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

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?