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

Contributor(s): Leach, H. M. (Helen M.) | Leach, Helen (Helen May) | Leach, Helen.
Material type: materialTypeLabelBookPublisher: Dunedin, N.Z. : Otago University Press, 2010Description: 219 pages : illustrations (some color) ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781877372759 (pbk.) :; 1877372757.Subject(s): Cooking, New Zealand -- History | Cookbooks -- New Zealand -- History | Tunu kai | Food habits -- New Zealand -- History | Home economics -- New Zealand -- History | Tunu Kai | Cooking New Zealand History | Cooking, Maori | Cookbooks -- New Zealand | New Zealand -- Social life and customsGenre/Form: Cookbooks -- New Zealand -- History.DDC classification: 641.50993
Contents:
Māori cookery before cook / Helen M.Leach -- Cookery in the Colonial Era (1769-1899) / Helen M.Leach -- Culinary traditions in twentieth-century New Zealand / Helen M.Leach -- Changing kitchen technology / F. Jane Teal -- The uptake of nutritional advice in the twentieth century / Janet Mitchell -- Putting fish back on the menu / Duncan Galletly -- Guiding the culinary tradition: the School of Home Science / Raelene Inglis -- Cooking on a Dais: from daisy to daish / Michael Symons.
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 / 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.
Maori cookery before cook / Helen M.Leach -- Cookery in the Colonial Era (1769-1899) / Helen M.Leach -- Culinary traditions in twentieth-century New Zealand / Helen M.Leach -- Changing kitchen technology / F.Jane Teal -- The uptake of nutritional advice in the twentieth century / Janet Mitchell -- Putting fish back on the menu / Duncan Galletly -- Guiding the culinary tradition: the School of Home Science / Raelene Inglis -- Cooking on a Dais: from daisy to daish / Michael Symons.
Maori cookery before Cook / Helen M. Leach -- Cookery in the colonial era (1769-1899) / Helen M. Leach -- Culinary traditions in twentieth century New Zealand / Helen M. Leach -- Changing kitchen technology / F. Jane Teal -- Uptake of nutritional advice in the twentieth century / Janet Mitchell -- Putting fish back on the menu / Duncan Galletly -- Guiding the culinary tradition : the School of Home Science / Raelene Inglis -- Cooking on a Dais : from Daisy to Daish / Michael Symons.
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Te Taurawhiri 641.5993 FRO 2 Available
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Enhanced descriptions from Syndetics:

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.

Includes bibliographical references (p. 185-203) and index.

Includes bibliographical references and index.

Māori cookery before cook / Helen M.Leach -- Cookery in the Colonial Era (1769-1899) / Helen M.Leach -- Culinary traditions in twentieth-century New Zealand / Helen M.Leach -- Changing kitchen technology / F. Jane Teal -- The uptake of nutritional advice in the twentieth century / Janet Mitchell -- Putting fish back on the menu / Duncan Galletly -- Guiding the culinary tradition: the School of Home Science / Raelene Inglis -- Cooking on a Dais: from daisy to daish / Michael Symons.

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 / 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.

Maori cookery before cook / Helen M.Leach -- Cookery in the Colonial Era (1769-1899) / Helen M.Leach -- Culinary traditions in twentieth-century New Zealand / Helen M.Leach -- Changing kitchen technology / F.Jane Teal -- The uptake of nutritional advice in the twentieth century / Janet Mitchell -- Putting fish back on the menu / Duncan Galletly -- Guiding the culinary tradition: the School of Home Science / Raelene Inglis -- Cooking on a Dais: from daisy to daish / Michael Symons.

Maori cookery before Cook / Helen M. Leach -- Cookery in the colonial era (1769-1899) / Helen M. Leach -- Culinary traditions in twentieth century New Zealand / Helen M. Leach -- Changing kitchen technology / F. Jane Teal -- Uptake of nutritional advice in the twentieth century / Janet Mitchell -- Putting fish back on the menu / Duncan Galletly -- Guiding the culinary tradition : the School of Home Science / Raelene Inglis -- Cooking on a Dais : from Daisy to Daish / Michael Symons.

2 6 8 11 14 18 19 22 27 37 74 76 89 96 97 98 100 104 115 147 151 154 159 164 175

Table of contents provided by Syndetics

  • 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)

Reviews provided by Syndetics

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