The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New

Author: John Newton Format: Paperback Number of Pages: 352 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...Read more