REVIEW:
The web-site for the Culinary Historians of Tasmania with the aim of expanding into a Tasmanian hospitality industry community notice- board and resource centre.
It is not widely known that Tasmania has much of Australia's richest culinary history. This includes the first cookbook author (Edward Abbott) in 1864, Australia's two oldest public houses, Australia's oldest brewery, jam factory and legalised casino to name just a few.
This site, which is in its infancy, promotes the study and documentation of the state's fascinating and colourful culinary history. Some areas of research include the service industry, cooks and cooking, produce and producers, the wine industry, the distilling and brewery industry, the baking industry, and the seafood industry.
The website will provide an ever expanding library of resources including photographs, menus, publications, oral histories and ephemera of an historical nature. The site also offers useful links to other research and educational facilities.
The industry and the public are invited and encouraged to contribute to the library by contacting the website manager by email or by telephone.
