Māori Cooking: New Zealand's Indigenous Culinary Tradition
I
Origin
The Māori people — the Polynesian first settlers of New Zealand (Aotearoa), arriving approximately 700 years ago — developed a culinary tradition adapted to the specific New Zealand environment: an abundance of seafood (particularly shellfish — pāua/abalone, kina/sea urchin, mussels, crayfish), the specific New Zealand game birds (kererū/wood pigeon, tītī/muttonbird), and the specific plants (puha/sow thistle, watercress, kumara/sweet potato) of the New Zealand landscape.
II
Description
The Māori culinary tradition.
III
The Thread
—Hawaiian imu (same Polynesian earth oven tradition), Indigenous North American pit cooking (same earth oven technology — convergent development), French confit (same fat preservation principle — tītī
IV
Flavour Context
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Pillars V — VII
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