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Food and identity in Nineteenth and Twentieth century Ghanafood, fights, and regionalism /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food and identity in Nineteenth and Twentieth century Ghanaby Brandi Simpson Miller.
其他題名:	food, fights, and regionalism /
作者:	Simpson Miller, Brandi.
出版者:	Cham :Springer International Publishing :2021.
面頁冊數:	1 online resource (xvi, 319 p.) :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Food habitsHistory19th century.Ghana
標題:	GhanaEconomic conditions1979-
電子資源:	https://doi.org/10.1007/978-3-030-88403-1
ISBN:	9783030884031$q(electronic bk.)

Food and identity in Nineteenth and Twentieth century Ghanafood, fights, and regionalism /
Simpson Miller, Brandi.

Food and identity in Nineteenth and Twentieth century Ghanafood, fights, and regionalism /[electronic resource] :by Brandi Simpson Miller. - Cham :Springer International Publishing :2021. - 1 online resource (xvi, 319 p.) :ill., digital ;24 cm. - Food and Identity in a Globalising World,2662-2718. - Food and Identity in a Globalising World..

1. In Search of Ghanaian Food -- 2. Ghana's Eco-Culinary Zones -- 3. The Proper Meal -- 4. The Asante and Diplomatic Use of Food - A Symphony of Signals -- 5. Gold Coast Foodways in the Nineteenth Century -- 6. Savanna Foodways -- 7. Colonialism and Local Foodways -- 8. Globalisation and Local Foodways in Ghana.

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.

ISBN: 9783030884031$q(electronic bk.)

Standard No.: 10.1007/978-3-030-88403-1doiSubjects--Topical Terms:

913535
Food habits
--History--Ghana--19th century.Subjects--Geographical Terms:

434901
Ghana
--Economic conditions--1979-

LC Class. No.: GT2853.G4

Dewey Class. No.: 394.1209667

Food and identity in Nineteenth and Twentieth century Ghanafood, fights, and regionalism /
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520 $a 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.
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