Part I, “Before Breadfruit: Natural History, Sociability, and Colonial Identity in Eighteenth-Century Jamaica,” explores the multiple meanings of science for Jamaican colonists by reconstructing the careers of Patrick Browne and Anthony Robinson, two naturalists active from the 1740s into the 1750s. The introduction situates their work in a chronology of naturalists working in Jamaica from the late seventeenth to the 1790s, when the dream of Joseph Banks, president of the Royal Society of London, and botanically inclined Jamaicans culminated in the successful importation of the breadfruit from the South Pacific. It briefly sketches the social, economic, and political circumstances in which Browne and Robinson worked; it signals Part I’s emphasis on the circulation of information about the island’s natural history within Jamaica and between Jamaicans instead of the connections between colonists and metropolitan naturalists and institutions. Part I reveals how colonial naturalists worked in the field; how enslaved and free Jamaicans acquired and deployed knowledge about their environment; and how natural history promoted an affectively rich male intellectual sociability among White colonists.

The expansion of trade and colonial conquest in the early modern era propelled the potato around the world, but the processes that made it a global staple reflect not only these forces but also the varied circumstances that it encountered on its travels. European colonisers congratulated themselves on bringing the nutritious potato to the supposedly backward inhabitants of Bengal and Botany Bay, and viewed its adoption as an index of the overall level of civilisation attained by locals. For gardeners in Tehran, Māori entrepreneurs in New Zealand, and Bengali villagers, potatoes served other purposes. The transformation of eating habits that followed the global dissemination of American foodstuffs after 1492 reveals the complex interactions between local environments, patterns of agriculture and landholding, commercial structures and existing foodways. The potato’s changing status in China demonstrates this well. For centuries the potato provided an important resource for villagers in peripheral regions, yet was almost invisible to the state. Now it is part of a state strategy to increase food security. This transformation in the potato’s political role coincides with the Chinese state’s embrace of the market economy; vigorous state promotion of potatoes has accordingly emphasised individual choice and personal benefit. In China, as in Europe, capitalism, individualism and personal eating practices are closely intertwined with modern forms of statecraft.