Rēwena and rabbit stew : the rural kitchen in Aotearoa, 1800-1940 /

Cookhouses and wharekai, hangi pits and coal ranges, boil-ups and mutton - 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 Coop...

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Bibliographic Details
Main Author:	Cooper, Katie (Museum curator) (Author)
Format:	eBook
Language:	English
Published:	Auckland, New Zealand : Auckland University Press, 2024.
Subjects:	Cooking, New Zealand > History. Home economics > New Zealand > History. Food habits > New Zealand > History. New Zealand > History. New Zealand > Social life and customs. Cuisine néo-zélandaise > Histoire. Habitudes alimentaires > Nouvelle-Zélande > Histoire. Nouvelle-Zélande > Histoire. Social History. HISTORY. Tunu kai. Kai. Ahu māra. Hangarau kai. Hī ika.

Table of Contents:

Front Cover
Title Page
Copyright
Dedication
Contents
Introduction
1. What makes the ideal kitchen? Houses and homes in rural New Zealand
2. Hāngī stones and hot stoves: Changes in cooking technologies
3. Rēwena and rabbit stew: Provisioning the rural kitchen
4. Women's work? Gender roles in rural Aotearoa
5. Hākari, feasts and picnics: Manaakitanga and rural hospitality
Conclusion
Notes
Bibliography
Glossary of Māori words
Imperial to metric conversion
Acknowledgements
Index
About the Author