Lately I have become interested in walking down some of the lesser worn paths of ingredients, methods of preparing them and their contribution to Australian cuisine. I am interested in …
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Big Mulch
Long form articles published and unpublished
Jacqui Newling, Paul van Reyk and Alison Vincent First published in Petit Propos Culinaires 125, April 2023 The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten …
From chutneys to constipation: The culinary and other uses of tamarind in Australia 1787 – 1909
2 June 2023
Paul van Reyk TAMARIND FRUIT - Would some subscriber of the 'Sunday Times’ inform me how I could make use of tamarind fruit for home consumption? — E. W. Rockhampton, Queensland …
April 2022 It was the kind of observation on Australian history by a new chef that ever-so-slightly irks the food historian in me and sets me sleuthing for the evidence to …
Chillies – A Survey of Published Recipes 1871 – 1921
30 April 2023
Tartare Sauce Put the yolks of two raw eggs into a basin with half a saltspoonful of salt, a little pepper, and half a teaspoonful each of French and English made …
April 2023 I came across someone the other day who has never eaten sweet and sour pork. The more I tried to explain what it was the more she looked bewildered …
Eating in Berlin
17 September 2017
Thanks to Alison Vincent for directing, me, and now you, dear reader, to her terrific blog post on eating in Berlin. A first hand report on currywurst, yes, but much …
“Poor people. Armies. Not enough to eat”: Food Wars in the Dystopian Present in Doris Lessing’s Canopus in Argos: Archives.
16 September 2017
A paper presented at the 21st Symposium of Australian Gastronomy, Melbourne 2016 In The Sirian Experiments, the third novel in the Canopus in Argos: Archives quintet, its narrator Ambien II at …
Developing an Appetite for Utopia – Reality versus the Good Food Guide or Hospitality in the Age of Consumerism
27 August 2017
Alison Vincent This paper was presented at the 21st Symposium of Australian Gastronomy, Melbourne, December, 2016. It is reprinted in Compost with her permission. In response to the increasing consumer interest in …
The raw and the cooked: eating offal through the ages
9 August 2017
John Newton [Note from John: Still don't remember writing it but could easily have done so although the reference to Pei at the end sort of brings it to the present. …
If she’d thought about it, Gertrude Stein might have written ‘A picnic is a picnic is a picnic’. But for the anthropologist Mary Douglas, a picnic, like a Tolstoyan family, …