Producción en masa del azúcar cubano, 1899-1929: Economías de escala y elección de técnicas

Editada en la Universidad Carlos IIICiertos cambios tecnológicos dotaron a Cuba de una de las industrias azucareras más avanzadas del mundo en la primera mitad del presente siglo. En este trabajo mostramos cuantitativamente que las técnicas de producción en la fabricación de azúcar, como en muchas otras industrias de elaboración, experimentaron enormes incrementos en sus escalas óptimas debido a la adopción de tecnologías de proceso continuo y de producción en masa. En Estados Unidos estas mismas tecnologías de proceso continuo fueron las que anunciaron la revolución en la gestión administrativa al estilo Chandler. En Cuba, la gran fábrica azucarera de comienzo de siglo, para adoptar una perspectiva global, no era el latifundio de antaño; era un elemento de la gran empresa industrial del siglo XX, e indicaba participación global y liderazgo industrial en las técnicas recientemente transformadas de fabricación del azúcar.Technological changes gave Cuba one of the most technically advanced cañe sugar industries in the worid in the first part of this century. In this paper, we show quantitatívely that production techniques in sugar manufacturing, as in many other processing industries, underwent enormous increases in their optimal scales due to the adoption of continuous-processing technologies and mass production. These same continuous- Processing technologies were those which heralded the managerial revolution á la Chandler. In Cuba, the large tum-of-the-centuiy sugar enterpríse, to take a global pers- Pective, was not the latifundio of antiquity; it was an element of the large industrial encrprise of the twentieth century, and it was a mark of global participation and industrial leadership in the newly transformed techniques of sugar manufacture.Publicad

Defying mercantilism:Illicit trade, trust, and the Jamaican Sephardim, 1660-1730

Recent historians have highlighted the importance of the web of illicit commercial transactions which connected competing imperial networks to create an integrated Atlantic economy but have paid little attention to how co-operation worked across borders. Of necessity, participants acted without the legal institutions which are often afforded a central role in narratives of modernization. In the case of Jamaica, a hub of illicit trade, most merchants found it difficult to survive in this high-risk environment but members of the Sephardic diaspora, a traditional, communitarian group, had competitive advantages which they exploited with vigour. They did not rely on innate attributes of kinship, ethnicity, or religion. They closed entry and built on a favourable historical and geographical legacy to cultivate attributes which maintained high levels of social discipline with credible rewards and punishments which were reinforced by their outsider status. Their competitive advantages did stimulate retaliation but also allowed the Sephardim to combine with the Christian elite to capture rent-seeking opportunities. Far from falling away as modernization gained pace, the Sephardic diaspora survived and flourished by constructing the strong private-order institutions needed in large swathes of the economy where neither impersonal corporations, nor state enforcement mechanisms, were able to manage risk.<br/

Multidisciplinary investigations of the diets of two post-medieval populations from London using stable isotopes and microdebris analysis

This paper presents the first multi-tissue study of diet in post-medieval London using both the stable light isotope analysis of carbon and nitrogen and analysis of microdebris in dental calculus. Dietary intake was explored over short and long timescales. Bulk bone collagen was analysed from humans from the Queen’s Chapel of the Savoy (QCS) (n = 66) and the St Barnabas/St Mary Abbots (SB) (n = 25). Incremental dentine analysis was performed on the second molar of individual QCS1123 to explore childhood dietary intake. Bulk hair samples (n = 4) were sampled from adults from QCS, and dental calculus was analysed from four other individuals using microscopy. In addition, bone collagen from a total of 46 animals from QCS (n = 11) and the additional site of Prescot Street (n = 35) was analysed, providing the first animal dietary baseline for post-medieval London. Overall, isotopic results suggest a largely C3-based terrestrial diet for both populations, with the exception of QCS1123 who exhibited values consistent with the consumption of C4 food sources throughout childhood and adulthood. The differences exhibited in δ15Ncoll across both populations likely reflect variations in diet due to social class and occupation, with individuals from SB likely representing wealthier individuals consuming larger quantities of animal and marine fish protein. Microdebris analysis results were limited but indicate the consumption of domestic cereals. This paper demonstrates the utility of a multidisciplinary approach to investigate diet across long and short timescales to further our understanding of variations in social status and mobility

A História da Alimentação: balizas historiográficas

Os M. pretenderam traçar um quadro da História da Alimentação, não como um novo ramo epistemológico da disciplina, mas como um campo em desenvolvimento de práticas e atividades especializadas, incluindo pesquisa, formação, publicações, associações, encontros acadêmicos, etc. Um breve relato das condições em que tal campo se assentou faz-se preceder de um panorama dos estudos de alimentação e temas correia tos, em geral, segundo cinco abardagens Ia biológica, a econômica, a social, a cultural e a filosófica!, assim como da identificação das contribuições mais relevantes da Antropologia, Arqueologia, Sociologia e Geografia. A fim de comentar a multiforme e volumosa bibliografia histórica, foi ela organizada segundo critérios morfológicos. A seguir, alguns tópicos importantes mereceram tratamento à parte: a fome, o alimento e o domínio religioso, as descobertas européias e a difusão mundial de alimentos, gosto e gastronomia. O artigo se encerra com um rápido balanço crítico da historiografia brasileira sobre o tema