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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.
Daniel Livesay’s first monograph comes at an opportune moment. With the recent release of digital projects such as the University of Glasgow’s Runaway Slaves in Britain database, historical attention has focused in on the lives of people of colour in early modern Britain.
If we survey the historical profession at the moment, there are plenty of academic squabbles going on, but the great debates that once divided historians seem to be in short supply. Time was when contests over the standard of living during the industrial revolution or about post-modernism and its application to the study of history would drive scholars into a frenzy of position taking.
There is a long-standing tradition of joint-authored works that seek to understand the economics of British imperialism from the perspective of its underlying cultural assumptions and practices.