Food and Foodways
AHA Member Spotlight: Monica J. Stenzel
Matthew Keough | Oct 21, 2022Monica J. Stenzel is a history instructor and the director of the Sustainability Center at Spokane Falls Community College. She...
Yota Batsaki and Julia Fine | Sep 20, 2022Plants can cultivate links among geographies, periodizations, and subfields, all while providing a strong vector for classroom engagement.
Empires, Families, and Engaged History
Mark Philip Bradley | Apr 28, 2022Questions of empire, race, family, and knowledge production weave throughout the articles in the latest AHR issue.
AHA Member Spotlight: Samuel Yamashita
Matthew Keough | Aug 27, 2021Samuel Yamashita is the Henry E. Sheffield Professor of History in the Department of History, Pomona College, in Claremont, California.
AHA Member Spotlight: Alison K. Smith
Matthew Keough | May 11, 2021Alison 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, 2021The 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, 2021The 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, 2020How a mini espresso machine redefined coffee, its brewing technology, and the business models that it supported.
Adam Shprintzen | Nov 25, 2020Everything has a history, including Protose cutlets, an early 20th-century meat substitute.