How Julia Skinner Does History
|
I want to help people see themselves as a bridge between the past and the future.
Features
Ain’t I Some Pumpkins?
|
Soon after he was elected, Abraham Lincoln received a rather bizarre letter.
Personal Pan Histories
Personal Pan Histories: Turnips
|
“For my family, boiled turnips became a reminder of my grandmother’s suffering.”
Personal Pan Histories
Personal Pan Histories: Dorayaki
|
“I don’t need to fit perfectly into one culture to feel like I truly belong.”
Personal Pan Histories
Personal Pan Histories: Jell-O
|
Jell-O remains an easy, popular way to enter the domestic realm.
Personal Pan Histories
Personal Pan Histories: Wilbur Buds
|
It was the only dark chocolate my grandmother liked.
Personal Pan Histories
Personal Pan Histories: Wacky Cake
|
A cake made without milk or butter? Don’t tell the Minnesota Dairy Industry Committee!
Personal Pan Histories
Personal Pan Histories: Stuffed Cabbage
|
My great-grandmother Sylvia’s stuffed cabbage held an out-sized role in my culinary imagination.
Personal Pan Histories
Personal Pan Histories: Instant Coffee
|
I suppose it really is addiction. But I’ve quit most of the other fun ones.
Personal Pan Histories
Personal Pan Histories: Instant Noodles
|
As a picky eater, I ate oodles of instant noodles growing up.
Personal Pan Histories
Personal Pan Histories: պանիրով հած
|
It might be a simple dish, yet it’s one I hold close to my heart—and a symbol, for me, of the Armenian immigrant experience.
Field Trip
How Anny Gaul Does History
|
“What does a postdoc do?” That’s something Anny Gaul has been figuring out all year.
Shorts
The Trouble with Triscuits
|
Though the “electricity biscuit” thesis is plausible, killjoy historians need more evidence.
Shorts
Bats and Snakes and Dogs and Things Like That
|
Regulation, not culture, is the key to understanding the novel coronavirus.
Features
The Life And Times Of Mr. Peanut
|
Mr. Peanut embodies two seemingly-distinct but deeply-connected Virginian worlds.
Features
Bringing Academics To The Table
|
What happens when academics collaborate with the restaurant industry? Good things (and better food).
Shorts
Cooking with the Time & Talents Club
|
The classic Parsi cookbook has changed much over the decades, yet remains curiously old-fashioned.