The Oldest Foods on Earth

Red text on sandy background with various native foods.

Paperback - February 2016 - AU $29.99

A timely look at the flora and fauna that nourished the Aboriginal peoples for over 50,000 years.

We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. + Full description

In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants.

But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose.

With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.

- Short description


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Paperback | February 2016 | $ 29.99
ISBN: 9781742234373 | 288 pages | 210 x 138 mm
Publisher: NewSouth Publishing


John Newton is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are Grazing: The Ramblings and Recipes of a Man who Gets Paid to Eat and A Savage History: Whaling in the Pacific and Southern Oceans. In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.