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World History Connected is published
the first week in
October, February and June.


 

Volume 12 • Number 3

October 2015

   
  Editor's Message
 

The Food Issue

  A Heapin' Helpin' of World History
  by Jonathan T. Reynolds
  The Rise of the New Food History
  by Rick Warner
  The World On a Plate: A Guide to Consuming Food in World History
  by Candice Goucher
  Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China
  by Hongjie Wang
  Approaches to Teaching Food in World History
  by Urmi Engineer
 

Articles

  Team Teaching in the World History or Regional History Classroom
  by Melanie G. Krob and Stephanie Enseñat Davis
  Lieutenant-General Antonio de la Caridad Maceo y Grajales: A Dual Case Study in Cuban Self Determination and Common Core/ World History Teaching
  by J.F. Britto and Tom Mounkhall
  Teaching Public Issues Discussions for Global Citizenship
  by John P. Myers
 

Book Reviews

  Alan de Queiroz, The Monkey's Voyage: How Improbable Journeys Shaped the History of Life
  by Paul V. Adams
  Rachel Laudan, Cuisine & Empire: Cooking in World History
  by Tara M. Dixon
  Candice Goucher, Congotay! Congotay! A Global History of Caribbean Food
  by Dave Eaton
  Tonio Andrade and William Reger (eds), The Limits of Empire: European Imperial Formations in Early Modern World History. Essays in Honor of Geoffrey Parker
  by Michael Laver
  Jonathan Reynolds, Sovereignty and Struggle: Africa and Africans in the Era of the Cold War, 1945–1994
  by Gail M. Presbey
  Reed Ueda, Crosscurrents: Atlantic and Pacific Migration in the Making of a Global America
  by Clif Stratton
   
  Books available for review
   

 

Candice Goucher Candice Goucher
More 
Hongjie Wang Hongjie Wang
More 
Urmi Engineer Urmi Engineer
More 
 

 
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