Amasiko Nezithethe Neendlela Zokuziphatha Kwaxhosa
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! ! UNIVERSITY OF CALIFORNIA ! RIVERSIDE! ! ! ! ! Tiny Revolutions: ! Lessons From a Marriage, a Funeral,! and a Trip Around the World! ! ! ! A Thesis submitted in partial satisfaction ! of the requirements! for the degree of ! ! Master of !Fine Arts ! in!! Creative Writing ! and Writing for the! Performing Arts! by!! Margaret! Downs! ! June !2014! ! ! ! ! ! ! ! Thesis Committee: ! ! Professor Emily Rapp, Co-Chairperson! ! Professor Andrew Winer, Co-Chairperson! ! Professor David L. Ulin ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Copyright by ! Margaret Downs! 2014! ! ! The Thesis of Margaret Downs is approved:! ! !!_____________________________________________________! !!! !!_____________________________________________________! ! Committee Co-Chairperson!! !!_____________________________________________________! Committee Co-Chairperson!!! ! ! ! University of California, Riverside!! ! !Acknowledgements ! ! Thank you, coffee and online banking and MacBook Air.! Thank you, professors, for cracking me open and putting me back together again: Elizabeth Crane, Jill Alexander Essbaum, Mary Otis, Emily Rapp, Rob Roberge, Deanne Stillman, David L. Ulin, and Mary Yukari Waters. ! Thank you, Spotify and meditation, sushi and friendship, Rancho Las Palmas and hot running water, Agam Patel and UCR, rejection and grief and that really great tea I always steal at the breakfast buffet. ! Thank you, Joshua Mohr and Paul Tremblay and Mark Haskell Smith and all the other writers who have been exactly where I am and are willing to help. ! And thank you, Tod Goldberg, for never being satisfied with what I write. !Dedication! ! ! For Misty. Because I promised my first book would be for you. ! For my hygges. Because your friendship inspires me and motivates me. ! For Jason. Because every day you give me the world.! For Everest. Because. !Table of Contents! ! ! !You are braver than you think !! ! ! ! ! ! 5! !When you feel defeated, stop to catch your breath !! ! ! 26! !Push yourself until you can’t turn back !! ! ! ! ! 40! !You’re not lost. -
Student Number: 201477310
COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012) Title of the thesis or dissertation. PhD. (Chemistry)/ M.Sc. (Physics)/ M.A. (Philosophy)/M.Com. (Finance) etc. [Unpublished]: University of Johannesburg. Retrieved from: https://ujcontent.uj.ac.za/vital/access/manager/Index?site_name=Research%20Output (Accessed: Date). Metabolomics, Physicochemical Properties and Mycotoxin Reduction of Whole Grain Ting (a Southern African fermented food) Produced via Natural and Lactic acid bacteria (LAB) fermentation A Thesis submitted to the Faculty of Science, University of Johannesburg, South Africa In partial fulfilment of the requirement for the award of a Doctoral Degree in Food Technology By OLUWAFEMI AYODEJI ADEBO STUDENT NUMBER: 201477310 Supervisor : Dr. E. Kayitesi Co-supervisor: Prof. P. B. Njobeh October 2018 EXECUTIVE SUMMARY Drought and challenges related to climate change are some of the issues facing sub-Saharan Africa countries, with dire consequences on agriculture and food security. Due to this prevailing situation, drought and climate resistant crops like sorghum (Sorghum bicolor (L) Moench) can adequately contribute to food security. The versatility and importance of sorghum is well reflected in its use as a major food source for millions of people in sub-Saharan Africa. -
The Case of Zulu Women in Durban, South Africa
Food Decisions and Cultural Perceptions of Overweight and Obesity: the Case of Zulu Women in Durban, South Africa Winifred Ogana Submitted in fulfillment of the academic requirements for the degree of Doctor of Philosophy in Anthropology, University of KwaZulu-Natal, Durban Supervisor: Associate Professor Vivian Ojong December 2014 DECLARATION I declare, to the best of my knowledge, the following statements to be true and correct: • This work has not been previously accepted in substance for any degree and is not being currently submitted in candidature for any degree. • This thesis is being submitted for the fulfillment of the requirements for the degree of Doctor of Philosophy in Anthropology. • This thesis is the result of my own independent investigation, except where otherwise stated. • Other sources are acknowledged by providing explicit references. A reference section is appended. __________________ ____________________ Winifred Ogana Date DEDICATION I would like to pay tribute to my late father, Hezekiah Julius Ogana, who encouraged not just his sons but daughters as well, to aim high in their academic pursuit. Likewise I would also like to acknowledge my mother, who supported all her children in innumerable ways in this venture. Similarly I’d like to thank my siblings Dan, Davy and Betty who helped me in different ways along the long walk to my academic goals. A special dedication goes to my niece Pamela and her supportive husband Eugene. She represents the successful category of women who conquered obesity and its attendant complications through her weight loss efforts. By changing both her diet and lifestyle dramatically, she managed to shed countless kilos within record time. -
Towards Sustainable Sorghum Production, Utilization, and Commercialization in West and Central Africa
Towards Sustainable Sorghum Production, Utilization, and Commercialization in West and Central Africa Vers une production, utilisation et commercialisation durables du sorgho en Afrique occidentale et centrale WCASRN/ROCARS West and Central Africa Sorghum Research Network Réseau ouest et centre africain de recherche sur le sorgho ICRISAT, BP 320 Bamako, Mali ICRISAT International Crops Research Institute for the Semi-Arid Tropics West and Central Africa Sorghum Research Network Institut international de recherche sur les cultures des zones tropicales semi-arides Réseau ouest et centre africain de recherche sur le sorgho Patancheru 502 324, Andhra Pradesh, India/Inde International Crops Research Institute for the Semi-Arid Tropics Institut international de recherche sur les cultures des zones tropicales semi-arides ISBN 92–9066–433–9 CPE 131 263–2001 Citation: Akintayo, I. and Sedgo, J. (ed.). 2001. Towards sustainable sorghum production, utilization, and About ROCARS commercialization in West and Central Africa: proceedings of a Technical Workshop of the West and Central Africa Sorghum Research Network, 19-22 April 1999, Lome, Togo. Bamako, BP 320, Mali: West and Sorghum is one of the most important cereal crops in the semi-arid countries of West and Central Central Africa Sorghum Research Network; and Patancheru 502 324, Andhra Pradesh, India: International Africa (WCA). The first Regional Sorghum Research Network was created in 1984 and became Crops Research Institute for the Semi-Arid Tropics. 000 pages. ISBN 92-9066-4330-9. Order code CPE operational in 1986 for a 5-year term, with financial support from the United States Agency for 131. International Development (USAID) through the Semi-Arid Food Grain Research and Development (SAFGRAD). -
Local Worlds
Local Worlds Rural Livelihood Strategies in Eastern Cape, South Africa Flora Hajdu Linköping Studies in Arts and Science No. 366 Linköping University, Department of Water and Environmental Studies Linköping 2006 Linköping Studies in Arts and Science • No. 366 At the Faculty of Arts and Science at Linköpings universitet, research and doctoral studies are carried out within broad prob- lem areas. Research is organized in interdisciplinary research environments and doctoral studies mainly in graduate schools. Jointly, they publish the series Linköping Studies in Arts and Science. This thesis comes from the Department of Water and Environmental Studies at the Tema Institute. Distributed by: Department of Water and Environmental Studies Linköping University 581 83 Linköping Flora Hajdu Local Worlds Rural Livelihood Strategies in Eastern Cape, South Africa Edition 1:1 ISBN 91-85523-25-9 ISSN 0282-9800 © Flora Hajdu and Department of Water and Environmental Studies Original front cover photos: Flora Hajdu View over Cutwini and workers at the Mazizi Tea Plantation Printed by: LiU-Tryck, Linköping 2006 ‘It’s not the kings and generals that make history, but the masses of the people; the workers, the peasants, the doctors, the clergy’ Nelson Mandela ‘None but ourselves can free our minds’ Bob Marley Contents List of Figures, Tables and Boxes..................................................................xi Abbreviations.............................................................................................. xiii South African Institutions -
Soweto, the S“ Torybook Place”: Tourism and Feeling in a South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected]
University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2019 Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Linguistics Commons, Music Commons, and the Social and Cultural Anthropology Commons Recommended Citation Kgagudi, Sarah Marie, "Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township" (2019). Publicly Accessible Penn Dissertations. 3320. https://repository.upenn.edu/edissertations/3320 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/3320 For more information, please contact [email protected]. Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Abstract This dissertation deals with the role of tour guides in creating and telling the story of Soweto – a township southwest of Johannesburg, South Africa. The ts ory speaks of a place afflicted by poverty because of its history of segregation during apartheid but emerging out of these struggles to lead its nation in a post-apartheid culture. I argue that Soweto’s story was created out of a governmental mandate for the township to become one of Gauteng’s tourism locations, and out of a knowledge that the transformation story from apartheid to a ‘rainbow nation’ would not sell in this context. After being created, Soweto’s story was affirmed through urban branding strategies and distributed to tourism markets across the world. It is a storybook – a narrative with a beginning, a climax, and an ending; it is easily packaged, marketed and sold to individuals from across the world, and this is done through the senses and emotions. -
African Journal of Drug & Alcohol Studies, 18(1), 2019
African Journal of Drug & Alcohol Studies, 18(1), 2019 Copyright © 2019, CRISA Publications MANUFACTURING HOMEMADE ALCOHOL IN THE CITY OF TSHWANE, SOUTH AFRICA Mukhethwa Londani1* Neo K Morojele1,2,3 Elmarie Nel1 Charles DH Parry4,5 1Alcohol, Tobacco & Other Drug Research Unit, South African Medical Research Council, Pretoria, South Africa; 2School of Public Health, University of the Witwatersrand, Johannesburg, South Africa; 3School of Public Health and Family Medicine, University of Cape Town, South Africa; 4Alcohol, Tobacco & Other Drug Research Unit, South African Medical Research Council, Cape Town, South Africa; 5Department of Psychiatry, Stellenbosch University, Cape Town, South Africa. ABSTRACT This study aimed to determine the prevalence of home-based manufacturing of alcoholic beverages in townships/peri-urban households and to examine whether certain characteristics (such as household, demographics and drinking behaviour of participants who reported brewing of alcohol in their homes) predicted home brewing of alcohol. The study utilized data from South African arm of International Alcohol Control study conducted in the city of Tshwane. A household survey used multi-stage stratified cluster random sampling. Homemade alcohol was defined as participants who reported home-based alcohol brewing at their homes. Stata Version 14.0 was used for analyses. Nine percent of the sample reported brewing of alcohol in their households. Race, employment of the main income earners and number of eligible members in the household have predicted home- based alcohol brewing. The study raised important questions about the prevalence of home brewing of alcohol in the city of Tshwane as it might be a common practice in other cities. Keywords: Homemade alcohol, alcohol brewing, South Africa INTRODUCTION François Lyumugabe, Gros, Nzungize, Ba- jyana, & Thonart, 2012; Simatende, Gada- Brewing and consumption of alcohol ga, Nkambule, & Siwela, 2015). -
Review on African Traditional Cereal Beverages
American Journal of Research Communication www.usa-journals.com Review on African traditional cereal beverages AKA Solange1,2*, KONAN Georgette2,3, FOKOU Gilbert2, DJE Koffi Marcellin1, BONFOH Bassirou2 1 Université Nangui Abrogoua, UFR des Sciences et Technologies des Aliments, Laboratoire de Biotechnologie et Microbiologie des Aliments, 02 BP 801 Abidjan 02, Côte d’Ivoire 2 Centre Suisse de Recherches Scientifiques en Côte d’Ivoire (CSRS), BP 1303 Abidjan 01, Côte d’Ivoire 3 Université Félix Houphouët BOIGNY de Cocody-Abidjan, UFR Biosciences, Laboratoire de Biochimie et des Sciences des Aliments *Corresponding author: AKA Solange Tel: (225) 20 30 42 66 ; Fax : (225) 20 30 81 18 E-mail : [email protected] Abstract Spontaneous fermentation typically result from the competitive activities of different microorganisms; strains best adapted and with the highest growth rate will dominate during particular stages of the process. Microorganisms involve usually in spontaneous fermentation belong mainly lactic acid bacteria and yeast. Production of African traditional cereal non or alcoholic beverages need two spontaneous fermentations steps : a lactic acid fermentation which is carried out by a complex population of environmental microorganisms and an alcoholic fermentation which is usually initiated by pitching sweet wort with a portion of previous brew or dried yeast harvested from previous beverage. This review deals of the raw materials used for production of non and alcoholic beverages, their technologies production, their importance and risks associated with consomption of these beverages. The review focuses also on the role of spontaneous fermentations in the improving of preservation, nutritional value and sensory quality of these cereal beverages. The socio-cultural and economic aspects, nutritional aspect, sensory characteristics, preservative properties and health benefit aspects of these beverages and microflora involve during spontaneous fermentations will also be reviewed. -
A South African Traditional Beer)
processes Review Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer) Edwin Hlangwani 1 , Janet Adeyinka Adebiyi 1 , Wesley Doorsamy 2 and Oluwafemi Ayodeji Adebo 1,* 1 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa; [email protected] (E.H.); [email protected] (J.A.A.) 2 Institute for Intelligent Systems, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa; [email protected] * Correspondence: [email protected]; Tel.: +27-115-596-261 Received: 18 September 2020; Accepted: 10 November 2020; Published: 13 November 2020 Abstract: Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products. -
Food Consumption in Selected Rural Communities in Western Kenya with Special Reference to Sorghum
Food consumption in selected rural communities in western Kenya with special reference to sorghum BY Nokuthula Vilakati SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE MSc Nutrition IN THE FACULTY OF NATURAL AND AGRICULTURAL SCIENCES UNIVERSITY OF PRETORIA PRETORIA FEBRUARY 2009 © University of Pretoria DECLARATION I declare that the dissertation herewith submitted for the degree MSc Nutrition at the University of Pretoria, has not previously been submitted by me for a degree at any other university or institution of higher education. II ABSTRACT Food consumption in selected rural communities in western Kenya with special reference to sorghum By Nokuthula Vilakati Study leaders: Prof. A.Oelofse and Prof. J.R.N. Taylor Degree: MSc Nutrition ABSTRACT Sorghum is considered a staple food for most rural communities in Kenya. Sorghum is mainly favoured for its ability to thrive in adverse climatic conditions. This study was carried out to determine sorghum consumption in selected rural communities in western Kenya. This was done by determining how much sorghum the children aged 2-5 years consume daily, what the consumption patterns of sorghum are and also to determine if biofortification of sorghum with protein, Vitamin E, Vitamin A, iron and zinc will make any significant contribution to the children‘s nutrient intake. A cross-sectional food consumption survey was conducted using an interviewer administered Quantitative Food Frequency Questionnaire (QFFQ) to 102 mothers and caregivers. The QFFQ was run concurrently with focus group interviews as data collection tools. The results indicated that the diet consumed by the children in the selected communities offered a variety of foods resulting in sufficient nutrient intake for the majority of the children. -
African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
nutrients Review African Sorghum-Based Fermented Foods: Past, Current and Future Prospects Oluwafemi Ayodeji Adebo Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa; [email protected]; Tel.: +27-11-559-6261 Received: 28 February 2020; Accepted: 14 April 2020; Published: 16 April 2020 Abstract: Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product. Keywords: sorghum; fermentation; lactic acid bacteria; fermented products; food security; 4th industrial revolution (4IR) 1. Introduction In terms of production quantity, sorghum is the fifth most important cereal crop in the world after rice, wheat, maize and barley, and the most grown cereal in Sub-Saharan Africa, after maize [1–3]. -
Ten Reasons to Worry in 2016
RUSSIA’S MAN IN OTTAWA SPEAKS OUT SPRING 16 | APR–JUN Ten reasons to worry in 2016 SYRIA, ISIS, CYBER ATTACKS, ECONOMIC DOWNTURNS, CLIMATE UPHEAVALS GREEK AND TURKISH AMBASSADORS ON DEALING WITH THE REFUGEE SURGE Justin Trudeau’s foreign policy so far Why the U.S. doesn’t really care about Canada Residences: Morocco’s traditional home in Aylmer ESTABLISHED 1989 CDN $9.95 Panama: A place you’ll never want to leave PM 40957514 AFTER INAUGURATION|DISPATCHES DIPLOMAT AND INTERNATIONAL CANADA 1 RICHCRAFT RENTALS Live modern. While owning a home may be beneficial, renting can save consumers a considerable amount of money. We’re proud to offer members of the diplomatic community a house they can call a home. No down payment. No taxes. No maintenance cost. The choice to buy or rent is yours… what suits your style? BROWNSTONES FIELDSTONE TRAILSEDGE 1 - 3 bedroom condo flats 2 bedroom condo flats 2-3 bedroom urban towns located East West located Ottawa East-Central. awaits you in Barrhaven. east of Blackburn Hamlet. 1080 Ogilvie Rd 31 Northside Rd Gloucester, Ontario Nepean, Ontario CONDO FLATS CONDO FLATS URBAN TOWNS Phone 613 741-2116 Phone 613 721-2116 from $1250/month from $1350/month from $1500/month Fax 613 741 7035 Fax 613 721-2112 www.epstore.com The First Place To Go Renting may fulfill the Lifestyle you’re looking for. Call 613 898 RENT (7368) or visit us online at richcraftrentals.com Electrical Plumbinge-1.indd 1 07/03/16 11:11:40 Diplomat_ad_v2.indd 1 2016-03-02 3:23 PM RICHCRAFT RENTALS Live modern.