Food has provided the backdrop and occasionally the primary cause for momentous personal and political events in the life of Nelson Mandela. This innovative approach to history shows that a great man's life can be measured out in mouthfuls, both bitter and sweet. With this book, the reader can cook and taste Nelson Mandela's journey from the corn grinding stone of his boyhood through wedding cakes and curries to prison hunger strikes, presidential banquets and ultimately into a dotage marked by the sweetest of just desserts. Tales told in sandwiches, sugar and samoosas speak eloquently of intellectual awakenings, emotional longings and always the struggle for racial equality.
Rezensionen / Stimmen
"This book is an historical "food-print" whose passion and integrity offers a refreshing insight into the simple tastes of a great man." - Zindzi Mandela
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 250 mm
Breite: 210 mm
Dicke: 15 mm
Gewicht
ISBN-13
978-1-4314-0297-7 (9781431402977)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Anna Trapido trained as an anthropologist at King's College Cambridge and completed her PhD in the Department of Community Health at the University of the Witwatersrand in Johannesburg. She qualified as a chef at the Prue Leith Chef's Academy in Centurion. She combines her culinary and cultural interests in her work. She has worked in garde manger, pastry departments, confectionary and catering companies in South Africa, England, Switzerland and India. She is a food writer, broadcaster and the co-author of To the Banqueting House: African Cuisine - an epic journey which won the Gold Medal at the World Gourmand Cookbook Awards, Beijing in 2007. Trapido is the editor of Dine: Top 100 Restaurant Guide. She previously taught garde manager and culinary French, and is now responsible for the Pan African cuisine programme at the Prue Leith Chef's Academy.
