SOUTH AFRICAN CULINARY HERITAGE
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families. It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow. Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter. Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families.
It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow.
Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter.
Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
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Foreword
T
his book illustrates the culinary diversity of African
cuisine and the gastronomic range of some our
neighboring states, and compares the similarities
and dualities authenticating Africa’s unique epicurean
heritage. Written in a conversational style about African
cuisine, it elevates the subject to essentially be exported and
celebrated internationally.
This handy culinary compilation will present the reader with
explorations regarding local African lifestyles, history, art,
clothing, music, and – perhaps – even some song and dance.
For tourists visiting these different African countries
endowed with a diversity of ethnic cultures, it is a worthy
read regarding heritage and, of course, African Cuisine. It,
thus, becomes a guide which should be included in any
tourist’s travel package. The recipes are spiced with
conversations, like families enjoying their meal, to serving
tables as a maître d' at unique restaurants.
The book serves to stimulate culinary and sincere family
discussions. The servings are generous regarding the
knowledge of food, and the many personal anecdotes
touching author’s Eunice Rakhale-Molefe’s myriad life
experiences. Her recollections of her “Back-of-House” and
“Front of House” experiences in the restaurant business
makes it a fitting handbook for those wishing to indulge
themselves in unique African culinary delights. She tells the
African food story through hosting dining tables at
distinctive cultural heritage eateries or sites, bringing to light
the neglected aspects of African cuisine, family meals and
conversations.
Rakhale-Molefe is an independent author and publisher
with 22 titles and fourteen authors to her credit.
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