A lecture on Biltong and other South African delicacies

The multicultural evolution of South Africa’s diet over the past 400 years will be explored and explained by twin sisters Keri and Kelsi Matwick, who have degrees in linguistics and are now teaching at university level. On June 9 at 6:30 p.m. in a Zoom show for food historians in New York, they will discuss several dishes, including biltong (a game-based jerky), Cape Malay curry, corn sadza porridge, malva pudding and wine. The sisters are New York City Culinary Historians Scholarship recipients.

“Talk about Food: South Africa’s Culinary History Through Cooking, Consumption and Language,” June 9 at 6:30 p.m., free for members with reservations, $10 for others, southafricaculinaryhistory.eventbrite.com.