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Pavlova Please
Introduction
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The pavlova�that
frothy, baked confection of egg whites and sugar�has long been seen as one
of the icons of New Zealand cuisine; its place of origin has been debated
with Australians for just as long in one of the many instances of trans-Tasman
rivalry.
But New Zealand cuisine
and dining habits have been distinguished by more than pavlova or hearty
servings of the Sunday roast.
New Zealanders have always been very partial to eating meat, although
its consumption has fallen from the 1980s in response to health concerns
and the rise of vegetarianism. Sharing a drink, whether it be tea or coffee
with biscuits, or beer and wine over a meal, has been an important ritual.
Cakes, biscuits and home-made preserves filled the cupboards of many New
Zealand households over the twentieth century. And in the last 30 years,
fast food and dining out have featured more prominently in New Zealand's
culinary scene.
This photographic
exhibition provides some glimpses into New Zealand's changing food and
drink culture in the twentieth century. The photographs have been collected
as part of the research for a photographic history of everyday life in
twentieth-century New Zealand which is to be published in October 2000.
All photographs are from the National
Archives Head Office, Wellington.
Exhibition
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