A Timeline of Australian Food: From Mutton to Masterchef

Synopsis

A Timeline Of Australian Food Takes Readers On A Tasty And Sometimes Surprising Culinary Journey Through 150 Years Of Australian Food. Lavishly Illustrated, This Tasty Book Looks At What We've Eaten, How We've Shopped, And How We've Produced And Prepared Our Food, Decade By Decade, Through Depression, War, And Decades Of Abundance. Within The Lifetime Of Today's Baby Boomers, There Have Been Revolutionary Changes In How We Eat. The Standard Anglo-irish Staples Of Meat And Potatoes Haven't Disappeared, But They've Been Joined By Pizza And Pho, Kimchi And Kebabs. And Once We Had Two Takeaway Options - Fish And Chips - But Now They're Endless. Never Bland, This Is History In Digestible Chunks With Big Helpings Of Tasty Trivia And A Generous Dash Of Nostalgia. How Did Tim Tams Get Their Name? Why Was Australia's First Commercial Olive Oil Produced In A Prison? Why Were Revolving Restaurants So Popular? You'll Come Back Wanting A Second Helping. Introduction -- 1860s: More Than Just Mutton -- 1870s: Dugong Pate And Turtle Soup -- 1880s: Fancy A Cold One? -- 1890s: Gundaroo Bullock And Grabben Gullen Pie -- 1900s: Nellie Melba's Bathtub -- 1910s: Time, Gentlemen, Please -- 1920s: Cocktails And Cabriolets -- 1930s: Bread And Duck Under The Table -- 1940s: Dying For A Cuppa -- 1950s: Heaven On A Stick -- 1960s: A New World Of Shopping -- 1970s: Paying With Plastic -- 1980s: Here Come The Foodies -- 1990s: Paddock To Plate -- 2000s: The Coming Of Masterchef -- Conclusion: Where To From Here? -- Image Credits -- Selected Bibliography -- Acknowledgements Jan O'connell. Includes Bibliographical References.