The South African Culinary Tradition with 167 authentic recipes - Renata Coetzee

The South African Culinary tradition; The origin of South Africa's culinary arts during the 17th and 18th centuries, and 167 authentic recipes of the period - Renata Coetzee - Colour photographs by Volker Miros as well as line drawings - 1979, first edition, second impression - Struik Publishers - 128p, index - Hardcover and dustcover in very good condition.

The South African Culinary Tradition is a book that will delight and fascinate equally the social historian, the home economist and South Africans interested in their country's unique cuisine.

Renata Coetzee traces the interrelation of cultural backround, eating habits and social practices of the early Cape Dutch community from 1652 to 1800. Her meticulous researched text is accompanied by 167 authentic tested recipes,many of which are today considered typical traditional South African fare.

This book is further enhanced by Volker Miros's superb photography that captures the mood and atmosphere of that early gracious era.

Contents:

1. Food for the Cape table

2. The development of the art of Cape cookery

3. Cape cookery in the 18th century

4. The kitchen and pantry

5. Table manners and customs

    

6. The first cookery books