Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers’ experimentation with native foods … Eat Your History dishes up stories and recipes from Australian kitchens and dining tables from 1788 to the 1950s.
Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures.
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It takes you from the first lamb meals in the Zgros Mountains of Iraq and Iran through the banquets of renaissance Italy and finally to the locovore urban farmers of today. There will also be side trips that explore lamb in China, India and even the Navajo nation of North America.Despite its tiny size, Lamb: A Global History gives readers a strong sense of lamb as an important food in every corner of the world. Dishes like Hunan Lamb, Irish Stew, Gyros and Chelow Kebabs show how lamb is prepared around the world with easy-to-follow recipes. And more adventurous cooks can try Pan Fried Lamb Kidneys or other offal too.Lamb: A Global History will also offer a clear sense of where lamb and sheep husbandry fit in on the modern farm -either a handful of animals on an urban lot, or a vast herd on remote grasslands.It's a small book that covers lots of ground. Indeed, its range is as wide as the food it embraces.
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.
Mokhtar Alkhanshali grew up in San Francisco, one of seven siblings in a tiny apartment. His parents are immigrants from Yemen. He is a Muslim and he is an American.
In 2015 Mokhtar was travelling through Yemen when the country was engulfed in civil war. The US Embassy closed, Saudi bombs rained down on the country, and Mokhtar was trapped. Desperate to escape, he embarked on a nail-biting adventure to get back to America.
A heart-pounding true story weaving a visceral portrait of ongoing war with the tale of one courageous young man determined to get home.
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Vodka is the most versatile of spirits. While people in Eastern Europe and the Baltic often drink it neat, swallowing it in one gulp, others use it in cocktails and mixed drinks bloody marys, screwdrivers, white Russians, and Jell-O shots or mix it with tonic water or ginger beer to create a refreshing drink. Vodka manufacturers even infuse it with flavours ranging from lemon and strawberry to chocolate, bubble gum, and bacon. Created by distilling fermented grains, potatoes, beets, or other vegetables, this colorless, tasteless, and odorless liquor has been enjoyed by both the rich and the poor throughout its existence, but it has also endured many obstacles along its way to global popularity.
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Water: A Global History provides a concise account of our relationship with water throughout history and around the world. The book shows how we obtained clean drinking water in the past, what alternatives to water were available, and how our relationship with water has changed over time. The book explores how we have consumed water throughout history, and our efforts to transform it into a palatable drink (mainly through boiling it for tea, or distilling it into mildly alcoholic beverages); the use of water for medicinal purposes; and how water has become commercialised over the past two centuries.