This fascinating food biography of one of the world's great cities, Sydney, takes the reader from its prehistory through its unpromising foundation as a convict settlement confronted by starvation, to its status today as an international culinary destination.
This fascinating food biography of one of the world's great cities, Sydney, takes the reader from its prehistory through its unpromising foundation as a convict settlement confronted by starvation, to its status today as an international culinary destination.
Heather Hunwick has had a long professional career in Sydney in food service and nutrition consulting in health and education in both the public and private sectors. Her interests in food in all its dimensions have included teaching, researching and writing. More recently she has focussed on foods and their historical impact on urban settings. Previous publications include Nutrition in Food Service, and Doughnut: a Global History.
Inhaltsangabe
Chapter 1 Crystal Waters, Sandstone and a Deep Blue Sky Chapter 2 From Convict Camp to Cosmopolitan City Chapter 3 A Cultural and Culinary Tapestry Chapter 4 Markets: Butcher, Baker and the Rabbit-O Man Chapter 5 Sydney Eats Out Chapter 6 'Six o'clock Swill'-Drink and the City Chapter 7 Historic Cookbooks, Dishes and Recipes
Chapter 1 Crystal Waters, Sandstone and a Deep Blue Sky Chapter 2 From Convict Camp to Cosmopolitan City Chapter 3 A Cultural and Culinary Tapestry Chapter 4 Markets: Butcher, Baker and the Rabbit-O Man Chapter 5 Sydney Eats Out Chapter 6 'Six o'clock Swill'-Drink and the City Chapter 7 Historic Cookbooks, Dishes and Recipes
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