As much a rigorous historical exploration as a culinary reference, this book offers a delicately compiled biography of Nelson Mandela through the recipes that have been the backdrop, and occasionally the primary cause, for momentous personal and political events. From the corn grinding stone of his boyhood and prison hunger strikes to presidential banquets, tales told in sandwiches, sugar, and samoosas speak eloquently of Nelson Mandela's intellectual awakenings, emotional longings, and constant struggle for racial equality.
Anna Trapido is a food writer and broadcaster. She is the editor of Dine: Top 100 Restaurant Guide and coauthor of To the Banqueting House: African Cuisine. She previously taught garde-manger and culinary French and is now responsible for the Pan-African-cuisine program at the Prue Leith Chef's Academy.
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