Enfilade

From Penn Press:

Michelle Craig McDonald, Coffee Nation: How One Commodity Transformed the Early United States (Philadelphia: University of Pennsylvania Press, 2025), 280 pages, ISBN: 978-1512827552, $45.

Coffee is among the most common goods traded and consumed worldwide, and so omnipresent its popularity is often taken for granted. But even everyday habits have a history. When and why coffee become part of North American daily life is at the center of Coffee Nation. Using a wide range of archival, quantitative, and material evidence, Michelle Craig McDonald follows coffee from the slavery-based plantations of the Caribbean and South America, through the balance sheets of Atlantic world merchants, into the coffeehouses, stores, and homes of colonial North Americans, and ultimately to the growing import/export businesses of the early nineteenth-century United States that rebranded this exotic good as an American staple. The result is a sweeping history that explores how coffee shaped the lives of enslaved laborers and farmers, merchants and retailers, consumers and advertisers.

Coffee Nation also challenges traditional interpretations of the American Revolution, as coffee’s spectacular profitability in US markets and popularity on the new nation’s tables by the mid-nineteenth century was the antithesis of independence. From its beginnings as a colonial commodity in the early eighteenth century, coffee’s popularity soared to become a leading global economy by the 1830s. The United States dominated this growth, by importing ever-increasing amounts of the commodity for drinkers at home and developing a lucrative re-export trade to buyers overseas. But while income generated from coffee sales made up an expanding portion of US trade revenue, the market always depended on reliable access to a commodity that the nation could not grow for itself. By any measure, the coffee industry was a financial success story, but one that runs counter to the dominant narrative of national autonomy. Distribution, not production, lay at the heart of North America’s coffee business, and its profitability and expansion relied on securing and maintaining ties first with the Caribbean and then Latin America.

Michelle Craig McDonald is the Librarian/Director of the Library and Museum at the American Philosophical Society.

Coming in October from Penn Press:

Jordan B. Smith, The Invention of Rum: Creating the Quintessential Atlantic Commodity (Philadelphia: University of Pennsylvania Press, 2025), 320 pages, ISBN: 978-1512828184, $40.

Making and consuming rum created a new means of profit that transformed the Atlantic world.

It was strong. It was cheap. It was ubiquitous. Fermented and distilled from the refuse of sugar production, rum emerged in the seventeenth-century Caribbean as a new commodity. To conjure something desirable from waste, the makers, movers, and drinkers of rum arrived at its essential qualities through cross-cultural experimentation and exchange. Those profiting most from the sale of rum also relied on plantation slavery, devoured natural resources, and overlooked the physiological effects of overconsumption in their pursuit of profit. Focusing on the lived experiences of British colonists, Indigenous people, and enslaved Africans, The Invention of Rum shows how people engaged in making and consuming this commodity created a new means of profit that transformed the Atlantic world.

Jordan B. Smith guides readers from the fledgling sugar plantations and urban distilleries where new types of alcohol sprung forth to the ships, garrisons, trading posts, and refined tables where denizens of the Atlantic world devoured it. He depicts the enslaved laborers in the Caribbean as they experimented with fermentation, the Londoners caught up in the Gin Craze, the colonial distillers in North America, and the imperial officials and sailors connecting these places. This was a world flooded by rum. Based on extensive archival research in the Caribbean, North America, and Britain, The Invention of Rum narrates the seventeenth- and eighteenth-century history of one of the Atlantic world’s most ubiquitous products. Smith casts this everyday item as both a crucial example of negotiation between Europeans, Africans, and Americans and a harbinger of modernity, connecting rum’s early history to the current global market. The book reveals how individuals throughout the Atlantic world encountered—and helped to build—rapidly shifting societies and economies.

Jordan B. Smith is Associate Professor of History at Widener University.