Jacqui Newling

Colonial gastronomer, food historian. Curator, Eat Your History, Sydney Living Museums

[Jacqui Newling @ColonialFoodie]

@rosiewelch @deedsbeaumont @DrElaineSwan hopefully data for you was a tasty step back into history for @sydlivmus Gastronomy visitors

[Rosie Welch @rosiewelch]

Collecting data at spices and curry colonial gastronomy w/shop @deedsbeaumont @sydlivmus @DrElaineSwan @ColonialFoodie

[Jacqui Newling @ColonialFoodie]

Great to see Paul Irish's Aboriginal Lives in Sydney exhibition at La Perouse on @abc730 tonight, re #StanGrant and his family ancestry

[Jacqui Newling @ColonialFoodie]

Parrot pie and possum curry – how colonial Australians embraced native food https://t.co/0RfVzitkL2 via @ConversationEDU

[Jacqui Newling @ColonialFoodie]

@Drsophie73 I love the 'history on tap' concept - nice lineup of programs in February

[Jacqui Newling @ColonialFoodie]

Thanks @cbbmuse this is why we now cal them fruit mince pies - ie sans meat. Some old recipes have neats tongue (ox) also. V medieval

[Jacqui Newling @ColonialFoodie]

Talking to Fran Kelly @RadioNational 8.45 (ish) - what was on the colonial Christmas table ??

[Jacqui Newling @ColonialFoodie]

@Drsophie73 snap! #EatYourHistory @NewYorker a universal appetite for history evident at #gastronomers2016 symposium this weekend.

[Jacqui Newling @ColonialFoodie]

@pipcourtney and really value eating local.

[Jacqui Newling @ColonialFoodie]

Dead set loving Friday night @abclandline food series - a must see for any Australian who eats.

[SpeedBird Rod @rodjphillips1]

@ABCClassic @margaretthrosby @ColonialFoodie @sydlivmus OMG chilli vinegar! My Grandfather made that to put on roast lamb!

[SpeedBird Rod @rodjphillips1]

@ABCClassic @margaretthrosby @ColonialFoodie @sydlivmus Such memories of my Mother's and Grandmother's cooking from the 1950s !

[Jacqui Newling @ColonialFoodie]

What a privilege to eat our history with @margaretthrosby today - podcast should be on @ABCClassic website

[Margaret Throsby @margaretthrosby]

@colonialfoodie @sydlivmus Jacqui Newling: our history can be learned thru the food we cooked. Fancy whole calf's head anyone? @abcclassic

[Jacqui Newling @ColonialFoodie]

Delighted (and a little awestruck!) to be talking with Margaret Throsby today abcradionational… https://t.co/Rw2NmVuEmv

[Jacqui Newling @ColonialFoodie]

An appetite for history - #fullhouse today for @sydlivmus #housemuseums staff #gastronomy… https://t.co/syJO6nosSL

[Jacqui Newling @ColonialFoodie]

#jonathanjones on loss, resilience and rediscovery of knowledge @kaldorpublicart… https://t.co/GVL2sdwis1

[Jacqui Newling @ColonialFoodie]

Jonathan Jones KaldorPublicArt reminding us that this - our history belongs to us all and it is up to us to explore, learn and share it.

[Jacqui Newling @ColonialFoodie]

Last chance to experience #jonathanjones visionary art concept barrangal dyara (skin and bones) @KaldorPublicArt

[Jacqui Newling @ColonialFoodie]

Bruce Pascoe acknowledging not only Elders but young Aboriginal people for their contribution to our present and future @KaldorPublicArt