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.
In 1833, after centuries of resistance and rebellion by enslaved people, decades of popularly-mobilized antislavery protests, and years of economic struggle on colonial plantations, England’s Parliament initiated the process of slave emancipation in the British Empire.
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.
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.
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.
Within the past decade, much debate has ensued surrounding the question of whether or not food studies and culinary history constitute valid academic disciples.
Recent social media campaigns have promoted #BuyBlack and #BuyIndigenous businesses, and corporations have been working to align themselves with these and other social justice movements in a bid to publicly perform their corporate social responsibility.
The mid-1980s saw the launch of the ‘Studies in Imperialism’ series. As outlined by the general editor, John M. MacKenzie, the main concept behind this has been that ‘imperialism as a cultural phenomenon has as significant an effect on the dominant as on the subordinate societies’.
According to a survey carried out by the National Federation of Fish Fryers in the 1960s, the first fish and chip shop was opened by Joseph Malins in 1860 on Old Ford Road in the East End of London (p. 234). The combination of the fried fish that had been sold and eaten in the Jewish East End since the early nineteenth century with chips created what became a quintessentially British meal.