New Zealand cookbooks as a reflection of nutritional knowledge, 1940-1969
2008
Mitchell, Janet
New Zealanders have been exposed to nutritional information from health professionals, government and non-government bodies for at least 100 years. The present study analyses both community and national cookbooks published in New Zealand from 1940 to 1969 to ascertain if nutritional information and/or recipes with special nutritional significance are transmitted to the community via this medium. During the war years and rationing, it was found that food shortages limited food choice; therefore, it was important to choose food carefully to obtain the required nutrients to maintain good health. Cookbooks published during the 1940s that dealt with rationing, therefore, proved to be an important source of information about nutrition. After the war, as the food supply returned to normal, New Zealanders returned to their traditional diet which led to over consumption and a focus on slimming diets. Cookbooks examined in the present study illustrated nutrition concerns during the period and changes in our culinary culture.
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