BRENT MEERSMAN – PAVING THE WAY FOR YOUNG JOURNO’S

Maegan-Leigh Jacobs

Review writing can be quite complicated as the writer needs to be brave enough to voice and stick to their opinion even though many others may not agree with it. In the same breath your opinion needs to be accurate and straight to the point. While writing the review although it is your opinion as the writer, avoid using terms as ‘I think’ or ‘my opinion’.

Brent Meersman, a well-known Cape Town based author, journalist, writer, poet and reviewer who previously worked as a food critic. Since 2003, he writes for the national weekly, the Mail & Guardian, with a regular column at This is Africa magazine moreover he is the co-editor of the leading-edge news website GroundUp. His recent novel called Sunset Claws published in 2017 and he has written substantially for New Africa Analysis magazine, London, reviewed work for the BBC and  the London Financial Times, and contributed to the Sunday Independent, Business Day, The Witness, Cape Times, Die Burger, The Weekender, The Wry Republic, Politicsweb, and The Mail and Guardian Thought Leader. He has also taken a step into education and lectured Arts Journalism at the University of Cape Town in the Film and Media Studies Department for third year students. Meersman is also a member of the IATC – International Association of Theatre Critics.

Meersman’s food reviews have always been his work that caught the audiences’ eyes the most. He has written a novel, reviewed many theatres, books and has even written on travel and politics but only in 2008 he started getting noticed with his restaurant reviews. His article published in 2013 titled 'Bitten by the food bug' for the Mail & Guardian where Meersman critiques where and how South African dishes and cuisine has evolved over the years. In some ways, there are many things to agree on with the fact that most of South African dishes have been inspired by international cuisine. However, there are many authentic dishes in which South Africa can call their own. By mixing ingredients from many diverse nations, South Africans have managed to create dishes authentic to its people.  

Another review Meersman wrote for a local restaurant titled ‘Confused but content’, on the ways in which Italian food is most of the world’s quick and easy favourite dishes. But as soon as one visits Italy, you easily realize how different the taste of the cuisine is within the heart of Italian cuisine. Agreeing with the title; not many will understand the ingredients or even know how to pronounce them but we are always content with the taste. The brilliant Italian recipes, some altered along the way has become a household family favourite that gets passed onto many generations. Personally, for someone who dabbles with cooking, started off with an Italian pasta recipe.

Last but not least, Meersman’s detailed article on the annual Grahamstown National Arts Festival written for This is Africa.me is definitely a must read! Paying attention to the ways in which the ‘richness’ of Grahamstown are due to the hard work from those less fortunate. This is an excellent way of ensuring that the audience, process and proceeds of the festival are shifted to equally benefit both black and white residents of Grahamstown. Highlighted in the best way possible, this revolutionary article is bound to shift the way citizens think about the festival.

Before taking an interest in Meersman, I have heard of his work before but never really took the time to read them. Finding that our opinions on specific matters are very similar; it is likely that his work is now an interest of mine.