A Workman Is Worthy of His Meat: Food and Colonialism in the - download pdf or read online

By Jeremy Rich Ph.D. MA BA

ISBN-10: 0803207417

ISBN-13: 9780803207417

ISBN-10: 0803210914

ISBN-13: 9780803210912

In Libreville, the capital of the African state of Gabon, the colonial prior has advanced right into a current indelibly marked through colonial rule and ongoing French effect. this is often specially obtrusive in parts as necessary to existence as foodstuff. during this advanced, hybrid culinary tradition of Libreville, croissants are as available as plantains. but this comparable culinary variety is followed through excessive costs and a lack of in the community made nutrition that's bewildering to citizens and viewers alike. A astounding two-thirds of the country’s foodstuff is imported from open air Gabon, making Libreville’s expense of residing resembling that of Tokyo and Paris. during this compelling research of foodstuff tradition and colonialism, Jeremy wealthy explores how colonial rule in detail formed African lifestyles and the way African townspeople constructed artistic methods of dealing with colonialism as ecu enlargement threatened African self-sufficiency.
From colonization within the 1840s via independence, Libreville struggled with difficulties of nutrition shortage caused by the legacy of Atlantic slavery, the violence of colonial conquest, and the increase of the trees export undefined. Marriage disputes, racial tensions, and employee unrest frequently headquartered on foodstuff, and townspeople hired different strategies to strive against its shortage. eventually, imports emerged because the resolution and feature had a long-lasting effect on Gabon’s culinary tradition and economy.
Fascinating and informative, A Workman Is necessary of His Meat engages a brand new street of old inquiry in reading the tradition of nutrients as a part of the colonial event and resonates with the questions of globalization dominating culinary economics today.

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Additional info for A Workman Is Worthy of His Meat: Food and Colonialism in the Gabon Estuary

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42 Few others have taken forays into Atlantic African culinary history. Besides its impacts on farming, Africanists have not paid much attention how servitude abetted the development of food consumption patterns. 43 It is hard to determine changes in food production before the nineteenth century, but by the 1840s domestic slavery revolved around farming. 44 Slaves and offspring of mixed free-slave marriages grew food with free wives in outlying fields. Most slaves of free people did not live with their masters.

The cruel days of war and famine from 1914 to 1930 would test their ability to negotiate with the colonial state and private companies. 96 The old trading economy never recovered. Fighting between German and French colonial armies in Gabon and southern Cameroon lasted until 1916, sending Fang clans scurrying away from French army recruiters seeking new soldiers and porters. 97 The border war with Cameroon ended in French victory, but a host of miseries held sway in rural Gabon. As discussed in chapter 4, the war capped a half century of fighting in the Gabon Estuary.

123 To follow up on his provocative review of African food studies, I argue that food was not at all a tangential issue for Libreville residents and farmers in the Gabon Estuary countryside, even if historians rarely consider how central a concern food is for city dwellers. The rest of this volume explores how food supply and consumption illuminate tensions, alliances, and the diverse consequences of changing ties between the global and the local in colonial Libreville. Whether in times of crisis or plenty, the availability, quality, and cost of food captured the attention of townspeople, just as it does in Western Europe and North America.

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A Workman Is Worthy of His Meat: Food and Colonialism in the Gabon Estuary by Jeremy Rich Ph.D. MA BA

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