Audio-visual Production and Public History

Very few historians actually produce (documentary) films. Producing documentary films provides students – all historians – with skills to engage and communicate with different publics.

The post Audio-visual Production and Public History appeared first on Public History Weekly.

Quelle: https://public-history-weekly.degruyter.com/7-2019-16/documentary-films/

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Brewing History as a Public Experience

The history of food and beverage offers many public history opportunities. It can be used to teach about transportation, exchanges in the early modern period, the industrial revolution, and immigration.

The post Brewing History as a Public Experience appeared first on Public History Weekly.

Quelle: https://public-history-weekly.degruyter.com/6-2018-36/beer-history/

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Bon Appétit: Food and Public History

Public history of food encompasses new interests in everyday life, family history, local memories, participatory model, and visitors’ wish to experience the past.

The post Bon Appétit: Food and Public History appeared first on Public History Weekly.

Quelle: https://public-history-weekly.degruyter.com/6-2018-14/food-public-history/

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Crossing Barriers: an International Public History

Public history looks more international than ever. The internationalization of public history creates a common space for discussion about the changing role of historians in our contemporary societies.

The post Crossing Barriers: an International Public History appeared first on Public History Weekly.

Quelle: https://public-history-weekly.degruyter.com/5-2017-13/crossing-barriers-an-international-public-history/

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Why We Should all Become Public Historians

We are at a crossroads for the spread of public history and we need to consider the possibility that we could all become public historians.

The post Why We Should all Become Public Historians appeared first on Public History Weekly.

Quelle: https://public-history-weekly.degruyter.com/4-2016-42/why-we-should-all-become-public-historians/

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