drink

Food in the 20th century

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  The pavlova - that frothy, baked confection of egg whites and sugar - has long been seen as an icon 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.

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• Page 2 – Dining out

  Before the 1960s, New Zealanders had a limited choice both of venue and of food if they wanted to dine out.

• Page 3 – Seafood consumption

  New Zealand is an island nation. Its inland and coastal waters support fish and shellfish in abundance.

• Page 4 – Tea and coffee break

  Tea was a 'great mainstay' of 'thirsty colonial New Zealand', the food historian Tony Simpson claims.

• Page 5 – Fruit and vegetables

  A house and garden on a patch of land were part of the 'New Zealand dream' for most of the twentieth century.

Wellington cafe culture

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  Café culture has become integral to Wellington's identity. This culture began in the 1930s with the emergence of the milk bar, followed by coffee houses in the 1950s. After a period of decline in the 1960s and 70s, the city's café scene has grown in spectacular fashion over the last 20 years.

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• Page 2 – Overview

  Wellington city centre is renowned for its flourishing café scene and the culture it inhabits. But it was nearly 1950 before there was much sign of the sparkling capital

• Page 3 – Immigration and Society

  The rise of coffee houses in the 1940s, 50s and 60s was not a phenomenon confined to Wellington, or indeed to New Zealand. The connection between the history of cafe

• Page 4 – Design and technology

  New construction materials and equipment fashioned the cafe culture rising in the 1950s. Wellingtonians were introduced to the espresso machines as European styled cafes

• Page 5 – Music and cafe culture

  Entertainment generally and music in particular have always been a part of the Wellington cafe scene.

• Page 6 – Personalities

  New Zealand in the 1940s and 1950s has been described as a drab and uniform place. From the late 1950s, however, a café culture was established throughout the country

• Page 7 – Further information

  Sources on Wellington cafe culture.

1947 Greymouth beer boycott

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  What would it take for West Coasters to boycott their beloved beer? Greymouth hotel-keepers found out in 1947, when an organised attempt to raise the price of beer sparked one of the most effective consumer boycotts ever seen in New Zealand.

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• Page 2 – Pub culture

  Between 1919 and 1967 all public hotels in New Zealand officially closed at 6 p.m., but these hours were only nominally observed on the West Coast.

• Page 3 – The boycott begins

  In mid 1947 there were rumours that the price of beer was about to rise. It was a decision that no publican wanted to take alone because customers might move to another hotel

• Page 4 – Industrial action

  After the first week of the Greymouth beer boycott it became clear that the Licensed Victuallers' Association (LVA), supported by the breweries, was not going to yield.

• Page 5 – Working Men’s Clubs

  A number of Working Men's Clubs had been established in major urban areas since the late 19th century, but there were none on the West Coast. The beer boycott provided a

• Page 6 – End of the 1947 beer boycott

  By early December 1947 business was gradually returning to some pubs in the larger towns, but the boycott was still effective in smaller centres.

• Page 7 – Further information

  This feature was written by Simon Nathan with assistance from Margaret Hurst (National Library of New Zealand), and produced by the NZHistory.net.nz team. A note on

School of Radiant Living

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  The School of Radiant Living was a movement active in New Zealand from the late 1930s until the late 1980s. Founder Dr Herbert Sutcliffe taught a holistic philosophy of physical, psychological and spiritual health.

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• Page 9 – Salad recipes

  Colour, beauty, exquisite artistry find joyous expression in the Art of Salad Making. The homemaker who serves salads so deliciously and artistically tempting that the