1. Madeline Coughlin

    Talking History: Professor Al-Tikriti


    Professor Al-Tikriti gave a talk on Monday about the types of routes history majors may choose to take after college.  To explain these paths, Professor Al-Tikriti used his own experiences.  He described his undergraduate career at Georgetown and graduate experience at Columbia.  Here he focused on International Relations and Middle …

  2. Madeline Coughlin

    “Texts and Contexts”


    In this piece, J.B. Harley argues that maps are a resource just as important as textual sources.  He talks about how the science of mapmaking has led many to the idea that the main concern of mapmaking is accuracy when really maps display the intentions and goals of many parties.  …

  3. Madeline Coughlin

    The Port: Shipping and Trading


    In this chapter, de la Fuente discusses mostly the trading that was conducted out of Havana.  He begins by citing the difficulties of tracking certain ships, as many were not taxed, so some ships have no record of arriving in Cuba.  He also explains Cuba’s connection with the Spanish Empire, …

  4. Madeline Coughlin

    Havana and the Atlantic


    Alejandro de la Fuente describes in this piece how Cuba and the city of Havana transformed from a poor colony, into an important resource for the Spanish Empire.  He also describes how the Bay of Havana allowed for many different influences.  De la Fuente opens with Sores’ attack on Havana, …

  5. Madeline Coughlin

    History and the Internet


    In this section of Presnell’s guide, Presnell offers suggestions for researching by using the internet.  While Presnell offers many reasons for how the internet can be a helpful research tool, she also cautions her readers by sharing that the internet has many fewer review processes than print resources–which may mean …

  6. Madeline Coughlin

    Food Historiography


    Pilcher discusses how the study of the history of food has become more popular since historians are able to view the experiences of many classes through their “embodied imagination,” or experience of their food.  Pilcher argues that historians study food experience by tracking people’s concern for taste, purity, and hunger.  …

  7. Madeline Coughlin

    Howell and Prevenier: The Source


    The first article discusses the methods used by historians to determine which sources to use for their research. Some sources may be so dependent upon another source, that it becomes irrelevant, while others may not say much about the subject, but this silence may speak loudly to how the historian …

  8. Madeline Coughlin

    Howell and Prevenier: “The Source”


    This article depicts some of the knowledge that historians must have when looking at primary sources, and some of the challenges they may face when doing so. The article first talks about the different categories of primary sources, such as relics and testimonials, and mentions how historians ought to make …

  9. Madeline Coughlin

    Presnell: “Historians and the Research Process”


    This article explains the process of historical research to a student starting out in the field.  Presnell begins by identifying how the presentation of today’s sources has changed due to the existence of the internet.  Presnell explains that, while the internet is a helpful tool that provides wide access to …

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