Food Cultures of Australia

Nyhet

Cuisine, Customs, and Issues

Inbunden, Engelska, 2026

1 449 kr

Kommande

Discover how geography, history, and culture have shaped food of the “land down under.”Part of The Global Kitchen series, this book takes readers on a food tour of Australia, covering everything from daily staples to holiday specialties. In addition to discovering Australia’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Australian culinary history, and a glossary of key food- and dining-related terms.

Produktinformation

Utgivningsdatum2026-07-09
Mått156 x 235 x 25 mm
Vikt454 g
FormatInbunden
SpråkEngelska
SerieGlobal Kitchen
Antal sidor256
FörlagBloomsbury Publishing Plc
ISBN9798765130445

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Roger Haden trained then worked as a chef, a career that included a stint with the Australian High Commissioner in London. He completed his doctorate on the subject of sensory taste in 2004 and went on to teach gastronomy at the University of Adelaide, South Australia, before joining French gastronomic icon Le Cordon Bleu. There he continued teaching, but also developed undergraduate and master’s programs in food entrepreneurship and gastronomic tourism. Acting as an ambassador, he has travelled the world helping teaching staff and organizations meet their education goals. He wrote Food Culture in the Pacific Islands (2009).