KAI AND CULTURE: FOOD STORIES FROM AOTEAROA (BKAI)

KAI AND CULTURE: FOOD STORIES FROM AOTEAROA
Exploring New Zealand’s local food cultures and contemporary food issues with essays, profiles and recipes.

Featuring Fleur Sullivan, Jonny Schwass, Dr Siouxsie Wiles, Alex Davies, Giulio Sturla, Angela Clifford, Monique Fiso and many more.

Food tells a story. It contains the expression of a place and the way the land, people, ideas from elsewhere and webs of activities intersect. It is a great connector – we all share in the experience of food, albeit in very different ways.

Freerange – in collaboration with writers, chefs, producers and others in the food industry – is excited to have released Kai and culture, a book that takes a look at how our food impacts our culture and the people involved in creating local food identities. It also explores some of the contemporary issues involved in the growing and making of our food. A cultural cook book, if you will.

So what is New Zealand food culture and what is particular to it? A contemporary New Zealand f
Price:
NZ$ 50.00 including GST
Shipping:
NZ$ 6.00
BKAI
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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465