A surprising number of meal-related blog titles are occupied. Another difficulty in settling on a name is that, while some people actually used to consider meals a narrow topic, my publications have already roamed over such matters as:
- other writers who endeavoured to make a diner’s sense of the world, such as the ancient Greek philosopher Epicurus and physiologist of taste Brillat-Savarin;
- the problem of the “cooking animal”, namely, why do we cook? My book on cooks recommends a distributional theory – cooks share food around – against the much more common transformation claim;
- two centuries of food industrialisation, explaining the horrors of Australian cuisine, until the heavy marketing of finished meals from the 1960s eventually revived interest;
- Australian and New Zealand cakes and biscuits;
- The flat white coffee as the greatest Antipodean gastronomic invention, and much more.
Adding to that, my next book is a critique of economics, based on the fact that meals matter more than money.
So, Meals Matter