Cocinando en altamar. Diferentes formas de trabajo en la era de la Segunda Esclavitud

• Teubner, Melina ^[1]
  1. [1] University of Bern

     University of Bern

     Bern/Berne/Berna, Suiza

     
• Localización: Población & sociedad, ISSN 0328-3445, ISSN-e 1852-8562, Vol. 27, Nº. 2, 2020, págs. 54-81
• Idioma: inglés
• DOI: 10.19137/pys-2020-270204
• Títulos paralelos:
  • Cooking at Sea. Different forms of labor in the era of the Second Slavery
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Este artículo analiza diferentes formas de trabajo en el siglo 19. Aunque Brasil había prohibido oficialmente el tráfico esclavista, durante la primera mitad del siglo 19 no se percibe el declive de este negocio. Al contrario, al menos hasta 1851, grandes cantidades de esclavizados fueron llevados a Brasil.La estructura del tráfico esclavista estaba basada en la mano de obra que se necesitaba para llevar adelante la captura de varios millones de personas. Los cocineros de los barcos esclavistas eran responsables de la alimentación de las personas durante los viajes, contribuyendo así la la infraestructura y la reproducción de la trata. El trabajo examina la existencia de distintas formas de trabajo forzado, desde una perspectiva microhistórica y partiendo del ejemplo de los cocineros de estos barcos.

  • English

    This paper deals with various forms of labor in the 19th century. Although Brazil officially banned the slave trade, the first half of the 19th century did not bring a decline of this business. Rather, until at least 1851, large numbers of slaves were brought to Brazil. The structure of the slave trade was based on the labor needed to carry out the abduction of several million people. Slave ship cooks were responsible for feeding the people during their voyages, thus contributing to the infrastructure and reproduction of the slave trade. By using a micro-historical approach to examine the example of slave ship cooks, different forms of forced labor can be shown.

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