Donna Lee Brien and Adele Wessell
Introduction. Cookbooks: writing, reading and publishing culinary literature in
Australasia
Barbara Santich
Cookbooks and culinary culture
Bronwyn Fredericks and Rodney Stoter
‘We’ve always cooked kangaroo. We still cook kangaroo. Although sometimes we use
cookbooks now’: Aboriginal Australians and cookbooks
Charmaine O’Brien
Hannah Maclurcan: colonial queen of cookery books
Blake Singley
More than just recipes: reading colonial life in the works of Wilhelmina Rawson
Alison Wishart
Reading between the recipes of Our cookery book
Adele Wessell
Women’s work in the transition to modernity: The worker cook book and Our cookery
book
Lorna Piatti-Farnell
Sure to rise: reading the Edmonds cookery book as a popular icon
Gail Pittaway
Stain removal, shopping and social responsibility: Aunt Daisy, New Zealand’s first
multi-media celebrity, 1933-1963
Jillian Adams
Activism and the everyday: a cookbook to promote world peace
Toni Risson
Souvlakia’s journey: a Greek-Australian food odyssey
Rose Williamson
Food for the people: studying The Australian women’s weekly cookbooks
Sarah Black
Living the good life: community cookbooks as an expression of Australian lifestyles
and values
Donna Lee Brien
The cookbooks of Maria Kozslik Donovan
Susie Khamis
Mastering the brand: how an ‘ordinary’ cook achieved extraordinary (cookbook)
success
Sandra Burr
A dog’s breakfast: from canned food to cookbooks
Rachel Franks
Developing an appetite for food in crime fiction
Barbara Doran
She's so sweet and so much more: the cookbook as artist's manual
Jen Webb and Vanessa Harbour
Between the body and the world: food, cookbooks and not-eating
Barbara Russell
First buy your cookbooks: on becoming a cookbook seller