| Book Review | The American Historical Review, 112.1

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| Book Review | The American Historical Review, 112.1 | The History Cooperative

Mark M. Smith. How Race Is Made: Slavery, Segregation, and the Senses. Chapel Hill: University of North Carolina Press. 2006. Pp. 200. $29.95.
Mark M. Smith has written a short, thought-provoking book on the role of the senses—or more specifically, white sensory stereotypes—in constructing race in the United States. He applies this approach to great effect from the late eighteenth century through the Brown v. Board of Education decision (1954) to desegregate schools. Scholars of race, mirroring a broader tendency, have focused on vision at the expense of the other senses. Smith counters that white constructions of race became increasingly nonvisual (thus more visceral) and less subject to logic over the past two centuries.	1
From the late eighteenth century, race was constructed relatively unambiguously until a seeming crisis brought on by increased race mixing and an attendant inability to determine race on the basis of visible characteristics. Then followed a postbellum state of flux during which southern whites reformulated the racism of slavery into the racism of Jim Crow. Throughout this period, Smith maintains, they increasingly relied on senses other than vision in constructing and successfully stabilizing new conceptions of race in drastically changed circumstances.	. . .

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