Food and Foodways

  • AHA Member Spotlight: Monica J. Stenzel

    Perspectives Daily

    Matthew Keough | Oct 21, 2022

    Monica J. Stenzel is a history instructor and the director of the Sustainability Center at Spokane Falls Community College. She...
  • Cultivating History

    Features

    Yota Batsaki and Julia Fine | Sep 20, 2022

    Plants can cultivate links among geographies, periodizations, and subfields, all while providing a strong vector for classroom engagement.
  • Empires, Families, and Engaged History

    AHA Activities

    Mark Philip Bradley | Apr 28, 2022

    Questions of empire, race, family, and knowledge production weave throughout the articles in the latest AHR issue.
  • AHA Member Spotlight: Samuel Yamashita

    Perspectives Daily

    Matthew Keough | Aug 27, 2021

    Samuel Yamashita is the Henry E. Sheffield Professor of History in the Department of History, Pomona College, in Claremont, California.

Most Recent

  • AHA Member Spotlight: Alison K. Smith

    Matthew Keough | May 11, 2021

    Alison K. Smith is a professor and department chair at the University of Toronto. She lives in Toronto, Ontario, and...
  • Meeting Need, Collecting Need

    Amanda B. Moniz | Apr 1, 2021

    The National Museum of American History's curator of the history of philanthropy reflects on her efforts to document food insecurity during the COVID pandemic.
  • Slowing It Down

    Alex Lichtenstein | Feb 24, 2021

    The March issue of the AHR features the AHA presidential address, five full-length articles, two History Unclassified essays, reviews of video games...
  • The Faema E61 Espresso Machine

    Jonathan Morris | Dec 23, 2020

    How a mini espresso machine redefined coffee, its brewing technology, and the business models that it supported.
  • Protose Cutlets

    Adam Shprintzen | Nov 25, 2020

    Everything has a history, including Protose cutlets, an early 20th-century meat substitute.
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