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CAPE TOWN

Amid the zest of nascent democracy, the sweetness of cultural diver-sity, and the spice of bustling city life, Cape Town’s cuisine holds its own as a hub of flavorful tradition and innovation. Drawing on its historical roots, Cape Town possesses unparalleled culinary richness ranging from the mild curries of the Colored Cape Malay people to the artisanal wineries of the pastoral Stellenbosch countryside. Cape-tonian food is more than base nourishment. It embodies the very es-sence South African national identity, including post-apartheid unity and persistent socioeconomic racialization. For a closer look at this culinary cultural identity, travelers should try to experience the braai and the gourmet food markets — the true tastes of Cape Town.

The Braai: In essence, the braai is a Fourth of July barbecue on steroids. Boerewors, sosaties, kebabs, steaks, chicken wings, and sausages sizzle over open grills as family and friends gather in the style of a potluck to revel in one another’s company. Pap, a traditional African dish of ground maize (similar to polenta), soaks up the meaty juices left over on plates as a spirited rugby game plays in the background. The atmo-sphere is one of casual exuberance and carefree indulgence, drawing neighbors from all over to eat hot parcels right off the grill and sway to upbeat tunes.

However, more than a lively barbecue, the braai is a nation-ally endorsed cultural symbol of demographic unity, heritage, and tradition. The term braai originates from the white Afrikaans-speak-ing people’s braaivleis (literally “grill meat”) but has been readily ab-

sorbed by the vast majority of the African population and even gov-ernmentally consecrated by National Braai Day. Cape Town’s oldest township, Langa, epitomizes such transformation of the braai with its steakhouse-esque Mzoli’s. Although catering to a primarily black Af-rican majority, Mzoli’s lures diverse groups from all over Cape Town to its hyper-energetic and festive banquet area. Guests first pick out raw meats displayed buffet-style in the kitchen and then sit or dance around large picnic tables outside as their lunch is grilled up in a fusion of mouthwatering flavors. All diners mingle in a melting pot of amiable camaraderie and celebration, making it well worth the visit for the curious tourist. It’s little wonder why the braai is one of the most beloved and iconic treasures of the South African national identity.

The Markets: Although less implicative of South African identity as a whole, Cape Town’s cherished food markets are not to be missed. Offering fresh, artisanal culinary experiences doused in homey, feel-good warmth, these precious vendor gatherings boast Cape Town’s globalized cultural diversity. Visitors nibble on free samples or in-dulge in heaping platefuls as they browse through the various aisles, like leafing through the pages of ten separate cookbooks. Live mu-sic courses through the air, candles weave dreamy romanticism, and children romp through the surrounding craft markets. Moreover, the markets are at once cozy in winter and lively in summer, nestled un-der decorated awnings and enchanting warehouses. More than being an idyllic slice of life, the racial composi-tion present at food markets attest to Cape Town’s less-pleasant his-

torical legacies. The upper-crust nature of the markets caters primarily to the white minority, enticing a skewed demographic unrepresenta-tive of the city as a whole. However, the food market racialization is representative of Cape Town’s deeply racial history and the persistent chasms in its cultural landscape. Stemming from apartheid-era racial oppression, socioeconomic and geographical inequalities continue to persist as a concentrated white minority spearheads Cape Town’s pri-vate sector and the vast black majority have yet to fully reclaim eco-nomic power. The markets, therefore, exhibit the cultural realities of a complex and diverse South African national identity — an identity that can be, and is being, progressively reimagined.

Nevertheless, the doors are open to all and nurture a sense of community as visitors dine around long picnic tables with equally friendly strangers. For those seeking a gastronomic heaven on earth, the Old Biscuit Mill Neighbour Goods Market, Hout Bay Harbor Market, and Muzienberg Blue Birds Garage Food and Goods feature the total market experience while avoiding the contrived nature of the V&A Waterfront Market. Cape Town’s greatest flavors will not fail to exceed all expectations!

Tastes of

By Rebeca Maia

11 STAMPED I Spring 2016 stampedmag.com

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How to do

in 2 days

11 STAMPED I Spring 2016

While all the touristy resorts, beaches, and shopping centers of Maui have plenty to offer any tourist, nothing can quite compare to its most enchantingly underappreci-ated community: Hana. Nestled on Maui’s eastern shore, Hana provides the perfect two-day getaway to a private, local island paradise of sand, sun, and adventure.

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By Ana van der Meer

Whoever said good things don’t come easy might have had in mind something like the Road to Hana. If the multiple tourists wearing “I survived the Road to Hana” T-shirts were not convincing enough, the first few hairpin turns and near collisions will be sure to shock even the hardiest travelers. It is best to leave early- to mid-morn-ing to leave plenty of time for the day’s activities ahead. Expect roughly an hour-and-a-half to three-hour drive that is equally as scenic as it is nerve-racking. Take in the steep rainforest mountains plunging into the turquoise Pacific Ocean below until you finally arrive at your destina-tion: Hana.

Continue along the road to Koki beach (several minutes away from Hana Ranch), and spend the day lounging and swimming on its red sands. Unlike many beaches on the other sides of Maui, Koki beach has the local, secluded atmosphere of an island cove, complete with a steady wave break perfect for small-wave surfing and boogie board-ing. Tropical trees dot its beach, providing shade from the boundless sunshine, and a sand volleyball court presents the perfect opportunity to meet locals. After the long drive and beach day, head 10 minutes back toward town to the Travaasa hotel, where a two-person room can be booked for $350 a night. Treat yourself to a massage or facial before grabbing dinner and retiring to a good night’s sleep.

Craving a little island excitement? Go cliff jumping at the Venus Pools — a small ocean inlet surrounded by steep rocks and obscured by a constellation of island trees. Although some-what difficult to find without a local’s direction, a short drive and a walk through a field will lead you to this hidden island paradise. From there, you can either choose to sunbathe on the rocky slopes by the waterside or jump from a 10, 15, or 35-foot cliff into the deep, clear sea below. Paddle around or swim to the opposite shore to fully experience all that the private haven has to offer.

After enjoying the Venus Pools, you can drive half an hour to the renowned Seven Sacred Pools hike. Approximately four miles round-trip, the hike consists of gorgeous rainforest canopies, hypnotizing bamboo forests, and chilled winding ra-vines. Be sure to find a moment for yourself among the towering bamboo stems, allowing the mysticism of the dense green shade to wash over you. While the hike itself is noteworthy, little can compare to the cascading waterfall you will encounter at the top, catching the light just so as it roars down the mossy cliff. Take off your shoes and slip into the pool of water at its base. Feel free to submerge yourself below the tumult for a natural forest shower!

For dinner, head back along the road to the Travaasa hotel, stopping near the Venus Pools to grab fresh-caught mahi mahi burritos at the Surfin’ Burrito food stand. Savor the unique island flavors on the road back from Hana and recount the ad-ventures of the day.

SATURDAY

SUNDAY

THE PRIVILEGE OF

THE MELTING POT

11 STAMPED I Spring 201 stampedmag.com

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Upon first meeting me, you will see that I am six feet tall, of Asian descent, dress in western clothes, and have a stereotypically Nordic name. These characteristics represent just a few facets of my complex identity, which is a manifestation of my genes, ancestry, California up-bringing, and parents’ love for Casablanca. I, like all my peers, am a unique mix of various cultural influences, and, since a young age, have been taught about diversi-ty in the US. Throughout elementary school and high school, I became privy to the many faces of America: it was a melting pot, a salad bowl, a mosaic. Whatever the metaphor, it is clear that engrained in the fundamental and core identity of America is the notion that the US is made up a wide variety of different ethnicities and cultures. However, the concept of diver-sity is something I had fully taken for granted until I studied abroad last semester in Hong Kong. I had never really questioned or been forced to question my ethnic identity until I travelled around Southeast Asia. Being Chinese, I thought that my physical appear-ance would make me fit in. Instead, I stood out, tower-ing above most locals, dressing in western clothes, and travelling with Caucasian friends from my program. My appearance and demeanor confused people everywhere we travelled, particularly in less developed destinations. On a long weekend early on in the semester, my friends and I visited Myanmar, a country that re-opened its doors to tourism just five years ago. In Bagan, a city fa-mous for its thousands of sprawling stupas and temples, we hired a tour guide to take us around the ruins. He asked where we were from and we all replied, “the US.” When he discovered that we were all from the US, he looked curiously at me and said, “Even you? you look different.” I explained that yes, I am American, and yes, I was born and raised there, to which he replied, “what about your parents?” I answered, “Yes, my parents as well, but my grandparents are from China.” Finally, the mention of China drew him to ask me whether I was planning to move back there someday. I laughed at the simultaneous innocence and earnestness of the question. A similar interaction happened in almost every country we visited in Southeast Asia – from the Philippines, to Vietnam, to Malaysia, to Laos – and I quickly realized how foreign of a concept ethnic diversity is to some. Everywhere we went, we would meet locals who were completely perplexed by the idea that I considered myself American at my core despite appearing outwardly Asian.

My family has always celebrated our Chinese heri-tage, but America is and always will be where I’m from. Just like most other American immigrants, my grandpar-ents immigrated to the US with the hope that they and their descendants would find a true home in America for generations to come. This is an idea that I have truly come to value. While most consider Hong Kong as an extremely international and diverse city, I came to realize its concept of diversity varies greatly from America’s. In Hong Kong, most foreigners consider themselves as expats, not immigrants, as they are mostly business people who view the city as an impermanent home until their business takes them elsewhere, never truly setting down roots. Many expats don’t even attempt to learn the local language, Cantonese, because the city is so stratified between locals and expats. In Central, the financial district, you’ll find business people from Aus-tralia, France, England and Spain leaving their offices in towering skyscrapers to grab dinner at a Mediterranean joint around the corner. Only a few subway stops away, you could find a fishing village, filled with locals living in small shacks who don’t speak a single word of English. There are many things I miss about Hong Kong. I miss the food, the dynamic landscape, the interesting people, and the breathtaking skyline. I miss the strong sense of adventure that pervades throughout the city. I miss hitting my head on the handrail of the subway car during my daily commute into Mongkok Station, and the 50 cent Pork buns sold right at the station’s entrance. Despite all of the parts of Hong Kong that I yearn to experience more of, there is one aspect about the city that I don’t miss, for I never felt that my ethnic identity was ever fully accepted or understood while I was there. In America, my Chinese American identity has been accepted by peers, friends, family, and most strang-ers alike, just as my Latin, French, African and Ital-ian-American friends’ ethnic identities have been widely embraced. Here at home, I am allowed to have pride for my ethnic heritage while also maintaining the part of my identity that is deeply grounded in American roots, and I wouldn’t want it any other way. My life has been immeasurably and undeniably enriched by the exposure I have had to various cultures that exist in the US. From my preferences in food, to film, to fashion, to music, I would not be the same person without these exposures. Despite the controversy currently surrounding racial inequality and the contention currently surrounding immigration in America, my time abroad has taught me that I have to start by appreciating that there is any diversity here at all, for this diversity has shaped who I am today.

By Ingrid Hung

am today. By Ingrid Hung

How Studying Abroad Made Me Embrace Diversity at Home

11 STAMPED I Fall 2015

Americanized CuisineSome sort of subtitle, a one line introduction or summary or catch phrase

By Vera Krilov

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The first time I went to a deli in the U.S., the server asked if I wanted “Swiss cheese” with my sandwich. I stared at him, perplexed. Of course I wanted Swiss cheese, but what kind? Switzerland has over 450 varieties of cheese that are all, by definition, Swiss--my favor-ites are Tomme and Gruyère. Meanwhile, American “Swiss cheese” is actually produced in the U.S. and is a rubbery, bland replica of Emmental from the German-speaking region of Switzerland. Cheese producers high in the Alps or rolling Swiss countryside would be disappointed to know that thousands of Americans are mistaking “Swiss cheese” for real Swiss cheese. As smart consumers, you should know that this generic product name is just another ploy to fake authenticity. But, now you know the truth! So, next time you visit FroGro or order a sub, just remember that while American “Swiss cheese” is tasty in its own way, it is not comparable to the hundreds of delicious varieties of true Swiss cheese.

I must admit that I was surprised by something during my stay in Philadel-phia: the US croissants. In France, this buttery pastry is a morning staple, always simply made with just butter, milk, sugar, and flour, and costs less than one euro. In the states, however, I discovered a completely new type of croissant. Al-though the pastries were labeled "French croissants," they were always filled with more ingredients, such as chocolate, jam, or even peanut butter. For French people, finding extra filling in one of our country’s most renowned baked goods amounts to no less than a culinary sin. Perhaps, though, these two styles of preparing the breakfast treat represent greater cultural differences between our two countries: one that is more classic and the other that is more creative.

Although you wouldn’t know it, Sabra hummus is not the only (or the best) choice out there. There are more brands than you can count, but none of them live up to the creamy, smooth goodness that is Israeli hummus. The main difference between the good stuff and the rest is freshness. In Israel, hummus is made in-house and served with olive oil and sometimes a little paprika. It’s also put in everything from shwarma pitas to schnitzel laffas. Nothing compares to sitting on Jaffa street in Jerusalem and eating hummus and warm pita. Especially not hummus from a container.

stampedmag.com

The first time I went to a deli in the U.S., the server asked if I wanted “Swiss cheese” with my sandwich. I stared at him, perplexed. Of course I wanted Swiss cheese, but what kind? Switzerland has over 450 varieties of cheese that are all, by definition, Swiss--my favorites are Tomme and Gruyère. Meanwhile, American “Swiss cheese” is actually produced in the U.S. and is a rubbery, bland replica of Emmental from the German-speaking region of Switzerland. Cheese producers high in the Alps or rolling Swiss countryside would be disappointed to know that thousands of Americans are mistaking “Swiss cheese” for real Swiss cheese. As smart consumers, you should know that this generic product name is just another ploy to fake authenticity. But, now you know the truth! So, next time you visit FroGro or order a sub, just remember that while Ameri-can “Swiss cheese” is tasty in its own way, it is not comparable to the hundreds of delicious varieties of true Swiss cheese.

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