TY  - BOOK
AU  - Cooper,Katie
TI  - Rēwena and rabbit stew: the rural kitchen in Aotearoa, 1800-1940 
SN  - 9781776711116
U1  - 641.5993 23
PY  - 2024///
CY  - Auckland, New Zealand
PB  - Auckland University Press
KW  - Cooking, New Zealand
KW  - History
KW  - Home economics
KW  - New Zealand
KW  - Food habits
KW  - Social life and customs
KW  - Tunu kai
KW  - reo
KW  - Kai
N1  - Includes bibliographical references and index; Introduction -- 1. What makes the ideal kitchen? Houses and homes in rural New Zealand -- 2. Hāngi stones and hot stoves: changes in cooking technologies -- 3. Rēwena and rabbit stew: provisioning the rural kitchen -- 4. Women's work? Gender roles in rural Aotearoa -- 5. Hākari, feasts and picnics: manaakitanga and rural hospitality -- Conclusion -- Notes -- Bibliography -- Glossary of Māori words -- Imperial to metric conversion
N2  - "Cookhouses and wharekai, hangi pits and coal ranges, boil-ups and mutton - this book tells the hearty story of sustenance and manaakitanga in rural New Zealand. The rhythms and routines of country life are at the heart of this compelling account of the rural kitchen in Aotearoa. Historian Katie Cooper explores how cooking and food practices shaped the daily lives, homes and communities of rural Pakeha and Māori throughout the nineteenth and early twentieth centuries. Delving into cooking technologies, provisions, gender roles and hospitality, the story of New Zealand's rural kitchen highlights more than just the practicalities of putting food on the table. Thoroughly researched and richly illustrated, Rewena and Rabbit Stew reveals the fascinating social and cultural milieu in which rural people produced, cooked and shared food in Aotearoa"--Front cover flap
ER  -