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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 13, 2010 - Issue 1
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Original Articles

The Politics of Palatability

On the Absence of Māori Restaurants

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Joanne-Yeeun Chun & Lindsay Neill. (2023) Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand. Food, Culture & Society 26:2, pages 424-438.
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Gabriel C. M. Laeis, Regina A. Scheyvens & Carolyn Morris. (2020) Cuisine: a new concept for analysing tourism-agriculture linkages?. Journal of Tourism and Cultural Change 18:6, pages 643-658.
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Articles from other publishers (7)

Nigel Hemmington & Lindsay Neill. (2021) Hospitality business longevity under COVID-19: The impact of COVID-19 on New Zealand’s hospitality industry. Tourism and Hospitality Research 22:1, pages 102-114.
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Eloísa Martín. (2021) Nation building and social change in the United Arab Emirates through the invention of Emirati cuisine. The Sociological Review 69:3, pages 538-559.
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Lindsay Neill & Lalin Say. (2021) Touristic Gazing and Tasting in the Cambodian Cuisine. Journal of Gastronomy and Tourism 5:3, pages 129-143.
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Sam Grey & Lenore Newman. (2018) Beyond culinary colonialism: indigenous food sovereignty, liberal multiculturalism, and the control of gastronomic capital. Agriculture and Human Values 35:3, pages 717-730.
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Claire R. Williams & Barbara Buttfield. (2016) Beyond Individualised Approaches to Diabetes Type 2. Sociology Compass 10:6, pages 491-505.
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Carolyn Morris. (2013) Kai or Kiwi? Māori and ‘Kiwi’ cookbooks, and the struggle for the field of New Zealand cuisine . Journal of Sociology 49:2-3, pages 210-223.
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Richard N.S. Robinson & Cate Clifford. (2012) Authenticity and festival foodservice experiences. Annals of Tourism Research 39:2, pages 571-600.
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