Die koskultuur en geskiedenis van die Westpalmreseptemanuskrip (Manuskrip SB 522), circa 1719- 1888

MA (History), North-West University, Potchefstroom CampusThis cultural historical study investigates the food culture of an 18th century recipe manuscript, MSB 522, created at least partly at the Cape, South Africa, and considers the questions: who created the manuscript, what is the food culture of the manuscript and what is the significance of its contribution to South African food culture? It explores the genealogical background of the contributors to the recipe manuscript, the historical social background and an in-depth analysis of the recipes. This requires transcribing the original manuscript and dating of the recipes, for the purpose of placing the study within a specific historical time frame. While food as a media subject for entertainment, tourism, travelling and social media engagement has gained immense popularity worldwide, South African food culture is not well defined, partly due to a lack of academic studies. As a result many different definitions of South African food culture exist, often addressing the authenticity of the cuisine, which is an essential part of any food experience. The primary focus of this study is to determine the food culture of MSB 522. It is regarded as an activity from the past that provides material for new creations in future. The extent to which this dynamic process has an impact on contemporary South African culinary culture is investigated. The study also aims to contribute to the literature of early Cape cuisine, since recipes dating from the 18th century are not well recorded. Recipe Manuscript 522 is used as primary source, along with other recipe manuscripts and archival material, including certificates of birth, death and marriages, estate papers, wills and title deeds. Given the interdisciplinary nature of food as an academic subject this study will engage the theoretical framework of both Lévi-Strauss and Burden, supplemented with the structured framework of researchers Wheaton, Bertelsen and Albala to specifically study culinary text.Master