The Indian Ocean, once largely ignored by scholars, is now the focus of research that is transforming our understanding of this oceanic world’s past and present and its place in global history.
This series offers established and younger scholars from anthropology, archeology, economics, geography, history, political science, and sociology the opportunity to publish conceptually and methodologically innovative studies on topics such as human migration, cultural and religious diversity, trade and commerce, imperialism and colonialism, and globalization.
By encouraging interdisciplinary and comparative approaches to social, economic, political, and cultural interactions within and beyond the Indian Ocean, both in the past and the present, the series’ monographs and edited collections make significant contributions to our understanding about the nature and dynamics of regional and pan-regional change.
Inquiries about manuscript proposals should be directed to the series editor, Richard B. Allen, at email@example.com.
Richard B. Allen
Framingham State University
Between 1600 and 1800, the promise of fresh food attracted more than seven hundred English, French, and Dutch vessels to Madagascar. Throughout this period, European ships spent months at sea in the Atlantic and Indian Oceans, but until now scholars have not fully examined how crews were fed during these long voyages. Without sustenance from Madagascar, European traders would have struggled to transport silver to Asia and spices back to Europe.
Between 1500 and 1850, European traders shipped hundreds of thousands of African, Indian, Malagasy, and Southeast Asian slaves to ports throughout the Indian Ocean world. The activities of the British, Dutch, French, and Portuguese traders who operated in the Indian Ocean demonstrate that European slave trading was not confined largely to the Atlantic but must now be viewed as a truly global phenomenon.