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Resumo

This chapter examines the subsistence strategies of eighteenth-century Maroons in Suriname, focusing on the interplay between agriculture, cooking practices, and labor organization. It analyzes how Maroons cultivated provision grounds on the periphery of plantations, supplementing their diets and economic autonomy. The study explores the types of crops grown, the techniques employed, and the gendered division of labor involved in these activities. Furthermore, it investigates how Maroon cooking practices reflected both African traditions and adaptations to the Surinamese environment, contributing to their cultural identity and social cohesion. By examining these aspects of Maroon life, the chapter sheds light on the complex relationship between enslaved people and the plantation economy, demonstrating how Maroons carved out spaces of resistance and self-sufficiency within a system of oppression.

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