Housewives, Slaves, and Indigenous Peoples: Hybridity in the Diet of the American Frontier

Duncan Smith


This paper examines hybridity in the diet of colonial United States, and investigates how both Indigenous Americans and African slaves contributed to American cuisine. Considerable attention is given to the female experience, and the important role that women played in facilitating this cultural exchange. The research draws on many primary sources including cookbooks published during the colonial era.

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