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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: Michael Symons
Publisher: Melbourne Univ. Publishing
ISBN: 9780522853230
Category : History
Languages : en
Pages : 386
Get Book Here
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: Michael Symons
Publisher:
ISBN:
Category : Cooking, Australian
Languages : en
Pages : 294
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Book Description
Meat pies - Pie floaters.
Author: Elspeth Probyn
Publisher: Routledge
ISBN: 1134595530
Category : Social Science
Languages : en
Pages : 176
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Book Description
In Carnal Appetites, Elspeth Probyn charts the explosion of interest in food - from the cults that spring up around celebrity chefs, to our love/hate relationship with fast food, our fetishization of food and sex, and the impact of our modes of consumption on our identities. 'You are what you eat' the saying goes, but is the tenet truer than ever? As the range of food options proliferates in the West, our food choices become inextricably linked with our lives and lifestyles. Probyn also tackles issues that trouble society, asking questions about the nature of appetite, desire, greed and pleasure, and shedding light on subjects including: fast food, vegetarianism, food sex, cannibalism, forced feeding, and fat politics.
Author:
Publisher:
ISBN:
Category : Dutch
Languages : en
Pages : 962
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 444
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Book Description
Author: "B" "B" Quester
Publisher: Lulu.com
ISBN: 055721016X
Category : Cooking
Languages : en
Pages : 205
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Book Description
Barbecue sauce (also abbreviated BBQ sauce and spelled Barbeque) is a liquid flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken. Less often, it is used for dipping items like fries, as well as a replacement for tomato sauce in barbecue-style pizzas.
Author: Neta Lohnes Frazier
Publisher:
ISBN:
Category : Boys
Languages : en
Pages : 200
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Book Description
Author: Russell F. Anderson
Publisher: CSS Publishing
ISBN: 0788005200
Category : Bible
Languages : en
Pages : 362
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Book Description
Bigger, stronger, better! Russell Anderson has taken the most original and successful lectionary resource in history and improved on it. He has kept all of the traditional features that have made it a classic, such as: overviews of each liturgical season, commentaries compatible with the Revised Common and Roman Catholic lectionaries (plus Lutheran and Episcopal lections for those gradually converting to the Revised Common Lectionary), an introduction to the featured Gospel narrator (Matthew, in Cycle A), theological reflections for exploring the relationships between the texts, and wide margins for note-taking. Instead of stopping there, though, he has added: a 7" x 10" one-size-fits-all format, a suggested sermon title for each week, a Sermon Angle that briefly explicates the theological theme for the day (sometimes providing two or three of them), and illustrative stories in each chapter. Contained are crisp, tightly written lectionary helps that zero in on the critical themes of the texts, augmented with illustrative materials. The Prayer of the Day suggestions summarize and apply the themes in helpful language. The Reverend Dr. Dennis Anderson President, Trinity Lutheran Seminary Pastor Anderson's ability to relate eternal truths in the language of our 20th century society will enable those informed by his writings to communicate the TRUTH in a way that will gain attention and guide the living of life. The Reverend Dr. Reuben T. Swanson Former Bishop, Nebraska Synod, Lutheran Church in America Former Secretary, Evangelical Church in America Russell F. Anderson is pastor at Holy Cross Evangelical Lutheran Church in Omaha, Nebraska. He received his master of divinity degree from The Lutheran School of Theology at Chicago and his doctor of ministry degree from McCormick Theological School in Chicago. He has published his own worship and homiletical resources under the banner "Worship Windows." He is married and the father of two grown daughters.
Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442227311
Category : Cooking
Languages : en
Pages : 741
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Book Description
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
Author: Kate Darian-Smith
Publisher: Melbourne Univ. Publishing
ISBN: 0522859259
Category : History
Languages : en
Pages : 322
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Book Description
What really happened on the Australian home front during the Second World War? For the people of Melbourne these were years of social dislocation and increased government interference in all aspects of daily life. On the Home Front is the story of their work, leisure, relationships and their fears—for by 1942 the city was pitted with air raid trenches, and in the half-light of the brownout Melburnians awaited a Japanese invasion. As women left the home to replace men in factories and offices, the traditional roles of mothers and wives were challenged. The presence of thousands of American soldiers in Melbourne raised new questions about Australian nationalism and identity, and the 'carnival spirit' of many on the home front created anxiety about the issues of drunkenness, gambling and sexuality. Kate Darian-Smith's classic and evocative study of Melbourne in wartime draws upon the memories of men and women who lived through those turbulent years when society grappled with the tensions between a restrictive government and new opportunities for social and sexual freedoms.
