1st Edition
Public History and the Food Movement Adding the Missing Ingredient
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?
Biography
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.
