Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques-Reference-Cited by-同舟云学术

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Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques

Published:2024-07-20 Issue: Volume: Page:1-17
ISSN:1552-8014
Container-title:Food, Culture & Society
language:en
Short-container-title:Food, Culture & Society

Author:

Richardson Robert¹^ORCID

Affiliation:

1. School of Hospitality & Tourism, Auckland University of Technology, Auckland, New Zealand

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15528014.2024.2381305

Reference53 articles.

1. Ahi. 2024. Accessed January 26 2024. https://ahirestaurant.co.nz/.

2. How to Make a National Cuisine: Cookbooks in Contemporary India

3. Belich, J. 1996. Making Peoples: A History of the New Zealanders from Polynesian Settlement to the End of the Nineteenth Century. Auckland: Penguin Books NZ.

4. Brett Kelly. 2022. “Native Agents.” Accessed June 13 2022. https://www.cuisine.co.nz/native-agents/

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