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 Research
Feb 14, 2023
Historic report issued on advancing race equity in the criminal legal system
Adam Biener, assistant professor of economics, helps facilitate groundbreaking report with JustLeadershipUSA and the Association of Prosecuting Attorneys
Feb 8, 2023
Prof. Robert S. Mattison finalizes online catalog of artist Franz Kline
Robert S. Mattison, Marshall R. Metzger Professor of Art History, Finalizes Online Catalog of Artist Franz Kline
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
May 11, 2022
In the media: CNBC features Prof. Erin Cottle Hunt’s Social Security research
Assistant professor of economics featured in CNBC article about her recent research on shortcomings with Social Security benefits.
Apr 21, 2022
Prof. Christopher J. Lee to assist journalists covering religion in Africa
Backed by a collaborative programming grant, the program will challenge mainstream media narratives and address indigenous religious belief systems that…
Apr 8, 2022
Prof. Joe Woo wins NSF grant to study atmospheric aerosols
National Science Foundation grant will support Woo and his student researchers as they study atmospheric aerosols, which contribute to the warming of the…
Apr 1, 2022
A conversation with Alan Pesky ’56
Lafayette College Trustee Emeritus Alan Pesky '56 will discuss his recently published memoir, More to Life than More: A Memoir of Misunderstanding, Loss…
Apr 1, 2022
The peculiar physics of the Wiffle ball
Prof. Jenn Stroud Rossmann discusses the Whiffle ball on Short Wave, NPR's science-themed podcast.
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.