IV

Here, however, its seems necessary to make another digression from the straight narrative of the Kula, and give an outline of the various forms of trade and exchange as we find them in the Trobriands. Indeed, the main theme of this volume is the Kula, a form of exchange, and I would be untrue to my chief principle of method, were I to give the description of one form of exchange torn out of its most intimate context; that is, were I to give an account of the Kula without giving at least a general outline of the forms of Kiriwinian payments and gifts and barter.

In Chapter II, speaking of some features of Trobriand tribal life, I was led to criticise the current views of primitive economic man. They depict him as a being indolent, independent, happy-go-lucky, yet at the same time governed exclusively by strictly rational and utilitarian motives, and logical and consistent in his behaviour. In this chapter again, in Division II, I pointed out another fallacy implied in this conception, a fallacy which declares that a savage is capable only of very simple, unorganised and unsystematic forms of labour. Another error more or less explicitly expressed in all writings on primitive economics, is that the natives possess only rudimentary forms of trade and exchange; that these forms play no essential part in the tribal life, are carried on only spasmodically and at rare intervals, and as necessity dictates.

Whether we have to deal with the wide-spread fallacy of the primitive Golden Age, characterised mainly by the absence of any distinction between mine and thine; or whether we take the more sophisticated view, which postulates stages of individual search for food, and of isolated household catering; or if we consider for the moment the numerous theories which see nothing in primitive economics but simple pursuits for the maintenance of existence—in none of these can we find reflected even a hint of the real state of affairs as found in the Trobriands; namely, that the whole tribal life is permeated by a constant give and take; that every ceremony, every legal and customary act is done to the accompaniment of material gift and counter gift; that wealth, given and taken, is one of the main instruments of social organisation, of the power of the chief, of the bonds of kinship, and of relationship in law.2

These views on primitive trade, prevalent though erroneous, appear no doubt quite consistent, that is, if we grant certain premises. Now these premises seem plausible, and yet they are false, and it will be good to have a careful look at them so that we can discard them once and for all. They are based on some sort of reasoning, such as the following one: If, in tropical conditions, there is a plenty of all utilities, why trouble about exchanging them? Then, why attach any value to them? Is there any reason for striving after wealth, where everyone can have as much as he wants without much effort? Is there indeed any room for value, if this latter is the result of scarcity as well as utility, in a community, in which all the useful things are plentiful? On the other hand, in those savage communities where the necessities of life are scarce, there is obviously no possibility of accumulating them, and thus creating wealth.

Plate XXXIV  

Display of Pigs and Yams at a Distribution (Sagali)

All food to be given away is several times displayed before, during, and after the ceremony. Exhibiting of food in large, prismatic receptacles (pwata’i) is one of the typical features of Trobriand custom. (See Div. IV.)

Plate XXXV  

Communal Cooking of Mona (Taro Dumplings)

Large clay-pots, imported from the Amphletts, are used for the purpose; in these, coco-nut oil is brought to a boil, pieces of pounded taro being thrown in afterwards, while a man stirs the contents with a long, decorated, wooden ladle.

Plate XXXVI  

Scene in the Wasi (Ceremonial Exchange of Vegetables for Fish)

The inland party have brought their yams by boat to the village of Oburaku, which is practically inaccessible by land. They are putting up the vegetables into square, wooden crates in order to carry them ceremonially and to place each before the partner’s house.

Plate XXXVII  

Vava, Direct Barter of Vegetables for Fish

In the picture, the inland natives exchange bundles of taro directly for fish, without observing the rites and ceremonies obligatory in a wasi. (See Div. VI)

Again, since, in savage communities, whether bountifully or badly provided for by nature, everyone has the same free access to all the necessities, is there any need to exchange them? Why give a basketful of fruit or vegetables, if everybody has practically the same quantity and the same means of procuring it? Why make a present of it, if it cannot be returned except in the same form?3

There are two main sources of error at the bottom of this faulty reasoning. The first is that the relation of the savage to material goods is a purely rational one, and that consequently, in his conditions, there is no room for wealth or value. The second erroneous assumption is that there can be no need for exchange if anyone and everyone can, by industry and skill, produce all that represents value through its quantity or its quality.

As regards the first proposition, it is not true either with regard to what may be called primary wealth, that is, food stuffs, nor with regard to articles of luxury, which are by no means absent in Trobriand society. First as to food-stuffs, they are not merely regarded by the natives as nourishment, not merely valued because of their utility. They accumulate them not so much because they know that yams can be stored and used for a future date, but also because they like to display their possessions in food. Their yam houses are built so that the quantity of the food can be gauged, and its quality ascertained through the wide interstices between the beams (see Plates XXXII and XXXIII). The yams are so arranged that the best specimens come to the outside and are well visible. Special varieties of yams, which grow up to two metres length, and weigh as much as several kilograms each, are framed in wood and decorated with paint, and hung on the outside of the yam houses. That the right to display food is highly valued can be seen from the fact that in villages where a chief of high rank resides, the commoners’ storehouses have to be closed up with coco-nut leaves, so as not to compete with his.

All this shows that the accumulation of food is not only the result of economic foresight, but also prompted by the desire of display and enhancement of social prestige through possession of wealth.

When I speak about ideas underlying accumulation of food stuffs in the Trobriands, I refer to the present, actual psychology of the natives, and I must emphatically declare that I am not offering here any conjectures about the “origins” or about the “history” of the customs and their psychology, leaving this to theoretical and comparative research.

Another institution which illuminates the native ideas about food storage is the magic called vilamalya, performed over the crops after harvest, and at one or two other stages. This magic is intended to make the food last long. Before the store-house is filled with yams, the magician places a special kind of heavy stone on the floor, and recites a long magical spell. On the evening of the same day, after the food houses have been filled, he spits over them with medicated ginger root, and he also performs a rite over all the roads entering into the village, and over the central place. All this will make food plentiful in that village, and will make the supplies last long. But, and this is the important point for us, this magic is conceived to act, not on the food, but on the inhabitants of the village. It makes their appetites poor, it makes them, as the natives put it, inclined to eat wild fruit of the bush, the mango and bread fruit of the village grove, and refuse to eat yams, or at least be satisfied with very little. They will boast that when this magic is performed well, half of the yams will rot away in the storehouses, and be thrown on the wawa, the rubbish heap at the back of the houses, to make room for the new harvest. Here again we meet the typical idea that the main aim of accumulating food is to keep it exhibited in the yam houses till it rots, and then can be replaced by a new étalage.

The filling of the storehouses involves a double display of food, and a good deal of ceremonial handling. When the tubers are taken out of the ground they are first displayed in the gardens. A shed of poles is erected, and covered with taitu vine, which is thrown thickly over it. In such arbours, a circle is pegged out on the ground, and within this the taitu (the ordinary small yams of the Trobriands which form the staple harvest) are carefully piled up into a conical heap. A great deal of care is lavished on this task, the biggest are selected, scrupulously cleaned, and put on the outside of the heap. After a fortnight or more of keeping the yams in the garden, where they are much admired by visiting parties, the owner of the garden plot summons a party of friends or relatives-in-law, and these transport them into a village. As we know already, from Chapter II, such yams will be offered to the owner’s sister’s husband. It is to his village that they are brought, where again they are displayed in conical heaps, placed before his yam house. Only after they have thus remained for several days—sometimes up to a fortnight—are they put into the storehouse (see Plate XXXIII).

Indeed, it would be enough for anyone to see how the natives handle the yams, how they admire big tubers, how they pick out freaks and sports and exhibit them, to realise that there is a deep, socially standardised sentiment centring round this staple product of their gardens. In many phases of their ceremonial life, big displays of food form the central feature. Extensive mortuary distributions called sagali, are, in one of their aspects, enormous exhibitions of food, connected with their re-apportionment (see Plate XXXIV). At harvest of the early yams (kuvi) there is an offering of first fruits to the memory of the recently dead. At the later, main harvest of taitu (small yams), the first tubers are dug out ceremonially brought into the village and admired by the whole community. Food contests between two villages at harvest, in olden days often followed by actual fighting, are also one of the characteristic features which throw light on the natives’ attitude towards edible wealth. In fact, one could almost speak of a “cult of food” among these natives, in so far as food is the central object of most of their public ceremonies.

In the preparation of food, it must be noted that many taboos are associated with cooking, and especially with the cooking pots. The wooden dishes on which the natives serve their food are called kaboma, which means “tabooed wood.” The act of eating is as a rule strictly individual. People eat within their family circles, and even when there is public ceremonial cooking of the taro pudding (mona) in the big clay pots, especially tabooed for this purpose (see Plate XXXV), they do not eat in one body, but in small groups. A clay pot is carried into the different parts of the village, and men from that part squat round it and eat, followed afterwards by the women. Sometimes again the pudding is taken out, placed on wooden dishes, and eaten within the family.

I cannot enter here into the many details of what could be called the social psychology of eating, but it is important to note that the centre of gravity of the feast lies, not in the eating, but in the display and ceremonial preparation of the food (see Plate XXXV). When a pig is to be killed, which is a great culinary and festive event, it will be first carried about, and shown perhaps in one or two villages; then roasted alive, the whole village and neighbours enjoying the spectacle and the squeals of the animal. It is then ceremonially, and with a definite ritual, cut into pieces and distributed. But the eating of it is a casual affair; it will take place either within a hut, or else people will just cook a piece of flesh and eat it on the road, or walking about in the village. The relics of a feast such as pigs’ jaws and fish tails, however, are often collected and displayed in houses or yam stores.4

The quantity of food eaten, whether in prospect or retrospect, is what matters most. “We shall eat, and eat till we vomit,” is a stock phrase, often heard at feasts, intended to express enjoyment of the occasion, a close parallel to the pleasure felt at the idea of stores rotting away in the yam house. All this shows that the social act of eating and the associated conviviality are not present in the minds or customs of the Trobrianders, and what is socially enjoyed is the common admiration of fine and plentiful food, and the knowledge of its abundance. Naturally, like all animals, human or otherwise, civilised or savage, the Trobrianders enjoy their eating as one of the chief pleasures of life, but this remains an individual act, and neither its performance nor the sentiments attached to it have been socialised.

It is this indirect sentiment, rooted of course in reality in the pleasures of eating, which makes for the value of food in the eyes of the natives. This value again makes accumulated food a symbol, and a vehicle of power. Hence the need for storing and displaying it. Value is not the result of utility and rarity, intellectually compounded, but is the result of a sentiment grown round things, which, through satisfying human needs, are capable of evoking emotions.

The value of manufactured objects of use must also be explained through man’s emotional nature, and not by reference to his logical construction of utilitarian views. Here, however, I think that the explanation must take into account, not so much the user of these objects, as the workman who produces them. These natives are industrious, and keen workers. They do not work under the spur of necessity, or to gain their living, but on the impulse of talent and fancy, with a high sense and enjoyment of their art, which they often conceive as the result of magical inspiration. This refers especially to those who produce objects of high value, and who are always good craftsmen and are fond of their workmanship. Now these native artists have a keen appreciation of good material, and of perfection in craft. When they find a specially good piece of material it lures them on to lavish on it an excess of labour, and to produce things too good to be used, but only so much the more desirable for possession.

The careful manner of working, the perfection of craftmanship, the discrimination in material, the inexhaustible patience in giving the final touches, have been often noted by those who have seen natives at work. These observations have also come under the notice of some theoretical economists, but it is necessary to see these facts in their bearing upon the theory of value. That is, namely, that this loving attitude towards material and work must produce a sentiment of attachment to rare materials and well-worked objects, and that this must result in their being valued. Value will be attached to rare forms of such materials as the craftsman generally uses: classes of shell which are scarce, lending themselves especially to fashioning and polishing; kinds of wood which are also rare, like ebony; and more particularly, special varieties of that stone out of which implements are made.5

We can now compare our results with the fallacious views on Primitive Economic Man, sketched out at the beginning of this Division. We see that value and wealth exist, in spite of abundance of things, that indeed this abundance is valued for its own sake. Great quantities are produced beyond any possible utility they could possess, out of mere love of accumulation for its own sake; food is allowed to rot, and though they have all they could desire in necessities, yet the natives want always more, to serve in its character of wealth. Again, in manufactured objects, and more especially in objects of the vaygu’a type (comp. Chapter III, Div. III), it is not rarity within utility which creates value, but a rarity sought out by human skill within the workable materials. In other words, not those things are valued, which being useful or even indispensable are hard to get, since all the necessities of life are within easy reach of the Trobriand Islander. But such an article is valued where the workman, having found specially fine or sportive material, has been induced to spend a disproportionate amount of labour on it. By doing so, he creates an object which is a kind of economic monstrosity, too good, too big, too frail, or too overcharged with ornament to be used, yet just because of that, highly valued.