Part of a series that pairs leading Australian thinkers and cultural figures with important themes in life, this essay reflects on food and how the way we eat has changed over time. Considering topics such as cooking, recipes, both domestic and professional chefs, and food developments, this handbook appraises the substance of everyday life. Arguing for a more holistic, less structured approach to food and dining, this consideration is sure to interest foodies and general readers alike.
Gay Bilson is one of Australia's leading chefs and restauranteurs and the owner of Berowra Waters Inn restaurant. She has contributed articles on food and gastronomy to the Australian and the Sydney Morning Herald. She is the author of Plenty: Digressions on Food, which received the Age Book of the Year Award.