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

Abstract

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.