Food, Identity, and Encounters
Abstract
The main aim of Chapter 1 is to introduce the context of the British and Spanish colonies of the Caribbean, their being enslaved societies exploited as producers of raw agricultural produce, mainly sugarcane. It also presents the historical documents and the methodology discussing the challenge of retrieving and examining the dispersed sources on food.
Fields of Study & Subjects
Colonialism
slavery
and trade
Food
Nutrition
and Cultural Practices
Historical and Cultural Archaeology Studies
Publication details
- Journal / source
- Routledge eBooks
- Pages
- 1–27
- Publication date
- 13 February 2026
- Language
- EN
- Document type
- Book chapter