True to the Land

A History of Food in Australia

Paul van Reyk

True to the Land

Paul van Reyk

Distributed for Reaktion Books

352 pages | 80 color plates, 30 halftones | 6 1/4 x 9 1/4
Cloth $39.00 ISBN: 9781789144062 Will Publish June 2021 For sale in North and South America only
Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food production in Australia is subject to the constraints of climate, water, and soil, leading to centuries of unsustainable agricultural practices post-colonization. Australian food history is also the story of its xenophobia and the immigration policies pursued, which continue to undermine the image of Australia as a model multicultural society. This history of Australian food ends on a positive note, however, as Indigenous peoples take increasing control of how their food is interpreted and marketed.
Review Quotes
John Newton, author of "The Oldest Foods on Earth: A History of Australian Native Foods"
"A comprehensive history of the food of Australia, from its beginning with the First Nations people 60,000 years ago to 2020."
Barbara Santich, professor emeritus, University of Adelaide
"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."
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