A sip of pinot: A story of pastoralism

Abstract

Food tells a story. A story about where it originated, who produced it, the producer’s values and its journey from ground to plate. We all share in the experience of food; it connects a diversity of people, places and ideas.

Chefs, writers, academics and producers come together to cook up essays, profiles and recipes that explore Aotearoa’s contemporary food culture and an emerging, evolving New Zealand food identity.

From mahinga kai and vegetable self-sufficiency to whole-animal sensibility, Kai and culture is a catalyst for the discussion around the impact food has on our culture. It explores many of the current issues that are involved in the growing, making and eating of food. A cultural cook book, if you will. In "Kai and culture: food stories from Aotearoa", this chapter traces the journey from sheep grazing to grape growing, and reveals changes in culture, policy and values.