This new volume in UQP's History of the Book in Australia series explores Australian book production and consumption from 1946 to the present day. In the immediate postwar era, most books were imported into a colonial market dominated by British publishers. Paper Empires traces this fascinating and volatile half-century, using wide-ranging resea...

Grahame Kings life as an artist began with his mastery of the new art of colour reproduction as a photolithographic colour etcher in Melbourne in the 1930s. At the same time, study at the National Gallery Art School with George Bell assisted his development as a painter. After war service and travels abroad, King returned to Melbourne with his wife, the sculptor Inge King. The two held a number of joint exhibitions of paintings and sculptures in Australia throughout the 1950s and then, from c.1962 Grahame King turned his attention, increasingly, towards the art of lithography becoming a master in this field of printmaking. He has also devoted himself to promoting the art of lithography and printmaking generally through the Print Council of Australia. He is often called Australias patron saint of printmaking. The book examines his seven decades working as an artist in Melbourne and is lavishly illustrated with colour reproductions throughout.

Sunday Reed was a passionate cook and gardener, who believed in home-grown produce, seasonal cooking and a communal table. Sunday's Kitchen tells the story of food and living at the home of John and Sunday Reed, two of Australia's most significant art benefactors. Settling on the fifteen-acre property in 1935, the Reeds transformed it from a run-down dairy farm into a fertile creative space for artists such as Sidney Nolan, Albert Tucker, Joy Hester and Charles Blackman. Richly illustrated with art, photographs-many previously unpublished-and recipes from Sunday's personal collection, Sunday's Kitchen recreates Heide's compelling and complex story.

Oleg Kalugin oversaw the work of American spies, matched wits with the CIA, and became one of the youngest generals in KGB history. Even so, he grew increasingly disillusioned with the Soviet system. In 1990, he went public, exposing the intelligence agencyÕs shadowy methods. Revised and updated in the light of the KGBÕs enduring presence in Russian politics, Spymaster is KaluginÕs impressively illuminating memoir of the final years of the Soviet Union.

This is Volume 1, Part 1 of the Contemporary Theatre Review of 1992. It includes the proceedings of the Soviet and British Puppetry Conference which provided the informed reflections on the workings of puppet theatres within both cultures that was brought about by a cultural exchange between the Rostov State Puppet Theatre and the Scottish Mask and Puppet Centre.

The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn’t touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn’t changed as much as we might think even though our chefs are hailed as some of the best in the world.