Goodbye Culinary Cringe - Cherry Ripe|Stephanie Alexander

Does a culinary cringe exist in Australia? What determines our food choices? Australia's eating habits are in a period of rapid transition, and in forging a culinary identity all our own, we are becoming some of the most eclectic eaters in the world. In Goodbye Culinary Cring e Cherry Ripe dispels any doubts that our cuisine has developed a distinctively Australian identity.This careful study of the state of food in Australia investigates the new generation of food producers and shows how we are at the forefront of world trends and that, in terms of food, we are truly the lucky country.Cherry Ripe covers such topics as the Asianisation of the Australian palate, the mania for Thai food, the bliss point factor (the gustatory equivalent of the G-spot), the facts surrounding the myths about cooking oils, fake foods (foodoceuticals), the link between diet and criminality, sexism in restaurants, the social significance of being able to cook, table manners, why we should eat kangaroo, and the cheese revolution.Cherry Ripe is a food columnist for the Weekend Australian.;She appears regularly on ABC Radio National's 'Food Program' and in any forum where political food issues are being discussed. Goodbye Culinary Cringe was commended for the 1992 Pascall Prize.