From kai to Kiwi kitchen : New Zealand culinary traditions and cookbooks / edited by Helen M. Leach.

ISBN:

9781877372759

Title:

Author:

Leach, Helen M. (Helen May), editor.

Publication Information:

Dunedin, New Zealand Otago University Press, 2010.

Physical Description:

219 p. : illustrations (black and white) ; 24 cm.

General Note:

Donated by Pat Churchill in 2016.

Contents:

Preface -- Part I : the Macmillan Brown lectures, 2008 -- 1. Maori cookery before Cook / Helen M. Leach -- 2. Cookery in the colonial era (1769-1899) / Helen M. Leach -- 3. Culinary traditions in twentieth-century New Zealand / Helen M. Leach -- Part II : cookbooks and culinary history in New Zealand -- 4. Changing kitchen technology / F. Jane Teal -- 5. The uptake of nutritional advice in the twentieth century / Janet Mitchell -- 6. Putting fish back on the menu / Duncan Galletly -- 7. Guiding the culinary tradition : the School of Home Science / Raelene Inglis -- 8. Cooking on a dais : from Daisy to Daish / Michael Symons.

Subject Term:

Cooking -- New Zealand -- History.

Added Author:

Leach, Helen M. (Helen May),

Format:

Books

Publication Date:

2010

Publication Information:

Dunedin, New Zealand Otago University Press, 2010.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
ARC 641.5993 FRO	Archive Collection	1	Special Collections Research Room	Searching... Unknown

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Summary

In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.

Author Notes

Helen Leach is Emeritus Professor of Anthropology at the University of Otago. Her most recent book, The Pavlova Story: A Slice of New Zealand's Culinary History (Otago University Press, 2008),.was a finalist in the Montana New Zealand Book Awards in 2009.

Reviews (1)

Choice Review

From Kai to Kiwi Kitchen, edited by Leach (emer., anthropology, Univ. of Otago), is a collection of lectures and essays by New Zealand food historians and anthropologists that discusses the culinary history of that country. The lectures provide a historical overview of New Zealand cuisine starting with Maori cooking and then moving to colonial influences and 20th-century interpretations of culinary traditions. The rest of the collection discusses cookbook history, kitchen technology, home economics, and nutrition by various scholars. This book provides a decent overview of culinary traditions, and the essays highlight the major developments that have shaped New Zealand cooking. While this is a scholarly and useful work on the subject, it is peripheral to many libraries outside the region. Summing Up: Recommended. Only comprehensive academic or general collections on New Zealand or food history. S. C. Hardesty Georgia State University

Helen M. LeachHelen M. LeachHelen M. LeachF.Jane TealJanet MitchellDuncan GalletlyRaelene InglisMichael Symons

Preface	p. 7
Part I The Macmillan Brown Lectures, 2008
1 Maori Cookery Before Cook	p. 13
2 Cookery in the Colonial Era (1769-1899)	p. 31
3 Culinary Traditions in Twentieth-Century New Zealand	p. 49
Part II Cookbooks and Culinary History in New Zealand
4 Changing Kitchen Technology	p. 71
5 The Uptake of Nutritional Advice in the Twentieth Century	p. 97
6 Putting Fish Back on the Menu	p. 115
7 Guiding the Culinary Tradition: the School of Home Science	p. 141
8 Cooking on a Dais: from Daisy to Daish	p. 161
Works Cited	p. 185
About the Contributors	p. 205
Acknowledgements	p. 207
Index	p. 209

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Summary

Summary

Author Notes

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Choice Review

Table of Contents