#  MHS: Palatable Slavery: Food, Race, and Freedom in the British Atlantic, 1620-1838 

 



####  calendar\_today Date and Time 

 **October 18, 2017** 

 12:00PM - 01:00PM EDT 

####  pin\_drop Location 

 **1154 Boylston Street, Boston, MA**  



 

 



 

 [](https://www.masshist.org/calendar)

   ![Massachusetts Historical Society Founded 1791](/sites/g/files/omnuum4421/files/styles/hwp_1_1__360x360_scale/public/history/files/mass_historical_logo.jpg?itok=FYyse_Hw) 

 

 **Heather Sanford,** Brown University

 This project uses food in the British Atlantic to understand ideas about the body, race, and freedom. In New England, the Caribbean, and the Gold Coast of Africa, supplies of foodstuffs sustained colonization and slavery. Food allowed for survival, and also demarcated hierarchies of class, gender, and especially race. However, subjugated populations often used food-related practices to negotiate degrees of freedom within (and in defiance of) oppressive systems of colonization and slavery.



 

 



 

 See also:- [ Outside of Harvard ](/event-categories/outside-harvard)
 
 

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