- 344 pages
- English
- ePUB (mobile friendly)
- Only available on web
About This Book
Cookhouses and wharekai, hangi pits and coal ranges, boil-ups and mutton â 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.
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Table of contents
- Cover
- Title Page
- Copyright
- Dedication
- Contents
- Introduction
- 1. What makes the ideal kitchen? Houses and homes in rural New Zealand
- 2. HÄngÄ« stones and hot stoves: Changes in cooking technologies
- 3. RÄwena and rabbit stew: Provisioning the rural kitchen
- 4. Womenâs work? Gender roles in rural Aotearoa
- 5. HÄkari, feasts and picnics: Manaakitanga and rural hospitality
- Conclusion
- Notes
- Bibliography
- Glossary of MÄori words
- Imperial to metric conversion
- Acknowledgements
- About the Author