The Mediterranean Kitchen
Barbara Santich [+]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Most cooking was done over or in front of an open fire. The basic utensils in a well-equipped kitchen were pots, frying pan, a roasting spit and a mortar and pestle.