Food processing technology: Its role in inhibiting or promoting change in staple foods

The Prehistory of Food: Appetites for Change

Volumn , Issue , 2004, Pages 127-136

  Leach, Helen M ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84905301726     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203203385     Document Type: Chapter

References (21)

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3. Danaher, K. 1962. In Ireland Long Ago. Cork: The Mercier Press.
4. Davis, R. MSS Letters and Journals 1824-1863. Hocken Library, Dunedin, New Zealand.
5. Earle, A. 1909. A Narrative of a Nine Months' Residence in New Zealand in 1.827. Christchurch: Whitcombe and Tombs Ltd.
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9. Hawkes, J.G. 1990. The Potato: evolution, biodiversity and genetic resources. Washington: Smithsonian Institution Press.
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11. Leach, H.M. 1982. Cooking without pots: aspects of prehistoric and traditional Polynesian cooking. New Zealand Journal of Archaeology 4, 149-56.
12. Leach, H.M. 1986. A review of culinary and nutritional adaptations involving wild plant foods following Polynesian settlement of New Zealand. In Archaeology at ANZAAS, Canberra, G.K.Ward (ed.), 131-40. Canberra: Canberra Archaeological Society.
13. Marshall, W.B. 1836. A Personal Narrative of Two Visits to New Zealand in His Majesty's Ship Alligator A.D. 1834. London: James Nisbet and Co.
14. Nicholas, J.L. 1817. Narrative of a Voyage to New Zealand. 2 volumes. London: James Black and Son.
15. O'Danachair, K. 1981. Bread in Ireland. In Food in Perspective, A.Fenton and T.M. Owen (eds), 57-67. Edinburgh: John Donald Publishers Ltd.
16. Phillips, H. 1822. History of Cultivated Vegetables. 2 volumes. London: Henry Colburn and Co.
17. Salaman, R.N. 1985. The History and Social Influence of the Potato (revised impression). Cambridge: Cambridge University Press.
18. Savage, J. 1939. Some Account of New Zealand. Wellington: L.T.Watkins Ltd.
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20. Wade, W.R. 1842. A Journey in the Northern Island of New Zealand. Hobart Town: George Rolwegan.
21. Wheaton, B.K. 1983. Savouring the Past: the French kitchen and table from 1300 to 1789. London: Chatto and Windus.