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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: This Food History Anthology from Montana-Shortlisted Author Helen Leach Spans Early Polynesian Cooking and Colonial Cookery to the Present Day. Codice inventario libreria

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Riassunto: In the past two decades, cuisine and culinary history have attracted increasing attention. Recipes are both sensitive markers of the socio-economic conditions of their times and written representations of a culture's culinary repertoire. Yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. From Kai to Kiwi Kitchen is a first in its field. This book opens with the three lectures presented by Helen Leach at Canterbury University in 2008, and also broadcast on New Zealand's National Radio. The second part of the book is comprised of essays by a number of contributors from a major research project that looked at Kiwi cookbooks, supported by the Marsden Fund. The essays explore several themes in New Zealand's food history, including the adaptation of British and Maori culinary traditions in the 19th century and the fate of the Maori tradition in the 20th century, external influences on New Zealand cookery (previously thought to be predominantly British until after World War II), the transmission of cookery knowledge between and within generations, the impact of changing technology on cooking methods and recipes, nutritional advice in community cookbooks, and the transition from modernism to post-modernism, as seen in the cookbooks of Aunty Daisy and Lois Daish. This book will entertain anyone interested in food, New Zealand history, or domestic culture. "Leach provides invaluable insights into Maori food history....and provides the best commentary to date on the development of the diet and cuisine of New Zealand." Gastronomica, Fall 2012

Sinossi: In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.

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Helen Leach
Editore: Otago University Press (2010)
ISBN 10: 1877372757 ISBN 13: 9781877372759
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Descrizione libro Otago University Press, 2010. Soft Cover. Condizione libro: Very Good. pictorial covers. new zealand culinary traditions and cookbooks. Codice libro della libreria 013877

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Descrizione libro Otago University Press. Paperback. Condizione libro: new. BRAND NEW, From Kai to Kiwi Kitchen: New Zealand Culinary Traditions & Cookbooks, Helen Leach, In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socio-economic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field. This book opens with the three Macmillan Brown Lectures given by Helen Leach at Canterbury University in 2008 and broadcast on National Radio in 2009. The second part is comprised of essays by a number of contributors from a major research project that looked at Kiwi cookbooks, supported by the Marsden Fund. The essays explore several themes in New Zealand's food history, including the adaptation of British and Maori culinary traditions in the nineteenth century and the fate of the Maori tradition in the twentieth, external influences on New Zealand cookery (previously thought to be predominantly British until after World War II), the transmission of cookery knowledge between and within generations, the impact of changing technology on cooking methods and recipes, nutritional advice in community cookbooks, and the transition from modernism to postmodernism, as seen in the cookbooks of Aunty Daisy and Lois Daish. This book will entertain anyone interested in food, New Zealand history or domestic culture. Codice libro della libreria B9781877372759

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Descrizione libro Otago University Press, New Zealand, 2010. Paperback. Condizione libro: New. 232 x 154 mm. Language: English . Brand New Book. In the past two decades, cuisine and culinary history have attracted increasing attention. Recipes are both sensitive markers of the socio-economic conditions of their times and written representations of a culture s culinary repertoire. Yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. From Kai to Kiwi Kitchen is a first in its field. This book opens with the three lectures presented by Helen Leach at Canterbury University in 2008, and also broadcast on New Zealand s National Radio. The second part of the book is comprised of essays by a number of contributors from a major research project that looked at Kiwi cookbooks, supported by the Marsden Fund. The essays explore several themes in New Zealand s food history, including the adaptation of British and Maori culinary traditions in the 19th century and the fate of the Maori tradition in the 20th century, external influences on New Zealand cookery (previously thought to be predominantly British until after World War II), the transmission of cookery knowledge between and within generations, the impact of changing technology on cooking methods and recipes, nutritional advice in community cookbooks, and the transition from modernism to post-modernism, as seen in the cookbooks of Aunty Daisy and Lois Daish. This book will entertain anyone interested in food, New Zealand history, or domestic culture. Leach provides invaluable insights into Maori food history.and provides the best commentary to date on the development of the diet and cuisine of New Zealand. Gastronomica, Fall 2012. Codice libro della libreria AAG9781877372759

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Helen Leach
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Descrizione libro Otago University Press, New Zealand, 2010. Paperback. Condizione libro: New. 232 x 154 mm. Language: English . Brand New Book. In the past two decades, cuisine and culinary history have attracted increasing attention. Recipes are both sensitive markers of the socio-economic conditions of their times and written representations of a culture s culinary repertoire. Yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. From Kai to Kiwi Kitchen is a first in its field. This book opens with the three lectures presented by Helen Leach at Canterbury University in 2008, and also broadcast on New Zealand s National Radio. The second part of the book is comprised of essays by a number of contributors from a major research project that looked at Kiwi cookbooks, supported by the Marsden Fund. The essays explore several themes in New Zealand s food history, including the adaptation of British and Maori culinary traditions in the 19th century and the fate of the Maori tradition in the 20th century, external influences on New Zealand cookery (previously thought to be predominantly British until after World War II), the transmission of cookery knowledge between and within generations, the impact of changing technology on cooking methods and recipes, nutritional advice in community cookbooks, and the transition from modernism to post-modernism, as seen in the cookbooks of Aunty Daisy and Lois Daish. This book will entertain anyone interested in food, New Zealand history, or domestic culture. Leach provides invaluable insights into Maori food history.and provides the best commentary to date on the development of the diet and cuisine of New Zealand. Gastronomica, Fall 2012. Codice libro della libreria AAG9781877372759

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Descrizione libro 2010. Paperback. Condizione libro: New. 152mm x 228mm x 20mm. Paperback. In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 208 pages. 0.400. Codice libro della libreria 9781877372759

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Descrizione libro 2010. Paperback. Condizione libro: New. 152mm x 228mm x 20mm. Paperback. In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitiv.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 208 pages. 0.400. Codice libro della libreria 9781877372759

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Descrizione libro Otago University Press, 2010. Paperback. Condizione libro: New. book. Codice libro della libreria 1877372757

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Descrizione libro Otago Univ Pr, 2010. Paperback. Condizione libro: Brand New. 219 pages. 9.25x5.25x0.50 inches. In Stock. Codice libro della libreria __1877372757

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Descrizione libro Otago University Press, 2010. Paperback. Condizione libro: New. Codice libro della libreria P111877372757

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