Culinary History

A collection of papers presented at the Second International Conference held by the University of Adelaide’s Research Centre for the History of Food and Drink. Covers Topics ranging from philosophical speculation by ancient Greeks and Romans to authors of Modern Cookbooks, from working class consumption of sugar to aristocratic tasted for Claret and from the daily diet of an ancient Roman official to the annual consumption of olive oil in Australia.

About The Authors

Lynn Martin is an award-winning historian, a fellow of the Royal Historical Society and of the Australian Academy of the Humanities, and a recipient of a Centenary Medal from the Australian government for his contribution to Australian society through history.

In a previous incarnation as a historian Prof. Martin specialised in the history of the Jesuits, and his books included The Jesuit Mind: The Mentality of an Elite in Early Modern France and Plague? Jesuit Accounts of Epidemic Disease in the Sixteenth Century.

More recently he abandoned the Jesuits for drink and now specialises in the history of drinking in traditional Europe. This phase of his career has resulted in books on Alcohol, Sex, and Gender in Late Medieval and Early Modern Europe and Alcohol, Violence, and Disorder in Traditional Europe.

In 1997 Prof. Martin became Founder-Director of the University of Adelaide’s Research Centre for the History of Food and Drink, a position he held until 2004. As Director he was responsible for the establishment of the University’s Graduate Program in Gastronomy and was the Program’s first Managing Director.

Although officially retiring at the end of 2003, Prof. Martin still keeps active as a Visiting Research Fellow.

Barbara Santich is Program Manager of the Graduate Program in Gastronomy at the University of Adelaide, with responsibility for developing and teaching the three core courses. She has been writing about food and eating for over twenty years for both Australian and international publications and currently contributes a regular feature to the Financial Review Magazine.

She is a member of the Slow Editorial Advisory Board and the editorial board of Petits Propos Culinaires, and chair of the Scientific Commission for the Slow Ark of Taste in Australia. She is the author of six books, the most recent being In the Land of the Magic Pudding: A Gastronomic Miscellany (2000), a collection of writings on two hundred years of food and eating in Australia.