Towards an Archaeology of the Japanese Diaspora in Peru

Ogata, Patricia Chirinos; Segami, Daniel Dante Saucedo

doi:10.1007/s10761-020-00562-8

Cited by 2 publications

(1 citation statement)

References 13 publications

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“…However, the patterns in food preparation and provisioning under control of the nineteenth-century hacienda workers of Cantonese, African, and Andean ancestry had their origins in strategies devised by enslaved workers of African descent. This study contributes to a new model (see Chirinos Ogata and Saucedo Segami 2021;Chuhue et al 2012) for considering archaeology's role in constructing a comparative and analytical bridge between the interests of precontact archaeology and the anthropology of the ethnographic present (Van Buren 2016) and one that also considers a broader spectrum of Andean populations and their cultural entanglements spanning the intervening centuries.…”

Section: Final Remarksmentioning

confidence: 97%

From Slavery to Servitude: Transformations and Continuities in Hacienda Labor, Well-Being, and Foodways in Eighteenth- and Nineteenth-Century Nasca

Weaver,

Muñoz,

Durand

2023

Latin Am. antiq.

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The nineteenth century was a dynamic period for hacienda workers on the south coast of Peru. Former Jesuit vineyards with two of the largest enslaved African-descended populations in rural coastal Peru—the haciendas of San Joseph (San José) and San Francisco Xavier (San Javier)—and their annexes in Nasca's Ingenio Valley underwent dramatic transformations with the replacement of their grapevines with cotton and the introduction of new types of workers. Cantonese indentured workers were contracted beginning in the 1830s, and the majority-enslaved workforce was legally emancipated in 1854. Seasonally, highland Andean workers joined the demographically shifting permanent hacienda population. We use evidence from excavated midden contexts at San Joseph, San Xavier, and San Joseph's annex of Hacienda La Ventilla to explore these changing agroindustrial dynamics and worker well-being in the eighteenth and nineteenth centuries. Despite the transformations at the estates, we find that culinary practices developed by enslaved Africans and their descendants during the Jesuit administration, such as the preparation of one-pot meals and stews, continued into the republican era among Cantonese indentured laborers and wage workers of Indigenous, mestizo, and Cantonese origins. We argue that such strategies centered on foodways were a crucial aspect of worker self-care regimes and broader well-being.

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Section: Final Remarksmentioning

confidence: 97%