First Catch Your Weka

The Story of New Zealand Cooking

Nonfiction, Food & Drink, International, Asian, Pacific Rim
Cover of the book First Catch Your Weka by David Veart, Auckland University Press
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Author: David Veart ISBN: 9781775580683
Publisher: Auckland University Press Publication: October 1, 2008
Imprint: Auckland University Press Language: English
Author: David Veart
ISBN: 9781775580683
Publisher: Auckland University Press
Publication: October 1, 2008
Imprint: Auckland University Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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