PProvenance
Enter
Provenance · Volume XXV · In progress

The Māori / Aotearoa Canon

Thirty-seven entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
1 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
5 III
The Pantry
The defining ingredients, named to species.
10 IV
The Method
The foundational techniques the cuisine is built on.
11 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
4 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
2 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
4 X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XXV · contents
Māori / Aotearoa · IX The Lineage & Authorities

The Lineage & Authorities

Four entries

Monique Fiso / Hiakai — The Most Important NZ Food FigureAl Brown — Wellingtonʻs ChefJosh Emett — Queenstownʻs ChefPeter Thornley & Te Papa Icon Restaurant
IX · The Lineage & Authorities
Māori / Aotearoa · IX

The Lineage & Authorities

The masters, the literature, the sources an entry is anchored to.

‹ Contents

4 entries
Monique Fiso / Hiakai — The Most Important NZ Food FigureAl Brown — Wellingtonʻs ChefJosh Emett — Queenstownʻs ChefPeter Thornley & Te Papa Icon Restaurant
← VIIIThe Thread

Contents · The Library