'Kai And Culture: Food Stories From Aotearoa'

Freerange Press Announces New Release - Kai and culture: Food stories in Aotearoa

Prevailing winds, politics, weather systems, economic forces, soil quality, histories and identities all leave their signature in what we eat. And what we eat, why, and how says something about our culture. Food tells a story.

Freerange Press is proud to announce the launch of its next publication, Kai and culture: Food stories in Aotearoa, a book of essays, profiles and recipes that explores Aotearoa’s contemporary food culture and an emerging, evolving New Zealand food identity. It also canvasses some of the current issues involved in the growing, making and eating of food. A cultural cookbook, if you will.

Kai and culture is the latest multi-author book from the independent, cooperative publishers of Don’t Dream It’s Over: Reimagining Journalism in Aotearoa, Christchurch: The Transitional City and Once in a Lifetime: City-building after Disaster in Christchurch.

Chefs, academics, writers, producers and entrepreneurs share their stories and ideas about New Zealand’s food identity and examine contemporary issues – from food resilience and security to sustainability and sovereignty.

So what is New Zealand food culture and what is particular to it? A contemporary New Zealand food identity is emerging, but also continually evolving. It helps us to understand our place as a Pacific and multicultural nation, celebrates our ingredients and alters ideas from elsewhere to articulate this time and place.

Contributors include Dr Siouxsie Wiles, Alex Davies, Fleur Sullivan, Rebekah Graham, David White, Dr Tracy Berno, Giulio Sturla, Rachel Tauelelei, Monique Fiso and more.

ENDS

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