This book is freely available in an open access edition thanks to TOME (Toward an Open Monograph Ecosystem)—a collaboration of the Association of American Universities, the Association of University Presses, and the Association of Research Libraries—and the generous support of Emory University and the Andrew W. Mellon Foundation. Learn more at the TOME website, available at: openmonographs.org.
A different version of chapter 1 was published as “Dinner-Table Bargains: Thomas Jefferson, James Madison, and the Senses of Taste,” Early American Literature 49, no. 2 (Spring 2014): 403–33; copyright 2014 by the University of North Carolina Press, reprinted by permission of the publisher, www.uncpress.org. Different versions of portions of chapter 3 were published in “Speculative Aesthetics,” Early American Literature 51, no. 2 (Spring 2016): 437–45; copyright 2016 University of North Carolina Press, reprinted by permission of the publisher, www.uncpress.org. A different version of a portion of chapter 4 was published in “The Matter of Early American Taste,” in The Cambridge Companion to Food and Literature, ed. J. Michelle Coughlan (Cambridge University Press, 2020); copyright 2020, Cambridge University Press, reprinted with permission. A different version of chapter 5 was published as “The Image of Absence: Archival Silence, Data Visualization, and James Hemings,” American Literature 85, no. 4 (Winter 2013): 661–88; copyright 2013, Duke University Press, reprinted by permission, www.dukeupress.edu.
Copyright 2020 by Lauren F. Klein
An Archive of Taste: Race and Eating in the Early United States is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0): https://creativecommons.org/licenses/by-nc-nd/4.0/.
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