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The Food and Drink of Sydney
A History
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Publisher:
2018
Summary
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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Bibliographic data
Copyright Year
2018
ISBN-Print
978-1-4422-5203-5
ISBN-Online
978-1-4422-5204-2
Publisher
Rowman & Littlefield, Lanham
Language
English
Pages
240
Product Type
Monograph
Table of contents
ChapterPages
Contents No access
Series Foreword No access
Preface No access
Acknowledgments No access
Introduction No access
Chapter 1 No access Pages 1 - 22
Chapter 2 No access Pages 23 - 52
Chapter 3 No access Pages 53 - 78
Chapter 4 No access Pages 79 - 106
Chapter 5 No access Pages 107 - 136
Chapter 6 No access Pages 137 - 164
Chapter 7 No access Pages 165 - 200
Postscript No access Pages 201 - 204
Selected Bibliography No access Pages 205 - 212
Notes No access Pages 213 - 232
Index No access Pages 233 - 240
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