From Kai to Kiwi Kitchen PDF Download

Author: Helen M. Leach
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 228

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Book Description
This food history anthology spans early Polynesian cooking and colonial New Zealand cookery to the present day.

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: Hi'ilei Julia Hobart
Publisher: Routledge
ISBN: 1351330047
Category : Social Science
Languages : en
Pages : 357

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Book Description
Offering diverse perspectives on Hawaiʻi’s food system, this book addresses themes of place and identity across time. From early Western contact to the present day, the way in which people in Hawaiʻi grow, import, and consume their food has shifted in response to the pressures of colonialism, migration, new technologies, and globalization. Because of Hawaiʻi’s history of agricultural abundance, its geographic isolation in the Pacific Ocean, and its heavy reliance on imported foods today, it offers a rich case study for understanding how food systems develop in-place. In so doing, the contributors implicitly and explicitly complicate the narrative of the "local," which has until recently dominated much of the existing scholarship on Hawaiʻi’s foodways. With topics spanning GMO activism, agricultural land use trends, customary access and fishing rights, poi production, and the dairy industry, this volume reveals how "local food" is emplaced through dynamic and complex articulations of history, politics, and economic change. This book was originally published as a special issue of Food, Culture, and Society.

Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 019104072X
Category : Cooking
Languages : en
Pages : 953

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Book Description
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

Author: TVNZ Enterprises
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :

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Author: Miglena Sternadori
Publisher: John Wiley & Sons
ISBN: 1119151562
Category : Social Science
Languages : en
Pages : 604

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Book Description
A scholarly work examining the continuing evolution of the magazine—part of the popular Handbooks in Media and Communication series The Handbook of Magazine Studies is a wide-ranging study of the ways in which the political economy of magazines has dramatically shifted in recent years—and continues to do so at a rapid pace. Essays from emerging and established scholars explore the cultural function of magazine media in light of significant changes in content delivery, format, and audience. This volume integrates academic examination with pragmatic discussion to explore contemporary organizational practices, content, and cultural impact. Offering original research and fresh insights, thirty-six chapters provide a truly global perspective on the conceptual and historical foundations of magazines, their organizational cultures and narrative strategies, and their influences on society, identities, and lifestyle. The text addresses topics such as the role of advocacy in shaping and changing magazine identities, magazines and advertising in the digital age, gender and sexuality in magazines, and global magazine markets. Useful to scholars and educators alike, this book: Discusses media theory, academic research, and real-world organizational dynamics Presents essays from both emerging and established scholars in disciplines such as art, geography, and women’s studies Features in-depth case studies of magazines in international, national, and regional contexts Explores issues surrounding race, ethnicity, activism, and resistance Whether used as a reference, a supplementary text, or as a catalyst to spark new research, The Handbook of Magazine Studies is a valuable resource for students, educators, and scholars in fields of mass media, communication, and journalism.

Author: Richard Till
Publisher:
ISBN: 9780958263566
Category : Cooking, New Zealand
Languages : en
Pages : 144

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Book Description
TV cooking programmes have become enormously popular over recent years but hardly any of them deal with the kind of food that we eat on an everyday basis. Not so the Kiwi Kitchen series. Over 17 episodes, presenter Richard Till explored the length and breadth of New Zealand ferreting out local people who are handy in the kitchen persuading them to share their recipes for everyday 'Kiwi tucker' and, as often as not, the history behind their particular dish. Here, in the colourful and entertaining book based on the second series of 10 episodes, are all the featured recipes including home-made pies, substantial salads, fritters, boil-ups, afternoon tea goodies, deliciously rib-sticking after-dinner treats such as trifle and jam pudding and much more. Richard Till's humorous observations run alongside the recipes, all of which are photographed in full colour. An ex-restaurateur, Christchurch-based Richard Till writes regularly for 'Zest', the food and wine section of the Christchurch Press, and the Sunday Star Times. He is also a regular guest on National Radio's Nine till Noon's 'Sounds Delicious' food slot. In 2007 Kiwi Kitchen won the NZ Guild of Food Writers Ocean Spray Electronic Media Award for the way it 'celebrated food, through wonderful people, characters and the revitalising of recipes discovered'.

Author: Ian Smith
Publisher: Bridget Williams Books
ISBN: 0947492496
Category : Social Science
Languages : en
Pages : 472

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Book Description
Pākehā Settlements in a Māori World offers a vivid account of early European experience in these islands, through material evidence offered by the archaeological record. As European exploration in the 1770s gave way to sealing, whaling and timber-felling, Pākehā visitors first became sojourners in small, remote camps, then settlers scattered around the coast. Over time, mission stations were established, alongside farms, businesses and industries, and eventually towns and government centres. Through these decades a small but growing Pākehā population lived within and alongside a Māori world, often interacting closely. This phase drew to a close in the 1850s, as the numbers of Pākehā began to exceed the Māori population, and the wars of the 1860s brought brutal transformation to the emerging society and its economy. Archaeologist Ian Smith tells the story of adaptation, change and continuity as two vastly different cultures learned to inhabit the same country. From the scant physical signs of first contact to the wealth of detail about daily life in established settlements, archaeological evidence amplifies the historical narrative. Glimpses of a world in the midst of turbulent change abound in this richly illustrated book. As the visual narrative makes clear, archaeology brings history into the present, making the past visible in the landscape around us and enabling an understanding of complex histories in the places we inhabit.

Author: Steve Joll
Publisher:
ISBN: 9781869662936
Category : Cooking
Languages : en
Pages : 176

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Book Description

Author: The Crepe Cafe Hase
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
Welcome to Kiwi Kitchen, a collection of 90 irresistible recipes inspired by the diverse culinary culture of New Zealand. This cookbook is a celebration of the natural beauty of New Zealand and its rich food traditions that are always evolving. New Zealand cuisine is a fusion of Pacific Rim ingredients, indigenous Maori flavors and European cooking techniques, creating unique and delicious dishes that embody the country's spirit of innovation and creativity. Kiwi Kitchen presents a range of recipes that reflect this eclectic blend of cultures, from the classic fish and chips to contemporary dishes like smoked trout bagel with pickled onions and horseradish cream. With its pristine beaches, clear blue water, and abundant farmlands, New Zealand offers a bounty of fresh, seasonal ingredients that form the foundation of many recipes in Kiwi Kitchen. From sweet and juicy peak season fruits like kiwifruits, feijoas, and tamarillos, to fresh seafood like snapper, crayfish, and mussels, the ingredients of New Zealand lend themselves to a wide array of mouthwatering dishes. In Kiwi Kitchen, you will find recipes that cater to a variety of tastes and dietary needs, from hearty meat dishes to light, vegetarian meals, and everything in between. You can learn how to make famous Kiwi staples like pavlova with passionfruit and hokey pokey ice cream, as well as lesser-known but equally enticing dishes, like lamb rack with minty pea pesto, and orange-braised fennel with hazelnuts. Moreover, this cookbook incorporates the country's diverse produce to create dishes that are not only delicious but healthy too. Fresh vegetables, fruits, and grains are used to create dishes that are low in fat and sugar and high in fiber and vitamins. Recipes like beetroot fritters with halloumi and avocado salsa or grilled asparagus with almond and lemon dressing are perfect examples of how to combine healthy whole foods to create meals that are both nutritious and delectable. Kiwi Kitchen is also an excellent guide for those who want to explore the cuisine of New Zealand and learn about the culture and customs that inspire the dishes. With beautiful photography and detailed instructions, this cookbook takes you on a culinary journey across beautiful landscapes and introduces you to local farmers, fishermen, and artisanal producers. In conclusion, whether you are an experienced cook looking for inspiration or a novice seeking to explore new flavor combinations, Kiwi Kitchen is the perfect cookbook for you. With 90 irresistible recipes that showcase the best of New Zealand's culinary culture, this book is sure to delight your taste buds and spark your imagination. Let's get cooking!