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The purpose of this paper is to reveal the success factors for retention of first year special entry Aboriginal students at an Australian metropolitan university. A retention model is proposed for minority students.

A grounded theory approach was taken to a longitudinal study of the first year experience of 12 indigenous tertiary students, the majority being second generation undergraduates. A qualitative methodology features in‐depth interviews conducted three times over one year to ascertain impacts of schooling, teaching and learning, life experience, career aspirations, relationships and racial identity on academic success.

Positive or negative prior life experience had little impact on first year academic performance. Indigenous students as an equity group were found to have similar learning and life issues to non‐indigenous students such as studying to improve job prospects and needing part‐time employment to survive. They did not see themselves as different, and had no close relationship to indigenous knowledge or culture. Yet factors influencing academic success were related to indigeneity. Such as close friendships and dependence on each other, mentoring care of staff, and rewards of giving back through mentoring local indigenous school students. Private schools provided a dominant pipeline to university. Participants had a very early career focus but little career support. Students adopted both indigenous and non‐indigenous world perspectives and displayed robust resilience in the face of challenging family and educational experiences. In‐depth interviews across the year well demonstrated student evolutions. Further longitudinal study of student progress will extend this first Australian study.

This is the first in‐depth analysis and benchmark model for development of success factors for retaining special entry indigenous Australian students in higher education. It provides a one‐year baseline for a unique longitudinal assessment of student success. The paper newly explores the role of career and indigeneity as well as life and academic support systems in student retention. Findings apply to minority retention programs.

This manuscript focuses on theoretical past, present and future models for defining food culture and cuisine, comparing these principles with contemporary literature evidence of transformative global food practices during public health and environmental crisis. The purpose of this study, therefore, is to explain the point at which traditional practices are discernible from the effects of modern technology, globalization, marketing and the virtualization of consumption. The paper explains how current local and global ecologies contribute to the retainment or disassembly of established culinary borders.

This is a theoretical paper that highlights seminal and present discourse on food cultural practices. Furthermore, it underlines the cultural changes during environmental crises and whether these cultural transformations in food practices will be lasting. The authors suggest a perspective model for the future.

Deciphering whether traditional foodways are moderated by modernity and environmental changes is very complex and multifactorial. This is likely nuanced by the availability of commodities and the steadfastness of particular cultures. Whether or not consumers embrace a new food product is likely contingent on their fundamental familiarity with and availability of the product's traditional components. The integrity of traditional foodstuffs will continue to be valued and demanded by broad groups of consumers into the foreseeable future.

As a primary objective, food producers, manufacturers and governments should not seek to actively diminish cultural borders and markets. Industry and governmental strategists should embrace and promote cultural food messages in any interventional strategies on household food security or marketing strategies and campaigns. The gathering of information from grassroot cultural groups about traditional food practices should ground the development of new policies and products.

Understanding the complexities surrounding traditional cuisines and food ways gives insight into the future of traditional food cultures and how they change. The food industry is undergoing profound transformation due to climate change; the decrease of arable land; environmental crisis, such as floods and droughts; war; food insecurity; aging populations; and chronic food-related diseases and disorders. Therefore, new food products are essential to adjust to these issues. However, the use and effectiveness of these foods would likely be enhanced if they were tailored with ingredients and techniques that have meaning to particular cultural groups.

Social connectivity, the shared experiences of eating together (and the contingent health benefits) may have been subject to contemporaneous or permanent change due to transformation in local and global food ecologies. Whether or not consumers embrace new food products may be contingent on their fundamental familiarity with its traditional components. The integrity of traditional foodstuffs is likely to continue to be valued and demanded by broad groups of consumers into the foreseeable future.

Seminal food culture theories are still being utilized in recent publications to explain contemporary practices, particularly in times of crisis such as the recent pandemic. Current scholarship has indicated, to degrees, that links to traditional food practices may be strong, evolving or are becoming more obscure as they are incorporated into a global fabric. There are gaps in the literature that necessitate more exportation of the impact of environmental changes and health crisis on cultural and traditional food practices. This further raises questions about how the formative theories on food culture apply to modern and future food practices.