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With contributions from leading American and European scholars, this collection of original essays surveys the actors and the modes of writing history from the "margins" of society, focusing specifically on African Americans. Nearly 100 years after The Journal of Negro History was founded, this book assesses the legacy of the African American historians, mostly amateur historians initially, who wrote the history of their community between the 1830s and World War II. Subsequently, the growth of the civil rights movement further changed historical paradigms--and the place of African Americans and that of black writers in publishing and in the historical profession. Through slavery and segregation, self-educated and formally educated Blacks wrote works of history, often in order to inscribe African Americans within the main historical narrative of the nation, with a two-fold objective: to make African Americans proud of their past and to enable them to fight against white prejudice. Over the past decade, historians have turned to the study of these pioneers, but a number of issues remain to be considered. This anthology will contribute to answering several key questions concerning who published these books, and how were they distributed, read, and received. Little has been written concerning what they reveal about the construction of professional history in the nineteenth century when examined in relation to other writings by Euro-Americans working in an academic setting or as independent researchers.
In this long-awaited paperback edition, food historian William Woys Weaver revises and expands the lengthy material that supplements a reprint of Elizabeth Ellicott Lea's 1845 cookbook Domestic Cookery. In his introduction, Weaver reveals new information on Lea, her Quaker world, and her cookbook. A glossary traces the origins and histories of the foods in Lea's book, placing them in cultural context. The cookbook is a quintessential example of rural American folk cookery of the nineteenth century, representing a mingling of southern Pennsylvania and Tidewater cuisine. Modern kitchen conversions are included.

Nineteenth Century Short Title Catalogue Extracted from the Catalogues of the Bodleian Library, the British Library, the Library of Trinity College (Dublin), the National Library of Scotland, and the University Libraries of Cambridge and Newcastle: Phase 1: 1816-1870. v.15. Fort - Fyv and Indexes for volumes 11-15. v.20. Hor-Hunt, W. R. and Indexes for v. 16-20. v.21. Hunten-Jero. v.22. Jerp-Kief. v.23. Kieg-Lecom. v.24. Lecon-Lorc. v.25. Lord-Maccaul and Indexes for volumes 21-25

Published: 1993

Total Pages: 626


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