新西兰饮食文化.pptVIP

* Food and culture in New Zealand Food in Daily Life:Before 1975, the diet was based on meat, potatoes, temperate climate vegetables in season (cabbage, peas, beans, carrots, spinach, cauliflower, and broccoli), bread, fruits in season, dairy products, and fish. Chicken was a restaurant delicacy, and the favorite fast food was the meat pie. Beverages were tea and beer. Since 1975, the cuisine has opened up to include a range of tropical and subtropical fruits, vegetables, and spices. It has taken advantage of its Mediterranean climate to produce wine. Food items are readily available in supermarkets. There are ubiquitous fast-food restaurants. 1、New Zealand Food is similar to Australian food : both their roots are in British and Irish foods. 2、There are differences, however. Maoris and immigrants from other Pacific Islands make up a significant proportion of the population. Other international flavors , especially from South East Asia, have been fused with more traditional New Zealand recipes. The Maori cuisine is based on seafood, mutton birds (young petrels), wild pork or fowl, fat lamb, and kumara. The method of cooking is the earth oven ( hangi ) in which stones are heated by fire, the fire is extinguished so that the stones steam, and a large sealed basket containing the food is buried over the stones and left to cook for several hours. When Maori gather for meetings on the marae, men and women jointly help prepare the food; men dig the hole, place the stones, and bury and remove the food. Māori cuisine When Europeans first arrived in New Zealand from the late eighteenth century, they brought their own foods with them. Some of these, especially pork and potatoes, were quickly adopted by Maori. Wheat, pumpkin, mutton, sugar, and many types of fruit also became a common part of the Maori diet. Maori have picked up the worst of European eating habits and as a result are disproportionately likely to su