St. Martin’s Pre-Columbian Diet: Cassava Cultivation and Marine Harvesting

Pre-Columbian Diet in St. Martin

The diet of St. Martin’s pre-Columbian inhabitants was shaped by the island’s natural resources, with a strong reliance on both cassava cultivation and marine harvesting.

Archaeological evidence from sites such as Baie Rouge and Great Bay reveals that these two sources of food were central to the subsistence strategies of the island’s early communities.

Excavations conducted by M.P. Sypkens Smit and A.H. Versteeg between 1979 and 1981 uncovered numerous artifacts related to food preparation, including griddles used for baking cassava bread and shell tools associated with marine harvesting.

Cassava, a starchy root crop, was a staple food for many Caribbean cultures, and its cultivation was well-established on St. Martin by the time of European contact. In addition to cassava, the inhabitants of St. Martin also relied heavily on marine resources.

The abundance of fish, shellfish, and other sea life in the coastal waters provided a reliable source of protein. The presence of shell middens—piles of discarded shells—at sites like Great Bay indicates that shellfish gathering was a regular activity.

The combination of agriculture and marine resource exploitation allowed the island’s inhabitants to maintain a balanced diet and a stable food supply. This dual subsistence strategy was essential for sustaining the island’s population and supporting the development of its pre-Columbian society.

Understanding the dietary practices of St. Martin’s early inhabitants provides valuable insights into their daily lives, social organization, and interaction with the environment. It also highlights the adaptability and resilience of these communities in making the most of the island’s diverse resources.

References: Sypkens Smit, M.P., Versteeg, A.H. (1982). An Archaeological Reconnaissance of St. Martin. Bullen, R., & Bullen, A. (1966). Artifact Variation and Inter-site Relationships.