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Within the past decade, much debate has ensued surrounding the question of whether or not food studies and culinary history constitute valid academic disciples.
The 18th century is still the least popular among Ottoman historians. Recently, with the influential counter-narrative of Ottoman decline and the coining of a new term—the 'Second Ottoman Empire'—by Baki Tezcan, our understanding of periodization in Ottoman history has changed. It is now recognized that there was no golden age followed by centuries of decline.
Jonathan Scott, Professor of History at the University of Auckland, in his recent book, How the Old World Ended (2019), has provided an intellectual bridge between the early modern period and the modern world, which was born out of the Industrial Revolution.
How did the world of nation-states come about? What happened to the world of empires that preceded it? How did the transition take place and how inevitable was it? These may seem (and indeed are) old questions.
In Dockworker Power: Race and Activism in Durban and San Francisco Bay Area, historian Peter Cole compares the union histories of two port cities, the militant struggles of dockworkers against racial discrimination, their response to technology (in the form of containerisation),