The Cornell University Class of '56 has inaugurated a newly endowed professorship honoring Cornell President Emeritus Frank H.T. Rhodes that is aimed to enrich the undergraduate experience at the university.
The Latino Studies Program at Cornell University begins its Fall Colloquium Speaker Series with a free public lecture by Laura Pérez, professor of ethnic studies at the University of California Berkeley, Thursday, Sept. 28, at 4 p.m. in Room B30 of Goldwin Smith Hall.
The Latino Studies Program at Cornell University has a new director and, for the first time in its history, an associate director as well. Philip Lewis, the Harold Tanner Dean of the College of Arts and Sciences, has appointed two faculty members.
Noted biomedical researcher Dr. Richard A. Lerner, president of the Scripps Research Institute in La Jolla, Calif., will give The Class of 1942 James B. Sumner Lecture Thursday, Sept. 14, and Friday, Sept. 15, on the Cornell campus.
Want to crack cryptography? Do you crave secret codes? If you want to figure out fractals or if you enjoy the connection between math and art, then consider joining the Cornell Math Explorers Club.
Professors Jon C. Clardy of the Department of Chemistry and Chemical Biology and Jonathan D. Culler of the Departments of English and of Comparative Literature have been appointed senior associate deans for the College of Arts and Sciences at Cornell University.
Cornell's Department of Food Science has selected Upstate Farms of Rochester as producer of the highest quality milk in New York state. The annual selection was announced today (Aug. 28) at the New York State Fair's Dairy Day. The analytical tests are run at Cornell.
The young cheddar cheese at McCadam Cheese Co., Heuvelton, N.Y., has been judged the top cheese in New York state for 2000, beating out cheeses in all categories. The judging took place at Cornell University in mid-August and was on Aug. 28 at the New York State Fair's Dairy Day.
As unpleasant as it is, the nausea and vomiting of "morning sickness" experienced by two-thirds of pregnant women is Mother Nature's way of protecting mothers and fetuses from food-borne illness and also shielding the fetus from chemicals that can deform fetal organs at the most critical time in development.
