The getting of garlic : Australian food from bland to brilliant, with recipes old and new /

Title
The getting of garlic : Australian food from bland to brilliant, with recipes old and new / John Newton.
Author
Newton, John,
Publication
  • Sydney, NSW : NewSouth Publishing, 2018.
  • ©2018

Items in the Library & Offsite


About 1 Item.
Still Loading More items...

FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFD 19-3013Schwarzman Building - Main Reading Room 315

Details

Description
452 pages; 21 cm
Subjects
Genre/Form
History.
Bibliography (note)
  • Includes bibliographical references and index.
Call Number
JFD 19-3013
ISBN
  • 9781742235790
  • 1742235794
OCLC
1048939125
Author
Newton, John, author.
Title
The getting of garlic : Australian food from bland to brilliant, with recipes old and new / John Newton.
Publisher
Sydney, NSW : NewSouth Publishing, 2018.
Copyright Date
©2018
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references and index.
Summary
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.
Research Call Number
JFD 19-3013
View in Legacy Catalog