John Newton - Getting of Garlic
6:00 PM – 8:00 PM
In store at Avid Reader Bookshop
Tickets available until 18 October 2018 6:00 PM
This event commences at 6:30pm. Printed tickets are not issued and your booking will be on a door list under your surname.
ABC Radio National's Scott Stephens is in-conversation with John Newton discussing Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New.
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn’t touch the stuff and it took many generations for that fear to lift. This food history of Australia shows we held onto British/Anglo-Celtic assumptions about produce and cooking for a long time, and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine and fine dining restaurants, cafes and mid-range restaurants, and heads home to the dinner table samplings what everyday people have cooked and eaten for the last two hundred years. His observations and recipes old and new show what has changed and what hasn’t, as our chefs are hailed as some of the best in the world
JOHN NEWTON is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are the prizewinning The Oldest Foods on Earth, Grazing: The ramblings and recipes of a man who gets paid to eat and A Savage History: Whaling in the Pacific and Southern Oceans. In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.
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