Ghanaian cuisine entering the cosmopolitan stage - the role of women, meal formats, and menu adaptations in the shaping of Ghanaian restaurants in London

Datos Bibliográficos

ID2631147
AutoresHelena Tuomainen (0000-0003-1636-8187, University of Warwick, autor de correspondencia)
Año2018
VolumenS12
Fecha de publicación2018-01-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaAnthropology of food (JOURNAL)
Identificadores de la revistaISSN: 1609-9168 • E-ISSN: 1609-9168
EditorialOpenEdition (PUBLISHER)
DOI10.4000/aof.9149
OpenAlexW2913768027
IdiomaEN
Citas recibidas1
Referencias citadas22

The establishment of food and catering businesses is a natural development in the migration process and an important step in regenerating the migrant community. It also enriches the culinary landscape and palates of the host population. African restaurants have remained a curiosity in the United Kingdom despite the large number of (West) African immigrants. The reasons are complex and examined here through the example of Ghanaians in London, answering the following questions: 1) Why did Ghanaian cuisine and restaurants in London remain out of the limelight in the first period of migration (1950s-80s); 2) why have they gradually become more successful on the London cosmopolitan stage? The crux of the article is twofold: an exploration of the social organisation of food and cooking followed by a discussion of meal formats. Ghanaian women have been key actors in the food/restaurant scene and traditional meal formats have hampered wider appreciation of the cuisine. However, new Ghanaian/African fusion cuisine seems more successful

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