We Are Strong Because of Our Millet Bread

Staple Foods and the Growth of Ethnic Identities in Uganda; Pp. 159–172

Bibliographic Data

ID20205853
AuthorsCharles Amone (0000-0001-7668-6967, Millersville University, corresponding author)
Year2014
Volume18
Issue2
Pages159-172
Publication date2014-05-26
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueTrames Journal of the Humanities and Social Sciences (JOURNAL)
Journal identifiersISSN: 1406-0922 • E-ISSN: 1736-7514
PublisherEstonian Academy Publishers (PUBLISHER • EE)
DOI10.3176/tr.2014.2.04
OpenAlexW2020877954
LanguageEN
References cited10

This paper examines the phenomenon of ethnicity in Uganda with a view to underscoring the role of staple foods in ethnic identity formation and maintenance. By way of qualitative discourse, predicated on both primary and secondary sources, the paper observes that Ugandaâ s ethnic identities emerged and are maintained by, among others, the staple foods and delicacies of the respective people in question. Although food choices are largely determined by culture, the availability of various foodstuffs is a function of diverse edaphic, topographic, vegetative and humidity conditions across the country. Millet, cook­ing bananas, cassava and sweet potatoes are the major traditional foodstuffs, and members of different Ugandaâ s ethnic identities are known by the traditional foods and delicacies they consume and how they consume them

Agriculture · Biology · Ethnic group · Geography · Sociology · Staple food · African Studies and Ethnography · Agriculture and Rural Development Research · Anthropology · Culinary Culture and Tourism · Food Science

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