📖 Have you read this book?
Your review can inspire others to read it
The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New
✍️ Newton, John
$32.99
In stock — ready to ship
Ships in 1–2 business days
📝 Description: The 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 centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
This title appeals primarily to those interested in cultural history rather than pure instruction, as it focuses on the narrative of garlic's acceptance in Australia. Readers seeking straightforward recipes or quick cooking tips may find the dense historical analysis tedious and unhelpful for immediate kitchen application. The book’s strength lies in its provocative argument about colonial foodophobia, but it demands patience from those accustomed to traditional cookbooks. It is not suitable for casual bakers or those looking for regional technique guides without historical context. However, for intellectually curious diners, it provides a necessary critique of how racial hierarchies influenced what was considered edible.
