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Eating In the Side RoomFood, Archaeology, and African American Identity$
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Mark S. Warner

Print publication date: 2015

Print ISBN-13: 9780813061115

Published to Florida Scholarship Online: May 2016

DOI: 10.5744/florida/9780813061115.001.0001

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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: 17 September 2021

Food, Archaeology, and African American Identity

Food, Archaeology, and African American Identity

Chapter:
(p.1) 1 Food, Archaeology, and African American Identity
Source:
Eating In the Side Room
Author(s):

Mark S. Warner

Publisher:
University Press of Florida
DOI:10.5744/florida/9780813061115.003.0001

This chapter introduces the themes of the book and shows that the households in question chose pork over beef at a time when most white households made the switch to beef. A comparison of the food remains from other archaeological sites within the Chesapeake regularly indicates a much higher level of pork consumption among black households. While some might argue that a preference for pork is attributable to economic factors, a detailed examination of the archaeological, oral, and documentary record indicates that this was patently not the case. African American’s consumption of pork within this region was a profound expression of an identity as separate from white society.

Keywords:   Chesapeake region, communal identity, pork consumption

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