A Distant Feast: the Origins of New Zealand's Cuisine
This new edition of the Godwit book first published in 1995 has been attractively repackaged and fully illustrated. The origins of New Zealand's cuisine can be traced back to our nineteenth-century immigrant ancestors. They were confronted with not only reversed seasons but plentiful fertile land and a generally warmer climate. This abundance combined with the strong traditions of the immigrants produced a cuisine based on a wide choice of meats, dairy products, fruits and vegetables, and characterised by plenty and hospitality. Drawing on wealth of published and unpublished material, Tony Simpson examines in deatil the development of our cuisine and domestic culture over the past two centuries. Illustrated throughout with historical images and accompanied by recipes, A Distant Feast provides a fascinating overview of the place of food in the lives of New Zealanders. First published 1999; this revised edition September 2008, Auckland
Tony Simpson is a Wellington-based social and cultural historian and writer.