ABBEY'S BOOKSELLER PICK ----- Australian cuisine and food culture? Is there such a thing? This brilliant, thought-provoking book charts the food eaten by the colonists onwards – from the conservative Anglo-Celtic, garlic-averse, plain fare of early non- Indigenous Australians to the polyglot, inventive and adaptive cuisine of today. Vastly entertaining and enlightening in equal measures – and instead of illustrations, it provides recipes to illuminate the themes! Lindy Jones
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff and it took centuries for that fear to lift.
This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture?
Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn't changed as much as we might think even though our chefs are hailed as some of the best in the world.
By:
John Newton Imprint: New South Books Country of Publication: Australia Dimensions:
Height: 210mm,
Width: 135mm,
ISBN:9781742235790 ISBN 10: 1742235794 Pages: 352 Publication Date:01 October 2018 Audience:
General/trade
,
ELT Advanced
Format:Paperback Publisher's Status: Active
