One Continuous Picnic - Symons, Michael
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Australians first confronted the oddities of their national cuisine when this gastronomic classic appeared 25 years ago. Because Australia never had a peasant farming class with local cooking customs, the book explains, camp food became the mainstay of the Aussie dining tradition. Portable weekly rations of mutton, flour, and tea had turned the early settlers into a mobile army, and their suburbanite descendants still survive on tins of jam, condensed milk, camp pie, and beer. A cry for action, the book successfully launched a new Australian taste for fresh produce, farm markets, and…mehr

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Produktbeschreibung
Australians first confronted the oddities of their national cuisine when this gastronomic classic appeared 25 years ago. Because Australia never had a peasant farming class with local cooking customs, the book explains, camp food became the mainstay of the Aussie dining tradition. Portable weekly rations of mutton, flour, and tea had turned the early settlers into a mobile army, and their suburbanite descendants still survive on tins of jam, condensed milk, camp pie, and beer. A cry for action, the book successfully launched a new Australian taste for fresh produce, farm markets, and international flavors more than two decades-- one that still exists today.
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Autorenporträt
Michael Symons was born in Adelaide in 1945, and was educated there and in Hobart before completing a science degree at Sydney University. He has been a journalist on the Sydney Morning Herald, worked for the ABC and was a partner in an Adelaide restaurant for 15 years. He has a PhD in the sociology of cuisine from Flinders University. His other books include A Shared Table and The Pudding that Took a Thousand Cooks.