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Food preparation, cooking and serving - The mumu cooks

This item is provided for research purposes. Contact the Australian National University Archives at butlin.archives@anu.edu.au for permission to use.

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dc.contributor.authorPhotographer: Nancy Hitchcock
dc.coverage.spatialPapua New Guinea
dc.coverage.spatialPari
dc.date.accessioned2019-09-13T03:06:48Z
dc.date.available2019-09-13T03:06:48Z
dc.date.created1962
dc.identifierANUA 293-1-26
dc.identifier.urihttp://hdl.handle.net/1885/168784
dc.descriptionNative oven during cooking. Cooking is completed in about 45 minutes, depending on size of the oven, and is mainly effected by the steam generated by the action of water on the hot stones. (Plate 14, SPC article).
dc.format.extent3.5cm x 2cm
dc.format.mediummounted transparency
dc.format.mediumfull colour
dc.format.mimetypeimage/tiff
dc.language.isoen_AU
dc.relation.ispartofSlides of Papua New Guinea & Nauru
dc.relation.ispartofseriesPari, Eastern Highlands New Guinea
dc.subject.otherHitchcock, Nancy Eva (nee Kirk) (1930- )
dc.subject.otherPapua New Guinea customs
dc.subject.otherPapuan peoples
dc.subject.otherdietitians
dc.subject.othernutrition
dc.titleFood preparation, cooking and serving - The mumu cooks
dc.typeImage
local.description.notesRelated publication - Eben H Hipsley and Nancy E Kirk (Hitchcock): South Pacific Commission - Studies of Dietary Intake and the Expenditure of Energy by New Guineans. Technical Paper No. 147. 1962.
dc.date.updated2019-09-09T05:57:01Z
dc.provenanceDigitised by The Australian National University in 2008.
dc.rights.licenseThis item is provided for research purposes. Contact the Australian National University Archives at butlin.archives@anu.edu.au for permission to use.
CollectionsNancy Hitchcock

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