Dishing up the past: a cultural perspective on changing patterns and styles in the preparation and consumption of food in New Zealand, 1840-1990

Abstract

This thesis explores, from a cultural and historical perspective, the Pakeha culinary tradition of New Zealand. This involves consideration of social and gastronomic factors, leisure rituals and media influence on food production and consumption. Initially, key terms such as culture, cuisine, media and leisure consumption are defined. Culture is equated with 'the whole way of life' of New Zealanders including those relationships of ideological conflict and taste which are expressed in culinary and leisure consumption. It is argued that the maintenance and perpetuation of a cuisine, its culinary practices and consumption are aided by the media, which construct culinary 'reality'. Using these key terms, Pakeha culinary practices are then examined over four historical periods, from colonial to postmodern to look at how each of these is affected by economic, social and technological changes. The way in which consumption choices display sub-cultural or personal identity is described. Finally, the nature of contemporary culinary practice, being influenced by global media and patterns of leisure consumption, could be considered a postmodern eclecticism of culinary styles. This may have caused an ellipsis in the natural development of an authentic New Zealand cuisine.