Getting of Garlic
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the di…
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Produktdetails
- ISBN: 978-1-74224-436-5
- EAN: 9781742244365
- Produktnummer: 35598396
- Verlag: University of New South Wales Press
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 0 S.
- Plattform: EPUB
- Masse: 990 KB
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