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Barossa Food
A marvellous combination of recipes, history and stories from the Barossa Valley.
Sifting the Evidence
Told with candour and a sense of humour, and ranging from earliest childhood memories to the insights gained from observing human nature over 85 years, Peter's memoirs not only describe his personal life and his love for his family and friends; they also lightly link his experiences as a lawyer in an Australian country community with the way the world as a whole has changed over time from the Second World War to the present day.
Barossa Gardens
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The Law of Reputation and Brands in the Asia Pacific
Considers current pressures to expand legal protection given to reputation and brands in the Asia Pacific region and the associated controversies.
Alcohol, Violence, and Disorder in Traditional Europe
Traditional Europe had high levels of violence and of alcohol consumption, both higher than they are in modern Western societies, where studies demonstrate a link between violence and alcohol. A. Lynn Martin uses an anthropological approach to examine drinking, drinking establishments, violence, and disorder, and compares the wine-producing south with the beer-drinking north and Catholic France and Italy with Protestant England, and explores whether alcohol consumption can also explain the violence and disorder of traditional Europe. Both Catholic and Protestant moralists believed in the link, and they condemned drunkenness and drinking establishments for causing violence and disorder. They ...
Bold Palates
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.
Food, Power and Community
Did Jesus cook? Why do Australians eat so much sugar and drink lots of cold beer? Do our foods have regional flavours? When and why did Australian diets start to show American influences? Did women in early modern England drink to much?
The Getting of Garlic
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn’t touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn’t changed as much as we might think even though our chefs are hailed as some of the best in the world.
