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South African Cuisine
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Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The Cuisine of South Africa is sometimes called ''rainbow cuisine'' and rightly so as it has largely become a polyglot cuisines, as it has had a variety of multicultural sources and stages: Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people. Settler cookery from several waves of immigration introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics of Malaysia and Java, and recipes from neighbouring colonial cultures such as Portuguese Mozambique. In the precolonial period, indigenous cuisine was characterized by the use of a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of fresh meat on demand.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131214103
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131214103
- Format Fachbuch
- Titel South African Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 104
- Genre Biologie
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