1. Transatlantic Slave Trade
... from male slaves and given greater freedom of movement to increase the crews' sexual exploitation of them. Cooks prepared meals of fish, beans, or yams in large copper vats below deck. Surgeons sometimes assisted in the preparation and distribution of food. Slaves were given food at mid-morning and late afternoon in small bowls (or "pannikins"). Weather permitting, ... with vinegars, berries, limes, tars, and turpentines. By any measurement, mortality rates of both slaves and crew were extraordinarily high on the Atlantic crossing. The crowded, unsanitary conditions below deck were an ...
- Word Count: 5818
- Approx Pages: 23
- Grade Level: Undergraduate