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Archaeological Perspectives on the French in the New World$
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Elizabeth M. Scott

Print publication date: 2017

Print ISBN-13: 9780813054391

Published to Florida Scholarship Online: January 2018

DOI: 10.5744/florida/9780813054391.001.0001

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PRINTED FROM FLORIDA SCHOLARSHIP ONLINE (www.florida.universitypressscholarship.com). (c) Copyright University Press of Florida, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in FLASO for personal use.date: 28 October 2021

Access to First-Choice Foods and Settlement Failure at French Azilum

Access to First-Choice Foods and Settlement Failure at French Azilum

Chapter:
(p.136) 6 Access to First-Choice Foods and Settlement Failure at French Azilum
Source:
Archaeological Perspectives on the French in the New World
Author(s):

Maureen Costura

Publisher:
University Press of Florida
DOI:10.5744/florida/9780813054391.003.0006

Food preferences at the late 18th century refugee site of French Azilum in northern Pennsylvania were complicated by factors of status, national origin, and the desire for familiarity. Those fleeing the French and Haitian Revolutions, and the enslaved individuals accompanying them, were heirs to a tradition of hierarchical access to preferred foods. The consumption of these preferred foods bolstered their claims to status and belonging during a time of extreme, violent transformation of their social world. While documentary sources at Azilum portray a picture of food scarcity, excavations show expenditures of resources for high status, imported food items as well as lower status types of meat. Given the artifacts found, it seems likely that either the aristocratic French and Haitian refugees were preferentially importing only the highest status food items like coffee, chocolate, wine and sugar, or that the excavated areas are reflective of the diets of the enslaved individuals at the site.

Keywords:   French Revolution, Haitian Revolution, Food, slaves, refugees

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