Kai and culture: Food stories from Aotearoa

Exploring New Zealand’s local food cultures and contemporary food issues with essays, profiles and recipes. Purchase your copy here.

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

.. an intriguing volume of pieces from a heterogenous range of writers with a distinctly bicultural flavour. What at first appears to be a veritable smorgasboard of pieces turns out to be a carefully crafted menu … From Mark Revington’s piece on Ngai Tahu sovereignty to Henry Hargreaves’ whimsical food-map photography to an egg fritter recipe from the Values Party (!) cookbook, there is much food for thought here. North & South

What is New Zealand food? Who eats what and why? How do we grow, obtain and share our food? What is its environmental cost? How does food shape culture and culture shape food?

Food tells a story. A story about where it came from, who produced it, 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 writers, chefs, producers and academics cook up essays, profiles and recipes that explore Aotearoa’s contemporary food culture and an emerging, evolving New Zealand food identity. From mahinga kai to vegetable self-sufficiency and whole animal sensibility, Kai and culture looks at the impact food has on our culture.

It also explores many of the current issues that are involved in the growing, making and eating of food. A cultural cook book, if you will.

Kai and culture has full colour images throughout. It is 200 pages and features 20 essays, 18 profiles and 31 recipes.

Please see below for our list of contributors.

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 Runanga o Ng?i 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: Ahika Kai, Anteater, Black Estate Winery, Cultivate, Food Innovation Network, Garden to Table, Harris Meats, , Kaibosh, Kai Pasifika, Kai Ora Honey, Koanga Institute,Lewis Road Creamery, Otakaro Orchard, Pomegranate Kitchen, Residential Red Zone Rehabilitation, Stone Soup, Yellow Brick Road.

Freerange wishes to thank AUT’s School of Hospitality and Tourism and Meadow Mushrooms for their early support of this project.

Media coverage:

Listen to contributor Fleur Sullivan with Jesse Mulligan on RNZ Afternoons (12 December 2017 )

Read Anne Kerslake Hendricks’ book review on Booksellers (26 April 2018)

Listen to editor Emma Johnson’s interview on Country Life, RNZ (1 December 2017)

Listen to editor Emma Johnson on RDU (24 November 2017)