The origins of New Zealand cuisine and eating habits can be traced back to 19th-century British immigrant ancestors. Bringing with them a tradition based on an annual agricultural cycle with seasonal shortages, they were confronted with not only reversed seasons but abundant fertile land and a generally milder climate. The combination of this abundance and the strong traditions of the immigrants, together with their desire to rise in the world, produced a cuisine based on a wide choice of meats, fruits, dairy products and vegetables and characterized by plenty and hospitality. This book examines in detail the changes in New Zealand cuisine and domestic culture over the last two centuries. The book is illustrated throughout with traditional recipes and their New Zealand adaptations, as well as line drawings.
Table of Contents
The long tradition; plenty and want; salt beef and the farmer's ordinary; tame beats, game beasts and good King Edwards; Mr Shacklock and Mrs Beeton; the rise of the New Zealand scone; the demon drink; conclusion - our changing dinner.
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