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The Resource The oldest foods on earth : a history of Australian native foods with recipes, John Newton

The oldest foods on earth : a history of Australian native foods with recipes, John Newton

Label
The oldest foods on earth : a history of Australian native foods with recipes
Title
The oldest foods on earth
Title remainder
a history of Australian native foods with recipes
Statement of responsibility
John Newton
Creator
Author
Subject
Genre
Language
eng
Summary
'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. With recipes from chefs such as Peter Gilmore, Maggie Beer and Rene Redzepi's sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters
Summary
'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants
Writing style
http://library.link/vocab/ext/novelist/bookUI
10533608
Cataloging source
ANL
http://library.link/vocab/creatorName
Newton, John
Dewey number
641.303
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
http://library.link/vocab/subjectName
  • Wild plants, Edible
  • Cooking (Wild foods)
  • Natural foods
  • Wild plants, Edible
  • Cooking, Australian
  • Cooking (Natural foods)
  • Wild foods
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
a history of Australian native foods with recipes
Label
The oldest foods on earth : a history of Australian native foods with recipes, John Newton
Instantiates
Publication
Copyright
Note
Includes index
Bibliography note
Includes bibliographical references (pages 255-258) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • still image
  • still image
Content type code
  • sti
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
1.Before the Boats -- Maggie Beer, Kangaroo carpaccio with persimmon, lime, mountain pepper and extra virgin olive oil -- Tony Bilson, Kangaroo merguez with oysters -- 2.Home-Grown Marvels -- Andrew Fielke, Oyster and leek tartlet with finger lime `caviar' beurre blanc -- Matt Stone, Kangaroo loin with Australian native fruits, herbs and spices -- 3.A Disastrous Change of Diet -- Laklak Burarrwanga and family, How to kill and cook a turtle Yolnu style -- 4.They Brought their Own -- Simon Bryant, Warrigal greens and desert lime pesto with wholemeal pasta -- 5.From Bandicoot Curry to Vegemite -- Jean-Paul Bruneteau, Rolled wattleseed pavlova -- Jacqui Newling, Kangaroo steamer -- 6.Green Shoots -- Beau Clugston and the Noma kitchen, Sea urchin with macadamia nuts and pandanus palm -- Kylie Kwong, Stir-fried native greens -- 7.The Producers -- Clayton Donovan, Kangaroo loin, part-smoked in lemon myrtle -- Raymond Kersh, Finger lime, wild lime, lemon and quandong tart -- 8.Wild Animals and Game Birds -- Andrew Fielke, Braised wallaby shanks with olives and hush tomato -- Mark Olive, Macadamia and mustard wallaby stack -- 9.Cultural Conundrums -- Tony Bilson, Jelly of botany greens with sea urchin roe and native limes -- 10.The Chefs: Pioneers and Converts -- Peter Gilmore, Charcoal-grilled marron, native coastal greens and lemon aspen -- Chris Jackman, Cold scallop ravioli with braised lettuce -- 11.Walking Together, Eating Together -- Matt Stone, Crispy crickets, mill worms, Aussie 7 spice -- APPENDIX -- A list of Australian edible plants, animals and grains
Control code
000056119372
Dimensions
21 cm.
Edition
Large print edition.
Extent
xx, 272 pages
Isbn
9781742234373
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Specific material designation
large print
System control number
(OCoLC)928528819
Label
The oldest foods on earth : a history of Australian native foods with recipes, John Newton
Publication
Copyright
Note
Includes index
Bibliography note
Includes bibliographical references (pages 255-258) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • still image
  • still image
Content type code
  • sti
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
1.Before the Boats -- Maggie Beer, Kangaroo carpaccio with persimmon, lime, mountain pepper and extra virgin olive oil -- Tony Bilson, Kangaroo merguez with oysters -- 2.Home-Grown Marvels -- Andrew Fielke, Oyster and leek tartlet with finger lime `caviar' beurre blanc -- Matt Stone, Kangaroo loin with Australian native fruits, herbs and spices -- 3.A Disastrous Change of Diet -- Laklak Burarrwanga and family, How to kill and cook a turtle Yolnu style -- 4.They Brought their Own -- Simon Bryant, Warrigal greens and desert lime pesto with wholemeal pasta -- 5.From Bandicoot Curry to Vegemite -- Jean-Paul Bruneteau, Rolled wattleseed pavlova -- Jacqui Newling, Kangaroo steamer -- 6.Green Shoots -- Beau Clugston and the Noma kitchen, Sea urchin with macadamia nuts and pandanus palm -- Kylie Kwong, Stir-fried native greens -- 7.The Producers -- Clayton Donovan, Kangaroo loin, part-smoked in lemon myrtle -- Raymond Kersh, Finger lime, wild lime, lemon and quandong tart -- 8.Wild Animals and Game Birds -- Andrew Fielke, Braised wallaby shanks with olives and hush tomato -- Mark Olive, Macadamia and mustard wallaby stack -- 9.Cultural Conundrums -- Tony Bilson, Jelly of botany greens with sea urchin roe and native limes -- 10.The Chefs: Pioneers and Converts -- Peter Gilmore, Charcoal-grilled marron, native coastal greens and lemon aspen -- Chris Jackman, Cold scallop ravioli with braised lettuce -- 11.Walking Together, Eating Together -- Matt Stone, Crispy crickets, mill worms, Aussie 7 spice -- APPENDIX -- A list of Australian edible plants, animals and grains
Control code
000056119372
Dimensions
21 cm.
Edition
Large print edition.
Extent
xx, 272 pages
Isbn
9781742234373
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Specific material designation
large print
System control number
(OCoLC)928528819

Library Locations

    • Lionel Bowen Library and Community CentreBorrow it
      669-673 Anzac Parade, Marouba, NSW, 2035, AU
      -33.938111 151.237977
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