The Getting of Garlic by Newton, John -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction: An aromatic absence: or, Why I wrote this book 1. Traditions and Definitions

Pie floater Paella valenciana de l’horta Marcellys, Boeuf à la mode

2. A Bad Start. The First Fleet.

Skate wings and warrigal greens Lobscouse

3. Putting DOwn Roots

Jacqui Newling, Sweet breakfast hominy Gervase Markham, Banbury cakes Dan Lepard, Jacobean Banbury cakes

4. Agriculture, Class and Commodity

Jane Lawson, Steak with Vegemite butter Schnapper à la Maréchale

5. Cooking by The Books

6. Women: Co-operating, Sweetening and Competing

7. But What About . . . ?

8. Startup Cuisines and Food Cultures

Rougail sauce Gâteau de patate douce Marcelle Bienvenu, Chicken and andouille gumbo

9. Enter The Other

Recreation of the Marinato prawn roll Rosa Matto, La ribollita Beppi Polese, Beppi’s cuttlefish (seppie)

10. The Multiculinary Society Emerges

11. Critics and Dictators

Australian Women’s Weekly, Billy Kee chicken Margaret Fulton, Caesar salad

12. Mod oz: The Cuisine That Never Was?

13. Chefs Leap From Page to Screen

14. Australia’s Tables: High, Low and Home

Laurie Dee, Laurie Dee’s champion burger Damien Pignolet, Daube of oysterblade with olives

15. Mongrel Nation, Mongrel Cuisine

Epilogue: Garlic. We Get It.

Bibliography Acknowledgments Index