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Author: Katie Cooper
Publisher: Auckland University Press
ISBN: 1776711335
Category : History
Languages : en
Pages : 472
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Book Description
Cookhouses and wharekai, hangi pits and coal ranges, boil-ups and mutton &– this book tells the hearty story of sustenance and manaakitanga in rural New Zealand. The rhythms and routines of country life are at the heart of this compelling account of the rural kitchen in Aotearoa. Historian Katie Cooper explores how cooking and food practices shaped the daily lives, homes and communities of rural Pakeha and Maori throughout the nineteenth and early twentieth centuries. Delving into cooking technologies, provisions, gender roles and hospitality, the story of New Zealand' s rural kitchen highlights more than just the practicalities of putting food on the table.Thoroughly researched and richly illustrated, Rewena and Rabbit Stew reveals the fascinating social and cultural milieu in which rural people produced, cooked and shared food in Aotearoa.
Author: Katie Cooper
Publisher: Auckland University Press
ISBN: 1776711335
Category : History
Languages : en
Pages : 472
Get Book Here
Book Description
Cookhouses and wharekai, hangi pits and coal ranges, boil-ups and mutton &– this book tells the hearty story of sustenance and manaakitanga in rural New Zealand. The rhythms and routines of country life are at the heart of this compelling account of the rural kitchen in Aotearoa. Historian Katie Cooper explores how cooking and food practices shaped the daily lives, homes and communities of rural Pakeha and Maori throughout the nineteenth and early twentieth centuries. Delving into cooking technologies, provisions, gender roles and hospitality, the story of New Zealand' s rural kitchen highlights more than just the practicalities of putting food on the table.Thoroughly researched and richly illustrated, Rewena and Rabbit Stew reveals the fascinating social and cultural milieu in which rural people produced, cooked and shared food in Aotearoa.
Author: David Irving
Publisher: Auckland University Press
ISBN: 1775580385
Category : Business & Economics
Languages : en
Pages : 263
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Book Description
Rooted in the success stories of real companies, this guide presents a concise outline of the key business principles behind generating growth, profitability, and market penetration. Illustrated throughout with diagrams and exercises, this accessible handbook provides answers to the most critical questions regarding business models, financial drivers, leadership, and team-building. From start-up entrepreneurs and established family businesses to farms and factories, this examination draws on real-life business careers and international research, celebrating the vision, determination, and tenacity of owner-managers. Stressing a healthy balance between professional and personal lives, this analysis is the essential toolkit to conducting small to medium-sized businesses more efficiently.
Author: Emma Johnson (Graphic designer)
Publisher:
ISBN: 9780473412241
Category : Cooking, New Zealand
Languages : en
Pages :
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Book Description
Food tells a story. It contains the expression of a place and the way the land, people, ideas from elsewhere and webs of activities intersect. It is a great connector - we all share in the experience of food, albeit in very different ways. Freerange - in collaboration with writers, chefs, producers and others in the food industry - is excited to be publishing Kai and culture, a book that takes a look at how our food impacts our culture (and vice versa) and the people involved in creating local food identities, and that explores some of the larger contemporary issues that gather around it. A cultural cook book, if you will. So what is New Zealand food culture and what is particular to it? A contemporary New Zealand food identity is emerging - one that helps us to understand our place as a Pacific and multicultural nation, celebrates our ingredients and alters ideas from elsewhere to articulate this time and place. Food involves simple physical processes; it can promote engagement; its social and environmental impacts can be powerful - especially in a country where food is a major economic driver. Through essays, profiles and recipes, Kai and culture canvasses a range of views and stories from local food cultures: food resilience and resourcefulness; questions of access, security and sustainability; how creativity, innovation and appropriation can play out in food; food sovereignty and the desire to reconnect with where it comes from; land use; quality as opposed to commodity; waste minimisation; proximity to source and ideas of terroir; how we get our food information. And how these are all interconnected.
Author: Jane Vial
Publisher:
ISBN: 9780994130662
Category : Potters
Languages : en
Pages : 144
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Book Description
Author: Katie Cooper
Publisher:
ISBN: 9781776711116
Category : History
Languages : en
Pages : 0
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Book Description
A look through the kitchen window into early rural life in Aotearoa.
Author: Marta M. Darby
Publisher:
ISBN: 9781006694141
Category :
Languages : en
Pages :
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Book Description
Stories and Recipes from the popular online destination for All Things Cuban: My Big Fat Cuban Family Blog
Author: David Evan Sutton
Publisher:
ISBN: 9781350044883
Category : Food
Languages : en
Pages : 200
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Book Description
"Proust's famous madeleine captures the power of food to evoke some of our deepest memories. Why does food hold such power? What does the growing commodification and globalization of food mean for our capacity to store the past in our meals--in the smell of olive oil or the taste of a fresh-cut fig? This book offers a theoretical account of the interrelationship of culture, food and memory. Sutton challenges and expands anthropology's current focus on issues of embodiment, memory and material culture, especially in relation to transnational migration and the flow of culture across borders and boundaries. The Greek island of Kalymnos in the eastern Aegean, where Islanders claim to remember meals long past--both humble and spectacular--provides the main setting for these issues, as well as comparative materials drawn from England and the United States. Despite the growing interest in anthropological accounts of food and in the cultural construction of memory, the intersection of food with memory has not been accorded sustained examination. Cultural practices of feasting and fasting, global flows of food as both gifts and commodities, the rise of processed food and the relationship of orally transmitted recipes to the vast market in speciality cookbooks tie traditional anthropological mainstays such as ritual, exchange and death to more current concerns with structure and history, cognition and the 'anthropology of the senses'. Arguing for the crucial role of a simultaneous consideration of food and memory, this book significantly advances our understanding of cultural processes and reformulates current theoretical preoccupations."--Bloomsbury Publishing.
Author: Lily Holloway
Publisher: Auckland University Press
ISBN: 1776710746
Category : Poetry
Languages : en
Pages : 116
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Book Description
Lilting bees and unidentifiable birds, long-division problems and continental cornflakes: three remarkable voices arrive in AUP New Poets 8. In AUP New Poets 8, Lily Holloway, Tru Paraha, and Modi Deng come together to produce a volume of remarkable inventions and intoxications. Lily Holloway leads off with her collection 'a child in that alcove,' using an inventive approach to form to lead the reader into the ordinary extraordinary events of daily life, her poetry filling them with dazzle and dread, questions and memories. Then Tru Paraha takes us inside 'my darkling universe'—a world 'perpetually astral' and 'utterly spaghettified,' a poetic universe of unexpected letters and words and forms, where te reo Maori collides with atomic chemistry. Finally, Modi Deng travels through time and space into the lives of Brahms and backpackers, where uneasy conversations between mothers and children, between 'the subjects and myself,' between Beijing and London, provide beauty and solace. Three new voices, three compelling visions, all bound together in AUP New Poets 8.
Author: Chin-Yi Chen
Publisher: Elsevier
ISBN: 0128013370
Category : Technology & Engineering
Languages : en
Pages : 457
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Book Description
Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens. This analysis is followed by a systematic presentation of currently applied methodology and technology, including advanced technologies for detection, intervention, and information technologies. This reference can be used as a practical guide for scientists, food engineers, and regulatory personnel as well as students in food safety, food microbiology, or food science. - Includes analysis of all major pathogens of concern - Provides many case studies and examples of fundamental research findings - Presents recent advances in methodologies and analytical software - Demonstrates risk assessment using information technologies in foodborne pathogens
Author: Monique Fiso
Publisher: Penguin Random House New Zealand Limited
ISBN: 0143772600
Category : Cooking, New Zealand
Languages : en
Pages : 278
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Book Description
Monique Fiso is a modern-day food warrior, taking Maori cuisine to the world. After years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington. Monique has also gone on to feature on Netflix's 'The Final Table', alongside 19 other international chefs, with Hiakai being lauded by the Wall Street Journal, New York Times, Los Angeles Times, National Geographic, Forbes and TIME magazine, which named Hiakai in 2019 as one of the '100 Greatest Places' in the world. This book is just as unforgettable- ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life. Hiakai offers up food to behold, to savour, to celebrate.
