The history of forced and coerced white labour in the Caribbean — Scottish and Irish transported as prisoners, convicts, and indentured workers in the 17th and early 18th centuries — is among the most contested and politically charged topics in the history of slavery. Historians are careful to distinguish between the coerced white labour system (which was terrible and exploitative, and from which workers could eventually be freed) and African chattel slavery (which was permanent, hereditary, and racialised). Both systems, however, produced culinary transmissions that shaped Caribbean cooking.
The Scottish, Irish, and English indentured worker culinary contribution to the Caribbean.
AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: WA3 CONTINUATION