Foreword -- Preface to the new edition -- Preface to the first edition -- Introduction: The uncultivated continent -- Part I: History Without Peasants -- 1 The English heritage -- The taste for home -- 2 Meat three times a day -- Eating and drinking in 1839 -- 3 The Aristologist -- The next cookery books -- Part II: Feeding the City -- How we entertained a prince -- 4 Metropolitan paradise -- The city markets -- 5 The Chinese exception -- The tea and scones of Quong Tart -- 6 The tyranny of transport -- Granny Smith -- 7 The first food factories -- Mr MacRobertson -- 8 Bohemian restaurants -- Let's go to Fasoli's -- 9 Family goodness -- Vegemite -- 10 Dainty cooks and sudden drinkers -- The pavlova -- Part III: Fresh from the Freezer -- Sliced white -- 11 The first munition -- Coca-colonisation -- 12 Car park shopping -- Golden Circle pineapple -- 13 The industrial kitchen -- Frozen food -- Part IV: The Coming of the Quiche -- The great wine dinner -- 14 Oh, for a French wife! -- Chefs to the court of Whitlam -- 15 Hard tomatoes for hard times -- A fresh start -- 16 The art of eating in Australia -- Part V: The Widening Gap -- Return of the Jersey cows -- 17 Free the market! -- Notes on sources -- Select bibliography -- Index.