May 5, 2006

Examining America's Shared History With the Pig

By PAULA WASLEY

"A History of the Pig in America," Xavier University

While putting together readings for a survey course on American history, Karim M. Tiro, an assistant professor of history, began to notice a curious preponderance of pigs.

Sixteenth-century buccaneers, for example, got their name from the boucans, or grills, on which they smoked the meat of purloined pigs. Swine, brought to America from Europe by early settlers, were the cause of bitter

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