Fusion Foodways of Africa's Gold Coast in the Atlantic Era PDF Download
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Author: James D. La Fleur
Publisher: BRILL
ISBN: 9004234098
Category : History
Languages : en
Pages : 230
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Book Description
As most people in Atlantic-era West Africa—as in contemporary Europe and the Americas—were farmers, fields and gardens were the primary terrain where they engaged the opportunities and challenges of nascent globalization. Agricultural changes and culinary cross-currents from the Gold Coast indicate that Africans engaged the Atlantic world not with passivity but as full partners with others on continents whose histories have enjoyed longer, and greater, scholarly attention. The most important ‘seeds of change’ are not to be found in the DNA of crops and critters carried across the seas but instead in the creativity and innovation of the people who engaged the challenges and opportunities of the Atlantic World.
Author: James D. La Fleur
Publisher: BRILL
ISBN: 9004234098
Category : History
Languages : en
Pages : 230
Get Book Here
Book Description
As most people in Atlantic-era West Africa—as in contemporary Europe and the Americas—were farmers, fields and gardens were the primary terrain where they engaged the opportunities and challenges of nascent globalization. Agricultural changes and culinary cross-currents from the Gold Coast indicate that Africans engaged the Atlantic world not with passivity but as full partners with others on continents whose histories have enjoyed longer, and greater, scholarly attention. The most important ‘seeds of change’ are not to be found in the DNA of crops and critters carried across the seas but instead in the creativity and innovation of the people who engaged the challenges and opportunities of the Atlantic World.
Author: La Fleur, J. D. (James Daniel)
Publisher:
ISBN: 9786613863478
Category : Agriculture
Languages : en
Pages : 0
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Book Description
Fusion Foodways describes the agricultural and cultural history of the Gold Coast (now, Ghana) in the Atlantic era, exploring the historical significance of new food crops and culinary techniques from the Americas, Asia and elsewhere in Africa to the farmers who produced them and to everybody who ate.
Author: James D. La Fleur
Publisher: BRILL
ISBN: 9004224122
Category : History
Languages : en
Pages : 231
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Book Description
This volume describes the agricultural and cultural history of the Gold Coast (now, Ghana) in the Atlantic era, exploring the historical significance of new food crops and culinary techniques from the Americas, Asia and elsewhere in Africa to the farmers who produced them and to everybody who ate.
Author: Brandi Simpson Miller
Publisher: Springer Nature
ISBN: 3030884031
Category : Social Science
Languages : en
Pages : 319
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Book Description
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.
Author: Lizzie Collingham
Publisher: Basic Books
ISBN: 0465093175
Category : History
Languages : en
Pages : 309
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Book Description
A history of the British Empire told through twenty meals eaten around the world In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.
Author: Holger Weiss
Publisher: BRILL
ISBN: 9004302794
Category : History
Languages : en
Pages : 327
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Book Description
This anthology addresses and analyses the transformation of interconnected spaces and spatial entanglements in the Atlantic rim during the era of the slave trade by focusing on the Danish possessions on the Gold Coast and their Caribbean islands of Saint Thomas, Saint Jan and Saint Croix as well as on the Swedish Caribbean island of Saint Barthélemy. The first part of the anthology addresses aspects of interconnectedness in West Africa, in particular the relationship between Africans and Danes on the Gold Coast. The second part of this volume examines various aspects of interconnectedness, creolisation and experiences of Danish and Swedish slave rules in the Caribbean. *Ports of Globalisationis now available in paperback for individual customers.
Author: Klas Rönnbäck
Publisher: Routledge
ISBN: 1317222156
Category : Business & Economics
Languages : en
Pages : 335
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Book Description
Sub-Saharan Africa is the poorest region in the world. But its current status has skewed our understanding of the economy before colonization. Rönnbäck reconstructs the living standards of the population at a time when the Atlantic slave trade brought money and men into the area, enriching our understanding of West African economic development.
Author: Kwasi Konadu
Publisher: Hurst Publishers
ISBN: 1787388883
Category : History
Languages : en
Pages : 181
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Book Description
This book presents rare evidence about the lives of three African women in the sixteenth century—the very period from which we can trace the origins of global empires, slavery, capitalism, modern religious dogma and anti-Black violence. These features of today’s world took shape as Portugal built a global empire on African gold and bodies. Forced labour was essential to the world economy of the Atlantic basin, and afflicted many African women and girls who were enslaved and manumitted, baptised and unconvinced. While some women liaised with European and mixed-race men along the West African coast, others, ordinary yet bold, pushed back against new forms of captivity, racial capitalism, religious orthodoxy and sexual violence, as if they were already self-governing. Many Black Women of this Fortress lays bare the insurgent ideas and actions of Graça, Mónica and Adwoa, charting how they advocated for themselves and exercised spiritual and female power. Theirs is a collective story, written from obscurity; from the forgotten and overlooked colonial records. By drawing attention to their lives, we dare to grasp the complexities of modernity’s gestation.
Author: Rebecca Shumway
Publisher: Bloomsbury Publishing
ISBN: 1474256643
Category : History
Languages : en
Pages : 383
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Book Description
Ghana-for all its notable strides toward more egalitarian political and social systems in the past 60 years-remains a nation plagued with inequalities stemming from its long history of slavery and slave trading. The work assembled in this collection explores the history of slavery in Ghana and its legacy for both Ghana and the descendants of people sold as slaves from the “Gold Coast” in the era of the transatlantic slave trade. The volume is structured to reflect four overlapping areas of investigation: the changing nature of slavery in Ghana, including the ways in which enslaved people have been integrated into or excluded from kinship systems, social institutions, politics, and the workforce over time; the long-standing connections forged between Ghana and the Americas and Europe through the transatlantic trading system and the forced migration of enslaved people; the development of indigenous and transnational anti-slavery ideologies; and the legacy of slavery and its ongoing reverberations in Ghanaian and diasporic society. Bringing together key scholars from Ghana, Europe and the USA who introduce new sources, frames and methodologies including heritage, gender, critical race, and culture studies, and drawing on archival documents and oral histories, Slavery and Its Legacy in Ghana and the Diaspora will be of great interest to scholars and students of comparative slavery, abolition and West African history.
Author: Jennifer Jensen Wallach
Publisher: University of Arkansas Press
ISBN: 1610755685
Category : Social Science
Languages : en
Pages : 324
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Book Description
2016 Choice Outstanding Academic Title 2017 Association for the Study of Food and Society Award, best edited collection. The fifteen essays collected in Dethroning the Deceitful Pork Chop utilize a wide variety of methodological perspectives to explore African American food expressions from slavery up through the present. The volume offers fresh insights into a growing field beginning to reach maturity. The contributors demonstrate that throughout time black people have used food practices as a means of overtly resisting white oppression—through techniques like poison, theft, deception, and magic—or more subtly as a way of asserting humanity and ingenuity, revealing both cultural continuity and improvisational finesse. Collectively, the authors complicate generalizations that conflate African American food culture with southern-derived soul food and challenge the tenacious hold that stereotypical black cooks like Aunt Jemima and the depersonalized Mammy have on the American imagination. They survey the abundant but still understudied archives of black food history and establish an ongoing research agenda that should animate American food culture scholarship for years to come.
