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Home > College of the Pacific > Department of History > Faculty Books and Book Chapters

Department of History Faculty Books and Book Chapters

 
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  • An 18th c. Controversy over Vegetarianism by Ken Albala

    An 18th c. Controversy over Vegetarianism

    Ken Albala

  • Hunting for Breakfast in Medieval and Early Modern Europe by Ken Albala

    Hunting for Breakfast in Medieval and Early Modern Europe

    Ken Albala

  • Review of Cold War in the High Himalayas: The USA, China and South Asia in the 1950s, by S. Mahmud Ali by Gregory Rohlf

    Review of Cold War in the High Himalayas: The USA, China and South Asia in the 1950s, by S. Mahmud Ali

    Gregory Rohlf

  • Review of Prospects for Sustainable Development in the Chinese Countryside, by Richard Sanders by Gregory Rohlf

    Review of Prospects for Sustainable Development in the Chinese Countryside, by Richard Sanders

    Gregory Rohlf

  • Early Modern Medicine by Ken Albala

    Early Modern Medicine

    Ken Albala

  • Food and Drink by Ken Albala

    Food and Drink

    Ken Albala

  • Food in Southern Europe by Ken Albala

    Food in Southern Europe

    Ken Albala

  • Hippocratic Medicine and Cuisine in the New World by Ken Albala

    Hippocratic Medicine and Cuisine in the New World

    Ken Albala

  • Italian Food: The First Global Cuisine by Ken Albala

    Italian Food: The First Global Cuisine

    Ken Albala

  • Milk: Nutritious and Dangerous by Ken Albala

    Milk: Nutritious and Dangerous

    Ken Albala

  • Milk: Nutritious and Dangerous by Ken Albala

    Milk: Nutritious and Dangerous

    Ken Albala

  • The Fountain of Youth: Prolongevity Literature in Western Medicine by Ken Albala

    The Fountain of Youth: Prolongevity Literature in Western Medicine

    Ken Albala

  • The Place of Spain in European Nutritional Theory by Ken Albala

    The Place of Spain in European Nutritional Theory

    Ken Albala

  • The Place of Spain in European Nutritional Theory by Ken Albala

    The Place of Spain in European Nutritional Theory

    Ken Albala

  • Attitudes Toward Gender in Early Modern Europe by Ken Albala

    Attitudes Toward Gender in Early Modern Europe

    Ken Albala

  • Fish in Renaissance Dietary Theory by Ken Albala

    Fish in Renaissance Dietary Theory

    Ken Albala

  • The Culinary Text as Historical Document by Ken Albala

    The Culinary Text as Historical Document

    Ken Albala

  • You Are What You Read: Food Texts as Historical Documents by Ken Albala

    You Are What You Read: Food Texts as Historical Documents

    Ken Albala

  • Inverts, variants, and deviates West Coast lesbians of the forties and fifties by Alex C. Sagewalker

    Inverts, variants, and deviates West Coast lesbians of the forties and fifties

    Alex C. Sagewalker

    The purpose of this thesis is to recall a period of history when women were expected to adhere to a rigid societal structure. It captures a glimpse of a few women's lives in California who courageously came forth to promote a positive identity for lesbians in the hearts of their budding community. Although lesbians of California will be the only women addressed in this study, lesbians and gay men in several states were active in setting the stage for the eruption of Stonewall, which marked the beginning of the Gay Liberation Movement.

    The women participating in this study have provided an illuminating personalized view of lesbian life within the context of the butch-fern phenomenon and their subculture's collision with mainstream society.

    Marge Frantz is included even though she could not reveal the fact that she was a lesbian, but she is an example of a lesbian who took great risks and suffered many hardships in her political endeavors.

    Conclusions drawn illustrate comparisons between the 1940s and 1950s lesbian subculture and that of today's lesbian community. This includes how expectations of lesbians have changed from one generation to the next, and what sparked the shift in those expectations.

    Research methods include conducting a series of personal interviews, investigating archival material, and supplementing the data with secondary sources.

  • Acquired Taste: The French Origins of Modern Cooking by T. Sarah Peterson by Ken Albala

    Acquired Taste: The French Origins of Modern Cooking by T. Sarah Peterson

    Ken Albala

  • Fish in Renaissance Dietary Theory by Ken Albala

    Fish in Renaissance Dietary Theory

    Ken Albala

  • Reviewed Works: Pleyn Delit: Medieval Cookery for Modern Cooks. by Constance B. Heiatt, Brenda Hosington, Sharon Butler; Take a Thousand Eggs or More. by Cindy Renfrow by Ken Albala

    Reviewed Works: Pleyn Delit: Medieval Cookery for Modern Cooks. by Constance B. Heiatt, Brenda Hosington, Sharon Butler; Take a Thousand Eggs or More. by Cindy Renfrow

    Ken Albala

  • The Art of Eating in Renaissance Europe by Ken Albala

    The Art of Eating in Renaissance Europe

    Ken Albala

  • The Medical Origins of Culinary Traditions by Ken Albala

    The Medical Origins of Culinary Traditions

    Ken Albala

  • Food for Thought: Scholarly Diets by Ken Albala

    Food for Thought: Scholarly Diets

    Ken Albala

 

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