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

 

Featuring:

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.

www.projectfreerange.com