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Description
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.
Table of Contents
Chapter 2From Convict Camp to Cosmopolitan City
Chapter 3A Cultural and Culinary Tapestry
Chapter 4Markets: Butcher, Baker and the Rabbit-O Man
Chapter 5Sydney Eats Out
Chapter 6‘Six o’clock Swill’—Drink and the City
Chapter 7Historic Cookbooks, Dishes and Recipes
Product details
| Published | Mar 22 2018 |
|---|---|
| Format | Hardback |
| Edition | 1st |
| Extent | 258 |
| ISBN | 9781442252035 |
| Imprint | Rowman & Littlefield Publishers |
| Illustrations | 21 BW Photos |
| Dimensions | 90 x 6 inches |
| Series | Big City Food Biographies |
| Publisher | Bloomsbury Publishing |
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