Full Description
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.
Contents
Preface -- 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 -- Contributors -- Acknowledgements -- Works Cited -- Index.
