The Dalhousie Undergraduate History Journal 2013 Pangaea Editor Kate Park Assistant Editors Daisy Ramsden Lindsay Oliver Cover Design Jeremy Bridge Editorial Board Conner Coles Rebecca Riordon Stephanie Conrod Alex Sisley Sarah Kasupski Shoshana Deutsh Faculty Advisors Dr. Justin Roberts Dr. Michael Ramsay Dr. Jack Mitchell Dr. Krista Kesselring Dr. Cynthia Neville Dr. Denis Kozlov Dr. Shirley Tillotson Dr. Roger Marsters Special Thanks The Dalhousie History Department The Dalhousie Undergraduate History Society Tina Jones Dr. Ruth Bleasdale Editor’s Note “To me, history ought to be a source of pleasure. It isn’t just part of our civic responsibility. To me, it’s an enlargement of the experience of being alive, just the way literature or art or music is.” ― David McCullough For us, history is a source of pleasure; it is the reason we came to school, and it is the reason for this journal. Pangaea 2013 is a result of much hard work and dedication, from our contributors, editors, faculty members, and staff. Each contributor was able to bring a fresh perspective to the topics they covered in their respective fields, thus creating a diverse and engrossing read. Many hours of research and writing have brought us the thorough and thought provoking papers within these pages. Papers in this journal come from a variety of historical backgrounds and cover diverse topics, from Ancient Rome to an English prison to Soviet Russia. While these papers were written for a variety of classes each and every paper reflects the individual style of its author and their personal interests. Each editor was also able to bring their solid and differing opinions to the table giving way to many hours of discourse and many more emails. Through the selection process we were able to uncover the talents of each and every contributor and select papers that would best highlight these qualities. I would like to extend my greatest thanks and congratulations to everyone involved in making Pangaea 2013 a great success. Your partner in time, Kate Contributor Biographies William Coney is a second year student of the History and Religious studies program at Dalhousie University. His paper, “Creating the Model of the Big Mac in Ancient Rome”, was written for Death, Sex, and Gold in Ancient Rome, taught by Dr. Jack Mitchell in the Fall of 2012. In it, it touches upon areas of academic research which he is interested in, Ancient Agriculture, Environmental History, and the "Average" or "Daily" life of individuals throughout the Antique and Medieval Periods. Connor Coles is a fourth year Honours History student at the University of King's College. He is originally from Quispamsis, New Brunswick and has recently been accepted to do a Master's in History at Dalhousie University, which he will be pursuing in the upcoming fall semester. He enjoy soccer, pickles, and eats too much Subway. Craig Hyatt is a fourth-year student doing a Major in History, with an unofficial focus on medieval and early modern British history. He’s been interested in history (and particularly military history) since reading several books by Pierre Burton about the War of 1812 when he was about ten years old. After graduation, he hope to get a job teaching history to the public at a museum or a national historic site. Tamar Wolofsky is currently in the third year of her Contemporary Studies and History degree. This summer she will be in Berlin attending the Leo Baeck Summer University for Holocaust studies. In Halifax, she performs with Uncles Improv and tries to grow tomato plants on her balcony. Genny Plumptre is a third-year student of Contemporary Studies and History. Her paper “Everything in its Right Place” arose out of a fascination with how people interact with their surroundings, constructing an environment that at once expresses and shapes human behaviour. Genny has an affinity for quiet musings, creative writing, found objects, and people watching which she hopes to one day develop into a workable career path. Nicole Drover is a fourth year double major in political science and history. Her academic interest is specifically in Soviet cultural history. She is originally form Calgary, and is graduating in May. Brenna Santacroce is a 3rd year student at the University of King's College. She is pursuing a Combined Honours degree in Contemporary Studies and History. Hillary MacKinley is a third year student at the University of King's College. She will be entering the Honours program in history this coming fall as well as completing a minor in Law and Society. Her favourite areas of study are the Atlantic world and early modern England. Lindsay Oliver is graduating in May with a BA in History and Social Anthropology. She has focused on Canadian history and issues of social inequality. After graduation she will be spending some time volunteering around Nova Scotia and Guatemala, then would like to purse a second degree in either Social Work or Therapeutic Recreation. She has been involved in the Dalhousie Undergraduate History Society for three years, and in the Dalhousie Arts and Social Sciences Society for two years. When not in school she enjoys tea, getting her Jeep dirty, listening to country music, cuddling with her cat, ballet, yoga, reading, traveling, and trying her hand at new things. Table of Contents 1 William Coney – Creating a Model of the Big Mac in Ancient Rome 9 Craig Hyatt – From Archers to Arquebusiers: The Replacement of the Longbow by Firearms in the English Army 15 Hilary MacKinley – “The Unnatural Mother” and the Statute of 1624: Infanticide in the Old Bailey, 1674 – 1704 31 Craig Hyatt – Templars, Trials and Torture: The Factors Behind the Suppression of the Knights Templar 42 Connor Coles – Giggles, Snickers and Young Ladies Knickers: Humor and the Body in the British Atlantic 47 Lindsay Oliver – Indigenizing the ‘White Man’ and Whitening the ‘Red Man’, Processes and Discourses of Canadian Interwar Imaging and Nation Building 57 Brenna Santacroce – The “Problem” of Frigidity: Its Inconsistent Treatment and Consistent Role in Marital Advice from the 1920s to the 1960s 63 Tamar Wolofsky – The Unlikely Entente: Collaborations Between Zionism and National Socialism Before the Second World War 70 Genny Plumptre – Everything in its Right Place: (Sub)urban Sprawl and the Canadian Segregated City 76 Nicole Drover – The Thaw and Novy Mir. William Coney “Optāsne Frixa cum eā?”; Creating a Model of the Big Mac in Ancient Rome. “A Big Mac – the communion wafer of consumption” John Ralston Saul1 The Big Mac, to many people, serves as a symbol of the widespread influence and impact of American consumerism and capitalism. It has made its impact felt across the world, becoming available around most of the globe, and spreading to become part of a modern empire of fast food, representing McDonalds, and its country of origin, the United States of America. This can be especially seen in the creation of the Big Mac Index, a measurement of purchasing power parity which is dependent on the identical nature of the Big Mac around the world, and the differing prices, even when accounting for the differing values of currency. But how does this sandwich stack up in one of the greatest empires of the ancient world, the Roman Empire? Most everything required in a Big Mac burger, the bread, cheese, lettuce, onions, pickles, the special sauce, and the burger itself is either widely available or easily substituted in the setting of later Imperial Rome, which allows for the creation of a Big Mac. Furthermore, because of Diocletian’s Edict on Maximum Prices, and other sources on the pricing of goods, this allows for the pricing of the Big Mac, and then a comparison to the modern cost of the Big Mac with the Big Mac Index. Through creating this model, one can get a new analysis2 on the relative prosperity and worth of Rome, presented in a very modern sense. If the model of the Big Mac has any hope of panning out, it must begin with the bread. The bun of the Big Mac consists of three parts, the crown, the club, and the heel.3 These buns weigh altogether an average of about 82 grams, and serve as an integral part of the sandwich.4 However, the composition of these buns is bleached white flour5, which presents an issue in its translation to the ancient world. While there were similar variants of bleached wheat flours in the ancient world, they would have been uncommonly used, as other grains were preferred. Other types of grains and flours were available and would be more widely commonly consumed than the monoculture of bleached wheat flour in contemporary North American culture6. Taste wise, it would be right to assume the use of spelt flour or similar grains, as is done with individuals who try to reenact the cuisine of Ancient Rome.7 Robert Allen, a prominent economic historian of Rome, has placed the price of bread in ancient Rome at about .394 grams of silver per kilogram of bread, during the reign of Emperor Diocletian. Diocletian issued a Price Edict in 301, which while relatively ineffectual at acting as a stabilizing economic measure, gives one of the most complete models of Roman prices available. This Edict, as a consequence serves as the background to the costs discussed, and by extrapolating from it we can find the costs for the Roman Big 1 Saul, The Doubter’s Companion A Dictionary of Aggressive Common Sense, 10. 2 The print edition, The Big Mac Index Fast Food for Thought. 3 Daily Mail Reporter, Make a big mac at home! McDonald's top chef explains the secret to the chain's burger (but why doesn't it look quite like what you get at the counter?).