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This bok describes the elements that make New Zealand cooking distinctive (our love affair with sweet baked goods, our enthusiasm for homemade jams and chutneys, the perpetual lump of protein on the plate, and how our cuisine and culture have changed. It ranges from the beginnings of a national cuisine of kumara, whitebait and mussels in the 1920s, to restrictions and rationing in the 1940s, the arrival of Asian influneces in the 1950s, and television cooks of the 1970s.
Softback, 330 pages. NEW
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