Download or read book Foods of South Africa written by Barbara Sheen and published by Greenhaven Publishing LLC. This book was released on 2012-01-13 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Author Barbara Sheen examines South Africa's culinary tradition. Favorite ingredients, such as corn, water blommetjie, pickled fruits and vegetables, fish, and wild game, are described. The author explains favorite dishes like umphokoqo, bobotie, bredies, bunny chow, and potjies. Popular snacks such as koeksisters, rooibos tea, melk terts, and konfyt are also described. Sidebars feature engaging country information as well as a number of recipes with easy-to-follow directions.
Download or read book Food Culture in Sub Saharan Africa written by Fran Osseo-Asare and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.
Download or read book A Taste of South Africa with the Kosher Butcher s Wife written by Sharon Lurie and published by Penguin Random House South Africa. This book was released on 2019-06-01 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In A Taste of South Africa with the Kosher Butcher’s Wife, Sharon Lurie takes you on an adventure through South Africa’s diverse and iconic dishes, but with traditional Jewish culinary twists. The mouth-watering recipes often include non-dairy options. And don’t think because Sharon is the Kosher Butcher’s Wife that she only thinks about meat dishes; there are ideas from starters to sweets with everything in between. An in her inimitable style, Sharon will keep you laughing along the way.
Download or read book Eat Ting written by Mpho Tshukudu and published by . This book was released on 2016 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Myrna Rosen and Lesley Loon s South African Gourmet Food and Wine written by Myrna Rosen and published by . This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book South African Cooking in the USA written by Aileen Wilsen and published by Echo Point Books & Media, LLC. This book was released on 2021-10-07 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: South African cuisine is an exciting and unique blend of African, European, and Eastern cooking traditions distilled through years of diverse and dynamic culture into its own distinct style. Now, thanks to the charming and talented mother-daughter duo, Aileen Wilsen and Kathleen Farquharson, you can make all your favorite South African dishes in the right here in the States! With tips on procuring (or substituting) hard-to-find ingredients as well as accurate and reliable U.S. measurement conversions (so you'll never find yourself searching for a calculator in your kitchen cabinets!), South African Cooking in the USA is the most thorough and easy to follow South African cookbook on the market. Inside you'll find over 170 mouth-watering South African dishes, tweaked and perfected for easy and authentic preparation in American kitchens. Ranging from snacks and appetizers, to entrees and decadent desserts, the dishes in South African Cooking in the USA will inspire hundreds of varied and delicious three course meals. Some favorites include: Samoosas Peppadew dip Bunny Chow Bobotie Oxtail Stew Hot Durban Curry Monkeygland Steak Chakalaka Buttermilk Rusks Melktert Hot Cross buns …And much more! A perfect gift for ex-patriots longing for the taste of home or Americans with a fondness or interest in South Africa, South African Cooking in the USA is an integral part of any respectable cookbook collection.
Download or read book Traditional South African Cooking written by Magdaleen van Wyk and published by Penguin Random House South Africa. This book was released on 2014-08-14 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen! Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy. South African cuisine is a unique blend of the culinary art of many different cultures. Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine. This book also features interesting snippets about our forebears’ way of life.
Download or read book Stirring the Pot written by James C. McCann and published by Ohio University Press. This book was released on 2009-10-31 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
Download or read book Great South African Cookbook written by Various contributors and published by Quivertree Publications. This book was released on 2016-07-18 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: 67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love. Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country. Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.
Download or read book Food Crop Production by Smallholder Farmers in Southern Africa written by Ambayeba Muimba-Kankolongo and published by Academic Press. This book was released on 2018-02-07 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Crop Production by Smallholder Farmers in Southern Africa: Challenges and Opportunities for Improvement evaluates traditional cultivation practices used by smallholder farmers, providing a synthesis of the latest information on increasing crop yield through adoption of research innovations. The book catalogs smallholder cultivation practices and recommends innovative strategies for improving the agriculture sector including: management practices that reduce net carbon emissions; technologies that improve soil structures and conserve the natural resources base; means of empowering female resources along value chains; and government commitment to adopt policies that enhance agriculture productivity by encouraging farmers to use environmentally sound cultivation technologies. Traditional farming techniques often produce negative impacts on the environment and ecosystem resulting in outbreaks of diseases and pests. In addition to the region’s recurrent droughts, these outbreaks of numerous diseases and pests, weeds and other invasive plants put thousands at risk of poverty and hunger, as well as malnutrition. This book presents enhanced agricultural production technologies for ensuring adequate food production, safety and nutritional quality for the population of Southern Africa and forms the basis for an increased SADC regional effort in food production through which financial and trade institutions can improve stakeholder capacities, encourage micro-enterprise development and enhance employment and regional trade. Provides a critical synthesis of data and information for increasing crop yield through adoption of research innovations Evaluates traditional and scientific interventions that address food security issues of the poor farmers in the region Presents agro-ecologies of countries in the region and how they relate to various cultivation practices Catalogs smallholder cultivation practices and recommends innovative strategies for improving the agriculture sector
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book The Complete South African Cookbook written by Magdaleen van Wyk and published by Penguin Random House South Africa. This book was released on 2018-08-01 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simply written and presented, The Complete South African Cookbook is a compact yet comprehensive guide to cooking in South Africa. Indispensable for the beginner, it caters for the more experienced cook too and offers over 650 numbered recipes along with many variations – from the most basic to the exotic – all compiled for South African conditions. The directions for each dish are presented in a clear format and each recipe is accompanied by such useful facts as the number of portions, preparation and cooking time, kilojoule count per portion and whether or not the dish is suitable for freezing. Crammed with handy hints, The Complete South African Cookbook is an invaluable reference for anyone who enjoys cooking. Now with a new cover, this classic best seller has been in print for almost 40 years.
Download or read book Exploring the Nutrition and Health Benefits of Functional Foods written by Shekhar, Hossain Uddin and published by IGI Global. This book was released on 2016-07-22 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.
Download or read book African Studies Breakthroughs in Research and Practice written by Management Association, Information Resources and published by IGI Global. This book was released on 2020-04-03 with total page 1022 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global interest in African studies has been rapidly growing as researchers realize the importance of understanding the impact African communities can have on the economy, development, education, and more. As the use, acceptance, and popularity of African knowledge increases, it is crucial to explore how this community-based knowledge provides deeper insights, understanding, and influence on such things as decision making and problem solving. African Studies: Breakthroughs in Research and Practice examines the politics, culture, language, history, socio-economic development, methodologies, and contemporary experiences of African peoples from around the world. Highlighting a range of topics such as indigenous knowledge, developing countries, and public administration, this publication is an ideal reference source for sociologists, policymakers, anthropologists, government officials, economists, instructors, researchers, academicians, and graduate-level students in a variety of fields.
Download or read book Funa Food from Africa written by Renata Coetzee and published by Butterworth-Heinemann. This book was released on 1982 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprises of various traditional recipes for various ethnic groups of southern Africa. The recipes have been selected to give an overview of the food culture in the southern part of the African continent, but it remains for people who have grown up in a specific tradition and can draw from the recollections of their grandparents, to record the complete food culture of the various peoples.
Download or read book African American Foodways written by Anne Bower and published by University of Illinois Press. This book was released on 2009 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond catfish and collard greens to the soul of African American cooking
Download or read book An Explosion of Flavor written by Sophia Freeman and published by . This book was released on 2019-05-28 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: South Africa is a great country with a great heritage. We can definitely see this in their cuisine, South African foods are delicious and deeply satisfying. For those that have ever been to South Africa or have tasted good South African cooking, you will agree with me that the food is a totally new and amazing experience. Nothing beats the aroma that comes from a bubbling pot of chakala or the rich, tangy taste of well-made bunny chow. If you want to have a taste of home, try new foods or if you want to try new ways to prepare your meals. If you belong to any of the previously mentioned categories, then I can assure you're in the right place! This book contains detailed instructions on how to make everything South African from a delicious plate of Yellow rice to a mouthwateringly good koeksister, this book is guaranteed to put you on a path to culinary success! All you have to do is follow the instructions and try out some recipes today!
