Despite our sophisticated tastes and worldly palates our forebears enjoyed a much wider range of exotica on their tables than we do today. Following long-standing European traditions, all manner of birdlife were welcomed into the Australian pot or indeed, the ubiquitous pastry case, 'four'n'twenty' style. Spread your culinary wings with Jacqui Newling resident gastronomer at Sydney Living Museums to discover to discover the many ways that feathered food graced our tables in our formative years.
JACQUI NEWLING is the Sydney Living Museums (formerly Historic Houses Trust of NSW) resident gastronomer, ‘I explore the world of food with an inquiring mind and a deep curiosity – not simply about the food itself, but about why it is a food. How did that item become acceptable as a food and how did it arrive at our tables? In fact, to me, gastronomy is about people – what people do to and with food to make it a part of their lives.
This lecture is generously supported by The Friends of The Johnston Collection.