A culinary school model for public history programs

13 November 2013 – Trevor Jones 5

There’s been a lot of discussion lately about the number of academic public history programs, the saturation of the job market, and concern about the training students are receiving (see Robert Weyeneth’s article “A Perfect Storm”).  Curtailing the number of public history programs, growing the public history market, and accrediting programs are all big challenges. Read More