Year: 2016
Type: dissertation
Abstract: The study of foodways within literature has largely been framed in terms of consumers and comestibles; "Eating the Atlantic" shifts such an account by recognizing the production of raw foodstuffs by enslaved individuals and considering food not only as a form of sustenance, but as a shaper of aesthetic communities of taste. By connecting the history of consumption with stories of production, I reposition excluded agents to the center of Atlantic histories and shift accounts of the aesthetic to show how the formation of a culture of taste relied upon labor.
DOI: 10.17760/d20211571
Author: Elizabeth Hopwood
Institutions: Northeastern University, Northeastern University
Language: English
Subfield: History
Field: Arts and Humanities
Domain: Social Sciences
Open Access status: green
OpenAlex ID: W4249911158