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3 However, archaeological investigations of slave subsistence and food production within the Caribbean remains a developing field of research, having lagged behind slave village investigations in general. 2 By the early 2000s, slave village research had been explored in a number of Caribbean settings, and the results of this archaeological research demonstrated the role archaeology could serve in understanding the processes of creolization and adaptation as they played out in the context of plantation slavery. C ourtaud et al., 1999 P. C ourtaud, T. R omon, 2004.ĢArchaeological investigations of the sites of this cultural creativity have only a short history, with the first studies in the 1970s and 1980s in Jamaica, and later in Montserrat, Barbados, Tobago, and the Bahamas. This makes it all the more surprising that locations of such cultural importance as these have not been the subject of more actual, grounded research. The foods, the methods of their procurement, the methods of preparation, and the artifacts used in that preparation consist of a blend of African, European, and American influences, reflecting environment, cultural heritage, and economics. It is in these villages that the creativity, resilience, and resistance of African-descended people were manifest. 1 The ability of the enslaved plantation workers to formulate a system of subsistence within these communities is a testament to their creativity, and the cuisine they developed lives on today in the creole foods of the former slave colonies. These village sites, the locus of the origin of the Caribbean “peasantry”, retained their importance after the end of slavery as the places in which creole cultures were created and continued to develop.
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Without the labor of these enslaved communities, the sugar and other tropical products that fueled the Industrial Revolution and the way it transformed the world would not have been produced. Within these plantation settlements, enslaved Africans and their descendants were compelled to create a system of foodways that provided sufficient nutrition for their survival and that could be assembled out of the resources available to them. Haut de pageġThe villages where enslaved people lived and died on Caribbean plantations, the rues Cases-Nègres, are an integral part of the Caribbean experience. Dans cet article nous associons des documents ethnohistoriques et historiques avec des données archéologiques provenant de fouilles menées sur deux sites de villages d’esclaves, l’un en Guadeloupe et l’autre en Martinique, dans le contexte des habitudes alimentaires créoles des Caraïbes dans les Antilles françaises. Les aliments, les méthodes de procuration, de préparation et la culture matérielle utilisée pour la préparation consistent en un mélange d’influences africaines, européennes et américaines reflétant l’économie des plantations et celles des villages d’esclaves, l’environnement et le patrimoine culturel. La cuisine créole des anciennes colonies françaises est aujourd’hui témoin de la capacité créative des esclaves. Dans les villages des plantations des Amériques, les Africains asservis et leurs descendants étaient contraints de créer une alimentation leur permettant de garantir l’accès à une nutrition complète et suffisante et dont les ingrédients se trouvaient sur place.