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

Abstract

Abstract 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.