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Wogfood: An Oral History with Recipes
Anecdotes of cookery in Australia and of foreign influence on our cooking.
- GenresFood
240 pages, Hardcover
First published July 4, 1996
7 people want to read
About the author
John Newton
16 books1 followerLibrarian Note: There is more than one author in the Goodreads database with this name.
Please see: John Newton
Dr. John Newton is an Australian author, journalist, novelist and lecturer. As a journalist he has written for The Sydney Morning Herald, The Age, The Art of Eating, The Asian Wall Street Journal, the Weekend Australian Magazine and Slow. His first two novels, published in the '90s, were Whoring and The Man Who Painted Women. He writes about food and his three Spanish books are A Little Taste of Spain, Cooking Spanish and The Food of Spain. His last book for Murdoch was The Roots of Civilisation: a history of plants that changed the world. Grazing: the ramblings and recipes of a man who gets paid to eat was published in 2010. The Oldest Foods on Earth: a history of Australian native foods, with recipes was the 2016 National winner of the The Gourmand Awards, Best Culinary History Book category.
Two of his latest books are Stefano Manfredi's Italy & The Getting of Garlic, Australian Food from Bland to Brilliant. He occasionally uses his full name John Sefton Newton.
Please see: John Newton
Dr. John Newton is an Australian author, journalist, novelist and lecturer. As a journalist he has written for The Sydney Morning Herald, The Age, The Art of Eating, The Asian Wall Street Journal, the Weekend Australian Magazine and Slow. His first two novels, published in the '90s, were Whoring and The Man Who Painted Women. He writes about food and his three Spanish books are A Little Taste of Spain, Cooking Spanish and The Food of Spain. His last book for Murdoch was The Roots of Civilisation: a history of plants that changed the world. Grazing: the ramblings and recipes of a man who gets paid to eat was published in 2010. The Oldest Foods on Earth: a history of Australian native foods, with recipes was the 2016 National winner of the The Gourmand Awards, Best Culinary History Book category.
Two of his latest books are Stefano Manfredi's Italy & The Getting of Garlic, Australian Food from Bland to Brilliant. He occasionally uses his full name John Sefton Newton.
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