000			03768cam a2200469 i 4500
003			OCoLC
005			20211105052735.0
008			101003s2010 nz a b 001 0 eng d
011			_aBIB MATCHES WORLDCAT
011			_aPHYSICAL source
020			_a1877372757 _qpbk.
020			_a9781877372759 _qpbk.
035			_a(ATU)b11818839
035			_a(OCoLC)946517733
040			_aNZ1 _beng _erda _cNZ1 _dOCLCO _dOCLCF _dNTASP _dNZPPC _dNZAUC _dOCL _dOCLCQ _dUV1 _dOCLCA _dATU
042			_anznb
043			_au-nz---
050	1	4	_aTX725 _b.N45F76 2010
082	0	4	_a641.50993 _222
082	0	4	_a641.5993 _222
245	0	0	_aFrom kai to Kiwi kitchen : _bNew Zealand culinary traditions and cookbooks / _cedited by Helen M. Leach.
264		1	_aDunedin, N.Z. : _bOtago University Press, _c2010.
300			_a219 pages : _billustrations (some colour) ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aMāori 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.
520			_aIn 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.
588			_aMachine converted from AACR2 source record.
590			_bWorldCat_3_8_2017
650		0	_aCooking, New Zealand _xHistory _9651534
650		0	_aCooking _zNew Zealand _xHistory _9695021
650		0	_aCookbooks _zNew Zealand _xHistory _9695033
650		7	_aTunu kai _2reo _9369954
655		7	_aCookbooks _2lcgft _9370227
700	1		_aLeach, H. M. _q(Helen M.), _eeditor. _9251437
907			_a.b11818839 _b14-10-21 _c27-10-15
998			_a(3)b _a(4)c _b29-10-15 _cm _da _feng _gnz _h0
945			_a641.5993 FRO _g1 _iA473748B _j0 _lcmain _o- _p$39.32 _q- _r- _s- _t0 _u16 _v32 _w1 _x17 _y.i13092832 _z29-10-15
942			_cB
999			_c1214288 _d1214288