We’re charting out our archival and field research across South Australia, and it’s a full dance card. We will have to eat, however, and funny how as we discuss the upcoming journey (departing in two days, on Saturday), our conversation turns to memorable tastes during previous travels in these parts.
We gravitate toward the lowbrow vernacular tastes first, and so we should start a pool to wager how soon after arrival in Adelaide we will have our first pie.
Then there is that Adelaide institution known as Schnitty Night. The possibilities are endless, and Adelaideans have definite favorites among pubs specializing in Schnitzels. This establishment is fairly upscale.
Among locally distinctive beverages, we took a shine to pear ciders when last we visited Adelaide, possibly because it was hot at the time, and the pear ciders on tap had a nice light finish. Like this one.
At some point I’m sure we’ll wander with an appetite into the Central Market and graze. I hope this showcase of regional cuisine is still in business.
First and last, though, as visiting inlanders, we’ll avail ourselves of the cold-water advantages of the southern coast. Exploring new (to us) tastes in seafood.
All this before we depart Adelaide for the Barossa, with its own panoply of tastes.
All right, tomorrow I’ll talk about archives.
