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After 350 years of settlement, British African cookery heritage draws on a creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of South Africa to the humid rain forests of Zambia - European communities in English-speaking Africa developed a distinctive and delicious cuisine. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 180 traditional recipes. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the unique cookery tradition of British Africa.
Global imperial designs, which have been in place since conquest by western powers, did not suddenly evaporate after decolonization. Global coloniality as a leitmotif of the empire became the order of the day, with its invisible technologies of subjugation continuing to reproduce Africa’s subaltern position, a position characterized by perceived deficits ranging from a lack of civilization, a lack of writing and a lack of history to a lack of development, a lack of human rights and a lack of democracy. The author’s sharply critical perspective reveals how this epistemology of alterity has kept Africa ensnared within colonial matrices of power, serving to justify external interventions in African affairs, including the interference with liberation struggles and disregard for African positions. Evaluating the quality of African responses and available options, the author opens up a new horizon that includes cognitive justice and new humanism.
Food is a defining feature in every culture. Despite its very basic purpose of sustaining life, it directly impacts the community, culture and heritage in every region around the globe in countless seen and unseen ways, including the literature and narratives of each region. Across the African continent, food and foodways, which refer to the ways that humans consume, produce and experience food, were influened by slavery and forced labor, colonization, foreign aid, and the anxieties prompted by these encounters, all of which can be traced through the ways food is seen in narratives by African and colonial storytellers. The African continent is home to thousands of cultures, but nearly every one has experienced alteration of its foodways because of slavery, transcontinental trade, and colonization. Food and Foodways in African Narratives: Community, Culture, and Heritage takes a careful look at these alterations as seen through African narratives throughout various cultures and spanning centuries.
Imperial Leather chronicles the dangerous liaisons between gender, race and class that shaped British imperialism and its bloody dismantling. Spanning the century between Victorian Britain and the current struggle for power in South Africa, the book takes up the complex relationships between race and sexuality, fetishism and money, gender and violence, domesticity and the imperial market, and the gendering of nationalism within the zones of imperial and anti-imperial power.
The official list of all officers and staff employed by the British South Africa Company in the concession territories of Rhodesia and Northern Rhodesia (now Zimbabwe and Zambia) in 1902. With over 500 individuals named, the book is invaluable for medal, historical, police, military or genealogical research.
First published in 1887, Mrs Allen's fine compendium of recipes for traditional English afternoon or high tea remains unsurpassed. This book contains directions for making over 80 classic Victorian afternoon delicacies, from richly fruited currant buns and golden, buttery shortbread, to fragrant gingerbread and light sponge cakes.
A frank, graphic, autobiographical account of white colonial rule in Africa, first published in an English translation nearly eighty years after it was written. "I wish that I could have seen this book when I was conducting my research in the early 1990s" - Professor Dr Jan-Bart Gewald, Leiden University "A vivid and detailed experience... one gets goose-bumps just reading it" - Dr Martha Akawa, University of Namibia In 1942, in a Cape Town boarding house, Eugen Mansfeld painstakingly typed out his life story, in German, on 179 pages of lined paper. He was entirely alone: one son killed during the Nazi invasion of Normandy; two other sons interned in South Africa; his wife trapped while holidaying in Germany at the outbreak of the Second World War. Mansfeld's autobiography spanned seventy years. Buying ostrich feathers and antelope pelts in the Eastern Cape in the 1890s; managing farms and trading in the remote canyons and deserts of German South-West Africa (now Namibia); fighting to preserve German colonial rule in a bloody, genocidal war against the Herero people in 1904-5; robbing Bushman graves to add to his grotesque collection of skulls; picking up gemstones from the desert sands during the diamond rush in the 1900s; and taking arms in a desert campaign against the British Empire during the First World War. Grave-robber; soldier; diamond-dealer; executioner; horse-trader... Mansfeld's personal history of the "scramble for Africa" is gritty, shocking and unashamed; a scarce autobiographical account of the brutality and inhumanity of the colonisation process published for the first time nearly eighty years after its creation.
In 1901 Edwin Gulliver Clarke left behind his comfortable, English middle-class life as the son of a bank manager to become a mounted trooper in the British South Africa Police in Rhodesia - now Zimbabwe. When he died in 1955, Clarke left behind a unique handwritten diary of his service. For the first time, read his account of horseback safari across miles of unspoiled African landscape in rural Matabeleland, stalking and hunting big game. Vivid diary entries bring to life a cast of characters: legendary gold prospectors, farmers and settlers telling yarns around a camp fire at night; friendly African chiefs; and Clarke's fellow police officers.
"This volume was first published as Problems in the History of Colonial Africa by Robert O. Collins in 1970"--Introduction to the updated and revised edition.
Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically the lowly crops that became commodities, plus one gobbling protein source, the turkey—Dewitt describes how these foreign and often suspect temptations were transported around the world, transforming cuisines and the very fabric of life on the planet. Organized thematically by foodstuff, Precious Cargo delves into the botany, zoology and anthropology connected to new world foods, often uncovering those surprising individuals who were responsible for their spread and influence, including same traders, brutish conquerors, a Scottish millionaire obsessed with a single fruit and a British lord and colonial governor with a passion for peppers, to name a few. Precious Cargo is a must read for foodies and historians alike.