Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Thought Knows No Sex
Grounded in student experiences at nineteenth-century Alfred University, this social history explores the origins of women’s higher education and the rural roots of reform.
Cultivating Regionalism
In this ambitious book, Kenneth Wheeler revises our understanding of the nineteenth-century American Midwest by reconsidering an institution that was pivotal in its making—the small college. During the antebellum decades, Americans built a remarkable number of colleges in the Midwest that would help cultivate their regional identity. Through higher education, the values of people living north and west of the Ohio River formed the basis of a new Midwestern culture. Cultivating Regionalism shows how college founders built robust institutions of higher learning in this socially and ethnically diverse milieu. Contrary to conventional wisdom, these colleges were much different than their counte...
The Liberal Arts Tradition
Ranging from Plato in antiquity to Martha Nussbaum in the present era, the authors of the seventy readings included in The Liberal Arts Tradition present significant and exemplary views addressing liberal arts education over the course of its history, particularly in the United States. Most of the documents are newly translated or no longer available in print. Arranged chronologically, each selection is accompanied by an informative introduction and extensive explanatory notes discussing its place within the liberal arts tradition. Based upon the author's twenty-five years of experience leading seminars concerning the history of liberal education, this collection presents a uniquely comprehensive and salient set of documents, while incorporating the neglected portrayal and discussion of women within the history of the liberal arts.
Choice
None
The History of American Higher Education
This book tells the compelling saga of American higher education from the founding of Harvard College in 1636 to the outbreak of World War II. The author traces how colleges and universities were shaped by the shifting influences of culture, the emergence of new career opportunities, and the unrelenting advancement of knowledge. He describes how colonial colleges developed a unified yet diverse educational tradition capable of weathering the social upheaval of the Revolution as well as the evangelical fervor of the Second Great Awakening. He shows how the character of college education in different regions diverged significantly in the years leading up to the Civil War - for example, the state universities of the antebellum South were dominated by the sons of planters and their culture - and how higher education was later revolutionized by the land-grant movement, the growth of academic professionalism, and the transformation of campus life by students. By the beginning of the Second World War, the standard American university had taken shape, setting the stage for the postwar education boom. The author moves through each era, exploring the growth of higher education.
Lichen Tufts, from the Alleghanies
In her 1860 book Lichen Tufts, from the Alleghanies, Elizabeth C. Wright weaves together environmental philosophy, lyrical nature writing, and social consciousness. A graduate of Alfred University, Wright was an activist for women's rights, temperance, and the abolition of slavery. She was a teacher, a botanist, and, later in life, a Kansas homesteader. In Lichen Tufts, Wright urged her readers to cultivate an intimate knowledge of the natural world, reflecting her Transcendentalist belief that an immersive relationship with nature benefits the individual as well as society as a whole. Composed of four essays and forty poems, Lichen Tufts reveals wisdom and beauty in an early example of eco-...
Feminist Collections
None
Acquired Tastes
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
