The Teaching with Primary Sources Cookbook

ACRL announces the publication of The Teaching with Primary Sources Cookbook, edited by Julie M. Porterfield. This ACRL Cookbook brings together the work of archivists, librarians, museum professionals, and other educators who evoke the power of primary sources to teach information literacy skills to a variety of audiences.

As records of firsthand accounts, primary sources reveal something about their creators and cultural context. Combining these two elements is a recipe for a transformative classroom experience. The Teaching with Primary Sources Cookbook is divided into six sections, with an appendix containing the full text of the Guidelines for Primary Source Literacy developed by a join task force of Society of American Archivists and ACRL’s Rare Books and Manuscript Section joint:

  • Meal Prep: Teaching Archival Literacy
  • Good Orderer: Teaching Search and Discovery in Archives and Special Collections
  • Food Critics: Teaching Primary Source Literacy
  • Something from the Cart: Exhibitions as Teaching and Learning
  • Takeout: Teaching with Digital Collections
  • Community Picnics: K–12 and Non-Course-Related Instruction

This work aims to provide an entry point for those new to teaching with primary sources and to be a repository of creative ideas for experienced instructors to refresh their lesson plans. It also endeavors to bring together the sometimes disparate realms of each of the professional niches of its authors.

The Teaching with Primary Sources Cookbook is available for purchase in print and as an ebook through the ALA Online Store; in print through Amazon.com; and by telephone order at (866) 746-7252 in the U.S. or (770) 442-8633 for international customers.