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One Continuous Picnic
2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until recently, historians have tended to overlook eating, and yet, through meat pies and lamingtons, Symons tells the history of Australia gastronomically. He challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. Symons shows us that Australia is unique because its citizens have not developed a true contact with the land, have ...
On Digestion
'In the kitchen, via the garden, I am often torn between theory and praxis, when surely the latter is all that matters here. Yet the largest bench, the one dividing the dining area from the kitchen itself, is never used for culinary preparation. It is this surface which many Australian kitchens, including mine, feel they need, the one piled with books and journals, notepaper and pens, the surface where we are reinventing ourselves, constructing a different, self-conscious culinary tradition. It is at this metaphorical bench that I think about food.' With her trademark elegance and erudition, Gay Bilson embarks on a lively journey through cooking, recipes and home, considering food developments both digestible and not; on chefs domestic and professional; on the substance of everyday life. An unmissable treat from the bestselling author of Plenty.
Plenty
Winner - Australian Best Designed Book of the Year, 2005 Winner - Nita B. Kibble Award for Women Writers, 2005 Winner - The Age Book of the Year, 2005 Winner - Simon Johnson award for excellence in a hardcover food-related book, Australian Food Media Club Awards, 2006 Gay Bilson's name is synonymous with the revolution in Australian cooking and restaurant life that began in the 1970s. Her food is legendary, as are her informed and passionate observations about food and culture. Plenty is a rare feast for the mind and senses: sharply personal memories and musings, including the years at the Bon Go{t, Berowra Waters Inn and Bennelong restaurants in Sydney; perceptive portraits of eminent chefs and food writers; and, throughout, a sustained reflection on the significance of preparing and sharing food. Gay Bilson's writing is in turn cerebral and sensuous, analytical and celebratory, purposeful and playfully digressive. This book, like the best restaurants, offers pleasure and nourishment in equal measure.
Looking for Flavour
Renowned food writer Barbara Santich on enjoying modern Australian cuisine.
The Bulletin
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The ON-nibus
If you missed the first eight titles in MUP's acclaimed Little Books on Big Themes series, this is your chance to collect the whole set. Released in time for Christmas, the ON-nibus brings together eight 10,000-word essays on the big themes in life by leading Australian thinkers. Featured authors are Germaine Greer ('On Rage'), David Malouf ('On Experience'), Blanche d'Alpuget ('On Longing'), Barrie Kosky ('On Ecstasy'), Don Watson ('On Indignation'), Gay Bilson ('On Digestion'), Malcolm Knox ('On Obsession') and Anne Summers ('On Luck').
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.
Body Show/s
This collection contains critical analyses of cultural spectacle and social identity by eighteen major Australian scholars and practitioners. It discusses and describes bodies in contemporary performance, theatre, visual art and dance; in circus and ethnographic shows; in performance training, butoh and wrestling; at gay and lesbian dance parties; and in relation to digital images. It explores historical and theoretical issues of gender and postcoloniality, technology, and the location of bodies in architectural, social and virtual spaces.
Food, the Body and the Self
In this wide-ranging and thought-provoking analysis of the sociocultural and personal meanings of food and eating, Deborah Lupton explores the relationship between food and embodiment, the emotions and subjectivity. She includes discussion of the intertwining of food, meaning and culture in the context of childhood and the family, as well as: the gendered social construction of foodstuffs; food tastes, dislikes and preferences; the dining-out experience; spirituality; and the `civilized' body. She draws on diverse sources, including representations of food and eating in film, literature, advertising, gourmet magazines, news reports and public health literature, and her own empirical research into people's preferences, memories, experiences
Roast Chicken and Other Stories
"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.
