The multicultural evolution of the food of South Africa over the past 400 years will be surveyed and explained by Keri and Kelsi Matwick, twin sisters who have graduate degrees in linguistics and now teach on the university level. On June 9 at 6:30 p.m. in a Zoom program for the Culinary Historians of New York, they will discuss several dishes, including biltong (a jerky made from game), Cape Malay curry, sadza maize porridge, malva pudding and wine. The sisters are recipients of scholar’s grants from the Culinary Historians of New York.
“Talk about Food: South Africa’s Culinary History Through Cooking, Consumption and Language,” June 9 at 6:30 p.m., free for members with reservations, $10 for others, southafricaculinaryhistory.eventbrite.com.
