Charmaine O'Brien

Charmaine O'Brien

Resume

Charmaine O’Brien thinks, writes, researches and educates about the social and cultural history of food and eating. She has a strong interest in Australian food history, particularly challenging the historiographical convention that colonial Australians were terrible cooks who ate an ‘abominable’ diet by examining the impact of class, gender and immigration on representations of food and eating habits. Her most recent work on this subject include The Colonial Kitchen: Australia 1788-1901 and The Devil at Work: the cook in Australian colonial literature. Charmaine has recently completed a PhD in creative writing with a focus on the psychology of creativity. She also holds a masters of coaching psychology and coaches creative development. She in internationally recognised for her work on Indian food history and culture, which includes The Penguin Food Guide to India, the first comprehensive guide to Indian regional food, Recipes from an Urban Village and Flavours of Delhi.