The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New by Newton, John

The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New (Paperback) (ISBN-13: 9781742235790)

Vendor: John Newton
Product type: Books
Format: Paperback
$32.99
$32.99
$32.99
Subtotal: $32.99
The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New by Newton, John

The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New

$32.99
The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New by Newton, John

The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New

$32.99
Format: Paperback
Description
Description
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A culinary journey through Australia's past, present, and future. Renowned food writer John Newton explores the evolution of Australian cuisine, from its bland beginnings to its brilliant, multicultural present. Discover the fascinating story of how Alliumphobia (fear of garlic) shaped the nation's early food habits and how immigration transformed the culinary landscape.

Newton visits fine dining restaurants, cafes, and home kitchens, sampling dishes old and new, revealing what has changed and what remains the same. He examines the British influence, the rise of regional dishes, and the emergence of a unique Australian Essengeist (eating spirit).

  • Understand the historical context of Australian food
  • Explore the multicultural influences that have shaped the cuisine
  • Discover authentic Australian recipes
  • Appreciate the social and political dimensions of food

For food historians, culinary students, chefs, and anyone curious about the story behind Australia's diverse and delicious food culture.



Author: John Newton
ISBN-10: 1742235794
ISBN-13: 9781742235790
Publisher: NewSouth Books
Language: English
Published: 01/01/2019
Pages: 352
Format: Paperback
Weight: 1.00lbs
Size: 8.20h x 5.30w x 1.50d
By John Newton
By John Newton
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John Newton is a freelance writer, journalist, and novelist who writes on food, eating, travel, farming and associated environmental issues. His most recent books include, The Oldest Foods on Earth (2016), Grazing: The Ramblings and Recipes of a Man Who Gets Paid to Eat (2010), and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.

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