ANTHROP 4CP3 Chapter Notes - Chapter 3: Caribbean Cuisine, Slavery In The British And French Caribbean, Master Class
18 Dec 2019
School
Department
Course
Professor
Document Summary
Freedom and food food and freedom are necessary: separation of these two is unnatural, the need to eat is the most basic need we human beings know, encultured to eat anything, use food for eating socially. Slaves had to reconstitute their ways of life under terrible conditions: had to make a cuisine of their own what they could produce or catch. Tasting freedom is different slaves not only had taste, but their taste in food influenced the taste of their masters. Masters enjoyed freedom and a near total monopoly of power: they created the caribbean cuisine . Core importance of slavry was the provision of masses of labour power at low cost: once developed it had its own rational, had to treat them as less than humans to exploit them. In developing cuisine, the exercised human skills that removed the economic objectives: central contradiction of slavery is the master class institutionalizing their humanity.
