Electronic Resource

Food and Identity in Nineteenth and Twentieth Century Ghana

---

Penilaian

---

This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2108000079	EB0005729	301 Mil f	Central Library (OPAC)	Available

Detail Information

Series Title

-

Call Number

301 Mil f

Publisher

Springer : Palgrave Macmillan Cham., 2021

Collation

vi, 319p.:ill

Language

English

ISBN/ISSN

978-3-030-88403-1

Classification

301

Content Type

Ebook

Media Type

-

Carrier Type

online resource

Edition

1

Subject(s)

Sociology

Specific Detail Info

-

Statement of Responsibility

BRF

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment