Bold Palates: Australia's gastronomic heritage
About the book
In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from other countries, along the way laying the foundations of a distinctive food culture.
What makes the Australian barbecue characteristically Australian? Why are pumpkin scones an Australian icon? How did eating lamb become a patriotic gesture?
Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.
About the author
Barbara Santich is an internationally respected culinary historian and the author of seven books. For many years she taught food history and culture, and food writing, at the University of Adelaide. She lives in South Australia and has recently written the history of Haigh's Chocolates, Enjoyed for Generations (Wakefield Press).