The Art of Living in Australia was first published in 1893 and urged the value of Mediterranean eating and drinking habits for the Australian way of life. An experienced physician, Philip E. Muskett promoted healthy living habits appropriate for the climate and conditions of 19th century Australia, including the best clothing, household arrangements, necessary exercise and a healthy diet. Finding a resemblance between the conditions of southern Europe, he implores British-born Australians to eat more vegetables and less meat, in the style of those from the Mediterranean.
The book also contains over 300 recipes contributed by Mrs Wicken, lecturer in charge of 'domestic economy' at Sydney Technical College, including for salads, vegetable dishes, seafood and sweets.
Unique historical importance and modern appeal
So far this year, the Mediterranean diet has been touted as able to lower your cholesterol, reduce pain, increase your lifespan, ease depression and ‘cure’ ADHD. Whatever the real story might be, it’s clear that eating more fruit and vegetables, and less meat and processed foods, provides real benefit to health.
In Australia, this story begins with Philip E. Muskett, a colony-born physician with a calling to improve the health and wellbeing of new colonists who were struggling with the climate and lifestyle of the land Down Under.
Muskett’s seminal work was published in 1893. The Art of Living in Australia is an appeal to white Australians to embrace a southern European approach to food and climate.
Now, a new edition of The Art of Living in Australia, complete with index and original facsimiles, is available from Sydney University Press. This Australian classic offers a unique view on the daily lives of post-colonial Australians – and some anachronistic gems! – while also delivering over 300 Mediterranean-style recipes that predate the modern trend for healthy and natural eating by over 100 years.
Philip Edward Muskett (1857-1909) was a medical practitioner and health reformer, working in hospitals in both Melbourne and Sydney.
Harriet Wicken received a Diplomée of the National Training School for Cookery, London, and was also lecturer on cookery at the Technical College, Sydney.
Preface
Part 1: the art of living in Australia
1. The climate of Australia
2. The alphabetical pentagon of health for Australia
3. Ablution – the skin and the bath
4. Bedroom ventilation
5. Clothing, and what to wear
6. Diet – importance of breakfast, fruit, tea, coffee, iced drinks, tobacco
7. Exercise
8. On school cookery, and its influence on the Australian daily life
9. Australian food habits, and their faults – a plea for their improvement
10. Australian fish and oysters – and their food value
11. On salads; salad plants and herbs; and salad
12. On Australian wine, and its place in the Australian daily dietary
Part 2: Australian cookery recipes and accessory kitchen information
13. The kitchen
14. The ice chest
15. The stock pot
16. Soup
17. Fifty recipes for soups
18. Fifty recipes for fish
19. Fifty recipes for meat dishes
20. Fifty recipes for vegetable dishes
21. Fifty recipes for salads and sauces
22. Fifty recipes for sweets
Index
Format:
paperback
Size: 210 x 148 mm
Pages: 368
Illustrations: 10 b&w ill., 3 tables
Copyright: 2016
ISBN: 9781920898601
Publication: 01 Mar 2017
Series: SUP Classics
Size: 210 x 148 mm
Pages: 368
Illustrations: 10 b&w ill., 3 tables
Copyright: 2016
ISBN: 9781920898601
Publication: 01 Mar 2017
Series: SUP Classics