From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks
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.
Kitchens: The New Zealand kitchen in the 20th century
This engrossing history of the domestic kitchen covers 10 decades that saw our culinary traditions accommodate extraordinary changes in technology and the irresistible process of globalisation. Each chapter surveys the external influences on households and their kitchens, samples the dishes prepared during the decade, and discusses the structure of meals. A study of kitchen equipment and design then closes each chapter, cumulatively revealing more innovation in these aspects than in what we ate.
The Pavlova Story: A slice of New Zealand’s culinary history
While Australians and New Zealanders have long debated which country invented the pavlova (a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova), the real story of the ballerina’s visit to the Antipodes and the emergence of three different pavlovas was neglected.