{"title":"Paul van Reyk","description":"\u003cp\u003eWelcome to our curated collection featuring the works of Paul van Reyk, a distinguished author and culinary expert known for his deep appreciation of food and its cultural significance. Van Reyk’s writings offer a unique blend of storytelling and culinary exploration, providing readers with a comprehensive understanding of the connection between food, history, and identity.\u003c\/p\u003e\n\n\u003cp\u003eAmong his notable works is \u003cem\u003eTrue to the Land\u003c\/em\u003e, which delves into the fascinating landscape of Australian cuisine. Through this book, van Reyk invites readers on a journey that celebrates the richness of local ingredients and traditional cooking techniques, while also exploring the diverse cultural influences that have shaped modern Australian gastronomy.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're a seasoned chef, a passionate foodie, or simply someone with an interest in cultural cuisines, Paul van Reyk's collection promises engaging insights and delectable inspiration. Explore these works to enhance your culinary repertoire and deepen your understanding of the narratives behind every dish.\u003c\/p\u003e","products":[{"product_id":"true-to-the-land-by-paul-van-reyk-9781789144062","title":"True to the Land","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eSpanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food production in Australia is subject to the constraints of climate, water and soil, leading to centuries of unsustainable agricultural practices post-colonisation.\u003c\/p\u003e\n\n\u003cp\u003eAustralian food history is also the story of its xenophobia and the immigration policies pursued which continue to question the image of Australia as a model multicultural society though the history ends on a positive note as Indigenous peoples take increasing control of how their food is interpreted and marketed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA comprehensive history of the food of Australia, from its beginning with the First Nations people 60,000 years ago to 2020. - John Newton, author of \u003cem\u003eThe Oldest Foods on Earth: A History of Australian Native Foods\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA masterful overview of Australian food history and foodways, including their social and political implications and the influences of scientific and technological advances. From millennia-old fish traps to television's \u003cem\u003eMasterChef Australia\u003c\/em\u003e, by way of damper and mutton, lamingtons and Anzacs, it charts the evolution of Australian food and agriculture, acknowledging the contributions of the many cultures that make up contemporary Australia. - Barbara Santich, Professor Emeritus, The University of Adelaide\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NewSouth Books","offers":[{"title":"Default Title","offer_id":46998815342828,"sku":"9781789144062","price":59.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/27969663482824.jpg?v=1763232238"}],"url":"https:\/\/bookhero.live\/collections\/paul-van-reyk.oembed","provider":"Book Hero","version":"1.0","type":"link"}