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Eslanda Goode Robeson has lived under the shadow of her superstar singer, actor, and political pioneer husband, Paul Robeson for decades. However, Eslanda, known as Essie, was a dedicated activist intellectual, prolific writer, powerful orator, and world traveller.
Dr Pak’s important study of investment banking in New York in the first three decades of the 20th century blends financial and social history. This excellent book, which combines quantitative and qualitative approaches, is likely to appeal to some business-school academics and many social historians.
Reading and Writing Recipe Books, 1550–1800 includes 11 rigorously documented essays addressing a genre that began to attract attention following Susan Leonardi’s 1989 article, ‘Recipes for reading: Summer pasta, lobster a la Riseholme, and Key Lime Pie’.(1) The editors, Michelle DiMeo and Sarah Pennell, seek to demonstrate how far the study of medical/culinar
From the time that college students Bobby Seale and Huey Newton armed themselves and announced that they were going to patrol the police and fight police brutality, a cultural match was lit that sparked a revolution.
At the centre of this rich, provocative book is a body of water and a steampunk contraption. In the 19th century, the Mississippi River loomed large in the American imagination; a waterway of immense power and possibility which sliced through the North American continent.
Julia Childs is a familiar figure to both historians of food, and those who study shifting discourses of domesticity in the USA. Her book Mastering the Art of French Cooking, written in collaboration with Simone Beck (known as Simca) and to a lesser extent Louisette Bertholle, was immediately successful when first published in 1961.
I was first introduced to the figure of Hubert Harrison as a history undergraduate attempting to write my final year dissertation on the role of Caribbean intellectuals in the Harlem Renaissance. Arriving in New York from St.
With this book Andrew Haley offers an innovative account of changes in restaurants and their customers. The history of dining out in America is not simply a story about increasing culinary options but rather one that features frequent shifts in social class representation and cultural preference.
The past year has seen an embarrassment of riches for those interested in the history of slavery and abolition.
This impressive book brings together two strands of media history to create a new narrative, attempting to explain how and why newspaper journalism in Britain and the United States was transformed between the 1830s and the first decades of the 20th century, establishing the popular style of journalism we know today.