“Comida de negrería”: food and slavery in the Valle del Cauca, New Granada, 1750-1851
DOI:
https://doi.org/10.11606/issn.2596-3147.v2i1p53-75Keywords:
Food, Slavery, Literature, New Granada, HistoryAbstract
The purpose of this article is to analyse some aspects concerning food practices of the slaves in the Cauca’s valley region, south-west in the New Granada, during the second half of the eighteenth century and the first half of the nineteenth century. This work is an attempt to understand the complex context of cultural contact produced by the Spanish colonization and the transatlantic slave trade, all of this by the food practices, cookware, food and their preparations, with information obtained through novels, travel literature and primary documents as testaments.
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