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
or put it in your pouch. If you have difficulty with opening
wine bottles ask your manager or colleague to assist you at
your table.
The Tasting and Pouring Procedure: When a gentleman
orders wine at your table, the following procedure applies:
Then you present the wine to the gentleman. Ask if he
would like to first taste the wine. For tasting, you pour about
1.5cm of wine into his glass and then step back from the
table so that he can taste the wine. Turn the bottle to
prevent spillage. Do not pick up the glass from the table
when you pour the wine.
Why do guests taste wine before being served? They do this
to make sure that the wine is not corked. That is,
ascertaining the air did not come into the bottle through the
cork, as this causes the wine to taste off. It happens to both
the red and white wines. So the guest does not taste wine to
decide whether they like it or not.
Therefore, you must ask his permission before you open the
bottle. Then you should ask him if he is happy with the
wine. If he is, you then ask if you may also pour for his
guests. You pour for the ladies first, then the other
gentleman or gentlemen sitting at the table; and, lastly, you
pour for the host or the guest who would have ordered the
wine (unless otherwise stated by the host).
This must be done in an anticlockwise direction. If a lady
orders wine, the procedure changes. You follow the same
wine presenting procedure as has been shown above. You
then ask the lady if she would like to first taste the wine. If
she says, “Yes”, you then follow the same tasting
procedures as has been stated above.
Ask if you may also pour for her guests. If you have been
permitted, you then pour for the other ladies; then for the
lady who would have ordered the wine and then, only then,
for the gentlemen accompanying the ladies. This must be
done in an anti-clockwise direction. If the lady who has
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