Rowman & Littlefield Publishers
Pages: 258
•
Trim: 6¼ x 90½
978-1-4422-5203-5 • Hardback • March 2018 • $48.00 • (£37.00)
978-1-4422-5204-2 • eBook • March 2018 • $45.50 • (£35.00)
Heather Hunwick has had a long professional career in Sydney in food service and nutrition consulting in health and education in both the public and private sectors. Her interests in food in all its dimensions have included teaching, researching and writing. More recently she has focussed on foods and their historical impact on urban settings. Previous publications include Nutrition in Food Service, and Doughnut: a Global History.
Chapter 1Crystal Waters, Sandstone and a Deep Blue Sky
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
Hunwick is a solid writer, and this volume is a wonderful introduction to Sydney’s culinary history
— Publishers Weekly
[This book] is. . . an interesting approach to presenting two centuries of life in an important urban area, and especially for institutions with programs related the culinary arts, or the history of Oceania, this volume could be useful.— American Reference Books Annual
Heather Hunwick has served up a tasty dish with The Food and Drink of Sydney. Tracking Antipodean foodways, from colonial days to twenty-first-century takeaways, she has identified the culinary and social ingredients that make up the somewhat elusive Australian cuisine. This is history at its most digestible and satisfying and a welcome salute to Australia’s largest, hungriest, thirstiest and most cosmopolitan city.— Warren Fahey, AM, Cultural Historian