Abstract:
Food became scarce during the South African War (1899–1902), which led to large
numbers of the population dying from starvation or diseases related to hunger. This was
due to certain towns in the country being under siege, while farms and homesteads were
burned down. The study on which this article is based, examined three main causes of
food shortages during the South African War: the unequal distribution of food rations
during the siege of Mafikeng, particularly in the concentration camps; complaints by
white communities about the “spoiling of natives”; and the introduction of the “no work,
no food” policy. The study further reviewed the use of food during commemorations
following the establishment of the so-called relief of Mafeking dinners.
