Reading Foundations of Ghanaian Gastronomy: A Historical and Cultural Introduction, chapter 1 of 6
Keyboard shortcuts
- J: Next chapter
- K: Previous chapter
- T: Toggle table of contents
- Shift+S: Share book
- +: Increase font size
- -: Decrease font size
- Escape: Close modals
1 / 6
Modern Ghana
Gastronomy and Identity: A Culinary Journey Through Modern Ghana's Foodways – From Jollof Wars to Fufu Philosophy
- Ghanaian Cuisine
- Food Culture
- Jollof Rice
- Fufu
- Banku
- Waakye
- Ghanaian Identity
- Culinary History
- West African Food
- Traditional Foods
- Food Diplomacy
- Street Food
1 of 6
Chapter 1
Foundations of Ghanaian Gastronomy: A Historical and Cultural Introduction
An overview of Ghana's culinary landscape, exploring the historical influences (indigenous, colonial, trade) that shaped its foodways. Introduces the concept of food as a cornerstone of Ghanaian identity and cultural expression.
Sources & References
- Rattray, R. S. (1927). Religion and Art in Ashanti. Oxford University Press.
- Fortes, Meyer. (1945). The Dynamics of Clanship among the Tallensi. Oxford University Press.
- McCann, James C. (2009). Stirring the Pot: A History of African Cuisine. Ohio University Press.
- Adjonyoh, Zoe. (2017). Zoe's Ghana Kitchen. Mitchell Beazley.
- Osseo-Asare, Fran. (2005). Food Culture in Sub-Saharan Africa. Greenwood Press.
- Carney, Judith A. (2001). Black Rice: The African Origins of Rice Cultivation in the Americas. Harvard University Press.
- Bowdich, Thomas Edward. (1819). Mission from Cape Coast Castle to Ashantee. John Murray, London.
