Drawing on a range of evidence, including memoirs, menus, advertising, and newspaper coverage, this unique volume relates the story of the dining experience in New Zealand from 1860 to the present. Comprehensive and engaging, this culinary history tracks the international development around dining habits, focusing on key changes, as well as restaurants’ progress. This well-illustrated and impeccably researched compilation covers numerous topics that will interest both foodies and fans of Kiwi culture.
Perrin Rowland is a program and communications manager in the School of Population Health at the University of Auckland in New Zealand and a freelance functions chef. She is a former contributor to Boston Magazine and a former chef at both Chico Brewhouse and Thomes Creek Olive Oil in California.