“In its first year, the glasshouse delivered above all expectations, producing more than 3.5 tonnes of perfect quality produce – an impressive yield of up to 150 kilograms of produce per square metre – that included capsicums, cucumbers and eggplants.” “The University, together with Hort Innovation, established the Glasshouse to provide a best-in-class facility that will teach farmers of the future, equipping them with the environmental knowledge they’ll need to succeed,” said Professor Ian Anderson, Director of the National Vegetable Protected Cropping Centre and the Hawkesbury Institute for the Environment (HIE). The research facility, launched in 2017 as part of Australia’s first National Vegetable Protected Cropping Centre, is a joint initiative between Hort Innovation and Western Sydney University. The impressive $7 million, 1800sqm Glasshouse facility at Western Sydney University’s Hawkesbury campus will feature in the final episode of the ABC’s Back In Time For Dinner program on Tuesday, 10 July at 8.30pm. I've got news for her - as Giles Coren found in his home town, a return to shopping in the local butcher/fishmonger/baker etc is already happening in quite a few areas, and not only by the 'middle-class'! Overall, though, this is an excellent, interesting, well-researched history book of food, eating habits, and related subjects.Professor Ian Anderson demonstrates the high-powered eggplants to the Ferrone family !" I was a little doubtful about the claim that online shopping is on the increase, and that 'middle-class foodies' want to see a return to shopping in local indepedent shops, but the writer is sceptical as to whether this will happen. I found myself thinking, "You should have included. Like another reviewer has said, I was a bit disappointed in the number of photos in the book, given the number of different facets of homelife and food mentioned. Although the programme mostly focussed on food - naturally - the book also mentioned historical and political events, toys, fashion, and music, in a lot more detail than the programme was able to in the limited time they had. I spent a lot of time reading out bits to my husband, to see what he could remember, too. I was born in the 50s, so I remember a lot of what was mentioned in this book.
Who can guess the filling of the first pre-packed sandwich in 1984? And who could have foreseen then that a kitchen robot that can write your shopping list is now just around the corner? Reflecting all the fads and fashions that have graced our table, Back in Time for Dinner is much more than a book about dinner it holds a mirror to our changing family lives.
#Back in time for dinner full#
Has there ever been a golden age of the family meal? Full of delicious detail, this marvellous companion to the BBC series is rich with nostalgia and provides a feast of extraordinary factual nuggets. And now, nearly twenty years on from the first vegetable-box delivery scheme, we are fatter than ever before. It was not until the mid 1990s that we started to worry about ‘five a day’. Ten years later, sugar consumption had rocketed: we ate more biscuits for dinner than vegetables and fruit. No one owned a fridge or had seen a teabag, let alone an avocado or a Curly Wurly. In 1950, the average housewife worked a seventy-five-hour week.
Do you remember the arrival of the fish finger, the rise and fall of Angel Delight, Vesta curries and Wimpy hamburgers? Did you own a fondue set or host a Tupperware party, or were you starving yourself on the Cabbage Soup Diet? Was life always too short to stuff a mushroom? And what was the point of Nouvelle Cuisine? There has been a revolution in our kitchens.
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