Proudly South African cuisine

Fisher, Hendrik Johannes (Hennie); Viljoen, Annemarie T.

dc.contributor.author	Fisher, Hendrik Johannes (Hennie)
dc.contributor.upauthor	Viljoen, Annemarie T.
dc.date.accessioned	2014-09-17T10:25:47Z
dc.date.available	2014-09-17T10:25:47Z
dc.date.issued	2014-09-15
dc.description	Paper presented to University of Pretoria staff and students at the Heritage Day event, organized by the Department of Library Services and held in the Merensky II auditorium on 15 September 2014.	en_US
dc.description.abstract	Dr Annemarie Viljoen and Hennie Fisher from the Department of Consumer Science presented the different external influences on South African cuisine, including Dutch, French, Indian and Malay. Dr Viljoen's presentation was based on extensive research done on the practices of indigenous cultures.	en_US
dc.description.librarian	eo2014	en_US
dc.format.extent	49 number of slides	en_US
dc.format.medium	PDF	en_US
dc.identifier.uri	http://hdl.handle.net/2263/42022
dc.language.iso	en	en_US
dc.rights	University of Pretoria.	en_US
dc.subject	South African cuisine	en_US
dc.subject	South African food	en_US
dc.subject	South African food practices	en_US
dc.subject	Preparation of food	en_US
dc.subject	Traditional cuisine	en_US
dc.subject	Mmotla	en_US
dc.subject	Traditional dishes	en_US
dc.title	Proudly South African cuisine	en_US
dc.type	Presentation	en_US