The First Course
Keyword(s):
The current enthusiasm for “local food” offers public historians an opportunity to strengthen civic dialogues about place, land and energy use, labor, economy, health, and governance. Moving beyond conventional exhibitry and living history approaches challenges public history practitioners and institutions to confront politicized “real-life” aspects of food systems, but it also offers important benefits to those engaged in the reshaping of both scaled-down food systems and civically engaged museums and historic sites. A nuanced, reflexive engagement with food and farm history can be a way to address much broader issues of economic, institutional, and environmental sustainability.
2016 ◽
Vol 21
(2)
◽
pp. 154-170
◽
Keyword(s):
2021 ◽
2019 ◽
Vol 6
(1)
◽
pp. 120-139
Keyword(s):
Keyword(s):
2015 ◽
Vol 18
(13)
◽
pp. 2498-2508
◽