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The white colonizers of Australia suffered from Alliumphobia, a fear of garlic. Before garlic we had meat and potatoes; after garlic, what we ate got much more interesting. Renowned food writer John Newton visits fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have eaten over the centuries. His observations and recipes show what has changed and what hasn’t changed.
The Getting of Garlic Australian food from bland to brilliant, with recipes old and new
by Newton, JohnFormat: Paperback
Pub. Date: 2019-01-01
Publisher(s): NewSouth
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Summary
Author Biography
John Newton is a freelance writer, journalist, and novelist who writes on food, eating, travel, farming and associated environmental issues. His most recent books include, The Oldest Foods on Earth (2016), Grazing: The Ramblings and Recipes of a Man Who Gets Paid to Eat (2010), and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.
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