ENGLISH IN SOUTH AFRICA

English in South Africa

INTRODUCTORY EXERCISE

We live in a country with 11 official languages that are recognised in our constitution. One of these is English. Even though only about 8% of the population speaks English as a first language, it does have a twofold role in South Africa: In the first place it can be seen (along with Afrikaans and Zulu) as the so-called lingua franca or universal medium of communication through which speakers of different languages can understand each other. It is also the only official language that is widely used in other countries, which means that it is an important medium for international trade, politics, popular entertainment, like television or cinema, academia and research and it is also widely used on the Internet and in other forms of computer communication.

(Adapted and reworked from The South African Oxford School Dictionary and various other sources.)

Now answer the questions below.

1. Say whether the following statements are TRUE/FALSE and quote to motivate your answer.

REMEMBER! A quote is placed between inverted commas and should be as brief and to the point as possible. Quote only the relevant phrase, but be careful to ensure that the proof is in your quote!

1.1 Once a meaning has been attached to a word it cannot change. (2)

1.2 Old English was very different from the English spoken today. (2)

1.3 William the Conqueror invaded England from France. (2)

1.4 If it had not been for the English knights, the French language would have become the only language in England. (2)

1.5 Australian English developed at the same time as American English. (2)

[10]

2. Choose the correct answer from the options provided and circle the letter of

your choice.

2.1 If something becomes “obsolete”, it A. is used only in some cases. B. is no longer used. C. is no longer understood. D. has no meaning. (2)

2.2 Geoffrey Chaucer, who wrote The Canterbury Tales, lived from 1340 – 1400. His work would be in A. Old English. B. Middle English. C. Modern English. D. French. (2)

2.3 If “a wyf” can be read as “a wife”, then “his lyf” could mean A. his life. B. his body. C. himself. D. his love.

2.4 The 17th century would fall in A. the 1700s. B. the 1600s. C. the 1800s. D. the time of the Norman conquest.

2.5 Students regard the works of Shakespeare as A. easy reading. B. impossible to understand. C. very unintelligible. D. a good example of Modern English. (2)

(2)

(2) [10]

3. Answer the questions below in your own words, except where you are asked to quote.

3.1 Name two aspects of the English language that have changed through the centuries and give an example of each. (4)

3.2 Why can it be regarded as rather ironic if we look at factors that have influenced the development of English, and the influence that English has had on other languages internationally? (2)

3.3 From the third paragraph, quote two examples to prove that French was the language used by the ruling class. (2)

3.4 Why do you think English has a bright future as a “world language”? (2)

[10]

4. Use your dictionary to answer the following.

4.1 “Work”, “toil” and “labour” may all be used to express a similar idea. From which languages have they been taken? (3)

4.2 Give the meaning of the following words: i. Mutton ii. Pork iii. Beef iv. Veal (4)

4.3 From which language do the above words originate? (1)

4.4 Look at the words: telephone, television, telescope i. What does “tele-” mean? ii. What is its language of origin?

4.5 Look up the meanings of “sovereign”, “govern”, “reign”, and “legal”: i. Which language(s) did they originate from? ii. Can you explain their appearance in English? (2)

(2)

4.6 With which old world culture do you associate religion and learning? Find the origins of the following words to see if you were correct: educate, school, candle, verse, mass, minister. What then, about learn/learner, pupil and teach/teacher? (10 x ½) = (5)

4.7 Afrikaans-speaking people often confuse “veld” and “field”. i. What is the difference? ii. Can you think of a reason why “veld” was adopted into the English language? (2)

5. Let us look at English in Africa.

5.1 Name three other Southern African countries (except South Africa) that have been, but are no longer, British colonies. (3)

5.2 What do they still have in common, as far as language is concerned, after their independence? (2)

5.3 It has been said that a South African can be identified by the way he/she speaks English. i. Identify four phrases or words that are typically South African. (4) ii. Could there be any other way in which, for example, an Afrikaansspeaking South African could be identified? (2)

[30]

TOTAL: 60

UNIT 1: Are you ready to order?

At the end of this unit you should:

• have learnt to use and spell new words relating to food • know how to: - book a table - understand a menu - order food and drinks - complain politely - use expressions relating to food - express likes and dislikes • have revised concord (singular and plural) • have practised how to follow recipes • be able to plan a function.

THINK ABOUT IT

 Do you like eating out?  What is your favourite food to order?  Are you adventurous enough to try something new?  Have you ever ordered something new that tasted too foul to eat?  Have you ever discovered a new favourite dish this way?

ACTIVITY 1

Look at the following words and tick the word or phrase that you think is nearest in meaning to the keyword:

1.1 aroma: 1.2 garnish: A. sweet taste A. harvest B. spice B. decorate C. fragrance C. select D. steam D. strain 1.3 delectable: A. dainty B. elaborate C. healthy D. delicious

1.4 bland: 1.5 curdle: 1.6 gastronomic: having

to do with

A. mixed

A. to form into circles A. fussy eating B. boiled B. freeze B. dieting C. unseasoned C. put into layers C. gorging D. spicy D. solidify D. eating well

1.7 mince: 1.8 quaff: A. chop finely A. to sip B. season lightly B. extinguish C. to dry C. fall apart D. trim a crust D. drink deeply

2. What is a cocktail? 1.9 whisk: A. measuring cup B. small jug C. wire beater D. tall bottle

3. Can you still remember what we call the meat of: 3.1 Game 3.2 Calves 3.3 Sheep 3.4 Pigs 3.5 Cattle?

4. What do we call a person who does not eat meat? (9)

(1)

(5)

(1)

5. What is: 5.1 a gourmet? (pronounced goormay) 5.2 a glutton? 5.3 an epicure? 5.4 a teetotaller? (4)

TOTAL: 20

Well, how did you do?

16 – 20 correct…………………...Excellent 12 – 15 correct…………………...Good 10 – 14 correct…………………...Fair 9 or less………………………......Oops!

Study the advertisements below and answer the questions that follow:

RAMKIETJIE Country Restaurant

The beauty of this Highveld setting, five hectares of paradise, is almost theatrical in its intensity, for Nature has excelled herself. And miraculously, the gracious farmhouse-type building which houses the Ramkietjie blends perfectly with its idyllic surroundings. So, too, does its exquisite cuisine which reflects the best of traditional South African cooking ‒ guinea fowl potjiekos, roast duck, Van Der Hum and waterblommetjie-bredie ‒ are only a hint of the promise the menu holds. Vegetarians are certainly also remembered.

Facilities include: a charming ladies’ bar; Sunday brunch from 09:30 (buffet on the terrace, à la carte inside); ample safe parking. This, indeed, is the perfect venue for weddings, functions and small conferences. If you want a divine escape, it is here.

35 Peter Road Tres Jolie Roodepoort Tel.: (011) 958 0503 Fully licensed MAP 1, NO 105A

Jukebox Diner

There’s no bell at the entrance. To draw attention you give a couple of staccato toots on an old car horn. It is a good, if unconventional, beginning of a truly original set-up. The diner is the perfect venue for private functions, product promotions and the like. Although open seven days a week, it is not available to the passing public. Inside you will find an immense screen, 5.5 m wide, sophisticated sound and lighting equipment; special lighting effects for dancing; a large stage; a comfortable, wellstocked bar and kindly-priced set menu. “Egoli” thespians are loyal lunchtime regulars. Decor: a nostalgic glance over the shoulder to the complacent sixties when Elvis was king and inflation had yet to be invented. If you want a lift-off for an occasion or a product, the Jukebox Diner should top your list.

27 Northview Road Highlands North Tel.: (011) 789 1234 Ample secure parking Fully licensed.

Mary-Anne’s, Eco-cuisine

Eco-cuisine, meaning ecologically friendly for the body and the environment, is the keyword here. No preservatives. No flavourants. No colourants. The food, unlike many a politician, is totally honest. It is all vegetarian, remarkably appetising, varied and satisfying.

Mary-Anne’s is divided into two parts: the wholesome food emporium and the buffet-style restaurant. Both are exceptionally well patronised during the day. The restaurant serves a selection of fresh salads, hot vegetable dishes, fruits, nuts, seeds, vegetable-rennet cheeses, breads and homemade mayonnaises and sauces. The emporium has bins and bins of dried fruit, grains, seeds, nuts and a whole lot more. The farmhouse decor blends skilfully with the philosophy of healthy living.

Shop 5, The Colony 345 Jan Smuts Avenue Craighall Park Tel.: (011) 447-6646 Unlicensed MAP 1, NO 39

6. Which of the restaurants would you choose if you wanted to: 6.1 introduce an interesting and innovative new product? 6.2 give your friend who does not eat meat a special treat? 6.3 give a surprise party for your grandparents who were teenagers in the sixties? 6.4 give visitors from overseas a taste of good, typical South African food? 6.5 arrange a conference for a small group of businessmen? (5)

7. A friend wants to try a new restaurant and has asked you for suggestions. Help him choose one by describing an outstanding feature of each. (3)

8. Give an example of exaggeration in the first paragraph of the advertisement on “Ramkietjie”. (1)

9. What does Mary-Anne’s have in common with Ramkietjie? (1)

10. Explain “Egoli thespians” in your own words without looking it up in a dictionary. (2)

11. Explain the difference between a “set” menu and an “à la carte” menu. (2)

12. What do you understand a “buffet-style” restaurant to be? (2)

13. Identify a word in the first sentence of the “Ramkietjie” advertisement which we could associate with the “large stage” of the “Jukebox” advertisement. (1)

14. What does it mean if a restaurant advertises that it is “licensed”? (1)

15. How would you explain “ecologically friendly” to a friend? (2)

TOTAL: 20

UNIT 2: An insider’s guide to eating out

Study the passage below then do the exercises that follow.

AN INSIDER’S GUIDE TO EATING OUT by Prue Leith

All you ever wanted to know – and who better to tell you than a restaurateur.

1. Just as the customer expects food satisfaction, those who work in restaurants hope for job satisfaction. If you keep this in mind when eating out, you are more than halfway to a memorable and enjoyable experience.

2. First, book a table. If the dinner is particularly important to you (an anniversary, or a birthday celebration), tell the receptionist when you ring. A request for an intimate table for two or special treatment for a special person is unlikely to be ignored.

3. You should arrive within fifteen minutes of the time for which you booked your table. If you run late, ring and say so, the restaurant will be so grateful, you will be treated like royalty on arrival.

4. Do not turn up with six guests if you have booked for four and then become angry if they cannot fit you in. They will be only too glad if they can – after all two more people are two more dinners sold – but head waiters cannot magically create extra tables and chairs out of nowhere. Restaurateurs cannot really afford to have a table unoccupied, just in case.

5. One way to increase your chances of a good table is to make it clear that the booking depends on it. “Have you a table for four? It is important that I have a good table and if you are very full, I’d rather come another night. What do you still have available?” Even if tables are not located until the last minute and the receptionist has no idea which table is where, she will almost certainly mark “good table” next to your name.

6. The question of what constitutes a good table is a tricky one; a window may look attractive, but in winter it is often chilly, draughty or the one where the heater is in the window can fry your thighs. The table near the kitchen is probably the noisiest, with swinging doors a couple of metres away, but the food generally arrives faster and hotter and almost every member of staff passes that way constantly, which means you have a chance of catching an eye or even a cocktail, if necessary.

7. If you do not like your table, you will endear yourself to the head waiter if you handle it quietly and politely. “We’ve a problem here. There’s a freezing draught. Could we have another table?” will probably get you an immediate, “Certainly, sir.” You do not have to grovel, but being friendly will win better results than being accusatory.

8. As the host, you will improve service by finding out what your guest(s) would like before the waiter comes for the order. If everyone chats merrily and ignores the menu in their hands until the waiter arrives, he will have to cope with dithering and mind-changing and may well end up with someone’s order wrong.

9. Do not ask the waiter, “What do you recommend?” You will probably be offered what the poor chap is under orders to get rid of fast or else he will recommend what he likes, which you may not. But most often he simply will not know – few chefs give the waiters taste testings and briefings.

10. Except in the grandest of establishments, be wary of the long menu. If a small restaurant in the heart of the country offers six different seafood dishes, the chef has to keep everything frozen and give it a hurried thaw in the microwave or under hot water. Choose the most straightforward dish you can: avoid anything garnished with asparagus or wild mushrooms out of season – the asparagus will be tinned or frozen and the mushrooms dried. The cook is likely to be better at grilled chicken than at a vegetable terrine with saffron sauce.

11. When the wine waiter comes, he will not expect you to order wildly grand wines. If you do, then the restaurant will, of course, be delighted but I would not advise it. You can buy those wines at half the price in the supermarket or bottle store. The wines to drink at good restaurants are the ones they can buy and you probably cannot. If the wine list has nothing but the most usual names on it, do not order the house wine. It is likely bought on price and may well be very nasty indeed. Rather drink the big brand names.

12. What about the thorny problems of tipping? Practices vary and if you cannot work it out, do not be afraid to ask boldly if service is included. If it is, do not tip. If not, add from 10 to 15% to your bill. If you have not been happy with the service, but do not want to make it worse by having a row in front of your guests at the bill-paying stage, go to reception and ask for the manager. Tell him quietly, but firmly why you are only prepared to pay for the food.

13. You have now done your bit and from here on, it is up to the restaurant to do theirs. With any luck they will get it right, but if you have any worries, do not hesitate to tell someone. Good relations in a restaurant, like anywhere else, depend on attitude. A good restaurateur knows that you will only have a good time if you are made to feel that the staff are your friendly servitors. But it cuts both ways.

14. If you, the customer, arrive unsmiling, if you never look the manager in the eye, never acknowledge the waiter’s presence with a smile or a “thank you” as food is brought, you really cannot be surprised by sullen service. When I asked the waiters at Leith’s which customers they most liked, I half expected them to name the big spenders, the heavy tippers, the ones who never complain about anything. But they said they liked the customers who looked at them, who smiled, who treated them like people.

(Adapted from an article in The Reader's Digest, July 1989.)

What comes out in the above is the following: • restaurants prefer you to book a table beforehand • let them know of any change of plans • if you are unhappy with a situation, let the manager know • but if you have to complain, do it politely.

ACTIVITY 2.1

Complete the worksheet below (give the missing words only):

I [2.1.1] (dine) where the atmosphere is homely and welcoming. Because I [2.1.2] home cooking [2.1.3] exotic dishes, I always go to a restaurant where the hostess looks like my mother and cooks like my mother!

I consider myself to be an [2.1.4] (person with discriminating taste in food) and when I order, I [2.1.5] rather [2.1.6] have to decide under pressure. I [2.1.7] (take) my time to consider all the possibilities. I am also a [2.1.8] (person who does not drink alcohol), so I always order mineral water with my meal.

My friend, however, is a real [2.1.9] (excellent judge of food and wine). Although he [2.1.10] red wine [2.1.11] white, he will sometimes order a fruity Chardonnay with oysters or a creamy chicken casserole.

I really [2.1.12] rudeness in a waiter and in a patron. I usually [2.1.13] generously for good service, but not at all if the waiter has not done the job properly.

They say, “Manners maketh the man” (and woman!) and I feel strongly that good [2.1.14] in a restaurant depends not only on attitude, but also on [2.1.15] (the rules of good manners).

TOTAL: 15

ASSESS YOURSELF

15.......................Excellent 12 – 14...............Good 8 – 11.................Fair 7 or less.............Oops!

ACTIVITY 2.2

Expressions relating to food and eating

Match the expressions in column A with the meanings in column B:

A B

2.2.1 to egg someone on a one’s means of livelihood

2.2.2 a bad egg b to have something to say

2.2.3 bread and butter

that could cause a quarrel 2.2.4 a breadwinner c to die/be defeated 2.2.5 to have one’s bread well-buttered d encourage to take a risk 2.2.6 a bag of bones/skin and bones e a worthless person 2.2.7 the bare bones of something f to have distinct advantages 2.2.8 to make no bones about something g earns money to support a family 2.2.9 to be bone-dry h to be very skinny 2.2.10 to have a bone to pick with someone i to be the best 2.2.11 to take the cake j to spend time considering something 2.2.12 you cannot have your cake and eat it k to pay for something 2.2.13 to be a piece of cake l to repay kindness with unkindness 2.2.14 to bite off more than one can chew m to take on more than one can handle

2.2.15 to chew something over 2.2.16 to bite back a remark

2.2.17 to bite the dust

2.2.18 to eat out of someone’s hand 2.2.19 to bite the hand that feeds you

2.2.20 to fork out for something

How many did you have correct the first time? 20......................Excellent 15 – 19..............Good 10 – 14..............Fair 10 and less........Oops! n to be very easy o to be willing to do whatever someone wants p stop oneself from saying something q the essentials of something r do something that could prove awkward, not hesitate s must choose between alternatives, cannot enjoy both t completely dry

TOTAL: 20

Now make sure that you can apply the expressions to situations in real life, do not just repeat them like a parrot! You will be formally tested on them.

UNIT 3: Concord

ACTIVITY 3

Revision: Concord (singular and plural)

Remember: first look for the subject of the sentence. Ask yourself if the subject can be replaced by “it”. If it can, then the verb must be third person singular. If the subject can be replaced by “they”, then the verb is third person plural.

Give the correct form of the verbs in brackets or choose the correct answer:

3.1 Bacon and eggs (is/are) a traditional breakfast. 3.2 Bread and butter (has/have) become more expensive. 3.3 Strawberries and cream (is/are) always served at Wimbledon. 3.4 Fresh strawberries and blueberries (is/are) seasonal fruit. 3.5 Both the manager and the waiters (know/knows) the friendly tipper over there. 3.6 The manager as well as the waiters (become/becomes) upset if a patron is rude. 3.7 Each of the guests (was/were) given a red rose on Valentine’s Day. 3.8 Neither my father nor my mother (like/likes) eating with his/her fingers. 3.9 Everybody at that restaurant (get/gets) a friendly welcome from the manager. 3.10 The long buffet with all the salads (look/looks) like a picture from a glossy magazine. 3.11 Well, everything on that buffet, including the fruit arrangement (was/were) done by the new hostess. 3.12 Two hundred rand (is/are) far too much to pay for this type of food. 3.13 One of the new dishes that (bring/brings) people to this restaurant (is/are) their calf’s liver in Muscadel. 3.14 I know that one of them (is/are) my brother! 3.15 Nothing but crumbs (was/were) left on my plate when I had the blueberry muffin. 3.16 A number of famous “Egoli” actors (have/has) visited this diner. 3.17 People say that the number of shows (have/has) also picked up. 3.18 Not only the decor, but also the dishes (is/are) most enjoyable. 3.19 Here (is/are) the new crockery, please stow (it/them) away carefully. 3.20 Take (this/these) china cups and put (it/them) on the table over there.

TOTAL: 20

ASSESS YOURSELF

20.......................................Excellent 16 – 19...............................Good 12 – 15...............................Fair 8 – 11.................................Oops! 8 or less..............................Needs work!

UNIT 4: Comprehension

Comprehension: The Crêpe Escape

Crêpes are perfect all-rounders in every sense of the word! Use their delicious composition to enclose a variety of fillings, serve them folded or flat, as desserts, starters or as a meal in themselves and you do not have to be a head chef or maître d’hôtel to perfect the art of crêpe making! The following recipes show you how to make your crêpes take shape.

All-purpose crêpe batter: (Makes 32 – 36 crêpes)

4 eggs 1 ml salt 500 g cake flour 560 ml milk 60 g butter or margarine, melted

1. In a bowl, using an electric beater, beat together the eggs and salt. Beat in the dry ingredients, alternating with the liquid ingredients. Beat until the batter is smooth.

2. Lastly, add the butter or margarine, beating until just blended. Refrigerate the batter for one hour.

3. Stir just before cooking to mix in any separated ingredients.

4. Cook in a crêpe pan or a crêpe maker.

Storing the batter: Batter can be stored in the refrigerator, covered, for up to 24 hours. Always stir the batter before using as separation may have occurred. Sometimes it may be necessary to stir 10 – 20 grams of cake flour or 10 – 20 ml of milk into the batter to restore the creamy consistency.

Using a crêpe pan:

1. It is not necessary to grease crêpe pans which have a non-stick coating. Others should be lightly brushed with oil, melted butter or margarine. Heat the pan over medium-high heat. Lift the pan off the heat and pour 20 – 30 ml of batter on to the heated surface. Swirl the pan to ensure that the batter evenly coats the base of the pan. Work quickly as the batter will start cooking.

2. Return the pan to the heat and cook until the underside is lightly browned. Using a spatula, carefully turn the crêpe over to lightly brown the other side.

3. Slide the crêpe off the pan on to a plate.

Crêpes with Chicken Livers in Sherry

(Makes six crêpes)

6 slices streaky bacon, diced 450 g chicken livers, cleaned, diced butter or margarine 250 g mushrooms, sliced 1 onion, chopped 1 clove garlic, peeled and crushed 5 ml fresh thyme, chopped 30 g cake flour 125 ml beef stock 5 ml prepared mustard 2½ ml seasoned salt 2½ ml Worcestershire sauce freshly ground black pepper ½ g dill 125 ml sour cream or natural yogurt 25 ml dry sherry, optional 6 warm crêpes

1. In a large non-stick pan, sauté the bacon slightly. Add the livers and brown on all sides. Remove bacon and livers and set aside, leaving drippings in pan.

2. Add a little butter to dripping, if necessary. Sauté mushrooms, onion, garlic and thyme until tender. Combine the flour, stock and mustard in a small bowl. Stir until smooth. Add to the pan and stir until thickened. Add liver and bacon to pan along with seasoned salt, Worcestershire sauce, pepper and dill. Stir well until heated through.

3. Over a low heat, gradually blend in the sour cream and sherry until thick and creamy. Heat very gently without boiling.

4. Divide the mixture between the crêpes. Roll up and serve immediately.

To serve: Top with dollops of sour cream and sprinkle with fresh chopped parsley.

(Adapted from an article in Food & Home, January 1995.)