Local food availability and surplus determined the diet of slaves in America.

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The diet of slaves in America was determined by the availability of local food and any surplus that was available. Slave owners often provided their slaves with basic rations, which were supplemented by the slaves' ability to grow their own food or obtain additional food through hunting, fishing, or trade with other slaves or local farmers. This meant that the diet of slaves varied depending on the region and the season, but it was generally based on locally available foods such as cornmeal, beans, pork, and vegetables.

Local Food Availability and Surplus Determined the Diet of Slaves