There’s no evidence men are wired to use fire any more than women – yet, across cultures, it’s common to find bands of blokes bonding over the barbie.
Articles on Barbecues
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But with a little preparation, you can make your next summer barbecue or picnic memorable for all the right reasons.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
‘When in doubt, throw it out’ – and more tips to make sure your festive feast won’t make you sick.
The celebrity chef is being accused of cultural appropriation over his latest product. But what is ‘jerk’ food and why the uproar?
The need for public cooking facilities has long been recognised, but why has the basic public barbecue failed to evolve along with Australians, their lifestyles and the foods they eat?
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Senior Lecturer in Industrial Design, UNSW
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Reader & Associate Professor in English & Postcolonial Literatures, York St John University
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Associate Professor of Chemistry, University of Richmond
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Associate Dean, College of Agriculture and Life Sciences, Iowa State University
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Lecturer in Environmental Health, Swinburne University of Technology
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Lecturer in Culinary Arts & Gastronomy, Auckland University of Technology
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Senior Lecturer in Culinary Arts & Gastronomy, Auckland University of Technology