Journey along A Timeline of Australian Food with Jan O'Connell »

From Mutton to Masterchef, and beyond

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<i>A Timeline of Australian Food</i> by Jan O'Connell

A Timeline of Australian Food by Jan O'Connell [©NewSouth Publishing ]

 

A Timeline of Australian Food chronicles 150 years of Australian food, beginning with the first Australian colonial cookbook in the 1860s and ending with the game-changing cooking show MasterChef.

Even within the last fifty years there have been revolutionary changes in how we eat. While some still dine on Anglo–Irish staples like meat and potatoes, now pizza and pho, kimchi and kebabs are considered staples.

Jan O’Connell’s history is never bland and is served 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? Did an Australian firm really market Dugong pâté? This book addresses these questions and many more.

About the author

Jan O'Connell is a grocer’s granddaughter who has spent a lifetime in leading Australian advertising agencies, writing about ice cream, lollies, beer, yoghurt, soup and a multitude of other things we eat and drink.

Her blog australianfoodtimeline.com.au documents more than two centuries of changes in the way we eat, shop and grow our food.

A Timeline of Australian Food: from Mutton to Masterchef by Jan O'Connell is published by New South Books (Sydney, NSW; Dec 2017; Pb; 256pp, RRP A$34.99). It can be found at good bookshops or purchased directly from the publisher here »

It can also be purchased online via booko.com here »

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February 20th, 2018
 
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