the study, not only were these meals evocative of
celebratory times,
A large cohort of those studied discussed the importance of
the roast meal being time itself…
“TIME honored formulas”… (p.100)
“…taking TIME” (99)
“…family TIME” (99).
“…on the weekend when you have
TIME” (100).
THE NATURE OF THE MEAT…

7. But our roasts are changing with the times…
We are undergoing a…
“hybridization of cuisine”
according to Duruz (2010, 292)
THE NATURE OF THE MEAT…
this means we are
drawing on traditions
embracing foods foreign to us
experiencing food nostalgia

8. Duruz found that many cooks in Australia are " global
citizens who are adventurous, forward looking and ready for
the new...” (293).
THE NATURE OF THE MEAT…
Duruz lists examples of
the type of “foreign”
ingredients going into
many traditional “home
baked” meals such as
“roast dinners”. (294).

9. Roast dinners are a cultural practice
defined best by Luce Giard, a sociologist who
examined the nature of Living and Cooking as a tool
to explore our social frameworks better.
Roasts are “… repeated in time and space, are rooted in the
fabric of relationships, bound in childhood memory…
change, just like rhythms and seasons… (Giard 1998, 156).
THE NATURE OF THE MEAT…

10. TURDUKEN
BEEF
CHICKEN
THE WAY WE MEAT…

11. THE WAY WE MEAT…
NUT-ROAST

12. THE WAY WE MEAT…
Vegemite, garlic, rosemary
Rub salt and drizzle some Worcester
Sauce over for nice flavours
Roast chicken, stuff a lemon and garlic
cloves inside the cavity

13. THE WAY WE MEAT…
Keep fats to roast vegies in for
future roasts
Seasoning on
everything
Photos of friends
eating roasts?
Sharon says, “No
way!!”
PART
2

14. THE WAY WE MEAT…
1. Cut slits into the leg
of lamb.
2. Insert slices of a
garlic clove and a
sprig of rosemary.
3. Cook in the slow cooker all day on
low.
4. Crisp up in the oven for the last 5 to
10 minutes.

15. THE WAY WE MEAT…
Ready to carve...
Serve and enjoy 

16. THE WAY WE MEAT…
* Score the skin
* Pat skin very dry
* Rub oil in skin and lots of salt
* 220C and 240C for 20 to 30 minutes
then reduce the temperature to a range
of 160C to 180C.

17. SAMMI’S PRE ROAST

18. SAMMI’S POST ROAST

19. ALEX’S PRE ROAST

20. ALEX POST ROAST

21. THE CONSUMPTION OF THE ROAST IS SOMETHING THAT IS
VEHEMENTLY PERSONAL AND PROFOUNDLY SOCIAL…
AND ALEX IS ALL ABOUT THE SOCIAL…
AS SEEN FROM FACEBOOK, ROASTS CAN BE DONE IN A
RANGE OF WAYS! AND THEY VARY. SAMMI STILL THINKS
SLOW COOKED IS BEST…
WHAT WE LEARNT

22. REFERENCES,
NATURE OF THE MEAT
Charles, N. and Kerr, M. (1988) Women, Food and Families. Manchester:
Manchester University Press
Lupton, D. (2000), The heart of the meal: food preferences and habits
among rural Australian couples. Sociology of Health & Illness, 22: 94–
109. doi: 10.1111/1467-9566.00193
Jean Duruz (2000): A Nice Baked Dinner...or Two Roast Ducks from
Chinatown?: Identity grazing, Continuum: Journal of Media & Cultural
Studies, 14:3, 289-301
Giard, Luce (1998) Doing-cooking, in Michel de Certeau, Luce Giard and
Pierre Mayol, The Practice of Everyday Life, vol. 2: Living and Cooking.
Minneapolis: University of Minnesota Press, pp. 149–247

23. REFERENCES
THE WAY WE MEAT
What is a Sunday Roast? (with pictures). 2013. What is a Sunday Roast?
(with pictures). [ONLINE] Available at : http://www.wisegeek.com/what-
is-a-sunday-roast.htm. [Accessed 7 May 2013]
The secret to perfect pork crackling- Features- Taste.com.au. 2013. The
secret to perfect pork crackling – features- Taste.com.au. [ONLINE]
Available at:
http://www.taste.com.au/news+features/articles/3953/the+secret+to+
perfect+pork+crackling. [Accessed 7 May 2013]