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One continuous picnic : a gastronomic history of Australia

Author: Michael Symons
Publisher: Carlton, Vic. : Melbourne University Press, 2007.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:
: Presenting the history of Australia gastronomically, this work challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. It shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society.
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Genre/Form: History
Additional Physical Format: Online version:
Symons, Michael, 1945-
One continuous picnic.
Carlton, Vic. : Melbourne University Press, 2007
(OCoLC)607668776
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Michael Symons
ISBN: 9780522853230 0522853234
OCLC Number: 123391420
Notes: Originally published: Adelaide : Duck Press, 1982.
Description: xviii, 366 pages : illustrations ; 24 cm
Contents: Machine derived contents note: Part i HISTORY WITHOUT PEASANTS. 11 --
The sailing-ship era (from the 1780s to the 1860s) --
1 The English heritage 13 --
The rations of an ocean-going empire-salt meat, flour, sugar --
and tea-influenced our assumptions about food. Meals had --
to be convenient and transportable, and were rarely fresh --
The taste for homrne 24 --
2 Meat three tirnes a day 8s --
Wit.h the success of grazing, bush workers ate meat, damper --
and billy tea at every meal. The small 'Dungaree'settlers on the --
lHawkesbury, attempting the peasant alternative, were harassed --
and ridiculed, . --
Eating and drinking in 1839 42 --
3 The Aristologist 46 --
Australia's first cookery book, published in 1864, showed --
the wonderful variety offoods possible, but emphasised the --
isolation of the gourmet. --
The next cookery books 57 --
Part u FEEDING THE CITY 61 --
The ag of the railways (from the i85os to the 1930s) --
How we entertained a prinfce 63 --
4 Mietropolitan paradise 67 --
After toasting the gold rush in champagne, our expanding --
cities adopted ine ntions Such as stoves and ice- chests, and --
revelleCi n the worid's cheapest llving. --
The city markets 78 --
5 The Chinese exception 83 --
The gold-rush Chinese stayed on as markniet gardeners, an early --
immigrant group destined to grow and serve the fresh fruit and --
vegetables th at i. actos could not ofer --
The te and scones of Quong Tart 93 --
6 The tyranny of transport 97 --
Some Australian arms miight have been the havens of childdren's --
storybooks, but most were producers of durable foods to be --
rushed by train to the cities and the world. --
Granny Snmih o110 --
7 The first food factories 113 --
The packaging and adve tisingofprocessedfoods- epitomised --
by the refined white flour of giant roller -mils- created --
household names such as Arnott 's, Rosellay and Foster n. --
Mr MacRobert son 22 --
8 Bohemian restaurants 127 --
Rapid innovation in fo od processing in the late nineteenth --
century also brought interesting times for the gourmet. Some --
restaurants woold stand up well against todav's best. --
Let's o to Faso i's 138 --
9 Family goodness 142 --
The austerities of the Great War killed off restaurant society, --
leaving the workers of tomorrow to be sustained byftdsfor --
orange juice, milk, cornflakes and processed cheese. --
Vegemite 151 --
to Dainty cooks and sudden drinkers 155 --
Between the world wars, men took rations to work and drank --
quickly till six o'clock closing, while women were encouraged to --
crivilise society with sweet fantasies. --
The pavlova 169 --
Part iiii FRESH FROM THE FREEZER 177 --
The automobile ascendancy (from the 1940s to the 1970s) --
Sliced white 179 --
11 The first munition 187 --
With the Second World War, American agricultural and --
processing experts arrived to show us how to mass produce more --
varied but still portable rations. --
Coca-colonisation 200 --
12 Car park shopping 205 --
Obsessed with cheapness, and discovering a new love of --
cars and refrigerators, Australians embraced the nationally --
distributed and standardised foods ofthe supermarket. --
Golden Circle pineapple 217 --
13 The industrial kitchen 225 --
Identifying gaps on the supermarket shelves, large food --
corporations shaped, coloured, flavoured and marketed --
food tof it. --
Frozen food 240 --
Part iv THE COMING OF THE QUICHE 249 --
How far we thought we'd come (from the 1970s to the 1980s) --
The great wine dinner 251 --
14 Oh, for a French wife! 25s --
Explanations fir ue gourmet boom that began in the 15960s --
have included immigration, increased overseas travel and --
bulging household budgets-but the most credible explanation --
is thefood industiy's shake- up of cooking. --
Chefs to the court of Whitlam 272 --
15 Hard tomatoes for hard times 283 --
The sacrifice offamily farms to agribusiness left us with --
hard tomatoes, pale eggs and stale apples cosmetically coated --
with wax. --
A fresh start 294 --
16 The art of eating in Australia 298 --
Not left to establish agrarian roots Australians have suffered --
the world's worst cuisine. The hope is a consumer revolt --
towards fresh, local produce. --
Part v THE WIDENING GAP in 309 --
Another quarter-century of industrial picnic --
(from the 1980s to the 20oo00) --
Return ofthejersey cows 311 --
17 Free the market! 315 --
Eatinggot much better over the quarter-century, and much --
worse. Markets were assailed by 'marketing.
Responsibility: Michael Symons.
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Abstract:

Presenting the history of Australia gastronomically, this work challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. It shows  Read more...

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