COOKING STORIES

Based on research conducted by Honours Planning student Matt Jackson, these posters present life and work stories from various Yeoville African  restaurants owners and cooks, showcasing Yeoville¡¯s cultural diversity and hybridity through the medium of food. How do African cooks from the continent source their ingredients, or search for local equivalents? To what extent do they import traditional recipes, and also mix their practice with local ways of doing? Do they mostly cater for customers from their regional or ethnic communities, or do they also aim for a broader range of patrons enjoying their restaurant's particular ambiance and food?

A project facilitated by Matt Jackson