SKU:
PR621453
Kitchens : The New Zealand Kitchen in the 20th Century
$49.95 AUD
Unit price
/
Unavailable
Explore the rich culinary evolution of New Zealand kitchens in the 20th century with 'Kitchens: The New Zealand Kitchen in the 20th Century' by Helen Leach. This captivating hardcover book, published by Otago University Press, delves into the fascinating history of domestic kitchens from the 1930s Macaroni Cheese highs to the spacious designs of contemporary times. Spanning 264 pages, this comprehensive guide reflects on how globalisation and technological advancements have transformed our culinary practices and kitchen designs.
Discover how New Zealand’s kitchen culture adapted over ten decades, influenced by changing household structures and evolving meal patterns. Each chapter is meticulously crafted, showcasing popular dishes, kitchen equipment, and design trends that defined each era. The insightful analysis draws on a decade of extensive research funded by the Marsden Fund of the Royal Society of New Zealand, making it an essential read for food enthusiasts and history buffs alike.
Whether you are a culinary historian or someone who appreciates the beauty of kitchen innovation, this book offers a profound look into the material culture of cooking in New Zealand. Perfect for anyone interested in New Zealand cuisine, kitchen design, and the social impact of cooking over the years, 'Kitchens: The New Zealand Kitchen in the 20th Century' is more than just a cookbook; it’s a journey through time. Collect this remarkable piece and embrace the legacy of New Zealand's kitchens today.
Author: Helen Leach Publisher: Otago University Press
Bind: hardback
Dimensions: 215 x 285 mm
Pages: 264
Publication Date: 20-11-2014
â€You could say that the 1930s saw the highpoint of Macaroni Cheese.’
â€New Zealand kitchens of the late twentieth century became increasingly spacious, as the average number of household members declined.’
This engrossing history of the domestic kitchen covers 10 decades that saw our culinary
traditions accommodate extraordinary changes in technology and the irresistible process of globalisation. Each chapter surveys the external influences on households and their kitchens, samples the dishes prepared during the decade, and discusses the structure of meals. A study of kitchen equipment and design then closes each chapter, cumulatively revealing more innovation in these aspects than in what we ate.
Kitchens is the culmination of a 10-year research and writing project by anthropologist
Helen Leach, supported by the Marsden Fund of the Royal Society of New Zealand, focusing on the material culture of cooking by New Zealanders living in the past two centuries. The project has led to the publication of From Kai to Kiwi Kitchen (2010), The Pavlova Story (with Mary Browne, 2008), The Twelve Cakes of Christmas (with Mary Browne and Raelene Inglis, 2011) and this book.
Discover how New Zealand’s kitchen culture adapted over ten decades, influenced by changing household structures and evolving meal patterns. Each chapter is meticulously crafted, showcasing popular dishes, kitchen equipment, and design trends that defined each era. The insightful analysis draws on a decade of extensive research funded by the Marsden Fund of the Royal Society of New Zealand, making it an essential read for food enthusiasts and history buffs alike.
Whether you are a culinary historian or someone who appreciates the beauty of kitchen innovation, this book offers a profound look into the material culture of cooking in New Zealand. Perfect for anyone interested in New Zealand cuisine, kitchen design, and the social impact of cooking over the years, 'Kitchens: The New Zealand Kitchen in the 20th Century' is more than just a cookbook; it’s a journey through time. Collect this remarkable piece and embrace the legacy of New Zealand's kitchens today.
Author: Helen Leach Publisher: Otago University Press
Bind: hardback
Dimensions: 215 x 285 mm
Pages: 264
Publication Date: 20-11-2014
â€You could say that the 1930s saw the highpoint of Macaroni Cheese.’
â€New Zealand kitchens of the late twentieth century became increasingly spacious, as the average number of household members declined.’
This engrossing history of the domestic kitchen covers 10 decades that saw our culinary
traditions accommodate extraordinary changes in technology and the irresistible process of globalisation. Each chapter surveys the external influences on households and their kitchens, samples the dishes prepared during the decade, and discusses the structure of meals. A study of kitchen equipment and design then closes each chapter, cumulatively revealing more innovation in these aspects than in what we ate.
Kitchens is the culmination of a 10-year research and writing project by anthropologist
Helen Leach, supported by the Marsden Fund of the Royal Society of New Zealand, focusing on the material culture of cooking by New Zealanders living in the past two centuries. The project has led to the publication of From Kai to Kiwi Kitchen (2010), The Pavlova Story (with Mary Browne, 2008), The Twelve Cakes of Christmas (with Mary Browne and Raelene Inglis, 2011) and this book.
Delivery Information
Delivery Information
Delivery takes 3-12 business days after dispatch from our fulfillment center, unless stated otherwise. In most cases, your order will arrive before the 12-day mark; however, some items may take up to the full 12 working days.
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
