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Food in the 20th century

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. Read the full article

Page 3 - Seafood consumption

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

Toheroa could be gathered on many northern beaches until the middle of the 20th century, when strict limits were placed on their harvesting. This photograph shows Muriwai Beach, 1962.