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.

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.

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.

Considering studying history at university? Wondering whether a history degree will get you a good job, and what you might earn? Want to know what it’s actually like to study history at degree level? This book tells you what you need to know. Studying any subject at degree level is an investment in the future that involves significant cost. Now more than ever, students and their parents need to weigh up the potential benefits of university courses. That’s where the Why Study series comes in. This series of books, aimed at students, parents and teachers, explains in practical terms the range and scope of an academic subject at university level and where it can lead in terms of careers or further study. Each book sets out to enthuse the reader about its subject and answer the crucial questions that a college prospectus does not.

The “utterly fascinating” untold story of Soviet Russia’s global military mapping program—featuring many of the surprising maps that resulted (Marina Lewycka, author of A Short History of Tractors in Ukrainian). From 1950 to 1990, the Soviet Army conducted a global topographic mapping program, creating large-scale maps for much of the world that included a diversity of detail that would have supported a full range of military planning. For big cities like New York, Washington, D.C., and London to towns like Pontiac, MI, and Galveston, TX, the Soviets gathered enough information to create street-level maps. The information on these maps ranged from the locations of factories and ports to building heights, road widths, and bridge capacities. Some of the detail suggests early satellite technology, while other specifics, like detailed depictions of depths and channels around rivers and harbors, could only have been gained by Soviet spies on the ground. The Red Atlas includes over 350 extracts from these incredible Cold War maps, exploring their provenance and cartographic techniques as well as what they can tell us about their makers and the Soviet initiatives that were going on all around us.

Filled with helpful tips, sage advice, and practical steps from outstanding historians, this pamphlet is a must-have resource for all graduate students about to begin the long and daunting road towards completing the PhD.