Serving Up Food History and Mastering the Art of Public Engagement
By Paula Johnson Over several wintry days in January, at a sprawling hotel in midtown Manhattan, members of the American Historical Association and affiliated societies gamely selected from a virtual cornucopia of panel discussions, roundtables, and special sessions built around the theme, “History and the Other Disciplines.” Those interested in food studies—an inherently multidisciplinary field—found … Continue reading Serving Up Food History and Mastering the Art of Public Engagement