【passion, eroticism, and sexual energy】

There have passion, eroticism, and sexual energybeen many important food debates fought in the past in Australia. Like demanding to bring back the old Shapes biscuits. Or politicians "squaring off" over the origins of the Chiko roll.

Now there's #StopTheStack. It's a vitally important campaign to end the practice of chicken parmigiana being stacked on top of the chips (or fries) at restaurants and pubs around Australia.

The campaign was started by Pilbara Newsjournalist Tom Zaunmayr, who's fed up with chips getting soggy, thanks people stacking a crumbed chicken steak in all its cheesy glory, on top of it.

"Well I really do love chicken parmas, as all self-respecting Aussies do, but have found myself constantly frustrated with pubs putting the parma on top of the chips for years," he told Mashable Australiavia email.

"More and more of them are doing it with steak too and don't even get me started on that. Having discussed this in depth with mates I soon found there would be a lot of support for a campaign to stop this moral outrage, and given my other pet hate of people complaining about things but doing nothing about it I figured hell, let's give it a crack."

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The response to #StopTheStack has been "overwhelmingly positive" so far. It's an "issue which hits close to home for many Australians" after all, said Zaunmayr.

One fellowpublican has argued that a change in plating will result in increased cost or fewer chips, which Zaunmayr doesn't "buy for a second" he said.

"Most people are well and truly on board with the message and the support has been humbling. I've always wanted to make a difference in the world and I can think of no more important issue than making parmas great again," he said.

"The internet has proven time and time again that people power can achieve great feats, well this could be its greatest feat to date. This is democracy in action. The townspeople have spoken."

As for what the perfect parmigiana should look like, Zaunmayr insists that the parmigiana should take up the majority of the plate and that you don't win friends with salad.

"The parma should take pride of place across two thirds of the plate, with the chips piled up on the other third. If you insist on salad you can cram it in between the parma and chips or put it in a bowl on the side. This is pub food after all, it doesn’t have to look good, it just has to go well with a tall frothy," he said.

Maybe one day we'll have world peace. And maybe one day we'll get a properly arranged chicken parmigiana in Australia's pubs too.

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