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Public History and the Food Movement argues that today’s broad interest in making food systems fairer, healthier, and more sustainable offers a compelling opportunity for the public history field. Moon and Stanton show how linking heritage institutions’ unique skills and resources with contemporary food issues can offer accessible points of entry for the public into broad questions about human and environmental resilience. They argue that this approach can also benefit institutions themselves, by offering potential new audiences, partners, and sources of support at a time when many are struggling to remain relevant and viable. Interviews with innovative practitioners in both the food and history fields offer additional insights. Drawing on both scholarship and practice, Public History and the Food Movement presents a practical toolkit for engagement. Demonstrating how public historians can take on a vital contemporary issue while remaining true to the guiding principles of historical research and interpretation, the book challenges public historians to claim an expanded role in today’s food politics. The fresh thinking will also be of interest to public historians looking to engage with other timely issues.
This book argues for the importance of historical perspectives in strengthening public awareness of modern food-related issues, and advocates the delivery of these perspectives through museums and heritage sites.
The Oxford Handbook of Public History introduces the major debates within public history; the methods and sources that comprise a public historian's tool kit; and exemplary examples of practice. It views public history as a dynamic process combining historical research and a wide range of work with and for the public, informed by a conceptual context. The editors acknowledge the imprecision bedeviling attempts to define public history, and use this book as an opportunity to shape the field by taking a deliberately broad view. They include professional historians who work outside the academy in a range of institutions and sites, and those who are politically committed to communicating history to the wide range of audiences. This volume provides the information and inspiration needed by a practitioner to succeed in the wide range of workplaces that characterizes public history today, for university teachers of public history to assist their students, and for working public historians to keep up to date with recent research. This handbook locates public history as a professional practice within an intellectual framework that is increasingly transnational, technological, and democratic. While the nation state remains the primary means of identification, increased mobility and the digital revolution have occasioned a much broader outlook and awareness of the world beyond national borders. It addresses squarely the tech-savvy, media-literate citizens of the world, the"digital natives" of the twenty-first century, in a way that recognizes the revolution in shared authority that has swept museum work, oral history, and much of public history practice. This volume also provides both currently practicing historians and those entering the field a map for understanding the historical landscape of the future: not just to the historiographical debates of the academy but also the boom in commemoration and history outside the academy evident in many countries since the 1990s, which now constitutes the historical culture in each country. Public historians need to understand both contexts, and to negotiate their implications for questions of historical authority and the public historian's work. The boom in popular history is characterized by a significant increase in both making and consuming history in a range of historical activities such as genealogy, family history, and popular collecting; cultural tourism, historic sites, and memorial museums; increased memorialization, both formal and informal, from roadside memorials to state funded shrines and memorial Internet sites; increased publication of historical novels, biographies, and movies and TV series set in the past. Much of this, as well as a vast array of new community cultural projects, has been facilitated by the digital technologies that have increased the accessibility of historical information, the democratization of practice, and the demand for sharing authority.
Inspiring the global fight to revolutionize the way food is grown, distributed, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization, he has been constantly engaged in the fight for food justice. Beginning first in his native Italy and then expanding all over the world, the movement has created a powerful force for change. The essential argument of this book is that food is an avenue towards freedom. This uplifting and humanistic message is straightforward: if people can feed themselves, they can be free. In other words, if people can regain control over access to their food—how it is produced, by whom, and how it is distributed—then that can lead to a greater empowerment in all channels of life. Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia, the author engages the reader through the excitement of his journeys and the passion of his mission. Here, Petrini reports upon some of the success stories that he has observed firsthand. From Chiapas to Puglia, Morocco to North Carolina, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future.
Interpreting Science in Museums and Historic Sites stresses the untapped potential of historical artifacts to inform our understanding of scientific topics. It argues that science gains ground when contextualized in museums and historic sites.
Over the course of the last half century, queer history has developed as a collaborative project involving academic researchers, community scholars, and the public. Initially rejected by most colleges and universities, queer history was sustained for many years by community-based contributors and audiences. Academic activism eventually made a place for queer history within higher education, which in turn helped queer historians become more influential in politics, law, and society. Through a collection of essays written over three decades by award-winning historian Marc Stein, Queer Public History charts the evolution of queer historical interventions in the academic sphere and explores the development of publicly oriented queer historical scholarship. From the AIDS crisis of the 1980s and the rise of queer activism in the 1990s to debates about queer immigration, same-sex marriage, and the politics of gay pride in the early twenty-first century, Stein introduces readers to key themes in queer public history. A manifesto for renewed partnerships between academic and community-based historians, strengthened linkages between queer public history and LGBT scholarly activism, and increased public support for historical research on gender and sexuality, this anthology reconsiders and reimagines the past, present, and future of queer public history.
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
The 2nd edition of Public History: A Practical Guide provides a fresh examination of history as practiced in its various worldly guises and contexts. It analyses the many skills that historians require in the practice of public history and looks at how a range of actors, including museums, archives, government agencies, community history societies and the media/digital media, make history accessible to a wider audience in a variety of ways. Faye Sayer's exciting new edition includes: * Brand new chapters on 'Restoration and Preservation' and history and the working world * Substantial additions covering the growing fields of digital history and history in politics * More images, figures and international case studies from the US, Australia, the UK, Europe and Asia * 'Personal Reflection' sections from a range of industry experts from around the world * Historiographical updates and significant revisions throughout the text * Expanded online 'Public History Toolkit' resource, with a range of new features Public History: A Practical Guide delivers a comprehensive outline of this increasingly prevalent area of the discipline, offering a distinctly global approach that is both accessible and engaging in equal measure. Finally, it explores future methodological possibilities and can be used as a reference point for professional development planning in the sectors discussed. This is the essential overview for any student wanting to know what history means beyond the classroom.
Lighthouses were built on the Hudson River in New York between 1826 to 1921 to help guide freight and passenger traffic. One of the most famous was the iconic Statue of Liberty. This fascinating history with photos will bring the time of traffic along the river alive. Set against the backdrop of purple mountains, lush hillsides, and tidal wetlands, the lighthouses of the Hudson River were built between 1826 and 1921 to improve navigational safety on a river teeming with freight and passenger traffic. Unlike the towering beacons of the seacoasts, these river lighthouses were architecturally diverse, ranging from short conical towers to elaborate Victorian houses. Operated by men and women who at times risked and lost their lives in service of safe navigation, these beacons have overseen more than a century of extraordinary technological and social change. Of the dozens of historic lighthouses and beacons that once dotted the Hudson River, just eight remain, including the iconic Statue of Liberty, New York Harbor's great monument to freedom and immigration, which served as an official lighthouse between 1886 and 1902. Hudson River Lighthouses invites readers to explore these unique icons and their fascinating stories.
Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. You’ll find: A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations; A concise, evaluative review of the historiography of food interpretation; Case studies featuring the expression of these themes in the real world of museum interpretation; and Best practices for interpreting food. Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.