Produced along the Río de la Plata during the nineteenth century, shipped to Havana, and consumed by African slaves, the salt-cured beef known as tasajo affected both of those places and, to some degree, the Atlantic world in general. Initial exploration of the tasajo trail that connected Buenos Aires and Cuba employs primary sources such as nineteenth-century descriptions and shipping records to characterize the landscapes, places, routes, and agents of the largely unexplored research territory of that anomalous commodity: one that, unlike others such as sugar, slaves not only produced but also consumed; one that underpinned more prominent, latitudinal transatlantic flows such as the slave trade, yet itself flowed meridionally; one that, like all those flows, had an oceanic component that comprised an actively lived space of fl ows rather than a dead space of separation; and one that might be mundane, yet helped fuel major transformations of two of the principal nodes of Hispanic Atlantic.
Publication Source (Journal or Book title)
Latin American Research Review
Latin American Studies Association
Sluyter, A. (2010). The Hispanic Atlantic's Tasajo Trail. Latin American Research Review, 45 Retrieved from https://digitalcommons.lsu.edu/geoanth_pubs/26