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The Food and Drink of Sydney

A History

ebook
0 of 1 copy available
Wait time: About 2 weeks
0 of 1 copy available
Wait time: About 2 weeks
Sydney, famed for its setting and natural beauty, has fascinated from the day it was conceived as an end-of-the-world repository for British felons, to its current status as one of the world's most appealing cities. This book recounts, and celebrates, the central role food has played in shaping the city's development from the time of first human settlement to the sophisticated, open, and cosmopolitan metropolis it is today. The reader will learn of the Sydney region's unique natural resources and come to appreciate how these shaped food habits through its pre-history and early European settlement; how its subsequent waves of immigrants enriched its food scene; its love-hate relationship with alcohol; its markets, restaurants, and other eateries; and, how Sydneysiders, old and new, eat at home. The story concludes with a fascinating review of the city's many significant cookbooks and their origins, and some iconic recipes relied upon through what is, for a global city, a remarkably brief history.
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    • Publisher's Weekly

      April 16, 2018
      Hunwick, a food service and nutrition consultant in Sydney, expertly guides readers through the culinary history of Australia’s oldest and most populous city. Hunwick came to Sydney from Canada in 1973 with a desire to explore its food from 1788, when it was founded as a British penal colony, to post-WWII, when it became a city of diverse immigrant cuisines. “To arrive in Sydney is to enter the front door of Australia,” writes Hunwick. She begins her detailed survey with 18th-century British ingredients—salted meats, dried peas, and oatmeal—and then focuses on how the cuisine changed: the Irish settled in the 1840s and found they could grow potatoes; in the 1890s, Chinese immigrants set up tea shops and what became known as chop suey joints; fruit stands proliferated after Italians emigrated in large numbers in the 1930s. Hunwick explores “American food cultural imperialism” and the introduction of Coke, Kellogg’s Corn Flakes, Kentucky Fried Chicken, and McDonald’s. She discusses the aboriginal influence of eating local fish, as well as the Australian love of fish cafes, oyster saloons, and food stands that serve Chiko Rolls, savory pastries stuffed with cabbage and beef. Hunwick is a solid writer, and this volume is a wonderful introduction to Sydney’s culinary history.

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  • English

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