Indians and Africans: Food, Ethnicity and Status in Early Colonial Cuba

Summary

This is an abstract from the "The Intangible Dimensions of Food in the Caribbean Ancient and Recent Past" session, at the 84th annual meeting of the Society for American Archaeology.

During the first half of the sixteenth century the Spanish colonial project in the Greater Antilles was based on the intensive exploitation of Indians and Africans, who saw the transformation of all aspects of their existence, including the food issue. Using historical and archaeological data, this article discusses, referring specifically to the island of Cuba, how the colonizers organized the feeding of the laborer population. It also analyzes to what extent the legal status of the workers and their ethnic origin influenced their living conditions and their food practices.

This Resource is Part of the Following Collections

• The Intangible Dimensions of Food in the Caribbean Ancient and Recent Past   •
• Society for American Archaeology 84th Annual Meeting, Albuquerque, NM (2019)

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Record Identifiers

Abstract Id(s): 24675