One Continuous Picnic: A Gastronomic History of Australia

Couverture
Melbourne Univ. Publishing, 2007 - 366 pages
Australians first confronted the oddities of their national cuisine when this gastronomic classic appeared 25 years ago.æBecauseæAustralia never had a peasant farming classæwith local cooking customs, the book explains, camp foodæbecame the mainstay of theæAussieædining tradition. Portable weekly rations of mutton, flour, and teaæhad turned the early settlers into a mobile army, and their suburbanite descendants still survive on tins of jam, condensed milk, camp pie, and beer.æA cry for action, the book successfully launched a newæAustralianætaste foræfresh produce, farm markets, and international flavors more than two decades one that still exists today.
 

Table des matières

The uncultivated continent
1
HISTORY WITHOUT PEASANTS
11
Meat three times a day
28
The Aristologist
46
THE COMING OF THE QUICHE
249
Hard tomatoes for hard times
283
The art of eating in Australia
298
THE WIDENING GAP
309
Notes on sources
341
Index
353
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À propos de l'auteur (2007)

Michael Symons is a former journalist for the "Sydney Morning Herald" and the author of "The Pudding that Took a Thousand Cooks" and "A Shared Table."

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