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Informationen zum Autor Michelle Moon is Director of Interpretation and Program Evaluation at the Newark Museum in Newark, New Jersey, USA. She is the author of Interpreting Food at Museums and Historic Sites (2015) and maintains an active practice in museums, food, and community resilience. Cathy Stanton is a Senior Lecturer in Anthropology at Tufts University, USA. She is both a scholar and a practitioner of public history, with a particular focus on the uses of history and culture within both urban and rural redevelopment projects. Klappentext This book argues for the importance of historical perspectives in strengthening public awareness of modern food-related issues, and advocates the delivery of these perspectives through museums and heritage sites. Zusammenfassung This book argues for the importance of historical perspectives in strengthening public awareness of modern food-related issues, and advocates the delivery of these perspectives through museums and heritage sites. Inhaltsverzeichnis Introduction: History as the Missing Ingredient SECTION I: A Role for Public History 1. Stories Without Endings: Food History’s Roots and Legacies 2. Slow Food, Fast Learning: Navigating “the Food Movement” SECTION II: Research Foundations 3. The Triple Top Line: A Different Way to Think About Food and Farm History 4. A Primer on Policy 5. A Primer on Primary Sources SECTION III: Moving into Action 6. A Fresh Approach to Food and Farm Interpretation 7. Growing Relationships 8. Leaping the Barriers Epilogue: How Do We Measure Success?
