Search Results for slow food - Narrowed by: Special Collections Research RoomSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dslow$002bfood$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253ARESEARCHRM$002509Special$002bCollections$002bResearch$002bRoom$0026ps$003d300$0026st$003dRE?dt=list2024-05-19T00:03:19ZLean foodent://SD_ILS/0/SD_ILS:302602024-05-19T00:03:19Z2024-05-19T00:03:19Zby Clark, Pamela<br/>Call Number ARC PER 641.5635 LEA<br/>Publication Date 2003<br/>Format: Books<br/>Snow food like Sarahs/ by Sarah Averyent://SD_ILS/0/SD_ILS:1236402024-05-19T00:03:19Z2024-05-19T00:03:19Zby Avery, Sarah<br/>Call Number ARC COM 641.599448 SNO<br/>Format: Books<br/>Food for thought : delicious low-fat recipes.ent://SD_ILS/0/SD_ILS:146652024-05-19T00:03:19Z2024-05-19T00:03:19Zby Royal Southern Memorial Hospital. Dept. of Nutrition and Dietetics<br/>Call Number ARC COM 641.5638 FOO<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>From kai to Kiwi kitchen : New Zealand culinary traditions and cookbooks / edited by Helen M. Leach.ent://SD_ILS/0/SD_ILS:2121662024-05-19T00:03:19Z2024-05-19T00:03:19Zby Leach, Helen M. (Helen May), editor.<br/>Call Number ARC 641.5993 FRO<br/>Publication Date 2010<br/>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 socio-economic 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. This book opens with the three Macmillan Brown Lectures given by Helen Leach at Canterbury University in 2008 and broadcast on National Radio in 2009. The second part is comprised of essays by a number of contributors from a major research project that looked at Kiwi cookbooks, supported by the Marsden Fund. The essays explore several themes in New Zealand's food history, including the adaptation of British and Maori culinary traditions in the nineteenth century and the fate of the Maori tradition in the twentieth, external influences on New Zealand cookery (previously thought to be predominantly British until after World War II), the transmission of cookery knowledge between and within generations, the impact of changing technology on cooking methods and recipes, nutritional advice in community cookbooks, and the transition from modernism to postmodernism, as seen in the cookbooks of Aunty Daisy and Lois Daish. This book will entertain anyone interested in food, New Zealand history or domestic culture.<br/>Format: Books<br/>