In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from other countries, along the way laying the foundations of a distinctive food culture.
What makes the Australian barbecue characteristically Australian? Why are pumpkin scones an Australian icon? How did eating lamb become a patriotic gesture?
Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.
Shortlisted for the 2013 Prime Minister's Literary Awards in the Non-fiction category
$19.95
Barbara Santich is a highly respected food writer, culinary historian and academic, with an abiding interest in French food, cooking and eating, currently focused on eighteenth-century Provence. Her book on Australian food history, Bold Palates: Australia's Gastronomic Heritage, was shortlisted in the non-fiction category of the 2013 Prime Minister's Literary Awards.
ISBN 9781743051139
CATEGORIES: Food and Wine, eBooks
IMAGES Illustrated
PAGE COUNT 336
DIMENSIONS 235 x 180 mm