The Aristologist

The Aristologist is published once or twice each year and contains articles from the Society’s Symposia as well as new research material, recipes and other culinary oddments. Scroll down to see the contents of the first seven editions.


Number 1 - (2011): - 164p

Number 2 - (2012): - 250p

Number 3 - (2013): - 178p  Preserved Foods in New Zealand

Number 4 - (2014): - 220p  Papers from the 2013 Newcastle, Australian Symposium of Gastronomy.

Number 5 - (2015): - 135p

Number 6 - (2016): - 147p Papers from the 2014, Combined Australian and NZ Symposium of Gastronomy - 'Ferment'

Number 7 - (2016): - 155p Papers from the 2015 NZ Symposium of Gastronomy - 'Diversity'



Number 1 is no longer available, but a few copies of Numbers 2, 3 and 4 remain, priced at $35 + p&p.


Numbers 5, 6 and 7 are available and are priced at $22.50 + p&p [Changes to format and print allowed us to make these and future Aristologists very economically priced.]


Subscribers are sent the Aristologist on publication and invoiced once their copy has arrived safely. Subscription price of future numbers is $20 + p&p.

If you wish to subscribe, or purchase a single copy, please contact us HERE:

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A Leisurely Miserere Psalm / Tui Flower

Eating Above Your Station / Dave Veart

Finding Miss Fidler / John Webster

‘An Affaire de Stomach’  / Donna Lee Brien

Wine-Growing in the Wairarapa (1882 - 1910) / Dave McKee

How Mustard Saves You Money On Every Meal  / Jeanette Fry

Mélanie S. Primmer and the Up-to-Date Housewife / Janet Mitchell

Home Science and the Arrival of the ‘Modern Kitchen’  / Helen Leach

Dinner with the Mount Cook Motor Company / Richard Till

Under Proper Control and Management / André Taber

By Their Menus Ye Shall Know Them / Nicola Saker

Annie B. Hill’s Cookery Book / Alison McKee

What might have been... / Alison McKee, Duncan Galletly

The Balloon Baking Book /

Discovering Pacific Tastes / Nancy J. Pollock

Hospitality in the 1920s  / Diane Langman

Women and Gastronomy / Michael Symons

A Spanish Inquisition / Dennis Taylor

A Cloud of Possibilities  / Duncan Galletly

Spanish Cream  - A Compilation (1658 - 1930) / Duncan Galletly

Penguin Pies / John Webster


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Confessions of a Passionate Diner / Michael Symons 9

New Light on the Lamington / Helen Leach 23

Never Gallop Asparagus / Duncan Galletly 31

Irene Ballantyne's Cookbook (1936) / Irene Ballantyne 42

Prince Alfred and the Hokitika Free Lunch (.... Applause) / Richard Till 66

A New Zealand Girl and her Cookery Book / Duncan Galletly 78

Would the Real Colonial Goose Please Stand Up / Bill Bryce 104

Pleasing Our Lords and Masters / Alison McKee 111

Mrs Fortescue's Boarders / Fanny Murdoch 120

- "Eating Away From Home" -

Rangitoto Bach Cuisine / Dave Veart 130

A Case Study for 'Dining out' / Lois Daish 133

A New Test Kitchen at Hansells / Jan Bennett 135

The Good Old-fashioned Kiwi Barbecue / André Taber 137

Conversation is All of Food, Food, Food... / Andrew Barclay 140

A History of the New Zealand Restaurant / Perrin Rowland 142

Menus for 'Eating Out' in 20th century New Zealand / Janet Mitchell 144

Easter Camp at Greytown / Lois Daish 148

In the Bush and On Safari / Kate Hunter 154


Review: An Annotated Bibliography of Domestic Australian

Cookery Books 1860s to 1950. John Hoyle.



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20th Century Fruit and Vegetable Preservation / Helen Leach

Modern N.Z. Preserves / Mary Browne

Yellow Power / Carolyn Morris

Canning Bunnies / Raeline Inglis

A Wanganui Childhood / Jill Brewis

Dreaming the same Dream / Jeanette Fry

Demotic Memorials / Susan E Jowsey & Rachel Carley


Putting Up Stores

Send all Supplies / Eloise Wallace

Te Kai a te Rangatira / Migoto Eria

The Squirrel in the Jar / Lucy Hammonds

Survivor Stories / Georgina White


6th NZFHS Dinner / Alison McKee



Preserves in three

old N.Z. Cookbooks


Economic Cooking Lessons (1889)

Practical Household Recipes (1889)

N.Z. Cookery Book and Colonial Household Guide (1891)


The Journal Aristologist devoted to Australiasian culinary gastronomy history

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Charity, Welfare, Justice, Love and Inclusion / Marion Maddox 9

Crook Cooks/ Diana Noyce 17

"Bring a Plate" / Barbara Santich 55

A Taste of Pleasure / Alice McLean 75

Stories from the Governor's Table / Jacqui Newling 87

Posts Prandial / Alison Vincent 103

Revolution in Ferment / Josh Evans 115

The Convivial Table / Kelly Donati 127

Uninvited Guests / John Newton 145

Brillat-Savarin's Definition of Gastronomy, Improved / Michael Symons 160

Brillat-Savarin in the Enlightenment / Anthony Corones 167

The Physiology of Gout / Duncan Galletly 176

18th Symposium Banquet / Jeannette Fry 201

18th Symposium "Cocktails" / Duncan Galletly 205

My Newcastle / Michael Symons 210




kowhiti house

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The Lamington / Alison Vincent

Poorman's Orange / Alana Clarke

How to Eat a Thistle / Noëlle Janaczewska

New Zealand Food Banks / Nancy Pollock

Aristology / Duncan Galletly

Thomas Walker / Blanchard Jerrold

The Art of Dining / Thomas Walker


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Thirty Years of the Australian Symposium / Alison Vincent

Rum, Currency and Rebellion / Jeannette Fry

European Winemakers in Myanmar / Jacqueline Dutton

Kauri Logging Camp Cooks / Alexy Simmons

Division in the Kitchen / Helen Leach

My Nana's 'Cheesies' / Jan Bennett

Ferment in Food Education / Margaret Brooker

The New Zealand Pikelet-Blini / Janet Mitchell

Perceptions of Women's Food Writing / Anne Else

Organic Food Evolution in New Zealand / Christine Dann

Changing Images of Food / Mary Browne

The Art of Dining (continued) / Thomas Walker

The 2014 Symposium


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Craft Beer / Phil Cooke

Art, Food and the Sublime / Max Dingle

Service / Paul Schrader

Patricia Harris / Lois Daish

Inviting a Friend to Supper / Ben Jonson

Liberating the Captives / Matt Lamason

Rachel Macpherson / John Webster

Aprons / Elaine Reeves

Richard Beckett and Leo Schofield, 1971 - 1978 / Alison Vincent

Chinatown and Beyond / David Burton

The New Zealand Scone / Margaret Brooker

Walker's Culinary Addenda / Thomas Walker

The 2015 Symposium