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An essential component of every culture, food offers up much more
than mere sustenance. Food is also important in religion, ceremony,
celebration, and cultural knowledge and transmission. Colonial
governments were well aware of the cultural importance of food. In
the nineteenth and twentieth centuries, governments manipulated
rations in attempts to control indigenous movement, induce culture
change and assimilation, decrease indigenous independence, and
increase dependence on provided goods. However, indigenous peoples
often frustrated these plans by taking rations for their own
reasons and with their own cultural interpretations of the process.
Tamara Levi uses four case studies to examine food rationing
policies, practices, and results in the United States and South
Australia. She looks at government rationing among the Pawnees and
Osages in Nebraska and Indian Territory and among the Moorundie
Aborigines and Ngarrindjeris at Point McLeay in South Australia
during the mid and late nineteenth century. She highlights
similarities in the use of food rations by two settler societies.
She also explores how differences in environment, indigenous and
colonial populations, and overall indigenous policies impacted the
rationales for and implementation of food rationing as a tool for
forced acculturation.
An essential component of every culture, food offers up much more
than mere sustenance. Food is also important in religion, ceremony,
celebration, and cultural knowledge and transmission. Colonial
governments were well aware of the cultural importance of food. In
the nineteenth and twentieth centuries, governments manipulated
rations in attempts to control indigenous movement, induce culture
change and assimilation, decrease indigenous independence, and
increase dependence on provided goods. However, indigenous peoples
often frustrated these plans by taking rations for their own
reasons and with their own cultural interpretations of the process.
Tamara Levi uses four case studies to examine food rationing
policies, practices, and results in the United States and South
Australia. She looks at government rationing among the Pawnees and
Osages in Nebraska and Indian Territory and among the Moorundie
Aborigines and Ngarrindjeris at Point McLeay in South Australia
during the mid and late nineteenth century. She highlights
similarities in the use of food rations by two settler societies.
She also explores how differences in environment, indigenous and
colonial populations, and overall indigenous policies impacted the
rationales for and implementation of food rationing as a tool for
forced acculturation.
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