From the Chairperson
Welcome! The Department of History at Michigan State University is a large, vibrant intellectual community. The faculty members, graduate and undergraduate students, staff, alumni and friends of the Department of History are actively engaged in an enormous range of activities involving research, publishing, teaching, learning, and public outreach. It is my honor to share these with you. Walter Hawthorne
Professor Naoko Wake has published a co-authored book (with Shinpei Takeda) Hiroshima/Nagasaki Beyond the Ocean. Written in English and Japanese, the book combines oral histories of North American and South American survivors of the atomic bombings of Hiroshima and Nagasaki in 1945 with images of key moments in their life histories. Wake was part of a program in July at the Nagasaki National Peace Memorial Hall for the Atomic Bomb Victims that featured the book.
Professor Georgina Montgomery has been invited to give at talk on Wednesday June 25th entitled, “What does inclusion mean in the ‘goddess discipline:’ Expanding the circle in primate studies” as part of the Science, Technology, and Medicine Colloquia in the Department of History at Kings College London.
WKAR’s Mark Bashore spoke with Prof. Alegi about the politics of the World Cup, which begins tomorrow in São Paulo, Brazil. Listen to the interview here [begins at 26:30].
Professor Matt Pauly speaks to Minnesota Public Radio’s “Daily Circuit” regarding the significance of the May 25 presidential election in Ukraine
Professor Ronen Steinberg will be giving a talk at a conference on “Silence after Violence: Mass Atrocities and their Aftermath,” which will take place at the University of the Free State, Bloemfontein, in South Africa, on May 22-23, 2014. The title of his talk is: “Between Silence and Speech: Specters and Images in the Aftermath of the Reign of Terror.”
Professor Helen Veit has published an edited book called Food in the Civil War Era: The North. The book combines excerpts from five cookbooks from the Civil War era with essays from Veit and other historians, presenting a rich portrait of cooking and eating in the urban north of the 1860s United States. This book is the first volume in the new American Food in History series, with Michigan State University Press. Veit is the series editor.
William Schoenl published “Jung’s Evolving Views of Nazi Germany: From 1936 to the End of World War II” in The Journal of Analytical Psychology, 59 (April 2014), 245-62, the world’s leading journal in Jungian psychology.
With Brian Thompson, professor of Mechanical Engineering, he also recently established established the Engineering Undergraduate Grant for Dire Needs Overseas at Michigan State University. This new grant program provides grants each year to the two most outstanding proposed projects by MSU Engineering students to serve dire human needs overseas.
Dr. Peter Beattie will give an invited paper “Another Abertura [Political Opening]: Conjugal Prison Visits and the Legacy of the Brazilian Military Government’s 1984 Law of Penal Enforcement” for the symposium “Brazil and Human Rights Reconsidered: Politics, Culture and Dictatorship, 50 Years after the 1964 Coup,” University of Wisconsin, Madison, Thursday, April 3-Friday, April 4, 2014, Pyle Center.
Windsor Pride in Ontario chose Dr. Javier Pescador’s film “Transbeing” as feature for the International Transgender Day of Visibility. Screening of this film will take place on March 31st. The link for the event is below.
Professor Helen Veit has received as project director a large and prestigious grant from the NEH for “What America Ate: U.S. Foodways of the Great Depression.” The project involves the digitization of primary sources about the history of food in the United States from 1930 to 1942, including surviving materials created by the Works Progress Administration, 200 community cookbooks, and a selection of commercial food advertising and packaging. These written materials, photographs, and recipes will be made openly accessible through “What America Ate,” a digital archive on American eating and foodways during the Great Depression.
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