African American Rice Cultivation

While historians once propagated the myth that Africans who were brought to the New World as slaves contributed little of value but their labor, a recent study by Amelia Wallace Vernon helps to dispel this notion by showing that Africans introduced rice and the methods of cultivating it into what is now United States had previously been attributed to French Acadians, who did not arrive until the 1760s.

Vernon interviewed elderly African Americans who helped her discover the locations where until about 1920 their forebears had cultivated rice. At the heart of Vernon’s research is the question of why, in an economy dedicated to maximizing cotton production, African Americans grew rice. She proposes two intriguing answers, depending on whether the of regimented labor under a field supervisor, in that they were left alone to work independently.

After the abolition of slavery, however, rice cultivation is more difficult to explain: African Americans had acquired a preference for eating corn, there was no market for the small amounts of rice they produced, and under the tenant system—in which farmers surrendered a portion of their crops to the owners of the reward—except that, according to Vernon, the transforming of the land itself was the point.

Vernon suggests that these African Americans did not transform the land as a means to an end, but rather as an end in itself. In other words, they did not transform the land in order to grow rice—for the resulting rice was scarcely worth the effort required to clear the land—but instead U.S. government had promised but failed to parcel off and deed to newly freed African Americans.