Table of Contents

Contents include: Cookbooks Brought from Home -- Chapter 2. Food of the First Necessity, Our Daily Bread -- Chapter 3. The Cookbooks of Empire, The Later 19th Century -- Chapter 4. Bottling -- Chapter 5. Cooking for Ourselves, 1900-1920 -- Chapter 6. Sweet Teeth -- Chapter 7. The Electrified Cult of Domesticity, The 1920s -- Chapter 8. Handy Hints for the Household Manager -- Chapter 9. Hard Times Meet Hollywood and Health food, The 1930s -- Chapter 10. The Cookbook goes to War, 1939-45 -- Chapter 11. Dining with the Women's Institute -- Chapter 12. Beaming Housewives and the Meals Men Prefer, The 1940s and 1950s -- Chapter 13. History in the Baking: Commemorative Cookery -- Chapter 14. Flash and Foreign and The Arrival of the TV Cook, The 1960s -- Chapter 15. Festival Food -- Chapter 16. Test Kitchens and Gin Soaked Salads, The 1970s.

About the Author

Aucklander David Veart is a DoC Historian and Archaeologist and an expert in the history of North Head, Mangere Mountain and islands of the Hauraki Gulf who regularly conducts public guided walks of, particularly, the forts of North Head. He has written scripts and narrated interpretative films exploring the history of some of those places. A member of the Auckland Heritage Committee of the Institute of Professional Engineers, he is also, somewhat unexpectedly, an expert in New Zealand's culinary history and a lover of cooking and recipes. He owns a large collection of cook books and has presented at conferences on aspects of culinary history.

Reviews

"The first thing you want to do when you hold this big beautiful book in your hands is to riffle through it, looking at the astonishing photographs, running your tongue over the recipes and stopping to read whatever catches your eye." --New Zealand Books

Finalist, History, 2009 Montana New Zealand Book Awards

Finalist, 2009 NZSA E H McCormick Award for Best First Book of Non-Fiction

"The first thing you want to do when you hold this big beautiful book in your hands is to riffle through it, looking at the astonishing photographs, running your tongue over the recipes and stopping to read whatever catches your eye." --New Zealand Books