評論

Public History and the Food Movement ─ Adding the Missing Ingredient

ISBN13：9781629581156
出版社：Taylor & Francis
作者：Michelle Moon; Cathy Stanton
裝訂／頁數：平裝／216頁
規格：22.9cm*15.2cm*1.9cm (高/寬/厚)
出版日：2017/08/24
關鍵字： Public History and the Food Movement ─ Adding the Missing Ingredient、 Public、 History、 and、 the、 Food、 Movement、 Adding、 Missing、 Ingredient、 Taylor & Francis、 Michelle Moon、 Cathy Stanton、外文書、 General customs、

杜威圖書分類： General customs

定價：NT$ 2203 元

無庫存，下單後進貨(到貨天數約30-45天)

可得紅利積點：66 點

相關商品

商品簡介

作者簡介

商品簡介

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. It is argued that linking heritage institutions’ unique communicative skills with contemporary food issues can offer accessible points of entry into broad questions about human and environmental resilience. As well as impacting on public discourse on food systems, it is suggested that such an approach can offer institutions themselves valuable lifelines of new audiences, partners, and sources of support at a time when many are struggling to remain relevant, viable, and solvent.

作者簡介

Michelle N. 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 has been active in food-related programming and community organizing for many years. Currently, she focuses on museums as social anchors and contributors to 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. Her current work focuses on perceptions of loss and cycles of reinvention in New England agriculture.