Slave mortality and African origins: a view from Cartagena, Colombia, in the early seventeenth century

Newson, Linda A.; Minchin, S.

doi:10.1080/0144039042000302224

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Other Factors Influencing the Purchase Of Foods For Slaves1

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2007

2019

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Cited by 25 publications

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“…The predominant sources of slaves at this time were the Upper Guinea Coast and Angola, where millet and sorghum were often made into couscous or gruel respectively. 61 Perhaps for medicinal purposes or to give the slaves some pleasure and thereby reduce their propensity to rebel or flee, the slave traders, like Father Claver, 62 also provided them with tobacco, which was probably chewed rather than smoked. 63 These particular slave traders were concerned not only with the slaves' material needs, but also with their spiritual welfare as they saw it.…”

Section: Other Factors Influencing the Purchase Of Foods For Slavesmentioning

confidence: 99%

Diets, Food Supplies and the African Slave Trade in Early Seventeenth-Century Spanish America

Newson

Minchin

2007

Americas

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Much has been written about the spread of Old World crops and livestock in the Americas. However, very little is known, except in very general terms, about the availability of different foods, diets and nutrition, particularly among the common people, in different regions of Spanish America in the early colonial period. This derives in part from the shortage of evidence, but it also reflects the difficulties of researching these complex issues, where environmental conditions, access to land and labor, income distribution, regulation of food supplies and prices, as well as food traditions, all interact.

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Section: Other Factors Influencing the Purchase Of Foods For Slavesmentioning

confidence: 99%