“本岛的土产”:早期巴巴多斯的发明过程

IF 0.2 Q2 HISTORY
Jordan B. Smith
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引用次数: 0

摘要

从17世纪20年代开始,英国人、被奴役的非洲人以及来自大加勒比地区的土著人在加勒比海的巴巴多斯岛上生活和劳动。通过自由和被迫的迁徙,他们对如何制造和消费酒精有着独特的理解。曾经在巴巴多斯,美洲、非洲和欧洲的思想和技术共存,有时还会交叉。到了17世纪40年代,朗姆酒从这场风暴中诞生了——它是大西洋世界的发明。对早期居民制造和消费的酒精的仔细研究,使一个地区的思想和创新可以征服大西洋世界的假设变得复杂。它揭示了巴巴多斯的殖民化以及随之而来的对非洲和土著人民的奴役如何释放了熟练从业者、农产品、技术和消费理念之间的创造性碰撞。最初的设计是为了满足当地的口味,追踪围绕朗姆酒和其他酒精饮料的发明过程,展示了如何在商品化之前进行实验和口味的发展。了解朗姆酒如何成为巴巴多斯的“土产”,可以让我们了解近代早期加勒比地区的跨文化互动是如何为所有人创造新世界的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
"The Native Produce of this Island": Processes of Invention in Early Barbados
abstract:Starting in the 1620s, Englishmen, enslaved Africans, and Indigenous people from the greater Caribbean lived and labored on the Caribbean island of Barbados. Through free and forced migrations, they carried unique understandings of how to make and consume alcohol with them. Once on Barbados, American, African, and European ideas and technologies coexisted and sometimes intersected. By the 1640s, rum emerged from this maelstrom—it was an invention of the Atlantic world. A close examination of the alcohols that early inhabitants made and consumed complicates assumptions that ideas and innovations from one region could conquer the Atlantic world. It unveils how the colonization of Barbados and attendant enslavement of African and Indigenous people unleashed the creative collisions of skilled practitioners, agricultural products, technologies, and ideas surrounding consumption. Initially designed to satisfy local tastes, tracing the processes of invention surrounding rum and other alcoholic beverages demonstrates how experimentation and the development of taste preceded commodification. Understanding how rum became the "native produce" of Barbados shows us how cross-cultural interactions in the early modern Caribbean—which tied together the broader Atlantic world—created new worlds for all.
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CiteScore
0.30
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