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02 September 2021 | Story Dr Nitha Ramnath and Dr Elias Malete

According to Austin (1998:34), language is a tool used by human beings to communicate with each other. All languages have communicative value, meaning, and allow people to share thoughts, feelings, ideas, and exchange knowledge and opinions. No language is better or worse than the other, as all languages are equal in terms of their value and function. On the other hand, language dominance is a social process in which different languages are assigned different levels of importance, such that one language and its speakers carry higher social, economic, and political status than others. Subsequent to this practice, certain speakers struggle for recognition, while others enjoy a broader audience. Addressing language dominance, one needs to remember that language is not naturally hierarchical and that one must respect linguistic diversity and human rights at both individual and collective level. The concept of listening to one another then becomes a challenge, hence the theme: ‘Hearing you hearing me’ is so important in the 21st century.

How then can we as people resist or disrupt language dominance:
• Name and trace the history of language dominance
• The effects of inequity in daily language usage – not hearing each other
• The awareness and significance of multilingualism – learning other languages
• What universities can do and should do on a practical level to promote multilingualism

These are some of the aspects we look forward to discussing in the forthcoming webinar. 

Date: Friday, 17 September 2021
Topic: Hearing you, hearing me
Time: 12:30-14:00

Facilitator:

Dr Elias Malete
Senior Lecturer, African Languages, UFS

Panellists:

Prof Angelique van Niekerk
Associate Professor and Head of Department
Department of Afrikaans and Dutch, German and French
University of the Free State

Prof Nhlanhla Maake
Professor and Language Practitioner of Sesotho

Prof Nobuhle Hlongwa
Dean and Head of the School of Arts
College of Humanities 
University of KwaZulu-Natal


Bios of speakers:

 

Prof Angelique van Niekerk


Prof Angelique van Niekerk copy
Prof Angelique van Niekerk is Associate Professor at the University of the Free State and the HOD in the Department of Afrikaans and Dutch, German and French. Her research focus is on applied linguistics within the field of semantics and pragmatics and on the linguistic nature of advertising communication. She has published many accredited publications within linguistics and communication sciences, in which she integrates her interest in both fields. She has a passion for teaching and (blended learning) course design within language acquisition. This has resulted in different registered SLPs within the department, focusing on Afrikaans as foreign language and Dutch as foreign language.

Prof Nhlanhla Maake

Prof Maake copy

Prof Nhlanhla Maake is currently the Managing Director of the biggest merchandising company in South Africa, a position he has held since 2018. He has just completed a translation of SM Mofokeng’s Pelong ya Ka into English. The book is to be published in London, New York, and Calcutta in 2021 under the Elsewhere Texts series, edited by Gayatri Spivak and Hosam Aboul-Ela. 

He has held several academic positions nationally and globally and has served on several language task teams under the auspices of the Department of Arts and Culture; as a member of the Parish Pastoral Council at Our Lady of Mt Carmel in Thokoza; as a member and chairperson of the Catholic Bible College; as member and acting Chairperson of the English National Language Body of PANSALB; as Council member of the English Academy of Southern Africa; as Council member of the Afrikaanse Taalmuseum en -monument (2015 to 2017); and as Council member of the Wits Council on Education.

Prof Maake was an NRF (National Research Foundation) rated scholar (2006-11) and has held fellowships at Aarhus University (1983), on the Southern African Research Program (Yale University, 1989), Ernest Oppenheimer fellowship (UCT, 1992), and the Distinguished Scholars Programme (Wits, 1993). He was admitted to the Golden Key International Honour Society in 2005. He has presented papers and keynote addresses at more than 80 international and local conferences, is widely published, and has won several literary awards and recognitions. 


Prof Nobuhle Hlongwa


Prof Hlongwa  copy

Prof Nobuhle Hlongwa is the Dean and Head of the School of Arts in the College of Humanities at the University of KwaZulu-Natal. She is the former Dean of Teaching and Learning in the College of Humanities and was the acting Dean and Head of the School of Religion, Philosophy and Classics for six months in 2016. Rated by the National Research Foundation (NRF) as a C2-rated social scientist for five years, Prof Hlongwa has more than 30 publications, including research articles, books, book chapters, and conference proceedings. She is currently a member of the Academic Advisory Board of African Languages on the Bloemfontein Campus, and a member of the Board of Directors of the International Congress of Onomastic Sciences (ICOS). She is a representative of the University of KwaZulu-Natal in the Community of Practice for the Teaching and Learning of African Languages (CoPAL), which forms part of the devolved governance structure of Universities South Africa (USAf). 

She was a member of the Ministerial Advisory Panel on the development of African Languages in Higher Education. She completed her first post-doctoral supervision in June 2018.  She is a member of the advisory board of the South African Journal of African Languages (SAJAL). She is assistant editor of the Alternation Journal. She is a reviewer for the National Research Foundation (NRF), as well as for a number of academic journals. 




News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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