Provenance · Volume XXV · In progress
The Māori / Aotearoa Canon
Thirty-seven entries
Contents
I1
II5
III10
IV11
V4
VIopening
VII2
VIIIopening
IX4
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
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Māori / Aotearoa · II The Land & Sea
Regional Places & Terroir
Three entries
Pāua demands preparation before it reaches any table: the gut is removed, the foot is pounded, and only then does the mollusc become workable. The land entries that follow move from the dairy heartland of the Waikato to the dense restaurant culture of the capital. Together they establish the physical and agricultural ground from which a regional cooking emerges.
Pāua Preparation — NZ AbaloneHamilton / Waikato — The Heart of the North IslandWellington — The Food Capital
II · The Land & Sea · 1 of 2Next chapter → Also in this chapter