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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.
Jessica Hanser, in her book Mr. Smith Goes to China, tells a tale of 18th-century globalisation involving three international actors–Britain, China and India–through the lives of three British (more precisely, Scottish) merchants. All of them bore the name of George Smith, an extremely common name at the time. And all of them were ‘private traders’” (i.e.
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.
For every large historical topic – and the transatlantic slave trade is certainly a large one – there is a need for good small books to introduce the academic understanding of the topic to students and the general public. The writing of a good small book on a large topic, however, can be no small challenge.
Paul A. Gilje, Professor of United States History at the University of Oklahoma and renowned expert on the history of common people on the waterfront in early America (1), argues in his recently published book on the War of 1812 that the U.S. declared war against Great Britain in 1812 in defense of neutral rights and the safety of American sailors.
Nuala Zahedieh’s The Capital and the Colonies explains the rise of London to preeminence in the Atlantic economy.