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Author: Laurel Evelyn Dyson
Publisher: Lothian Children's Books
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
Collection of Australian stories and recipes contained within a history of Australian cooking and eating habits, from colonial times to the present. Includes photos, source list, further reading and index. Author is Associate Lecturer in the Faculty of Information Technology, University of Technology, Sydney.
Author: Laurel Evelyn Dyson
Publisher: Lothian Children's Books
ISBN:
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
Collection of Australian stories and recipes contained within a history of Australian cooking and eating habits, from colonial times to the present. Includes photos, source list, further reading and index. Author is Associate Lecturer in the Faculty of Information Technology, University of Technology, Sydney.
Author: Sean Williams
Publisher: Routledge
ISBN: 1135518963
Category : Music
Languages : en
Pages : 314
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Book Description
Named one of New York Times Top-20 Cookbooks of 2006. Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to Cairo and enjoy an Egyptian feast? The Ethnomusicologists' Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey. Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they've observed how music is an integral part of social interaction, particularly when it's time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over thirty-five complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal. The Ethnomusicologists' Cookbook combines scholarship with a unique and fun approach to the study of the world's foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey.
Author: Barbara Santich
Publisher: Wakefield Press
ISBN: 9781862545304
Category : Cooking
Languages : en
Pages : 262
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Book Description
An amusing anthology of Australian cooking by some of our most popular writers.
Author: Jamie Maslin
Publisher: Skyhorse
ISBN: 1632200333
Category : Travel
Languages : en
Pages : 523
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Book Description
Tasmania to London. 800 hitchhiking trips. One year. Intrepid traveler and author Jamie Maslin does it again as he undertakes one of the most grueling, enlightening, and hilarious journeys of his life. How many rides does it take to hitch from Tasmania to London? Intrepid traveler and rogue wanderer Jamie Maslin decides to find out. The Long Hitch Home is a vibrant travelog of well-researched social, cultural, and historical introductions to the score of countries Maslin passed through. Whether writing about the exotic backstreets of cities few of us will get to see firsthand, or the unique geographical wonders of far off countries, Jamie Maslin gives a thrilling account of what it is like to hit the road and live with intensity and rapture.
Author: Paul Humphries
Publisher: CSIRO PUBLISHING
ISBN: 1486312349
Category : Science
Languages : en
Pages : 455
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Book Description
The Murray cod is Australia’s largest and most iconic freshwater fish. Tales of the species have long been part of Australian folklore and this book describes its history, biology, cultural significance and conservation. The Life and Times of the Murray Cod reveals the many roles the species has played throughout the history of the continent, from its place at the heart of the Aboriginal creation story of the Murray River, its role as a food source for explorers surveying inland Australia in the early 1800s, to it forming the basis of a commercial fishing industry up to the early 2000s. Living for upwards of half a century and growing to astonishing sizes, today the Murray cod is a hugely popular target for recreational fishing, but its future is anything but assured. In the face of climate change, river management and fishing pressure, much needs to be done to ensure this extraordinary fish swims confidently into the future. The Life and Times of the Murray Cod draws on historical, anecdotal and scientific sources to reveal what makes this remarkable species so special, and will appeal to fishers, natural resource managers, conservationists and any reader interested in natural history.
Author: Michael Symons
Publisher: Melbourne Univ. Publishing
ISBN: 9780522853230
Category : History
Languages : en
Pages : 386
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Book Description
2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until recently, historians have tended to overlook eating, and yet, through meat pies and lamingtons, Symons tells the history of Australia gastronomically. He challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. Symons shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society. Australians have enjoyed plenty to eat, but food had to be portable: witness the weekly rations of mutton, flour, tea and sugar that made early settlers a mobile army clearing a whole continent; and the tins of jam, condensed milk, camp pie and bottles of tomato sauce and beer that turned its citizens into early suburbanites. By the time of screw-top riesling, takeaway chicken and frozen puff pastry, Australians were hypnotised consumers, on one continuous picnic. But good food has never come from factory farms, process lines, supermarkets and fast-food chains. Only when we enjoy a diet of fresh, local produce treated with proper respect, when we learn from peasants, might we at last have found a national cuisine and cultivated a continent.
Author: Wendy Burns
Publisher: Xlibris Corporation
ISBN: 9781477136270
Category : Cooking
Languages : en
Pages : 301
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Book Description
Not just a cooking book, but one that is interspersed with personal stories, anecdotes and little snippets of information. Some frivolous, some factual. A book to sit down and read as well as enjoying trying out the recipes compiled from travels to many countries. This book encourages you to cook what you like to eat and have fun while you are doing it. Love what you cook, who you cook with and who you cook for.
Author: Bruce Pascoe
Publisher: Thames & Hudson Australia
ISBN: 1760762156
Category : Nature
Languages : en
Pages : 188
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Book Description
What do you need to know to prosper as a people for at least 65,000 years? The First Knowledges series provides a deeper understanding of the expertise and ingenuity of Indigenous Australians. For millennia, Indigenous Australians harvested this continent in ways that can offer contemporary environmental and economic solutions. Bill Gammage and Bruce Pascoe demonstrate how Aboriginal people cultivated the land through manipulation of water flows, vegetation and firestick practice. Not solely hunters and gatherers, the First Australians also farmed and stored food. They employed complex seasonal fire programs that protected Country and animals alike. In doing so, they avoided the killer fires that we fear today. Country: Future Fire, Future Farming highlights the consequences of ignoring this deep history and living in unsustainable ways. It details the remarkable agricultural and land-care techniques of First Nations peoples and shows how such practices are needed now more than ever.
Author: Heather Hunwick
Publisher: Rowman & Littlefield
ISBN: 1442252049
Category : History
Languages : en
Pages : 259
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Book Description
Sydney, famed for its setting and natural beauty, has fascinated from the day it was conceived as an end-of-the-world repository for British felons, to its current status as one of the world’s most appealing cities. This book recounts, and celebrates, the central role food has played in shaping the city’s development from the time of first human settlement to the sophisticated, open, and cosmopolitan metropolis it is today. The reader will learn of the Sydney region’s unique natural resources and come to appreciate how these shaped food habits through its pre-history and early European settlement; how its subsequent waves of immigrants enriched its food scene; its love-hate relationship with alcohol; its markets, restaurants, and other eateries; and, how Sydneysiders, old and new, eat at home. The story concludes with a fascinating review of the city’s many significant cookbooks and their origins, and some iconic recipes relied upon through what is, for a global city, a remarkably brief history.
Author: Cecilia Leong-Salobir
Publisher: Springer
ISBN: 1137516917
Category : Social Science
Languages : en
Pages : 259
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Book Description
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
