Like all aspects of South African society, our food has been strongly shaped by our colonial history, the effects of which persist strongly in the present. How do we understand these influences and the forces that sustain them so we can make more conscious choices about our food that does not reinforce the inequalities within our society, and to highlight business, brands and institutions that sustain the status quo? How do we make sense of colonial staples that now characterise our food, like mealies and madumbes? What happens when predominantly Western-shaped food cultures adopt traditionally local ingredients and food practices? What might a decolonised food system look like?
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