abstract

Before the advent of refrigeration and grocery stores, Louisiana’s rural Creoles—mixed-race French-heritage people who usually identify as black—supplemented their diets through self-provisioning activities such as the ritual of butchering of a hog and distributing its products amongst kin and neighbors. Called a boucherie, this activity continues in the state’s rural southwest and is deeply linked to present-day Creole identity. Collected through ethnographic and archival methods, this research argues that the boucherie gives spatial expression to Creole culture through reuniting family members, sharing intergenerational wisdom and memories, and, for some, meeting sustenance needs. I draw from research on black placemaking—conceptualized as the ways black Americans “create sites of endurance, belonging, and resistance through social interaction,” (Hunter and others 2016, 1)—ritualized commemorative practices, and spatializing culture. This study contributes to the burgeoning field of black geographies by demonstrating how boucheries serve culture-sustaining roles for black Louisianans.

摘要

在制冷和食品杂货店问世之前，路易斯安那州的农村克里奥尔人（通常以黑人为主的混血法国裔）通过自给自足的活动来补充饮食，例如在生猪屠宰和在亲戚和母亲之间分配产品的仪式。邻居。叫做boucherie，这项活动在该州的西南农村地区继续进行，并与当今的克里奥尔人身份紧密相关。通过人种学和档案学方法收集的资料表明，这家小店通过与家人团聚，分享代际智慧和记忆，并满足某些人的养育需求，为克里奥尔文化提供了空间表达。我从关于黑人场所营造的研究中汲取灵感，将其概念化为黑人美国人“通过社会互动创造耐力，归属和抵抗的场所”（Hunter等人，2016年，1）—纪念性习俗和文化空间化。这项研究通过展示面包店如何为路易斯安那州黑人的文化维持角色做出了贡献，从而为黑人地理的新兴领域做出了贡献。