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The Pavlova Story: A Slice of New Zealand's Culinary History

The Pavlova Story: A Slice of New Zealand's Culinary History Cover

 

Synopses & Reviews

Synopsis:

Australians and New Zealanders have long debated which country invented the pavlova, a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova. However, the real story of the ballerina's visit to the Antipodes and the emergence of three different pavlovas has been neglected. The contributions of a gelatine manufacturer, a Dunedin spinster, and numerous other New Zealand housewives are all revealed in this fascinating contribution to food history. The book shows the evolution of the three pavlova types, that their recipes have never been set in stone, and that creative and innovative cooks have played the most important roles in transforming a fashionable afternoon tea cake into an iconic dessert. The book includes 12 classic pavlova recipes.

Product Details

ISBN:
9781877372575
Publisher:
Otago University Press
Subject:
History
Author:
Leach, Helen
Subject:
Desserts
Subject:
Courses & Dishes - Desserts
Subject:
Cooking and Food-Historical Food and Cooking
Publication Date:
20080431
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
189

Related Subjects

Business » Communication
Business » General
Cooking and Food » Desserts and Candy » Chocolate and Candy
Cooking and Food » Desserts and Candy » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » Australia and New Zealand
History and Social Science » World History » Australia and New Zealand

The Pavlova Story: A Slice of New Zealand's Culinary History New Hardcover
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Product details 189 pages Otago University Press - English 9781877372575 Reviews:
"Synopsis" by , Australians and New Zealanders have long debated which country invented the pavlova, a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova. However, the real story of the ballerina's visit to the Antipodes and the emergence of three different pavlovas has been neglected. The contributions of a gelatine manufacturer, a Dunedin spinster, and numerous other New Zealand housewives are all revealed in this fascinating contribution to food history. The book shows the evolution of the three pavlova types, that their recipes have never been set in stone, and that creative and innovative cooks have played the most important roles in transforming a fashionable afternoon tea cake into an iconic dessert. The book includes 12 classic pavlova recipes.
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