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The Aristologist is a Journal of Food History and Gastronomy. It  contains the proceedings of the annual New Zealand Food History Society Symposium, new research, opinion, reminiscences, recipes and other culinary oddments - occasionally it reprints old cookery books. The journal's aim is to preserve and disseminate the culinary past of New Zealand, as well as that of our nearest neighbour. Its content also attempts to bridge the divide between academics, professionals and amateurs, sharing a passion for the history of gastronomy. Over the past decade, thirteen volumes have been printed. This year, a special edition of the Aristologist was devoted entirely to Chinese cooks, restaurateurs, and restaurants in New Zealand. Future volumes will contain a diverse assortment of culinary research and we are currently in the process of putting together two future volumes devoted to Katherine Mansfield and "Curry,"

The Aristologist relies for its existence on its subscribers and contributors. Contributions may be research, memories, archival material, or remembrances of important meals past.

Restaurants close and important figures in Antipodean gastronomy pass away without their histories being documented and preserved. This is an important archival function of the Aristologist. If you can document a significant element of New Zealand's culinary history that should be recorded for posterity, please look here.

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A personal or library subscription to the Aristologist is $30 per volume (plus postage). Between 1 and 4 volumes could be published annually. They are also available to buy singly at prices based upon page costs.

Please email here if you wish to subscribe, or purchase single copies.

Click on the individual volumes below to view contents and prices. Click on the index link above to search volumes 1 to 7.

Sample pages are available for volumes 11-13. A few full articles are also available in Food History Papers.

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