Food and foodways play a key role in protecting and preserving cultural sustainability. The smell of familiar foods can instantly evoke a series of emotions and desires because food customs are carriers of identity, memory, and tradition, yet accessing recognizable foods is often difficult and challenging for migrants to the United States, because of lack of availability, cost, and a host of other factors. This essay considers the ways in which some West Africans from Ghana negotiate their surroundings—and identities—when obtaining African foods in America. It argues that cultural sustainability is attainable in the United States as a result of ethnic markets, gardens, and other food centers that serve as conduits between home and the host country.


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pp. 68-87
Launched on MUSE
Open Access
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