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Discover how geography, history, and culture have shaped the vibrant cuisine of the West African nation of Ghana. Part of The Global Kitchen series, this book takes readers on a food tour of Ghana, covering everything from daily staples to holiday specialties. In addition to discovering Ghana''s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Ghanaian culinary history, and a glossary of key food- and dining-related terms.
List of contents
Series Foreword
Acknowledgements
Introduction
Chronology
1. Food History
2. Influential Ingredients
3. Appetizers and Side Dishes
4. Main Dishes
5. Desserts
6. Beverages
7. Holidays and Special Occasions
8. Street Food and Snacks
9. Dining Out
10. Food Issues and Dietary Concerns
Glossary
Selected Bibliography
Index
About the author
Brandi Simpson Miller is a social historian of Ghana whose research investigates the history of food, cooking, and eating from the 17th century to the present day. She holds a PhD from SOAS University of London and an MA in World History from Georgia State University. Her publications include the monograph Food and Identity in Nineteenth and Twentieth Century Ghana: Food, Fights, and Regionalism, part of the Palgrave Food in a Globalizing World Series. Currently she is an Assistant Professor of History and the Assistant Director of the Lane Center for Social and Racial Equity at Wesleyan College in Macon, Georgia, USA.
