Gastronomy

Decolonising our Diets #Gastronomy

We’ve grown up knowing the flavours of strawberry, chocolate and vanilla, on carrots, potatoes and peas, on apple juice, orange juice and fruit cocktail. The list of generic flavours goes on and on, but what flavours are South African gastronomists creating that speaks to indigenous ingredients and knowledge systems?

Facilitator

Scout Fynn

Panellists
Dr Tapiwa Guzha (Tapi Tapi), Aabida Davis (Unrefined Juicery), Dr Qinsane Qwabe

Videos
Roushanna Gray (Veld and Sea), Jane Nshuti, Mokgaetji Georginah Mokganya,