We use cookies to understand how you use our site and to improve your experience. This includes personalising content and advertising. To learn more, check out our Privacy Policy


by paddonm
posted 13/02/2014

richer and poorer: food and eating in 19th century sydney

cook and curator 3
In this second podcast with Jacqui Newling and Scott Hill, who are, respectively, the Cook and the Curator of the blog and website with that name, Mick Paddon asks about the differences between the food being prepared for and eaten by the well-off inhabitants of Vaucluse House in the 1850s, and the poorer families in Sydney Town. Who would have thought to take your pie to the local baker to get it baked and crusted up when you don’t have an oven of your own?

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!