BOOK LAUNCH: Cape Wild Foods: A Cooks Guide by Loubie Rusch
Sat Jan 28, 10:00 - Sat Jan 28, 13:00
The Sustainability Institute
ABOUT
Join us for the launch of the all new Cape Wild Foods: A Cooks Guide at the Sustainability Institute!
The Cooks Guide opens the world of cooking with a selection of 22 local indigenous plant ingredients. It is aimed at home cooks, professional chefs and culinary students, to enhance their knowledge, and entice them to embrace using some of the wild foods of the Cape that have become forgotten in post-colonial times.
You are invited to meander the Sustainability Institute food garden where you will find several local indigenous edibles in cultivation.
We will gather at 10.30 am for a Question and Answer session with the author as well as Rirhandzu Marivate and Rupert Koopman. Wild tasters will be offered afterwards. There will be signed copies of the Cooks Guides, as well as Growers Guides, wild edible plants, bags of wild ingredients and wild products on sale both before and after the Q&A session.
Author Loubie Rusch has been exploring the forgotten and underutilised local indigenous foods of the Cape since 2010. She has shared about growing and cooking with them through social media, workshops and talks for many years. The Cooks Guide is a collaborations with the Sustainability Institute and the Local WILD Food Hub. It brings much more comprehensive information about using our little known Cape wild foods than she was able to share previously. It is the sequel and culinary compendium to the Growers guide, which covering the same 22 plants. It is aimed at home and professional cooks, bringing them ingredient information, menu and cooking ideas and recipes to follow about local foods they may be intrigued by, but are not sure how to use in cooking.
The Growers and Cooks Guides, along with a nutritional study about the same plants, is filling some of the gaps in accessible knowledge about the forgotten and underutilised winter rainfall edibles of the Cape Floristic Region. They will help with integrating them into contemporary foodways, and will bring what we know about them a little closer to what we know of the more widely known and used indigenous foods of the summer rainfall Southern Africa.