A Timeline of Australian Food: From Mutton to Masterchef
Paperback | Dec 2017 | NewSouth | 9781742235349 | 256pp | 230x171mm | Forthcoming | GEN | AUD$34.99, NZD$39.99
A Timeline of Australian Food takes readers on a tasty and sometimes
surprising culinary journey through 150 years of Australian food. Lavishly illustrated,
this tasty book looks at what we’ve eaten, how we’ve shopped, and how we’ve
produced and prepared our food, decade by decade, through depression, war, and
decades of abundance.
Within the lifetime of today’s Baby Boomers, there have been revolutionary changes in how we eat. The standard Anglo–Irish staples of meat and potatoes haven’t disappeared, but they’ve been joined by pizza and pho, kimchi and kebabs. And once we had two takeaway options – fish and chips – but now they’re endless.
Never bland, this is history in digestible chunks with big helpings of tasty trivia and a generous dash of nostalgia. How did Tim Tams get their name? Why was Australia’s first commercial olive oil produced in a prison? Why were revolving restaurants so popular? You’ll come back wanting a second helping.
Find out more about A Timeline of Australian Food in Jan's Youtube clip.