The word braai is Afrikaans for "barbecue" or "grill," and in Braai the Beloved Country, Jean Nel shares his favorite braai recipes from 15 years of cooking, training, and catering. Showing that the braai is so much more than just steaks and boerewors--a type of sausage--the book contains the secrets of cooking everything from a perfect tjoppie, or chops, to breads and salads. Not only does it present a host of delicious and unexpected recipes, the book goes beyond just cooking, covering everything you need to know about the braai including the tools you'll need and their maintenance.

In this book, Duane Jethro creates a framework for understanding the role of the senses in processes of heritage formation. He shows how the senses were important for crafting and successfully deploying new, nation-building heritage projects in South Africa during the postapartheid period. The book also highlights how heritage dynamics are entangled in evocative, changing sensory worlds.Jethro uses five case studies that correlate with the five main Western senses. Examples include touch and the ruination of a series of art memorials; how vision was mobilised to assert the authority of the state-sponsored Freedom Park project in Pretoria; how smell memories of apartheid-era social life in Cape Town informed contemporary struggles for belonging after forced removal; how taste informed debates about the attempted rebranding of Heritage Day as barbecue day; and how the sound of the vuvuzela, popularized during the FIFA 2010 Football World Cup, helped legitimize its unofficial African and South African heritage status.This book makes a valuable contribution to the field of sensory studies and, with its focus on aesthetics and material culture, is in sync with the broader material turn in the humanities.

No

Hain's childhood was spent in South Africa under apartheid where his parents were harassed, jailed, banned and finally forced into exile. In Britain, Hain became one of the leaders of the international struggle to defeat apartheid.

A collection of the greatest hits and near misses of all that was South African in 2003 - whether a song, cartoon, installation, design or photo - by some of the country's young creative talent. It includes Karen Zoid, Tumi Molekane, Zapiro, Pieter-Dirk Uys and Zackie Achmat.

"[A] saucy stew of literary performance that showcases essays, memoirs, the interview as an art-form, profile as a form of theatrical set-piece, travelogues, political epistles and excursions into fantasy and fiction."--Back cover.

Following on the success of Braai the Beloved Country, which sold over 10,000 copies, Jean Nel, well-known outdoor cooking coach, shares his braai secrets in More Braai the Beloved Country. Full of mouth-watering recipes such as Coffee-rubbed Ribeye Steaks, Pork Belly with a Quince and Sherry Glaze or the classic South African Chicken and Apricot Sosaties, this book is also filled with stunning photographs. With a keen enthusiasm for wood and charcoal braaiing, Jean Nel is undoubtedly a braai fanatic. Give him a piece of meat and he will magic it into one of his classic, effortless masterpieces of smoky delight. If you have ever been uncertain about the difference between Direct and Indirect cooking, or any aspect of braaiing, spend an afternoon engrossed in this book and you too will soon be an expert.

This is an in-depth look at how South Africa is being shaped. Drawing directly on the experience of ordinary South Africans, both black and white and from all walks of life, the author examines the changes that are being witnessed throughout the country and the effects of these changes on people.

Reuben at Home offers readers a glimpse into the life and loves of Reuben Riffel when he's not cooking in restaurant kitchens, running successful restaurants or appearing in front of the TV cameras. This is a personal, honest account of how Reuben feels about food and the way in which he chooses to feed his family and friends in his own home. These recipes, all created by Reuben, were inspired by his memories of happy family meals and his favourite flavours from childhood. These are tastes he remembers from his past and which he now chooses to share with those he loves.

The turn of the twenty-first century has witnessed an expansion of critical approaches to African literature. The Routledge Handbook of African Literature is a one-stop publication bringing together studies of African literary texts that embody an array of newer approaches applied to a wide range of works. This includes frameworks derived from food studies, utopian studies, network theory, eco-criticism, and examinations of the human/animal interface alongside more familiar discussions of postcolonial politics. Every chapter is an original research essay written by a broad spectrum of scholars with expertise in the subject, providing an application of the most recent insights into analysis of particular topics or application of particular critical frameworks to one or more African literary works. The handbook will be a valuable interdisciplinary resource for scholars and students of African literature, African culture, postcolonial literature and literary analysis. Chapter 4 of this book is freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.