How Old Is Margaret Fulton? Margaret Fulton Birthday
Margaret Fulton was born on October 10, 1924 and is 99 years old now.
Birthday: October 10, 1924
How Old - Age: 99
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Margaret Fulton - Biography
Margaret Isobel Fulton OAM (born 10 October 1924 in Nairn, Scotland) is a British-born Australian food and cooking 'guru', writer, journalist, author, and commentator. She was the first of this genre of writers in Australia. Her early recipes encouraged Australian housewives to alter the Australian staple of "meat and three vegetables" and to be creative with food. She 'discovered' international cuisine from exotic places such as Spain, Italy, India and China and as Cookery Editor, 'brought these into Australian homes through her articles in the Woman's Day magazine'.
Fulton was awarded the Medal of the Order of Australia in the 1983 Queen's Birthday Honours 'In recognition of service to the media as a journalist and writer in the field of cookery'.
Fulton's encouragement of Chinese cuisine was recognised as a contributor to the development of Sydney's Chinatown district where 'few non-Chinese' ventured 'before the 1950s'. Fulton was one of the writers who 'began serving up Chinese recipes to Menzies' Australia' (recalling the era of Robert Menzies as Prime Minister from 1949 to 1966) and, as a result, Chinatown's 'few eating houses were seen as a welcome alternative to the spartan cuisine of the times'.
In 1998, Fulton was added to the list of 100 Australian Living Treasures by the National Trust of Australia. The same year, a packaged meals business venture 'Margaret Fulton's kitchen' which Fulton had been involved with her daughter and fellow chef Suzanne Gibbs and 'Sydney food luminary' Anders Ousback, failed.
In 2006 The Bulletin named Fulton in their list of 'The 100 most influential Australians'. In the citation they described her as someone who 'changed the way Australians ate at home'. She is, they wrote, 'Australia's original domestic goddess. No cookery writer since can claim her blanket influence... Fulton turned us into foodies.'
