First Catch Your Weka: The Story of New Zealand Cooking (Paperback)
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.
David Veart is a New Zealand Department of Conservation historian and archaeologist, and has published several papers and reports for the New Zealand Historic Places Trust and the Department of Conservation.
Finalist, History, 2009 Montana New Zealand Book Awards
Finalist, 2009 NZSA E H McCormick Award for Best First Book of Non-Fiction
"The first thing you want to do when you hold this big beautiful book in your hands is to riffle through it, looking at the astonishing photographs, running your tongue over the recipes and stopping to read whatever catches your eye." —New Zealand Books