Subsistence, Society, Commerce, and Culture in the Atlantic World in the Age of Revolution

This book project studies staple food production, marketplace interaction, entangled trade networks, government policies, and consumer practices to understand shifting food regimes and food security issues in the international Atlantic during the era of revolutions (1770s-1820s). Case studies from Spanish-, French-, and English-language archives trace food networks carrying wheat/flour, corn, and rice around the Atlantic in a context of Atlantic-wide demographic change, imperial rivalry, intellectual ferment, and global warfare.