This course
is an introduction to the history of what is now the United States from
pre-Columbian times to 1876. Topics covered include exploration,
colonization, Native American responses, the rise of race slavery, the
American Revolution, Anglo-American expansion, slave life and culture,
industrialization, reform, disunion, the Civil War, emancipation, and
Reconstruction. The emphasis will be not just on facts, but also on issues
that often resonate today.
Eric Foner, Give Me Liberty!: An American History, volume 1
ISBN: 0393978737
Louis P. Masur, 1831: Year of Eclipse
ISBN: 0809041197
Melton A. McLaurin, Celia, A Slave
ISBN: 0380719355
Eric Foner, Nothing But Freedom: Emancipation and its Legacy
ISBN: 0807111899
A note on class etiquette:
Remember to be courteous and respectful of your fellow students. Remember to turn off your electronic devices and refrain from excessive noise during all class periods. Any class interruption caused by an electronic device will require the owner of that device to bring cookies to the following class session.
Grading Policies
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Short papers In class discussion, participation & final paper
Extra Credit: historical foodways |
50% 50%
up to 5% added to total grade |
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Short Papers:
Each Monday, you must submit a paper summarizing the assigned readings for the week. Each summary must include a question that you felt was not completely discussed by the text, or something the reading made you ponder. Each paper must be submitted at the beginning of class.
When more than one set of readings is assigned, your summary should focus on one of the readings.
Extra Credit: 18th Century Foods
During the semester each student may present to the rest of the class some food from 18th century. Recipes available on the web and in my office.
A
new booke of Cookerie, John Murrell, 1615 The Frugal Housewife, Sussannah Carter, 1803 A New System of Domestic Cookery, Mary Eliza Ketelby Rundell, 1807 New England Cookery, Lucy Emerson, 1808 The Virginia Housewife, Mary Randolph 1838 Selected dishes from First Ladies
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