The Sociology of Taste: Food, Tradition, and Change in Ghana

This study explores the sociological dimensions of food identity and preferences within the context of Ghanaian cuisine. Grounded in qualitative research, including interviews, participant observation, and literature review, the study investigates how food functions as a marker of cultural identity, social status, gender roles, and religious beliefs in Ghana. The findings reveal that traditional foods such as fufu, banku, waakye, and kenkey are deeply tied to ethnic and regional identity, serving not only as daily sustenance but also as expressions of heritage and belonging. The research also highlights generational shifts in food preferences, influenced by urbanization, globalization, and modern lifestyles, particularly among younger Ghanaians. Despite the growing presence of foreign cuisines and fast food, traditional Ghanaian dishes maintain their cultural relevance, especially during festivals, family events, and religious observances. The study concludes that Ghanaian cuisine is a dynamic cultural practice that reflects both continuity and change, offering valuable insights into broader social structures and cultural negotiations. These findings contribute to the growing field of food sociology and emphasize the importance of preserving culinary heritage amid societal transformation.

Ghanaian cuisine, food identity, cultural heritage, food preferences, sociology of food, ethnic identity, traditional food

1. Addo, H. O. (2014). Cultural influences on food practices in Ghana: Implications for nutrition and health. African Journal of Food, Agriculture, Nutrition and Development, 14(4), 9031–9046. https://doi.org/10.18697/ajfand.59.12890 [Google Scholar] [Crossref]

2. Appadurai, A. (1988). How to make a national cuisine: Cookbooks in contemporary India. Comparative Studies in Society and History, 30(1), 3–24. https://doi.org/10.1017/S0010417500015024 [Google Scholar] [Crossref]

3. Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste (R. Nice, Trans.). Harvard University Press. [Google Scholar] [Crossref]

4. Brown, L., & Mussell, K. (1984). Ethnic and regional foodways in the United States: The performance of group identity. University of Tennessee Press. [Google Scholar] [Crossref]

5. Gadzekpo, A. (2001). Gender, culture and communication: A theoretical analysis of cultural prescriptions and implications for communication in Africa. Communicates: Journal for Communication Sciences in Southern Africa, 20(2), 1–13. [Google Scholar] [Crossref]

6. Kofi, E. M., & Mensah, R. (2019). Urbanization and changing food preferences in Ghana: A case study of Accra. Journal of African Studies and Development, 11(3), 29–38. https://doi.org/10.5897/JASD2019.0533 [Google Scholar] [Crossref]

7. Mintah, R. N., & Quarshie, E. N. (2020). Traditional Ghanaian food and the youth: A study of perception and consumption patterns in Accra. Ghana Journal of Sociology, 11(1), 44–60. [Google Scholar] [Crossref]

8. Obeng, G. Y., & Oduro, I. (2015). Food culture in Ghana: A brief overview. International Journal of Gastronomy and Food Science, 2(2), 63–67. https://doi.org/10.1016/j.ijgfs.2015.03.002 [Google Scholar] [Crossref]

9. Pilcher, J. M. (2012). Planet taco: A global history of Mexican food. Oxford University Press. [Google Scholar] [Crossref]

10. Twum, A. (2021). Food, memory, and identity: Traditional meals in Ghanaian households. International Journal of Cultural Studies, 24(4), 517–530. https://doi.org/10.1177/1367877921996410 [Google Scholar] [Crossref]

11. Ghana Statistical Service. (2021). Population and Housing Census: Analytical report. https://www.statsghana.gov.gh [Google Scholar] [Crossref]