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The American Historical Association's Guide to Historical Literature
Contains nearly 2,000 annotated citations (primarily English language works) divided into forth-eight sections ; citations refer chiefly to works published between 1961 and 1992.
Program of the Annual Meeting - American Historical Association
Some programs include also the programs of societies meeting concurrently with the association.
Program of the ... Annual Meeting of the American Historical Association
Some programs include also the programs of societies meeting concurrently with the association.
The American Historical Review
American Historical Review is the oldest scholarly journal of history in the United States and the largest in the world. Published by the American Historical Association, it covers all areas of historical research.
The Whig Interpretation of History
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food in Time and Place
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
A Crooked Line
A first-hand account of the genealogy of the discipline, and of the rise of a new era of social history, by one of the leading historians of a generation
