The foundation of Cape cookery, called Boerekos, has been researched in "The history of Boerekos 1652-1806". It was found that in 1652 a European food culture was brought to the Cape of Good Hope when the Dutch established a revictualing station there. The development of the European community that stemmed from this was investigated. Recipes for soup, fish, meat, eggs, vegetables, fruit, grain products and drinks as well as the herbs and spices used by this community, were researched. As the origin of the various dishes, still known as Boerekos in the twentieth century, was traced, it was found that the Cape cookery to which the name Boerekos was eventually applied, was in fact of European origin with the main contributors being Dutch, German and French speaking people. These cultures had strong roots in Roman, Persian and Arabian cookery. An investigation of the food cultures of the eastern countries from which the slaves that were brought to the Cape originated, proved that the current perception, that the slaves brought the art of spice cooking and certain dishes such as bobotie to the Cape, is without any substance. It was found that most poor people in these eastern countries did not use any spices other than chillies, ginger and turmeric in their cooking. The slaves brought no culinary expertise to the Cape; on the contrary, it was in the kitchens of the Cape that they learned to use spices in cooking. / Thesis (DPhil)--University of Pretoria, 2003. / Historical and Heritage Studies / unrestricted
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/25523 |
| Date | 14 June 2004 |
| Creators | Claassens, Hester Wilhelmina |
| Contributors | Pretorius, F. (Fransjohan), Kriel, Lize |
| Publisher | University of Pretoria |
| Source Sets | South African National ETD Portal |
| Detected Language | English |
| Type | Thesis |
| Rights | © 2003, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
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