True to the Land

“A thorough examination of Australia’s culinary history… . Divided into ten chapters and organized historically, the book describes the foodways of the first peoples, the colonization of Australia, during wartime and between wars, Federation, post-colonialism and modernity; it ends with the themes of Australia as a foodie nation and millennial reckonings… . A skillfully written overview of Australian food history, detailing the evolution of Australian foodways and agriculture while acknowledging the contributions of the many cultures that make up contemporary Australia.” * Digestible Bits and Bites * “A comprehensive history of the food of Australia, from its beginning with the First Nations people 60,000 years ago to 2020.” – John Newton, author of “The Oldest Foods on Earth: A History of Australian Native Foods” “A masterful overview of Australian food history and foodways, including their social and political implications and the influences of scientific and technological advances. From millennia-old fish traps to television’s MasterChef Australia, by way of damper and mutton, lamingtons and Anzacs, it charts the evolution of Australian food and agriculture, acknowledging the contributions of the many cultures that make up contemporary Australia.” – Barbara Santich, professor emeritus, University of Adelaide

Paul van Reyk is a food writer living in Sydney, Australia. He is a regular presenter at the Symposium of Australian Gastronomy.