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
It is like reminiscing about old times with an old friend,
evoking precious treasured memories. So enjoy the tour!
Restaurant tables have what we call “Table Talkers” to
promote items that are not ordinarily on the main menu.
These are interactive tools that portray key information. The
book features several “Table Talker” snippets or prompts,
which were designed for transforming discussions. Enjoy the
family talks!
The industry is in a high growth phase, with the volume of
food sales increasing at double digit rates annually. The
market for African cuisine products covers a large area of
diverse and densely populated groups for the middle to the
upmarket income groups. Coupled with that, is the fact that
the food service business is one of the largest growing
industries in our country. Although the restaurant industry
is competitive, the lifestyle changes created by modern
living continue to fuel its growth. The trend amongst the
groups is to dine out more frequently. This number has
been on the increase, not only due to lifestyle changes, but
also as having been influenced by the economic climate and
the increase of product variety.
There are new restaurants opening continually and more of
these are needed to keep pace with the increasing demand,
especially for fine dining. Sadly, the trend in fine dining has
been diluted by the explosion of franchised restaurants that
have adopted the convenience route, rather than the dining
experience as the main objective. Whilst the convenience
and financial rewards attached to these new economically
expedient establishments cannot be ignored, the patrons
seeking extraordinary dining experiences miss out on the
added value of eating away from home and the
accompanying ambiences that are favourable for healthy,
memorable conversations. Along with the pressures of
modern living comes more demand for people who are
compelled to eat more meals away from home, and to spend
a greater portion of their food rand at specialised food
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