TY  - BOOK
AU  - Leach,H.M.
TI  - From kai to Kiwi kitchen: New Zealand culinary traditions and cookbooks 
SN  - 1877372757
AV  - TX725 .N45F76 2010
U1  - 641.50993 22
PY  - 2010///
CY  - Dunedin, N.Z.
PB  - Otago University Press
KW  - Cooking, New Zealand
KW  - History
KW  - Cooking
KW  - New Zealand
KW  - Cookbooks
KW  - Tunu kai
KW  - reo
KW  - lcgft
N1  - 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
N2  - 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. The 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
ER  -