Personal Details: Cauvin, Thomas
Thomas Cauvin, PhD (*1979), is Associate Professor of Public History at the University of Luxembourg (Luxembourg Centre for Contemporary and Digital History – C2DH). He is a FNR-ATTRACT Fellow and leads the Public History as the New Citizen Science of the Past (PHACS) project. Cauvin has been the President of the International Federation for Public History since 2018. He received his PhD at the European University Institute (Florence, Italy, 2012) and worked for several years in the United States at the University of Louisiana at Lafayette (2013-2017) and Colorado State University (2017-2020). He is the author of Public History. A Textbook of Practice (Routledge, May 2016) and several articles and book chapters on public history.
Thomas Cauvin, Dr. phil. (*1979), ist Professor für Publc History an der Universität Luxemburg (Luxembourg Centre for Contemporary and Digital History – C2DH). Er ist Fellow des ATTRACT-Programmes des Luxembourg National Research Funds und leitet das Programm "Public History als neue Cititzen Science" (PHACS). Cauvin amtiert als Präsident der International Federation for Public History seit 2018. Er wurde 2012 am Florentiner European University Institute promoviert und arbeitete für einige Jahre in den USA, und zwar an der University of Louisiana at Lafayette (2013-2017) und an der Colorado State University (2017-2020). Er ist der Autor von Public History. A Textbook of Practice (Routledge 2016) und einer Reihe von Artikeln und Buchkapiteln über Public History.
http://www.history.louisiana.edu/Thomas_Cauvin.htm-
Audio-visual Production and Public History
Production Audio-Visuelle et Histoire Publique | Audiovisuelle Produktion und Public History
Very few historians actually produce (documentary) films. Producing documentary films provides students – all historians – with skills to engage and communicate with different publics.
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Brewing History as a Public Experience
Bières, Brasseries, et Histoire Publique | Brauereigeschichte als gemeinschaftliche Erfahrung
The history of food and beverage offers many public history opportunities. It can be used to teach about transportation, exchanges in the early modern period, the industrial revolution, and immigration.
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Bon Appétit: Food and Public History
Bon Appétit: Cuisine et Histoire Publique | Bon Appétit: Essen und Public History
Public history of food encompasses new interests in everyday life, family history, local memories, participatory model, and visitors’ wish to experience the past.
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Controversies over Monuments: An Opportunity
Les Monuments Controversés: Une Opportunité | Denkmalsdebatten: Eine Gelegenheit
The recent controversies over colonial and Confederate monuments is somehow misleading. Most of monuments go unnoticed.
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Crossing Barriers: an International Public History
Traverser les frontières : une histoire publique internationale | Grenzen überschreiten: eine Internationale Public History
Public history looks more international than ever. The internationalization of public history creates a common space for discussion about the changing...
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Why We Should all Become Public Historians
Pourquoi Nous Devrions Tous Devenir des Historiens Publics | Warum wir alle Public Historians werden sollen
We are at a crossroads for the spread of public history and we need to consider the possibility that we could all become public historians.