Raw, Medium, Well Done: A Typological Reading of Australian Eating Places

Abstract

Taking their cue from the culinary criteria most often applied to the cooking of a beefsteak, Rachel Hurst and Jane Lawrence develop a taxonomy of design for eating establishments in Australia. They find examples of the ‘raw’ in Melbourne's buzzing Centre Place, the ‘medium’ in a chain of Italian restaurants in Adelaide, and the ‘well done’ at The Restaurant at the Art Gallery of New South Wales in Sydney.