David Burton

Born into the hospitality industry as the son of a caterer and coffee-house owner, DAVID BURTON graduated with an MA in Sociology from the University of Canterbury before working as a chef in Nelson, London, and at the long-gone Midland Hotel in Wellington. He has been writing about food for Cuisine, The Evening Post and The Dominion Post for over forty years. He is the author of eight books on cookery and food history, one of which, David Burton's New Zealand Food & Cookery, has spanned four...See more

Born into the hospitality industry as the son of a caterer and coffee-house owner, DAVID BURTON graduated with an MA in Sociology from the University of Canterbury before working as a chef in Nelson, London, and at the long-gone Midland Hotel in Wellington. He has been writing about food for Cuisine, The Evening Post and The Dominion Post for over forty years. He is the author of eight books on cookery and food history, one of which, David Burton's New Zealand Food & Cookery, has spanned four editions since 1982, when it won the A. W. Reed Memorial Book Award. Twenty-seven other writing accolades have followed, including 10 Qantas Media awards and five World Gourmand Cookbook awards for French Colonial Cookery (Faber & Faber) and its French translation, La Cuisine Coloniale (Hachette Livre). His cult classic, The Raj At Table: A Culinary History of the British in India (Faber & Faber) has been translated into Spanish and appeared in both British and Indian editions. David has been a degree lecturer at Le Cordon Bleu New Zealand since its inception in 2012. See less