Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 434646
Title Fast Food in the Greater Accra Region of Ghana: Characteristics, Availability and the Cuisine Concept
Author(s) Omari, R.; Jongerden, J.P.; Essegbey, G.; Frempong, G.; Ruivenkamp, G.T.P.
Source Food Studies 1 (2013)4. - ISSN 2160-1933 - p. 29 - 44.
Department(s) Rural Sociology
Publication type Refereed Article in a scientific journal
Publication year 2013
Abstract Fast food has been extensively debated but most studies have focused on one or two of its characteristics. Using the cuisine concept, we propose a more comprehensive approach to the study of fast food characteristics and availability, while taking cultural context into account. The objectives of this paper are to explore the usefulness of the cuisine concept and to provide some insight into fast food characteristics and its availability in the Greater Accra Region (GAR) of Ghana. We used quantitative and qualitative approaches to obtaine data from restaurateurs and consumers in GAR. The study showed that fast food in GAR comprised “globally recognized popular fast foods” including French fries, pizzas, and fried rice, and some traditional Ghanaian foods such as jollof rice, banku with tilapia, and kelewele. The foods, usually hot and spicy, were mainly obtained from restaurants and check-check vendors, eaten with cutlery, fingers or both, together with a drink, and mostly in the company of other people. In total, 68% of restaurants in GAR were fast food restaurants. The cuisine concept enabled us to explore more fast food characteristics than what were done in previous studies. The availability of fast foods signals the need for more research to improve our understanding of its contribution to food security and its link with health, culture and environment. We encourage researchers to explore the cuisine concept and identify new significant research questions for advancing the field of food studies.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.