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X-WR-CALNAME;VALUE=TEXT:MHS: Palatable Slavery: Food, Race, and Freedom in the British Atlantic, 1620-1838
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SUMMARY:MHS: Palatable Slavery: Food, Race, and Freedom in the British Atlantic, 1620-1838
DESCRIPTION:<p>	<a href="https://www.masshist.org/calendar" target="_blank"><drupal-media data-entity-type="media" data-entity-uuid="a4fd3094-9e54-42ca-a444-ab54babb4f69" alt="Massachusetts Historical Society Founded 1791" data-view-mode="hwp_small"></drupal-media></a></p><p>	<strong>Heather Sanford,</strong> Brown University</p><p>	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.</p>
LOCATION:1154 Boylston Street, Boston, MA 
STATUS:CONFIRMED
DTSTART:20171018T160000Z
DTEND:20171018T170000Z
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