The Archaeology of Connectivity and Complementarity Reflected Through Salt, Cod, and Sugar
Description
This volume examines the constitutive importance of salt, cod and sugar for trade networks, and the associated circulation and mobility of commodities and individuals, which connected the far-flung territories of the Atlantic World from the 16th century onwards. While these goods are traditionally associated with distinct regions of the Atlantic World, each with their own, diverse historical and social context, this volume presents them as a triptych through which to view the transnational impact they had. Topics range across the Atlantic from the importance of Caribbean and European saltpans for the processing of cod, the impact of codfish on Caribbean, South American and African foodways, and in return the uses of sugar and its by-products for provisioning trading ships and fishing fleets.
The contributions collected in this volume therefore explore the nexus of entanglements between these commodities and the people who produced, transported, and used them. In discussing the global and interrelated impact of salt, cod, and sugar on local contexts, this book also encourages an equally transnational methodology on archaeological work in the same regions. This book is of interest to scholars working in historical archaeology, maritime archaeology, and trans-Atlantic archaeology.
More details
Other editions
Additional editions
Persons
Gaëlle Dieulefet is professor in modern and contemporary archaeology in the Department of the History of Art and Archaeology at the Université de Nantes, UMR 6566 CReAAH, France. She specializes in maritime archaeology and her ongoing research is on the navigation networks, coastal occupations and consumption practices of sailors in Mediterranean Sea and the North Atlantic.
Catherine Losier is a historical archaeologist and associate professor in the Department of Archaeology at Memorial University, Canada. Her projects on the historical archaeology focus on colonialism and its enduring legacies, cultural interactions, colonial economies and identities. She is conducting research focusing on the French colonies of the Americas.
Content
Chapter 1. "Salt, Cod and Sugar: Trade, Mobility, Circular Navigation, and Foodways in the Atlantic World" (Catherine Losier and Gaëlle Dieulefet).- Part I: Supply Salt.- Chapter 2. "Provisioning the Coast: Salt, Grain, and Atlantic Commerce on the Gambia River" (Liza Gijanto).- Chapter 3. "La Rochelle and the Basque Ports in the Transatlantic Salt Cod Fishery, 1602-1653: Complementarity and Competition" (Bernard Allaire and Brad Loewen).- Chapter 4. "Haunted Salt: The Saltpan of La Tortuga Island, Slavery, and Atlantic Sugar Economies, 1638-1781" (Konrad A. Antczak).- Chapter 5. "Salty Crews: Salt and its Materiality in Sailors Food, 17th and 18th Centuries" (Gaëlle Dieulefet).- Part II: Transform cod.- Chapter 6. "Landscape Transformation: Bay Bulls, Cod, and Warfare in the Longue Durée" (Chermaine Liew).- Chapter 7. "Funerary Practices of the Basques in the Modern Age Americas. Transitions between Colonial and Extractive Environments" (Iosu Etxezarraga).- Chapter 8. The Cod Era Mallory Champagne.- Chapter 9. "Ships, Barachois, and Stages: Installation Strategies and Evidence of Coastal Development in Saint-Pierre and Miquelon (17th-20th Centuries)" (Cécile Sauvage, Elise Nectoux, Eric Rieth).- Part III: Produce Sugar.- Chapter 10. "Before the Sugar Foodway: Ceramics and Clays for Refining in the French West Indies" (Sébastien Pauly, Patricia Moitrel).- Chapter 11. "Sugar Production in the Atlantic: Ceramic Moulds from Madeira, Cape Verde, and São Tomé (15th-17th century)" (João G. Araújo, Joana B. Torres, André Teixeira, Ana Mendonça, Jaylson Monteiro, Letícia Gondim, Javier G. Iñañez).- Chapter 12. "The Sweet Spot: Engaging with Cultural Identity, Sugar, and Trade Relationships in 17th-Century Dutch and English North America" (Aubrey O'Toole).- Part IV: Connectivity and complementarity in the Atlantic World.- Chapter 13. "Sweet, Salty, Savory, and Sublime: Cacao and Chocolate Compared to the Triad of Sugar, Salt, and Cod" (Kathryn E. Sampeck).- Chapter 14. "Connectivity and Complementarity in the Atlantic World: Toward a Global Oceanic Perspective" (Gaëlle Dieulefet, Catherine Losier).
