Description |
1 online resource (333 pages) |
Contents |
Intro; Title; Copyright; Contents; Foreword; Preface to the new edition; Preface to the first edition; Introduction: The uncultivated continent; Part I: History Without Peasants; 1 The English heritage; The taste for home; 2 Meat three times a day; Eating and drinking in 1839; 3 The Aristologist; The next cookery books; Part II: Feeding the City; How we entertained a prince; 4 Metropolitan paradise; The city markets; 5 The Chinese exception; The tea and scones of Quong Tart; 6 The tyranny of transport; Granny Smith; 7 The first food factories; Mr MacRobertson; 8 Bohemian restaurants |
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Let's go to Fasoli's9 Family goodness; Vegemite; 10 Dainty cooks and sudden drinkers; The pavlova; Part III: Fresh from the Freezer; Sliced white; 11 The first munition; Coca-colonisation; 12 Car park shopping; Golden Circle pineapple; 13 The industrial kitchen; Frozen food; Part IV: The Coming of the Quiche; The great wine dinner; 14 Oh, for a French wife!; Chefs to the court of Whitlam; 15 Hard tomatoes for hard times; A fresh start; 16 The art of eating in Australia; Part V: The Widening Gap; Return of the Jersey cows; 17 Free the market!; Notes on sources; Select bibliography; Index |
Summary |
: Presenting the history of Australia gastronomically, this work challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. It shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society |
Bibliography |
Includes bibliographical references (pages 344-352) and index |
Notes |
Print version record |
Subject |
Food -- History
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Cooking, Australian -- History
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Food habits -- Australia -- History
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Cooking, Australian
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Food
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Food habits
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Matvanor -- historia -- Australien.
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Mat -- historia -- Australien.
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Australisk matlagning -- historia.
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Australia
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Genre/Form |
History
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Form |
Electronic book
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Author |
Bilson, Gay
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ISBN |
9780522871364 |
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0522871364 |
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