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Michael Symons
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One Continuous Picnic: A gastronomic history of Australia Paperback – 1 March 2007

by Symons Michael (Author)
5.0 out of 5 stars 1 rating
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2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until recently, historians have tended to overlook eating, and yet, through meat pies and lamingtons, Symons tells the history of Australia gastronomically. He challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. Symons shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society. Australians have enjoyed plenty to eat, but food had to be portable: witness the weekly rations of mutton, flour, tea and sugar that made early settlers a mobile army clearing a whole continent; and the tins of jam, condensed milk, camp pie and bottles of tomato sauce and beer that turned its citizens into early suburbanites. By the time of screw-top riesling, takeaway chicken and frozen puff pastry, Australians were hypnotised consumers, on one continuous picnic. But good food has never come from factory farms, process lines, supermarkets and fast-food chains. Only when we enjoy a diet of fresh, local produce treated with proper respect, when we learn from peasants, might we at last have found a national cuisine and cultivated a continent.
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  1. Print length
    384 pages
  2. Language
    English
  3. Publication date
    1 March 2007
  4. Dimensions
    15.24 x 2.21 x 22.86 cm
  5. ISBN-10
    0522853234
  6. ISBN-13
    978-0522853230
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Product description

Book Description

A frequently acclaimed Australian classic on the history of eating in Australia. It now contains a major new section on developments over the past quarter-century.

About the Author

Michael Symons was born in Adelaide in 1945, and was educated there and in Hobart before completing a science degree at Sydney University. He has been a journalist on the Sydney Morning Herald, worked for the ABC and was a partner in an Adelaide restaurant for 15 years. He has a PhD in the sociology of cuisine from Flinders University. His other books include A Shared Table and The Pudding that Took a Thousand Cooks.

Product details

  • Publisher ‏ : ‎ Melbourne University Publishing
  • Publication date ‏ : ‎ 1 March 2007
  • Edition ‏ : ‎ 1st
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 384 pages
  • ISBN-10 ‏ : ‎ 0522853234
  • ISBN-13 ‏ : ‎ 978-0522853230
  • Item weight ‏ : ‎ 499 g
  • Dimensions ‏ : ‎ 15.24 x 2.21 x 22.86 cm
  • Customer Reviews:
    5.0 out of 5 stars 1 rating

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  1. Michael Symons

    Michael Symons

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  2. Michael Symons

    Michael Symons

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    GASTRONOMY is the diner's sense of the world. That's been undertaken by, among others, Epicurus, Brillat-Savarin and now MICHAEL SYMONS.

    Dr Symons' latest work is MEALS MATTER: A RADICAL ECONOMICS THROUGH GASTRONOMY, published by Columbia University Press in 2020. It's been a while between books because, having brought PhD sociology to gastronomy, Symons now makes sense of political philosophy, economic theory, and more.

    Among Symons' other works, ONE CONTINUOUS PICNIC tells the gastronomic history of his country, Australia. A HISTORY OF COOKS AND COOKING takes on the world, starting from when people picked up the first cook's knife or flint. Rather than the more common transformational theory of cooking (using fire), Symons promotes a distributional theory (using knives), because the cook's core task is sharing food around.

    Now living back in Sydney, Michael Symons started as an environmental journalist with the Sydney Morning Herald, opened the Cantina di Toia restaurant in Bacchereto in Tuscany, and then became a partner in the Uraidla Aristologist restaurant in the Adelaide Hills for 15 years. Having instigated the highly influential Symposiums of Australian Gastronomy in 1984, he gained a PhD in the "sociology of cuisine". He enjoyed, and wrote about, flat whites, while living in Wellington New Zealand from 2001-2007.

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  • Peter G. Buckley
    5.0 out of 5 stars a classic
    Reviewed in the United Kingdom on 9 January 2014
    Format: PaperbackVerified Purchase
    This is a classic in food history, in which an author with a trained historical sensibility tries to make sense of national developments rather than dish up a standard menu of special dishes and traditions.
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