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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Eunice Rakhale-Molefe
2. Wines which are defined by the production
technique
The production technique which is used to blend, ferment
and manufacture certain types of wines is commonly
referred to as Design.
2.1 Sparkling Wines
BUBBLIES
DOM PÉRIGNON CAP CLASSIQUE
This is a wine that resulted from an accidental innovation
that came about because of wine exploding while fermenting
in a bottle due to sudden unusual change in seasons. It is
essentially a discovery that was made by an amateur wine
maker, a Benedictine priest who was known as Dom
Pérignon.
Sparkling wine is not to be mistaken for Champagne, the
sparkling wine made in Champagne, France. Forbidden to
use the term Champagne, South Africa has Cap Classique,
which subscribes to the authentic production techniques of
Champagne.
The three selections of grapes – Chardonnay, Pinot Noir
and Pinot Meunier – are fermented separately then blended,
with each of these grapes bringing its unique character;
Chardonnay (long life), Pinot Noir (the rich, fruity flavour),
and Pinot Meunier (the easygoing spiciness).
The second stage is also a point of departure for the three
techniques, namely the Transfer Method, The Tank Method
and the Carbonated Method.
In the Transfer Method, fermentation takes place in the bottle;
In the Tank Method, fermentation occurs in a Pressure
Tank, as the name implies;
In the Carbonated Method, a liqueur is added, and the wine
is then bottled with a metal crown cap seal, where the third
stage of fermentation takes place.
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