Monday, December 4, 2017

Kai & Culture - Food stories from Aotearoa

Food tells a story. A story about where it originated, who produced it, the producer’s values and its journey from source to plate. We all share in the experience of food; it connects a diversity of people, places and ideas.  
In this book chefs, writers, academics and producers come together to cook up essays, profiles and recipes that explore Aotearoa’s contemporary food culture and an emerging, evolving New Zealand food identity. From mahinga kai and vegetable self-sufficiency to whole-animal sensibility, Kai and culture is a catalyst for the discussion around the impact food has on our culture. It explores many of the current issues that are involved in the growing, making and eating of food. A cultural cook book, if you will.
Freerange Press - RRP $50.00
Aaron McLean Stone Soup
Alex Davies Gatherings Restaurant
Angela Clifford Eat New Zealand
Dr Ann Brower Lincoln University
Brie Sherow food writer
Dajiang Tai Cheshire Architects
David White film-maker 
Elizabeth Dean Cornell University
Fiona Summerfield food writer
Fleur Sullivan Fleurs Place
Giulio Sturla Roots Restaurant
Henry Hargreaves food photographer
Ivan Donaldson Pegasus Bay Wines
Jonny Schwass chef
Mark Revington Te Rūnanga o Ngāi Tahu
Monique Fiso Hiakai
Nik Mavromatis Greystone Wines
Peter Langlands forager
Rachel Taulelei Kono
Rebekah Graham Massey University
Dr Siouxsie Wiles University of Auckland
Dr Tracy Berno AUT
With: Ahikā Kai, Anteater, Black Estate, Cultivate, Food Innovation Network, Garden to Table, Harris Meats, Kaibosh Food Rescue, Kai Pasifika, Kai Ora Honey, Koanga Institute, Lewis Road Creamery, Milmore Downs, Ōtākaro Orchard, Pomegranate Kitchen, Residential Red Zone Rehabilitation, Stone Soup & Yellow Brick Road.

No comments:

Post a Comment