In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from other countries, along the way laying the foundations of a distinctive food culture.
What makes the Australian barbecue characteristically Australian? Why are pumpkin scones an Australian icon? How did eating lamb become a patriotic gesture?
Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.
Shortlisted for the 2013 Prime Minister's Literary Awards in the Non-fiction category
Barbara Santich is a highly respected food writer, culinary historian and academic, with an abiding interest in French food, cooking and eating, currently focused on eighteenth-century Provence. Her book on Australian food history, Bold Palates: Australia's Gastronomic Heritage, was shortlisted in the non-fiction category of the 2013 Prime Minister's Literary Awards.
ISBN 9781743051139 CATEGORIES: Food and Wine, eBooks
IMAGES Illustrated
PAGE COUNT 336
DIMENSIONS 235 x 180 mm
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'Australia's leading culinary historian … both a scholar and passionate practitioner of food writing.' - Professor Donna Lee Brien, Central Queensland University
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'… lovingly researched and beautifully presented.' - Lambs' Ears and Honey
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5 stars - The Gastronomer's Bookshelf
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'A delight to the palate and a book to drool over … destined to become a passed-down much loved family heirloom.' - Heather Stone, Bonzer, July 2012
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'If you are Australian, then you need to have this book. It should be in the goodie bag of every newly-naturalised citizen, and required reading in schools.' - Sally Hammond
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'Bold Palates will have you not only on a learning curve about Aussie tucker but a great trail of reminiscing.' - Joanne Marsh, The Chronicle, Toowoomba
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'Bold Palates packs in a huge amount of information but maintains a lively and highly readable style throughout. Thanks to Santich's meticulous research, we are all able to appreciate more fully the rich history of what we find on our plates and how it came to be there.' - Dr Darren Peacock, Trust News
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'Bold Palates is one of those wonderful books that you can dip in and out of, like a recipe book … an absolute treat for cookbook addicts!' - Maggie Tate, Global Media Post
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'A visually impressive book … a very enjoyable read.' - Dr Sian Supski, Journal of Australian Studies
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admineversion
'Australia's leading culinary historian … both a scholar and passionate practitioner of food writing.' - Professor Donna Lee Brien, Central Queensland University
admineversion
'… lovingly researched and beautifully presented.' - Lambs' Ears and Honey
admineversion
5 stars - The Gastronomer's Bookshelf
admineversion
'A delight to the palate and a book to drool over … destined to become a passed-down much loved family heirloom.' - Heather Stone, Bonzer, July 2012
admineversion
'If you are Australian, then you need to have this book. It should be in the goodie bag of every newly-naturalised citizen, and required reading in schools.' - Sally Hammond
admineversion
'Bold Palates will have you not only on a learning curve about Aussie tucker but a great trail of reminiscing.' - Joanne Marsh, The Chronicle, Toowoomba
admineversion
'Bold Palates packs in a huge amount of information but maintains a lively and highly readable style throughout. Thanks to Santich's meticulous research, we are all able to appreciate more fully the rich history of what we find on our plates and how it came to be there.' - Dr Darren Peacock, Trust News
admineversion
'Bold Palates is one of those wonderful books that you can dip in and out of, like a recipe book … an absolute treat for cookbook addicts!' - Maggie Tate, Global Media Post
admineversion
'A visually impressive book … a very enjoyable read.' - Dr Sian Supski, Journal of Australian Studies