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Sydney Flavours: From Convict Colony to Cosmopolitan City

  • Cecilia Leong-SalobirEmail author
Chapter

Abstract

This chapter considers the food history of Sydney from its European settlers and its migrant intake of a diverse range of people. Australians travelling overseas from the 1960s brought back new ways of cooking and eating from Asia and Europe. Quality produce from the oceans and waterways, harvests from the land, numerous innovative chefs and a sophisticated dining public ensured that the city offered a wide spectrum of eating-out venues. The chapter challenges the myth that Australian’s modern and light cuisine is the result of migration. It contends that while migrant restaurateurs did contribute towards this, individual Australian chefs were the significant players in the realm of creating the fine dining culture in Sydney towards the end of the twentieth century.

Keywords

Australian cuisine Ethnic restaurateurs Australian chefs Fine dining 

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Copyright information

© The Author(s) 2019

Authors and Affiliations

  1. 1.History DisciplineUniversity of Western AustraliaPerthAustralia
  2. 2.History DisciplineUniversity of WollongongWollongongAustralia

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