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Here are some books that you may find useful during your studies. Search the Bennies catalogue Oliver for more, or browse the Non-fiction collection NFS...
Taste of the Middle East by Jenni Fleetwood
Publication Date: 2007-04-01
Bringing together the traditional cooking styles and classic foodstuffs of many of the countries that make up the Middle East region, this exciting book creates a colourful and enticing collection of these wonderful authentic dishes which share origins, i
The food of Thailand : authentic recipes from the golden kingdom by Krauss, Sven , Ganguillet, Laurent & Sanguanwong
Call Number: NFS 641.59593 KRA
Publication Date: 1999
The Food of Spain and Portugal by Elisabeth Luard
Publication Date: 2007-04-21
A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavours, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer.
An Edible Mosaic by Lorraine Elliott (Foreword by); Faith E. Gorsky
Publication Date: 2012-11-06
Cook vibrant and healthy dishes with this accessible Middle Eastern cookbook. When Faith Gorsky married her Middle Eastern husband, she married more than just the man. She found herself introduced to a fascinating culture and cuisine that would forever change how she experienced food and cooking. Faith's mother-in-law took her under her wing and in 6 months gave her a thorough course in Middle Eastern cooking that became the basis for her popular website, An Edible Mosaic. The growth and success of her website and her own developing interest led to more trips to the Middle East, deepening her knowledge of the cuisine which she shares in An Edible Mosaic.
Australian cuisine has come a long way since 1788, from cook to celebrity chef, tucker to dukkah. Nutritionist Nicole Senior looks at our evolution into a modern, multicultural food nation.
Australia has a rich variety of foods and drinks, adopted and adapted since colonisation and developed as part of a multi-cultural society. What was once new and foreign has been transformed with new ingredients and styles into distinctly Australian food.
This is a personal memory of Australian food & cuisine and is not meant to be an official history. My recollection of the food we ate when I was growing up is that it was pretty bland. It wasn't really until the late 60's and the 70's that the food culture in Australia began to change. Australian food may have started out as rather uninspiring but as time has gone on, our taste has changed and matured. Now when it comes to food in Australia we've become adventurous, colourful, unique and even passionate!
Australia is a country of many cultures, each of whom brings their own flavour to the Australian way of life. This story illustrates the way food is contributing to Australian diversity.
The timeline expanded and now traces the history of Australian food since white settlement in 1788, with a glance at what came before. Entries are by decade; scroll down and use the Load More button, use the menu to jump to a decade, or search for a specific topic.