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9781442252035

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Hunwick is a solid writer, and this volume is a wonderful introduction to Sydney's culinary history * Publishers Weekly * Heather Hunwick has served up a tasty dish with The Food and Drink of Sydney. Tracking Antipodean foodways, from colonial days to twenty-first-century takeaways, she has identified the culinary and social ingredients that make up the somewhat elusive Australian cuisine. This is history at its most digestible and satisfying and a welcome salute to Australia's largest, hungriest, thirstiest and most cosmopolitan city. -- Warren Fahey, AM, Cultural Historian

Heather Hunwick has served up a tasty dish with The Food and Drink of Sydney. Tracking Antipodean foodways, from colonial days to twenty-first-century takeaways, she has identified the culinary and social ingredients that make up the somewhat elusive Australian cuisine. This is history at its most digestible and satisfying and a welcome salute to Australia's largest, hungriest, thirstiest and most cosmopolitan city. -- Warren Fahey, AM, Cultural Historian

Heather Hunwick has served up a tasty dish with The Food and Drink of Sydney. Tracking Antipodean foodways, from colonial days to twenty-first-century takeaways, she has identified the culinary and social ingredients that make up the somewhat elusive Australian cuisine. This is history at its most digestible and satisfying and a welcome salute to Australia's largest, hungriest, thirstiest and most cosmopolitan city.--Warren Fahey, AM, Cultural Historian

Hunwick is a solid writer, and this volume is a wonderful introduction to Sydney's culinary history * Publishers Weekly * [This book] is. . . an interesting approach to presenting two centuries of life in an important urban area, and especially for institutions with programs related the culinary arts, or the history of Oceania, this volume could be useful. * American Reference Books Annual * Heather Hunwick has served up a tasty dish with The Food and Drink of Sydney. Tracking Antipodean foodways, from colonial days to twenty-first-century takeaways, she has identified the culinary and social ingredients that make up the somewhat elusive Australian cuisine. This is history at its most digestible and satisfying and a welcome salute to Australia's largest, hungriest, thirstiest and most cosmopolitan city. -- Warren Fahey, AM, Cultural Historian

Author Information

Heather Hunwick has had a long professional career in Sydney in food service and nutrition consulting in health and education in both the public and private sectors. Her interests in food in all its dimensions have included teaching, researching and writing. More recently she has focussed on foods and their historical impact on urban settings. Previous publications include Nutrition in Food Service, and Doughnut: a Global History.

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