Anzac biscuits, baked in Australia and New Zealand for over a century, have a powerful connection to the national identity and culture of both countries. But what is the story of this national icon? Were they eaten by troops during the First World War? When did coconut make an appearance? And where do you stand on the crispy versus chewy debate?
Culinary detective Allison Reynolds has travelled Australia, New Zealand and England delving into war files and family cookbooks to investigate the provenance of this extraordinary everyday biscuit.
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Allison Reynolds, MA (Gastronomy), is a culinary historian and a regular commentator on many aspects of food history. As gastronomer in residence at several South Australian establishments she researched the social and food history of early Adelaide. Allison's passion for tea, marmalade, food history and old cookery books continues unabated.
ISBN 9781743055533
CATEGORY Food and Wine
IMAGES Greyscale photographs throughout
PAGE COUNT 168
DIMENSIONS 210 x 140 mm