Apr 24, 2023
Prof. Anthony Cummings’ new book reveals golden age of Florentine music
In his newly released book, Music in Golden-Age Florence, 1250–1750 (University of Chicago Press), Prof. Anthony Cummings has fulfilled a long-held desire…
Faculty Profiles
Jan 4, 2023
Three faculty members named to endowed chairs
Justin Corvino, Anthony Cummings, and Helena Silverstein were recently named to endowed professorships
Nov 28, 2022
Prof. Benjamin Cohen named fellow at Princeton’s Davis Center
During his spring 2023 residential fellowship at Princeton's Davis Center, Cohen will contribute toward discussions around humanity’s impact on environment…
Oct 5, 2022
Prof. Sue Wenze receives Fulbright to advance her research in mental health care for mothers of multiples
Fulbright award will support collaborative research with faculty at University of Coimbra in Portugal
Aug 4, 2022
Prof. Alex Brown releases first commercial album
Brown, who sings and plays guitar, keyboard, saxophone, and trumpet, says there are many creative parallels between his work as an engineer and musician…
Jun 6, 2022
SoTL Scholars program will help students understand chemical concepts
Inaugural SoTL Scholar, Prof. Heidi Hendrickson, aims to have chemistry students develop demos that will help them help each other
Apr 28, 2022
Prof. Lauren Anderson ’04 named Jeffers Director of Engineering
Lauren Anderson ’04 is named the William Jeffers Director of Engineering, succeeding Prof. Scott Hummel, who held the chair for 10 years.
Apr 22, 2022
Celebrated Shakespeare scholar continues exploration of race
Prof. Ian Smith is continuing to make important contributions to Shakespeare studies as he embarks on new research that speaks directly to issues of diversity…
Mar 22, 2022
Menu designs may lead to food waste, new study reveals
Economics professors Joaquín Gómez-Miñambres and Hongxing Liu shows that more limited menus can lower food waste, boost healthier eating.
Oct 8, 2021
New Book Brings Historical Context to Modern Food
Prof. Benjamin Cohen provides compelling look at the social and industrial forces behind our modern way of eating..