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Afternoon Tea
Afternoon Tea: A History explores the development of the afternoon tea meal, diving deeper than the popular tale of the Duchess of Bedford’s afternoon gatherings to find the meals that inspired those early afternoon teas. Julia Skinner carefully separates the fact and lore around the meal and sets the story of afternoon tea within its historic contexts. Recognizing that a meal’s birth and life never happen in a vacuum, the book sets aside the already well-documented conversations surrounding tea etiquette, instead exploring the social contexts that made the meal possible and popular, moving it from one small subset of the population to a widespread and beloved phenomenon, one that nearly...
The Oracle
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The Technology of Teaching
On Parent's Day, in 1952, B. F. Skinner visited his daughter's fourth grade math class. As he watched the lesson, he became increasingly uncomfortable. Almost every principle of effective teaching that he had studied for more than 20 years was being violated in that classroom. Yet it was a typical class. The teacher showed how to solve the day's problems, then gave the students a worksheet to do. Some children began to work readily while others shifted uncomfortably in their chairs, or raised their hands for help. The teacher went from desk to desk, giving help and feedback. Skinner knew what was needed. Each student should be given a problem tailored precisely to his or her skill level, not...
Our Fermented Lives
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
Modernizing Markham
Gervase Markham's "The English Housewife" was the first important mass-market cookbook and housekeeping guide in the English language. Skinner takes Markham's work across the centuries into current new media, translating the recipes and ideas into a blog and back into a book again. A fun and eye-opening look into English kitchens of old.
The Palladium
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Critical Library Instruction
"A collection of articles about various ways of applying critical pedagogy and related educational theories to library instruction"--Provided by publisher.
Annual Report
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Announcement
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The Michigan Book
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