Black Rice: The African Origins of Rice Cultivation in the Americas - Tapa dura

"Black Rice sets out to discredit for good an old Southern recipe for history that depicts slaves as mere laborers who dumbly performed work their masters conceived. Carney tells it the other way around. After years visiting West African rice fields, then digging in archives on both sides of the Atlantic, she has emerged with evidence that early slave traders sought and seized Africans who had the abilities to grow a specific African rice..."Black Rice might be called an agricultural detective story. The historical crime--and that's clearly how Carney sees it--is the relative lack of attention given to African rice. Judith A. Carney's "Black Rice: The African Origins of Rice Cultivation" in the Americas...describes how the South Carolina rice industry was built not only on slave labor but on the agricultural and technological knowledge brought over by the Africans... It changes our understanding of the black contribution to American life. -- Barry Gewen "New York Times Book Review" (06/05/2005) Contrary to common belief, Carney explains, rice was not brought by Europeans to the Americas by way of Asia, but rather was introduced here by Africans and cultivated by African-American slaves, particularly in South Carolina, where rice crops proved to be one of the most profitable plantation-based economies. Though this is a scholarly work, Carney's clear, uncluttered prose invites a wider readership. Exploring crops, landscapes and agricultural practices in Africa and America, Carney demonstrates the critical role Africans played in the creation of the system of rice production that provided the foundation of Carolina's wealth...This detailed study of historical botany, technological adaptation and agricultural diffusion adds depth to our understanding of slavery and makes a compelling case for "the agency of slaves" in the creation of the South's economy and culture. -- Drew Gilpin Faust "New York Times Book Review" (04/22/2001) "Black Rice" sets out to discredit for good an old Southern recipe for history that depicts slaves as mere laborers who dumbly performed work their masters conceived. Carney tells it the other way around. After years visiting West African rice fields, then digging in archives on both sides of the Atlantic, she has emerged with evidence that early slave traders sought and seized Africans who had the abilities to grow a specific African rice..."Black Rice" might be called an agricultural detective story. The historical crime--and that's clearly how Carney sees it--is the relative lack of attention given to African rice. -- Allan M. Jalon "Los Angeles Times" (08/20/2001)

Few Americans identify slavery with the cultivation of rice. Yet rice was a major plantation crop during the first three centuries of settlement in the Americas. Rice accompanied African slaves across the Middle Passage throughout the New World to Brazil, the Caribbean, and the southern United States. By the middle of the 18th century, rice plantations in South Carolina and the black slaves who worked them had created one of the most profitable economies in the world. This text tells the story of the true provenance of rice in the Americas. It establishes, through agricultural and historical evidence, the vital significance of rice in West African society for a millennium before Europeans arrived and the slave trade began. The standard belief that Europeans introduced rice to West Africa and then brought the knowledge of its cultivation to the Americas is a fundamental fallacy, one which succeeds in effacing the origins of the crop and the role of Africans and African-American slaves in transferring the seed, the cultivation skills, and the cultural practices necessary for establishing it in the New World.