Article

Case Study: Between the Raw and the Cooked in Oral History: Notes from the Kitchen

Michael Frisch and Douglas Lambert

in The Oxford Handbook of Oral History

Published in print November 2010 | ISBN: 9780195339550
Published online September 2012 | | DOI: http://dx.doi.org/10.1093/oxfordhb/9780195339550.013.0024

Series: Oxford Handbooks

 Case Study: Between the Raw and the Cooked in Oral History: Notes from the Kitchen

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For a long time, oral history documents have been encountered and understood in two polar dimensions, not inaccurately described as “raw” and “cooked.” Considering oral history as primary source material, many discussions focus on the conducting, collecting, preserving, transcribing, and organizing of interviews as the basic “stuff” of work in the field. Alternatively, oral history has been often been approached from the vantage of its use—as selectively “cooked” and presented as History—in or as an exhibit, a film, a book, an article, a website, a text sidebar, and so on. These dimensions are each vitally important, of course, and much of the discourse of the field has been oriented to one or the other of these poles. This article further discusses the method of intra-interview passage in recording oral history. Importance of history makers in recording oral history and making them accessible is demonstrated in this article.

Keywords: case study; oral history documents; source material; intra-interview passage

Article.  7539 words. 

Subjects: History ; Social and Cultural History

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