Food in the 20th century

Page 6 – Further information

This web feature was written by Bronwyn Dalley and produced by the NZHistory team.

Books and articles

  • Tony Astle, 'Remember When...', Cuisine, issue 76, Sep 1999
  • Aunt Daisy's Favourite Cookery Book, 3rd edn, Whitcombe and Tombs, Christchurch, 1954
  • Ray Bailey and Mary Earle, Homecooking to Takeaways: A History of New Zealand Food Eating 1880-1990, Food Technology Department, Massey University, Palmerston North, 1993
  • Matthew Bradbury (ed.), A History of the Garden in New Zealand, Penguin, Auckland, 1995
  • David Burton, Two Hundred Years of New Zealand Food and Cookery, A.H. and A.W. Reed, Wellington, 1982
  • Dine with Elizabeth, A Round-the-year Book of Recipes Written and Compiled by Elizabeth Messenger, Part Two, Blundell Bros Ltd, Wellington, 1957
  • Jeanine Graham, ' "For What We Are About To Receive..." Childhood and Food as Recalled by Twentieth-century New Zealanders', GRINZ Yearbook, 1998
  • Carolyn Marslin, 'A Precarious Business: Fruitgrowing in Central Otago 1945-1975', BA (Hons) long essay, University of Otago, 1997
  • Elizabeth Messenger, New Zealand Wine and Food Book, Price Milburn, Wellington, 1961
  • Isabella Mitchell, 'Picnics in New Zealand During the Late Nineteenth and Early Twentieth Centuries: An Interpretive Study', MA thesis, Massey University, 1995
  • Jock Phillips, Nicholas Boyack and E.P. Malone (eds), The Great Adventure: New Zealand Soldiers Describe the First World War, Allen and Unwin/Port Nicholson Press, Wellington, 1988
  • Glen Pownall, New Zealand Shells and Shell Fish: Collecting: Eating, Seven Seas Publishing, Wellington, 1971
  • Tony Simpson, A Distant Feast: The Origins of New Zealand's Cuisine, Godwit, Auckland, 1999
How to cite this page

'Further information', URL:, (Ministry for Culture and Heritage), updated 6-May-2014