mintz sweetness and power pdf

Mintz Sweetness And Power Pdf

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Mintz - Sweetness and Power

Stedman for the fin!! Edwards, Marge Collignon typed the final draft with skill and celerity. Susan Rosales Nelson worked swiftly and efficiendy in preparing the index.

A specia1 salute to the staff of the Interlibrary Loan Depanment of the Eisenhower Library, whose indusuy, dedication, and efficiency are unmatched. Many good mends read and criticized portions of the manuscript Acknowledgments ix at different points in its preparation. Scon Guggenheim, Dr. Hans Medick, and Professor Richard Price.

Rich Introduction xv. Gerald Hagelberg. Professor Carol Heim, Mr. Sc:on, Professor Kenneth Sharpe, and Dr. William C. My editor, Elisabeth Sihon, awed me with her skill and Bibliography fired me with her enthusiasm; I thank her warmly. Index -Sidney W. Following page A uniformed slave cutting SUgaf cane A late-nineteenth-century depiction of tropical plants, including imagined sugar cane An early-nineteenth-cenrury slave gang hoeing and planting canes in Antigua A sixteenth-century sug:u' pl:mtarion in Spanish Santo Domingo A seventeenth-cenrury sugar mill in the Fttnch Antilles Nincteenth-cenrury sugar boiling-houses A sugar mill in operation today The Sugar.

Hogsbead, by E. Parris Nineteenth-cenrury Fmtch desserts. Following page Miniarure sugar figures Mexican funereal confections Sugar mold commemorating the silver jubilee of George V of Great Britain ' Model of the British royal state coach 19n Model of the cathedral at Amiens 2 views Model of a French sailing ship Model of a medieval castle Cae. T his book has an odd history. Though it was completed only after a recent and sustained period of writing. Because of its subject matter, it is a figurative sort of homecoming.

For nearly the whole of my professional life, I have been studying the history of. Not all such products originated in the New World; and of course none of them, even those that were indigenous, became important in world trade until the late fifteenth century.

Because they were produced thereafter for Europeans and North Americans, I became interested in how those Europeans and North Americans became consumers. Working among them usually means working in the countryside; getting interested in them means getting interested in what they produce by their labor.

Because I worked among these people-learning what they were like, what their lives were made into by the conditions they lived under-I inevitably wanted to know more about sugar and rum and coffee and chocolate. Someone working inside the rural sectors of Once one begins to wonder where the tropical products go, who those little island societies would inevitably be inclined, I think, to uses them, for what, and how much they are prepared to pay for view such networks of control and dependence from the Caribbean them-what they will forgo, and at what price, in order to have vantage point: to look up and our from local life, so to speak, rather them-one is asking questions about the market.

But then one is than down and into it. And once one attempts to put consumption together with outer, non-European world was in most ways a remote, poorly production, to fit colony to metropolis, there is a tendency for one known, and imperfect extension of Europe itself. While the relationships between ask in just what ways beyond the obvious ones the outer wc-rld and colonies and metropolis are in the most immediate sense entirely the European world became interconnected, interlocked even; what obvious, in another sense they are mystifying.

In January , when I went the ways power was exercised. After a stay in the town, I moved to a rural district and rum.

At one time, dyes such as indigo and annatto and fusric barrio ; there, for slightly more than a year, I lived in a small shack were important; various starches, starch foods, and bases such as with a young cane worker. In Barrio Jauca, one stands mattered; bauxite, asphalt, and oil still do. Even some fruits, such on a vast alluvial plain, created by the scouring action of once-great as bananas, pineapples, and coconuts, have counted in the world rivers-a fertile, fanlike surface extending from the hills down to market from time to time.

A superhighway now threatened by yet other sweeteners, it seems likely to continue from northeast to southwest now passes nearby, but in there to hold its own. The houses outside the town were mostly Yet I also saw sugar being consumed all around me.

Occasionally, an unarable field could be found, its saline soil expect. To be chewed properly, cane must be peeled and the pith inhibiting cultivation, on which a few woebegone goats might graze. Out of it oozes a sticky, sweet, slighdy But the road, the villages stretched along it, and such occasional grayish liquid.

It grew to the very edge of , of cane in suspension within it. The company went to what seemed the road and right up to the stoops of the houses. When fully grown, like extreme lengths to kttp people from taking and eating sugar it can tower fifteen feet above the ground. At its mature glory. This provided almost daily nourishment for the r. Most people also took the granular,. My work there took me into the refined kind of sugar, either white or brown, in their coffee, the fields regularly, especially but not only during the harvest zatra.

Coffee drunk without. At that time most of the work was still done by human effon alone, sugar is called cafe puya-"ox-goad coffee. I would sometimes stand by the line of cutters, from the fibers and the granular sugars of the kitchen, used to who were working in intense heat and under great pressure, while sweeten coffee and to make the guava, papaya, and bitter-orange the foreman stood and the mayordomo rode at their backs. If one preserves, the sesame and tamarind drinks then to be found in Puerto had read about the history of Pueno Rico and of sugar, then the Rican working-class kitchens.

No one thought about how one gOt lowing of the animals, the shouts of the mayordomo, the grunling from those giant fibrous reeds, flouris. Only the sound of the sugar. It was possible, of course, to see with one's own eye how it whip was missing. In anyone of the big south-coast mills Pueno Rico had been producing sugar cane and sugar in some centralesl, Guanica or Cortada or Aguirre or Mercedita, one could form for four centuries, always mainly for consumers elsewhere, observe modem techniques of comminution for freeing sucrose in whether in Seville, in Boston, or in some other place.

Though the agriculture in the highlands was mostly by other harvests-coffee, cacao chocolate , indigo, tobacco, and carried out on small landholding5 and did not consist of plantation so on-it surpassed them all in importance and outlasted them.

In the Brown's Town Market of St. It was sweemess? It is of course I was taking demand for granted. In Haiti, where terials, medicine. Almost without exception, what they consumed nearly everyone is poor, ntarly everyone ate this SOrt of sugar. The someone else had produced. Since that time, I have ltarned that such sugars exist who know them in nature have marked our relationship to nature throughout much of the rest of the world, including India, where for almost as long as we have been human.

Indeed, some would they were probably first produced, perhaps as much as two thousand say that it is those very transformations that define our humanity. But the division of labor by which such transformations are realized There are grtat differences between families using ancient wooden can impart additional mystery to the technical processes.

An anecdote may make the point. Such contrasts are an integral fearim of Caribbean history. My beloved companion and teacher in the field, the late Charles They occur not only between islands or between historical periods, Rosario, received his preparatory education in the United States. Eager to please his new friends, Charlie antecedent forms, interesting stages in the world history of modern told me, he examined countless machetes in the island stores. But society. This was nearly my first experienCe outside New England school he and his friends were anending.

These people were not tations that were its most distinctive and characteristic economic farmers, for whom the production of agricultural commoditic::s was form. Such plantations were first created in the New World during a businc::ss; nor were they peasants, tillers of soil they owned or the early years of the sixteenth century and were staffed for the could trtat as their own, as part of a distinctive way of life.

They most part with enslaved Africans. Indian contract laborers, and many other varieties of human being' The study of sugar goes back very far in history, even in European whose ancestors has been brought to the region to grow, cut, and history. Yet much about it remains obscure, even enigmatic. How grind sugar cane. Why Europe? Because these island plantations had still not altogether clear.

And, conversely, of people in chains from elsewhere to work them. These last would what the metropolises produced the colonies consumed. The desire be, if not slaves, then men who sold their labor because they had for sweet substances spread and increased steadily; many different nothing else to sell; who would probably produce thing5 of which products were employed to satisfy it, and cane sugar's importance they were not the principal consumers; who would consume things therefore varied from time to time.

One cannot simply assume that everyone has an white sugar in my cup, should also accompany the sight of molten infinite desire for sweetness, any more than one can assume the metal or, better, raw iron ore, on the one hand, and a perfectly same about a desire for comfort or wealth or power. In order to wrought pair of manacles or leg irons, on the other. Of all actly what conditions-some speculation is unavoidable.

But it is of these substances, sugar has always been the most important. I hope to explain became users of it-even, quite rapidly, daily users. But in already consuming it regularly were prepared only reluCtantly to much of his work, the West in all its guises was played down or reduce: or forgo its use.

Because anthropology is concerned with even ignored, leaving behind an allegedly pristine primitivity, coolly how people stubbornly maintain past practices, even when under observed by the anthropologist-as-hero. By some strange sleight historical circumstances from a perspective rather different from the of hand, one anthropological monograph after another whisks out historian's. Though I cannot answer many questions that historians of view any signs of the prescnt and how it came to be.

Now, the fact that most of us anthropologists contaminated McCoy. This belief has a great deal to recommend it. It is, anyway, clusters, exotic occupations, criminal elements, the "underlife," etc. Yet it has unfortunately led anthropologists in the This surely has its positive side. The latter is not an outright suppression of data so much as torical examination of a food that graces every modern table? It is easy to he crirical of one's predecessors.

Sugar made from the juice of the l l try to find out more about fewer sorted and grouped.

Sweetness and power

Sidney Wilfred Mintz November 16, — December 27, was an American anthropologist best known for his studies of the Caribbean , creolization , and the anthropology of food. Mintz received his PhD at Columbia University in and conducted his primary fieldwork among sugar-cane workers in Puerto Rico. Later expanding his ethnographic research to Haiti and Jamaica, he produced historical and ethnographic studies of slavery and global capitalism, cultural hybridity, Caribbean peasants, and the political economy of food commodities. He taught for two decades at Yale University before helping to found the Anthropology Department at Johns Hopkins University , where he remained for the duration of his career. Mintz's history of sugar, Sweetness and Power , is considered one of the most influential publications in cultural anthropology and food studies. His father was a New York tradesman, and his mother was a garment-trade organizer for the Industrial Workers of the World. A in psychology in

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Embed Size px x x x x I do not know if coffee and sugar are essmtial to the happiness of Europe, but I know well that these twO products have accounted for the unhappiness. Marge Collignon typed the final draft with skill and celerity.

A Short Note on Sidney W. Mintz's 'Sweetness and Power'

Sidney Mintz

Stedman for the fin!! Edwards, Marge Collignon typed the final draft with skill and celerity. Susan Rosales Nelson worked swiftly and efficiendy in preparing the index. A specia1 salute to the staff of the Interlibrary Loan Depanment of the Eisenhower Library, whose indusuy, dedication, and efficiency are unmatched. Many good mends read and criticized portions of the manuscript Acknowledgments ix at different points in its preparation.

Look Inside. A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. Sidney W.

Stanley J. Stein, sidney w. Elisabeth Sifton. New York: Viking. Most users should sign in with their email address. If you originally registered with a username please use that to sign in.

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Labor 1 May ; 12 : 87— I situate their food habits within the longer history of US colonialism and the immediate context of the New Deal and Second World War. In the s and s, people living in the US island territories became prodigious consumers of sweets as they ate their way through the trade surpluses brought by colonial inequality and wartime limitations. They ate sweets alongside locally produced subsistence crops. Rather than treating food producers and consumers as distinct groups, I suggest that we reconsider working-class food histories in order to foreground the questions of power, empire, and capitalism originally raised by Mintz. Sign In or Create an Account. Advanced Search.

Studying a single food or commodity such as sugar may seem like an incongruous project for an anthropologist who claims to work mostly with living people. Still, it is a rich subject for someone interested in the history and character of the modern world, for its importance and popularity rose together with tea, colonial slavery, and the machine era. Had it not been for the immense importance of sugar in the world history of food, and in the daily lives of so many, I would have left it alone.

Embed Size px x x x x My work on sugar, Sweetness and Power, situates it within Western history because it was an old commodity, basic to the emergence of a globalmarket. The first. Sweetness and Power. In Sweetness and Power, Sidney Mintz illuminates and discusses the social and economic history of sugarproduction and consumption.

Sid Mintz died in his early nineties on December 27, He was still writing books and as feisty as ever. Some of us knew him for decades. Some knew him for just a few years and in more limited ways. I write as one of those who knew him for decades.

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5 comments

Elise S.

-Sidney W. Mintz. Introduction xv. 1. Food, Sociality, and Sugar 3. Production. 3 • Consumption 4. Power. 5. Eating and Being Bibliography.

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-3 3 t..i t.3 c 1. /iJG&t-s i t1. SIDNEY.W. MINTZ. SWEETNESS. AND POWER. THE PLACE OF SUGAR. IN MODERN HISTORY. DEDALUS-ACERVO-FEA.

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[Download] Sweetness and Power: The Place of Sugar in Modern History PDF/​EPUb by Sidney W. Mintz. kERbaulosesjanSe - Read and download​.

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