Aristologist Author Index
Volume 1 to Volume 10.
The volume number comes first followed by the page in that volume on which the article starts – therefore 1-45 indicates Volume 1, Page 45.
Anderson, Lara:
Eating out in Napier in the 60s and 70s. 10- 76
Ballatyne, Irene:
Irene Ballatyne's Cookbook (1936) 1 – 42
Barclay, Andrew:
Conversation is All of Food, Food, Food. 1 – 140.
Bennett, Jan:
A new Test Kitchen at Hansells. 1-135
My Nana' s “ Cheesies” . 6 – 74
Berno, Tracy:
Being a Sort-of Canadian Abroad: Food and Identity in everyday life as viewed through a Butter Tart 9 - 116. (Abstract only)
Brewis, Jill:
The House that Jack Bought : A Wanganui Childhood. 3 - 85
Brien, Donna Lee:
An Affaire de Stomach. Promoting and resisting culinary change in Australia and New Zealand in the 1920s. 2 – 43.
Margaret Dunn & her Everyday Cookery Book. “Mother was a good cook, too.”(1974) 9 – 35.
Brooker, Margaret:
Ferment in Food Education. 6 – 76
The New Zealand Scone. 7 – 104.
Browne, Mary:
Modern N.Z. Preserves : Home food preservation in New Zealand homes from 1987 to 2011. 3 – 38
From Beeton to Bloggers: Changing Images of Food. 6 – 110
Bryce, Bill:
Would the real Colonial Goose please stand up. 1-104
Things my Mother Taught Me Canning,Highlander and that mayonnaise. . – 8 – 7
Eel migration interrupted. 10 - 99
Burton, David:
Chinatown and Beyond : Sino-Kiwi culinary encounters. 7 – 82.
Carley,Rachel.
Demotic Memorials. Preservation as social memory. 3 – 105 (jointly with Susan E. Jowsey)
Carrillo, Naiara:
Supermarkets,Pedagogies, and everyday food practices: A Meta-Synthesis. 9 – 120. (withJesse Hsu) (Abstract only)
Clarke, Alana:
The Poorman's Orange. 5 – 45
On Active Service. 7 – 144 (Abstract only)
Cobley, Joanna:
Recipes, Armistice and Remembrance: Cookbooks and the cult of Housewifery 1918-1928. 9 – 116. (Abstract only.)
Recipes, Armistice and Remembrance: cookbooks and the cult of housewivery 1918- c1948. 10- 17. (Full article.)
Cooke, Phil:
What we've always done : The non-novelty of “craft beer”. 7 - 9
Corones, Kelly:
Brillat-Savarin in the Enlightenment. 4 – 167.
Dagger, Matt:
Kaibosh. 7 – 146 (Abstract only)
Daish, Lois:
A case study for'Dining Out'. 1-133
Easter Camp at Greytown- Feeding teenage girls in the 1950's.. 1-148
Patricia Harris. Accept with pleasure. 7 - 30
Dann, Christine:
Organic Food Evolution in New Zealand. 6 – 100.
Davey, Sarah:
Bee Nilson . Our forgotten food writer. 10 – 9.
Dingle, Max:
Art, Food and the Sublime. 7 – 17
2017 Symposium Dinner Local/ Riccarton House. . 9 - 128
Donati, Kelly:
The Convivial Table. Imaging ethical relations through multispecies gastronomy. 4 – 127
Dutton, Jacqueline:
From liquid ferment to political foment .European Winemakers in Myanmar. 6 – 27
E.B.S.:
On emigrating as domestic servants to New Zealand. (1884). 9 – 67. [from “Girls Own Paper”.]
Ellender,Graham:
Gastronomy and the Mouth-Brain Axis. 9 – 117 (Abstract only)
Gastronomy and the Mouth-Brain Axis. 10- 41 (Full article.)
Else, Anne:
Pinnies and Pots -Perceptions of Women's Food writing. 6 – 90
Carrots, Pumpkins, Cabbage, Onions –Living on the Edge. 9 – 117 (Abstract only)
Eating alone in a Foreign City. 7 – 144 ( Abstract only)
Why don't poor people buy healthier food? 10 – 65.
Eria,Migoto:
Te Kai a te Rangitira: Food for Chiefs. 3 – 126.
Evans, Josh:
Revolution in Ferment. Fish sauce as a model for enhancing community food systems. 4 - 115
Flower, Tui:
A Leisurely Miserere Psalm.: Measurements & directions in old cookery books. 2 – 9
Fraher,Nicola:
Cooking for Families... Fermentation at the Dinner Table. 6 – 142 (Abstract only)
Fry, Jeanette:
How mustard saves you money on every meal . Some thoughtson the role of advertising in generic cookbooks. 2 -65.
18th Symposium Banquet. A Generous table – Bacchus restaurant, Newcastle, Sunday 7th April 2013. 4 - 201
Dreaming the same dream A way of life worth preserving. 3 – 95
Eating at the Symposium (2014) 6 - 144.
Foment and Ferment, Rum, Currency and Rebellion. 6 – 19
Galletly, Duncan:
Never Gallop Asparagus. Irene Ballantyne and her cookery book. 1 – 31
A New Zealand Girl and her Cookery Book. 1-78.
Book Review: Annotated Bibliography of Domestic Cookery books 1860s to 1950 by John Hoyle. 1 – 56
What might have been... A”Bound to Rise” cookery book.(with Alison McKee) 2 – 125.
A Cloud of Possibilities: The origins and development of Spanish Cream. 2 – 187
Spanish Cream: A Compilation of recipes. (1658-1930) 2 – 212.
The Physiology of Gout. A metaphor for diversity. 4 – 176
18th Symposium “Cocktails”. The Generous jewels of Carl Kenzler, Newcastle, Saturday 6th April 2013. 4 – 205
Thomas Walker: The origin of aristology. 5 – 89
Real Cider...whatever that is. 6 – 141 (abstract only)
Zomato – Zero to connoisseur in 11 easy kilograms. 7 – 145 (Abstract only)
The Art of Engraving. Wood Engraving & Cookbook Illustration. 8 – 67
Present to a servant maid: Recipes &c from Eliza Haywood (1693-1756) 10 - 111
Graham, Rebekah:
Food Insecurity in everyday life. The case of the Kopa family. 9 - 118. (Absract only)
Hall, Christine:
Food and Celebration. 9 – 118. (Abstract only)
Hammonds, Lucy:
The curious tale of the Squirrel Cape and the preserving jar. . 3 – 128.
Hassibi, Saman:
Gender Norms as reflected in Norwegian Cookbooks of the 1920s-1960s. . 8 – 33 (with Amir Sayadabdi)
Hay, Celia:
Evolving Food Traditions. 9 – 119 (Abstract only)
Howland, Peter:
Diverse Fruit? Grape wine, benign cosmopolitanism and middle class homogenization. 7 – 131. (Abstract only)
Celebratory Cake and Misrecognised sausages; The gifting and giving of domestic foods. 9 – 119 (Abstract only)
Hsu, Jesse
Supermarkets,Pedagogies, and everyday food practices: A Meta-S ynthesis. 9 – 120 (with Naiara Carrillo. (Abstract only)
Hunter, Kate:
In the Bush and on Safari. 1 – 159
Cooking and Eating in Wartime . 6 – 143 (Abstract only)
Inglis, Raeline:
Canning Bunnies. Preservation of rabbits in the South Island of New Zealand. 3 – 73.
Jaffe, Kelila:
Milk & Meat: Cattle in Iron-Age Ireland. 9 – 121. (Abstract only)
Janaczewska, Noelle:
How to eat a Thistle. 5 – 66
Jerrold, Blanchard:
Thomas Walker. 5 – 93
Jonson, Ben:
Inviting a Friend to Supper. 7 – 41.
Jowsey, Susan E:
Demotic Memorials. Preservation as social memory. 3 – 105. (with Rachel Carley)
Lamason, Matt:
Liberating the Captives. Redefining our approach to prisoners through food and coffee. 7 - 44
Langman, Diane:
Hospitality in the 1920s. Cultivating a new “dining-out culture in Wellington. 2 – 162
Larsen, Jessica:
Eating and the Everyday: Constructing comfort in time and space. 9 – 121 (Abstract only)
Leach, Helen:
New Light on the Lamingtons: A view from New Zealand. 1 – 23
Home Science and the arrival of the “Modern Kitchen” in 1920s New Zealand. 2 – 85.
Fruit & Vegetable preservation in 20th century New Zealand Homes.. 3 – 9
Division in the Kitchen. 6 - 64
Teaching Everyday Cookery. 9 – 12 (with Jane Teal)
McKee, Alison:
Pleasing Our Lords and Masters. 1 – 111
Annie B. Hills Cookery Book. 2 -116
What might have been...A” Bound to Rise” Cookery book. (with Duncan Galletly) 2 – 25.
6th NZFHS Dinner. 3 - 133
The Sunday School Picnic. 7 – 145 (Abstract only)
Mabel Charlotte Miles & & Her Manawatu Red Cookery Book. 8 – 53.
McKee, Dave:
Wine growing in the Wairarapa (1882-1910). 2 – 56.
McLean, Alice:
A Taste of Pleasure. Relational ethics in 20th century Gastronomic scholarship. 4 - 75
Maddox, Marion:
Charity,Welfare,Justice,Love & Inclusion. Seeking the X-factor. 4 – 9
Everyday religion in the school canteen. 9 – 122 (Abstract only)
Morris, Carolyn:
Yellow Power. The role of pineapple in New Zealand Cuisine. 3 - 51
Mitchell, Janet:
Menu's for eating out in 20th Century New Zealand. 1 – 144.
Melanie S. Primmer and the Up-to-Date Housewife. 2 – 74.
Survival of the Pikelet: The New Zealand Blini. . 6 – 83
Murdoch, Fanny.
Mrs Fortescue's Boarders. 1 -120.
Newling, Jacqui:
Stories from the Governor's Table. 4 – 87
Newton, John:
Uninvited Guests. 4 – 145.
Noyce, Diana:
Crook Cooks. The Unconventional table of Douglas Mawson's Australasian Antartic Expeddition 1911-1914. 4 – 17
Pittaway, Gail:
The Hellenic Mile: Greek culinary influence in Wellington, New Zealand. 10 – 31.
Pollock, Nancy. J.
Discovering Pacific Tastes. Captain Cook's reports of unfamiliar food . 2 – 158.
New Zealand Food Banks. Haring food in today's world. 5 – 80
Finding Fermented Foods in a New land, New Zealand. 6 – 140 (Abstract only)
The Omnivore's Dilemma in New Zealand – Seeking familiar foods. 7 – 141. (Abstract only)
Reeves, Elaine:
'Aprons Upon Girls' 7 – 63
Reynolds, Allison:
'Anzacs” No everyday biscuit: The Uniqueness to survive and the poer to unite. 9 – 122 (Abstract only)
Richardson ,Rob:
Bring a Plate? Social food gatherings in New Zealand. 8 – 39.
Rowland, Perrin:
A History of the New Zealand Restaurant. 1 – 142
Saker, Nicola:
By their menus ye shall know them. State occasions of the 1950s, 60s and 70s. 2 -111.
Santich, Barbara:
Bring a Plate. THE generous Australian Tea Table. 4 – 55
Sayadabdi, Amir:
Norwegian Cookbooks (1920-2012) as Representatives of Food Culture in Society. 7 – 145. (Abstract only)
Gender Norms in Norwegian Cookbooks. 8 – 33 (with Saman Hassibi)
Are the Gilaks really what they eat? 9 – 123 (abstract only)
Schrader, Paul:
Service. 7 – 25
Simmons, Alexy:
Kauri Logging Camp Cooks. Death adders, poisoners, and snakes. 6 - 49
Bottle, Cask and Pannikin , 6 – 141 (Abstract only)
Symons, Michael:
Confessions of a Passionate Diner. 1 – 9
Women and Gastronomy. (A review essay inspired by Alice L. McLean's... [booketc.] 2 -172.
Brillat-Savarin's Definition of Gastronomy, Improved. 4 – 160.
My Newcastle. Informal summary of the 18th symposium. 4 – 210
How big was John Locke's Spice drawer ? An inquiry into whether liberalism favours diversity, equality or both. 7 – 142. (Abstract only)
Hillside; Dinner with Asher Boote. 7 – 150
The Immediacy of the everyday: Reflections on the Post-Ideological Foodism. 9 – 123 (Abstract only)
The Everyday in Christchurch. Report on the 11th NZ Symposium of Gastronomy, Christchurch, 25-26 November 2017. 10 – 144.
Taber, Andre:
The Good Old Fashioned Kiwi Barbecue. (1840-1980) 1 – 137.
Under Proper Control and Management. The making and migration of a harvest festival. 2 -95
Bread without fermentation: The surprising long history of Chemical leavening . 6 – 140 (Abstract only.)
Food in the New Zealand Navy. A series of short articles. 10-49.
Taylor, Dennis:
A Spanish Inquisition. 2 -181.
Teal, Jane:
Teaching Everyday Cookery. 9 – 12 (with Helen Leach)
Charlotte's Cookbook. 9 – 124 (Abstract only)
Till, Richard:
Prince Alfred and the Hokitika Free Lunch. 1 – 66.
Dinner with the Mount Cook Motor Company. 2 - 90
Veart, Dave:
Holiday Hunting and Gathering – Dinner on Rangitoto Island. . 1 – 130.
Eating Above your Station - Nelson's Home comforts. 2 – 16.
Dinner with Frank. 9 - 7
Vincent, Alison:
Posts Prandial. Gastronomy in the age of the internet. 4 – 103.
The Lamington. 5 – 9
Thirty Years of the Australian Symposium of gastronomy.. 6 – 9
A taste for diversity: The restaurant reviews of Richard Beckett and Leo Schofield, 1971-1978. 7 – 69.
Dinner at Cicio Cacio. 7 -148.
Mumfood : Recording the everyday. My little rant about recipe books. 9 – 57.
From Kashk-o bedanjun and Ciandi Thoke. 9 – 126 (Report of event in Christchurch.)
Walker, Thomas:
The Art of Dining. 5 – 109.
The Art of Dining (continued) 6 -115
Walker's Culinary Addenda. 7 - 117
Wallace, Eloise:
Send all supplies. Preserving food stories of the 1931 Hawke's Bay earthquake. 3 – 120.
Ward, Karen:
Losing the Race to the South Pole- gooseberries and red currants. 7 – 144 (Abstract only.)
Watson, Raelene:
Hockney, high heels at #breakfast. 9 – 125. (Abstract only)
Webster, John:
Finding Miss Fidler : An early New Zealand cookery teacher. 2 – 30.
Penguin Pies : The “Great Food” series. A review of the publications by Penguin. of versions of old cookery books) 2 – 253.
Rachel V.Macpherson.: The Pawky Scot. 7 – 55.
Alys' Adventures in New Zealand. 9 – 47.
The Archdeacon's Wife. 10 – 87.
White,Georgina:
Survivor Stories: The diaries of Alfred and Frederick Chapman. 3 – 130
Wilson, Lorraine:
“How's yours? Pretty wonky!” : Memories of food in war-time Wellington 1942-1945. 9 – 125.(Abstract only)
Xuan-Bach Tran (Alex)
'What did you eat yesterday? : Reading Home-cooked food in Yoshi-naga Fumi's boys love manga. 9 – 124 (Abstract only)