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dc.contributor.advisorLeach, Helen
dc.contributor.advisorFitzgerald, Ruth
dc.contributor.authorInglis, Raeleneen_NZ
dc.date.available2012-12-14T04:51:08Z
dc.date.copyright2007en_NZ
dc.identifier.citationInglis, R. (2007). The cultural transmission of cookery knowledge : from seventeenth century Britain to twentieth century New Zealand (Thesis, Doctor of Philosophy). University of Otago. Retrieved from http://hdl.handle.net/10523/3375en
dc.identifier.urihttp://hdl.handle.net/10523/3375
dc.descriptionxv, 354 leaves :ill., map ; 30 cm. Includes bibliographical references. University of Otago department: Anthropology.en_NZ
dc.description.abstractUnderpinning most anthropological definitions of culture is the concept of the cultural transmission and diffusion of learned behaviour. Anthropological works generally emphasise the outcomes of this transmission rather than the processes, in part because the mechanisms are either ongoing or practically invisible. Recipes have proved a unique tool for tracking cultural transmission because of their inherent precision and characteristically datable contexts. This study uses recipes to explore the many paths of transmission and diffusion of culinary knowledge. The period under review is from the eighteenth to the twentieth centuries and the focus is on British culinary traditions up-to and after, their transfer to New Zealand. It was found that culinary knowledge was disseminated around New Zealand through both formal and informal mechanisms. Formal transmission involved teachers, their school cookery classes and published teaching manuals, all of which played a major role in training school children to cook the dishes served at family meals. In contrast, informal publications such as cookery columns in magazines and newspapers were transmitting recipes for more fashionable dishes, especially baking, and these incorporated mechanisms that promoted innovation more than retention of traditional recipes. The significant role of material culture in cookery provided another pathway of transmission through appliance recipe books which translated established recipes into a form that could be made with the new technology, thereby preventing their disappearance from the culinary repertoires of cooks. It was established that community cookbooks, a common means of fund-raising, were a significant means of diffusing culinary information. The cookbooks produced by such efforts demonstrated change over time in their recipe content, especially if published as a series and such publications were tangible repositories of the cookery knowledge within the community. This study examined not only the pathways of culinary transmission but also the contexts in which it occurred. These circumstances were found to be influential in determining eventual acceptance or rejection of cookery knowledge and recipes, and provide valuable insights into processes of culture change.en_NZ
dc.format.mimetypeapplication/pdf
dc.language.isoenen_NZ
dc.publisherUniversity of Otagoen_NZ
dc.rightsAll items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.en_NZ
dc.titleThe cultural transmission of cookery knowledge : from seventeenth century Britain to twentieth century New Zealanden_NZ
dc.typeThesisen_NZ
thesis.degree.disciplineAnthropologyen_NZ
thesis.degree.nameDoctor of Philosophyen_NZ
thesis.degree.grantorUniversity of Otagoen_NZ
thesis.degree.levelDoctoralen_NZ
otago.interloanyesen_NZ
otago.openaccessOpen
dc.identifier.voyager1719014en_NZ
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