[FOOD HISTORY] Black Rice; The African Origins of Rice Cultivation in the Americas. Judith A. Carney.

[FOOD HISTORY] Black Rice; The African Origins of Rice Cultivation in the Americas

Cambridge: Harvard University Press, 2001. Paperback. 240 pages. 23.5 x 15.5 cm. A vivid interpretation of rice and slaves in the Atlantic World, Black Rice reveals how racism has shaped our historical memory and neglected a critical African contribution to the making of the Americas. The belief that Europeans first introduced rice to West Africa and then brought that knowledge of its cultivation to the Americas is a fundamental fallacy, Carney reveals, one that succeeds in effacing the true origins of the crop and the role of Africans and African-American slaves in transferring the seed, the cultivation skills, and the cultural practices necessary for establishing rice in the New World. Judith A. Carney is a Professor of Geography at the University of California, Los Angeles. Professor Carney conducts fieldwork on Africa and the African food legacy in the Americas, teaches courses on African ecology and development, the African Diaspora, Atlantic environmental history, food and the environment. Illustrated wraps. Near fine. Item #2205

Price: $15.00

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