Mary Beth Norton to lead American Historical Association

Mary Beth Norton, the Mary Donlon Alger Professor of American History, has been elected president of the American Historical Association. Her one-year term as president will begin in January 2018.

Cornell tests earthquake-resilient pipeline for L.A.

A top engineer from the city of Los Angeles visited Cornell July 20-22 as researchers tested a new earthquake-resilient pipeline designed to better protect southern California's water utility.

Diversity workshop trains trainers from across the nation

Diversity officers from campuses across the country attended a three-day workshop on how faculty can incorporate diversity into their classrooms. The Faculty Diversity Institute has become well-known for its innovative approach.

Political savviness is key to moving business agendas

Samuel B. Bacharach, author of "The Agenda Mover: When Your Good Idea is Not Enough," says leaders need political and managerial competence to move their agendas, drive their ideas and get results.

The next 25 years: arXiv looks to the future

On its 25th anniversary, the arXiv repository of scientific papers plans improvements based on user requests.

Summer course maps history, future of green cities

The Cornell Summer Session course Green Cities: Creating the Living City provides students with tools and ideas to shape the future of the ecological urban landscape.

Students build college skills in Prefreshman Summer Program

In June about 180 new Cornell students arrived on campus for the Prefreshman Summer Program, which gives them the opportunity to prepare for the challenges of their first year of college.

Frank: Luck looms larger in success than most of us think

Very few successful people would have succeeded if they hadn't been lucky, too, economist Robert H. Frank says in his book, "Success and Luck." He calls on policymakers to create the conditions that put luck on everyone's side.

Art's historical love affair with decadent, unusual meals

Researchers analyzed the contents of 500 years of European and American food paintings and found indulgent, rare and exotic foods popular in paintings were not available to the average family.