First Catch Your Weka

Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.

Historians have suggested that Scottish influences are more pervasive in New Zealand than in any other country outside Scotland, yet curiously New Zealand's Scots migrants have previously attracted only limited attention. A thorough and interdisciplinary work, Unpacking the Kists is the first in-depth study of New Zealand's Scots migrants and their impact on an evolving settler society. The authors establish the dimensions of Scottish migration to New Zealand, the principal source areas, the migrants' demographic characteristics, and where they settled in the new land. Drawing from extended case-studies, they examine how migrants adapted to their new environment and the extent of longevity in diverse areas including the economy, religion, politics, education, and folkways. They also look at the private worlds of family, neighbourhood, community, customs of everyday life and leisure pursuits, and expressions of both high and low forms of transplanted culture. Adding to international scholarship on migrations and cultural adaptations, Unpacking the Kists demonstrates the historic contributions Scots made to New Zealand culture by retaining their ethnic connections and at the same time interacting with other ethnic groups.

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

Toys are fun—but they are also serious business, as David Veart makes clear in this remarkable story of New Zealanders and their toys from Maori voyagers to 21st-century gamers. Deploying the tools of archaeology and oral history, Veart digs through a few centuries of pocket knives and plasticine to take us deep into the childhoods of Aotearoa. His story explores how people made their fun on the far side of the ocean—the Maori and Pakeha learned knucklebones from each other; young Aucklanders established the largest Meccano club in the world; and Fun Ho!, Torro, Lincoln International, and Luvme helped to build a successful local toy industry under the shade of import protection. Hello Girls & Boys! covers the crazes and collecting, playtimes and preoccupations of big and little New Zealand kids for generations. With its memories of knucklebones and double happys, golliwogs and tin canoes, marbles and Meccano, Tonka trucks and Buzzy Bees, this is a seriously fun New Zealand toy story.

The food culture of the Pacific Islands has been determined by isolation from the rest of the world. Original immigrants from Asia brought their foods, animals, and culinary skills with them, then for several thousand years, they were largely uninfluenced by outsiders. The tropical climate of much of the region, unique island geology and environmental factors also played a role in the evolution of islander cuisine, which is based on unique ingredients. The staples of breadfruit, yams, taro, coconut, sweet potato, and cassava are incorporated into a cuisine that uses cooking and preservation techniques unique to Polynesia, Micronesia, and Melanesia. Today, food culture in the Pacific is largely one of extremes. Although traditional foods and cookery survive and are highly valued, Westernization has meant that the overall diet of islanders has been negatively transformed and that islands are net importers of unhealthful foods. Ironically, the tourism industry has re-engaged islander people in food production and boosted their sense of identity. Students, food mavens, and travellers will find this to be a stellar introduction to the current culture of the Pacific Islands, with discussion of Hawaii, Australia, and New Zealand included. Chapter 1, Historical Overview, offers a fascinating chronicle of the evolution of a food culture of extremes, of isolation, climate, environment, and Western influences. Chapter 2, Major Foods and Ingredients, introduces a host of traditional tropical manna as well as imported products. The Cooking chapter discusses the truly unique cooking styles of the islands, such as steam-baking in the ground in an umu (oven). Chapter 4, Typical Meals, largely explores the emphasis on the ubiquitous processed foods. A Regional Specialties chapter reveals both pan-regional dishes and the noted local dishes. Chapter 6's Eating Out discussion shows the new acceptance of the individualist, recreational ritual of eating away from the community. The typical life-cycle food rituals are covered in the Special Occasions chapter. A final chapter on Diet and Health highlights the increase in Western diseases arising from diet and lifestyle changes and discusses timely food security issues as well. Recipes are interspersed throughout, and a timeline, glossary, selected bibliography, and photos round out the coverage.

Since the first brew by Captain James Cook and the crew of the Resolution at Dusky Sound in April 1773, the story of beer has been deeply intertwined with the history of Aotearoa &– from the early settlers' prodigious consumption of golden ale to the six o' clock swill, from prohibition to the &‘ Black Budget' , from the domination of Lion and DB to the rise of craft beer.In this remarkable story of New Zealanders and beer, Greg Ryan tackles the big questions: Why did people drink and did they do so excessively by contemporary international standards? What did people drink and in what circumstances? How did tastes change over time? What role did brewers and publicans play in the community, other than as dispensers of alcohol?Richly illustrated, astute and entertaining, Continuous Ferment is both a fascinating analysis of New Zealand' s social history and a book for anyone with an enthusiasm for malt and hops, barrels and bottles, pilsners and porters.

A strong corporate image has power in a competitive marketplace. Its influence on reputational value and customer decision-making is only now beginning to be understood. Interest in corporate branding is exploding as marketing academics and professionals begin to realize how it can boost business performance in measurable ways. For example, it promotes customer patronage without expensive advertising and raises profitability by enabling companies to leverage their brand image when buying from particular sources. Yet there are few empirical studies available to clarify its basic tenets and fewer still that help us understand corporate branding in different parts of the world. Existing books focus mainly on conceptual ideas and real-life examples. Corporate Branding: Areas, arenas and approaches is a unique take on corporate branding that provides a global overview through rigorous research of different geographical areas across industries. An international range of leading scholars contribute their coverage across three clear themes: Area: geographical areas across the globe including the UK, USA, Europe and Asia; Arena: a variety of commercial and not-for-profit sectors, both B2B and B2C; Approach: methodological approaches to brand research design, including qualitative, quantitative, case studies, interpretivistic and social narrative. These three themes enable the reader to consider corporate branding from more perspectives and in more ways than any other corporate branding book. The result is an understanding of this strategically important, growing subject that cannot be found anywhere else. This book is an essential read for any branding student or interested professional.

This book offers a fresh perspective on the Chinese diaspora. It is about the mobilisation of knowledge across time and space, exploring the history of Chinese market gardening in Australia and New Zealand. It enlarges our understanding of processes of technological change and human mobility, highlighting the mobility of migrants as an essential element in the mobility and adaptation of technologies. Truly multidisciplinary, Chinese Market Gardening in Australia and New Zealand incorporates elements of economic, agricultural, social, cultural and environmental history, along with archaeology, to document how Chinese market gardeners from subtropical southern China adapted their horticultural techniques and technologies to novel environments and the demands of European consumers. It shows that they made a significant contribution to the economies of Australia and New Zealand, developing flexible strategies to cope with the vagaries of climate and changing business and social environments which were often hostile towards Asian immigrants. Chinese Market Gardening in Australia and New Zealand will appeal to students and scholars in the fields of the Chinese diaspora, in particular the history of the Chinese in Australasia; the history of technology; horticultural and garden history; and environmental history, as well as Asian studies more generally.