One Continuous Picnic: A Gastronomic History of Australia

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

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Contents

The uncultivated continent
1
HISTORY WITHOUT PEASANTS ll
11
2 Meat three times a day
28
The Aristologist
46
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About the author (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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