Scholarly Editing for Historians – Introduction and Guide: video available

4 August 2023

The video of the Society’s recent Workshop — ‘Scholarly Editing for Historians: an Introduction and Guide to Working with Primary Texts’ — is now available.

The event — hosted by the Richard Gaunt and Siobhan Talbott (Series Editors for the Society’s Camden Series of Primary Sources) — provided a general guide to editing, alongside two focused session on working with medieval, early modern and modern sources.

Richard and Siobhan were joined in the breakout sessions by two recent contributors to the Camden Series, Daniel Patterson, editor of The Diary of George Lloyd, 1642-1718 (2022), and Jayne Gifford, co-editor of Sir Earle Page’s British War Cabinet Diary, 1941-42 (2021),

Topics covered in the Workshop include: advice on how to select a suitable primary source; options for publishing scholarly editions; approaching a publisher, and what to consider when writing a proposal; determining editorial conventions; and writing an introduction for an edition.

About the Camden Series

The Royal Historical Society’s Camden Series is one of the most prestigious and important collections of primary source material relating to British History, including the British empire and Britons’ influence overseas. Each volume is edited by a specialist historian who provides an expert introduction and commentary.

The complete Camden Series now comprises over 380 volumes of primary source material, ranging from the early medieval to late-twentieth century Britain. The full series is available online via Cambridge University Press, providing a rich conspectus of source material for British History as well as insights into the development of historical scholarship in the English speaking world.

Today the Society publishes two new Camden volumes each year in association with Cambridge University Press.

Contributing to the Series

Richard and Siobhan welcome submissions for future Camden volumes. If you have a proposal for a Camden Society volume, please: