Bold Palates: Australia’s Gastronomic Heritage

by Barbara Santich

In "Bold Palates" Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from other countries, along the way laying the foundations of a distinctive food culture.What makes the Australian barbecue characteristically Australian? Why are pumpkin scones an Australian icon? How did eating lamb become a patriotic gesture?"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.'Australia's leading culinary historian ... both a scholar and passionate practitioner of food writing.' - Professor Donna Lee Brien, Central Queensland University

Genres: Cooking

326 pages, Hardcover

First published March 1, 2012

About the author

Barbara Santich is a highly respected food writer, culinary historian and academic, with an abiding interest in French food, cooking and eating, currently focused on eighteenth-century Provence. Her book on Australian food history, 'Bold Palates: Australia's Gastronomic Heritage', was shortlisted in the non-fiction category of the 2013 Prime Minister's Literary Awards.

Reviews

[Lisa · Rating 3 out of 5]

It is a gorgeous book, with (as you can see from the cover art) a nostalgic Women’s Weekly kind of feel to it. It’s full of quaint illustrations and snippets culled from old magazines, newspaper ads, journals and recipe books, and it’s nice just to browse through and enjoy the pictures, my favourite of which has to be the one of Queen Liz at a 1970s BBQ at Yarralumla. There she is, the scarf on her head and the one round Phil’s neck showing just how cold it must have been, dubiously eyeing off the snags and chops. A handsome aide-de-chef in a three-piece suit and a Beatles haircut is nearby with a glass of beer at the ready and the chef (with tattoos of obviously naval origin) is about to put her choice on the (china) plate she’s clutching. It’s a brave attempt to look like an Aussie, which is almost successful except for her too-posh macintosh and the partially obscured lackey sporting the royal crest on his breast-pocket.

To see the rest of my review (and access a link to an extract) please visit http://anzlitlovers.com/2012/05/07/bo...

[Anne Green · Rating 4 out of 5]

Fascinating in-depth study of Australia's culinary history and heritage. Everything you ever wanted to know about how our culinary culture developed as an amalgam of many others. Intensively researched and for any foodie who can remember, essential reading.

[Tara Brabazon · Rating 3 out of 5]

This is a relatively straight forward 'history' (chronological narrative) of Australian food history. There is some attention to indigenous food and migrant narratives, but there is an overarching assumption of a national 'cuisine.' There is a lack of attention to regionality, coastal and inland communities and northern and southern differences.

Solid. Readable. This is a trade book more than an academic analysis.

[Sherry Mackay · Rating 4 out of 5]

If you are interested in the social history of Australia and the food history this is a book for you. Lots of interesting facts and info about Aussie foods and recipes.