First Catch Your Weka
The Story of New Zealand Cooking| By: | David Veart |
| Publisher: | Independent Publishers Group (Chicago Review Press) |
| Print ISBN: | 9781869404109 |
| eText ISBN: | 9781775580683 |
| Edition: | 0 |
| Format: | Reflowable |
Lifetime - $28.79
eBook Features
Instant Access
Purchase and read your book immediately
Read Offline
Access your eTextbook anytime and anywhere
Study Tools
Built-in study tools like highlights and more
Read Aloud
Listen and follow along as Bookshelf reads to you
Details
Table of Contents
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.