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02 September 2019 | Story Valentino Ndaba
Rebecca Swartz
Researcher delves into the complexity of the British colonial system’s influence on the education of indigenous South African children

Tracking how the government’s involvement in indigenous children’s education changed over time is the subject matter of Dr Rebecca Swartz’s new book, Education and Empire: Children, Race and Humanitarianism in the British Settler Colonies, 1833-1880. Dr Swartz, a Postdoctoral Research Fellow in the University of the Free State’s International Studies Group, published this monograph four years after completing her PhD.

As a historian of British imperialism in the 19th century and focusing on the intersections between childhood, race, and humanitarianism, Dr Swartz’s research is imperative in understanding the history of the South African education system. Her study draws on materials from the Caribbean and Australia, as well South African archives.

Education as a tool to carve equality
The book is a comparative study which addresses how the government, researchers, missionaries and members of the public viewed the function of education in the 19th-century British Empire. The book tackles a period during which changing conceptions of childhood, the functions of education, responsibilities of government, and the reach of governing indigenous peoples intersected.

Underlying the question of education’s function “were anxieties regarding the status of indigenous people in newly colonised territories: the successful education of their children could show their potential for equality”, says Dr Swartz. While the colonial government and missionaries often agreed that some education should be given to indigenous children, they  wanted to use this to further their own aims which included religious conversion and creating a labour force. Indigenous parents and children themselves were rarely consulted on what they wanted from schooling. 

Schools and race

According to the historical archives sifted through by Swartz, substantial data was gathered which point to the fact that schools played a major role in the production and reproduction of racial differences in the colonies of settlement. 

A shift in thinking took place between 1833 and 1880, both in Britain and the Empire. Education was increasingly seen as a government responsibility. With this new outlook childhood was approached as a time to make interventions into indigenous people’s lives. “This period also saw shifts in thinking about race,” says Dr Swartz. Remnants of that thinking can be seen in present-day South Africa. 

Considering the bigger picture

When Dr Swartz began her research at the University of London in 2012, her main focus was to provide a broader understanding which transcended histories of either the development of ‘white’ schooling for settler children or Marxist histories of education of the apartheid period. “I was interested in finding out more about education for indigenous children during the 19th century, often in the early years of colonial settlement, an area that had received fairly little attention in the literature.”

Interested in a copy of the book?
Click here for a discount flyer for the book. Copies are also available on Amazon.

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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