A Rediscovered History That Will Become Essential Reading for Civil War Studies

The Artillery Service in the War of the Rebellion, 1861–65, is a comprehensive overview and analysis of the U.S. Army’s field artillery service in the Civil War’s principal battles, written by John C. Tidball, a distinguished artilleryman of the era. The overview, which appeared in the Journal of the Military Service Institution from 1891 to 1893, and nearly impossible to find today, examines the Army of the Potomac, including the battles of Fair Oaks, Gaines’s Mill, Mechanicsville, Malvern Hill, Antietam, Fredericksburg, Chancellorsville, and Gettysburg; the Army of the Tennessee, including the battles of Stones River and Chickamauga, and the Army of the Ohio’s battle of Shiloh. Tidball, a decorated Civil War veteran and superintendent of artillery instruction for the army, expertly presents the war through an artilleryman’s eyes in explaining the organization, equipping, and manning of the artillery service. His analysis highlights how the improper use of artillery, tying batteries down to relatively small infantry commands that diluted their firepower, seriously undermined the army’s effectiveness until reforms produced independent artillery commands that could properly mass artillery fire in battle.

The Artillery Service in the War of the Rebellion, edited by historian Lawrence M. Kaplan and presented here in one volume for the first time, includes additional material from an unpublished paper Tidball wrote in 1905 which contains further insights into the artillery service, as well as a general overview of the Petersburg campaign. A major new discovery in Civil War scholarship, The Artillery Service in the War of the Rebellion contains essential information that will change earlier historical interpretations of key battles and will be essential reading for all those interested in the war or contemplating writing about it.

As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants--the leading export crop of the United States and the world's most traded crop--soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists--including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians--discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.

Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cássia Milagres Teixeira Vieira.