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A Distant Feast The Origins of New Zealand Cuisine by Tony Simpson, Published by Godwit, 2008, 2nd Updated Edition, Limp Cover, French Flaps, Pgs 280, b&w photos throughout, References, Recipe Index, General Index.

Condition: In near new condition, occasional faint signs of wear. No markings or inscriptions within, clean and bright throughout.


Why do we eat what we eat? Where do our Christmas traditions come from? Why is the humble scone such a Kiwi classic? And why do we drink so much tea? The origins of New Zealand cuisine can be traced back to the waves of immigrants who crossed the globe on the 1800’s in search of a better life. Bringing with them a tradition based on an annual agricultural cycle, they were confronted with not only reversed seasons but also plentiful, fertile land and a kinder climate. This abundance, combined with strong northern-hemisphere food and social traditions produced a local cuisine based on meat, dairy products and fruit and vegetables, characterised by plenty of hospitality. First published in 1999, this fully illustrated and updated edition of A Distant Feast draws on a wealth of published and unpublished sources to detail the development of New Zealand’s distinctive cuisine and domestic culture over two centuries. Historic photographs and drawings, along with historic recipes for delights as diverse as ‘colonial goose’ eel pie and ginger kisses, provide a vivid portrait of the eating habits of our ancestors. Chapters include: The long tradition, Plenty &want, Salt beef & the farmers' ordinary, Tame beasts, game beasts & good King Edwards, Mr Shacklock & Mrs Beeton, The rise of the New Zealand scone,The demon drink, Our changing dinner.
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