Cornell Plantations offers a series of Wednesday evening guided strolls with plant-related topics during the month of July. Free and open to the public, the strolls start at 7 p.m. in front of the Plantations gift shop.
Matthew Semino of Winthrop, Mass., who received a bachelor's degree in policy analysis and management from Cornell this May, has been selected as a Fulbright Scholar.
The Cornell Board of Trustees recently elected two new at-large trustees, two new trustee fellows, and it re-elected three at-large members, one member from the field of labor and three fellows. Board members also welcomed two new alumni-elected trustees, one new faculty-elected trustee and one new student-elected trustee.
Cornell biologists, who became underwater disc jockeys to study a homely fish that hums, say they have a clue as to how mate selection works. The auditory portion of the midbrain uses the acoustic qualities of all the noise to isolate one signal it is programmed to recognize as potentially interesting.
The bitter taste commonly associated with packaged grapefruit juice has long soured many potential consumers. But now Cornell food scientists say they have developed a special type of "active" container that significantly reduces the bitterness.
It's a problem faced by people joining noisy parties and by midshipman fish seeking mates: How to cut through the racket and find Mr. Right? Now Cornell University biologists, who became underwater disc jockeys to study a homely fish that hums, say they have a clue as to how mate selection works.
The Herbert F. Johnson Museum of Art at Cornell has been awarded an endowment grant from the National Endowment for the Arts (NEA). The Johnson Museum is the only university museum in the country to win such a grant during this award cycle.
Reach out and touch someone may be the new motto of the hospitality industry. A study by the Hotel School, shows that when restaurant servers touch their customers - even for as long as four seconds - they increase their tips.
The Cornell food science student team won the 1998 Institute of Food Technologists' national food product competition in Atlanta Monday night (June 22) for the third time in four years.
Why do some foods, such as eggs, explode in a microwave oven? Why do microwave-heated TV dinners emerge with dried-out peas but frozen mashed potatoes? Why do microwaved French fries always come out soggy?
Prior to World War II, America was a largely rural nation, but many of the documents that chronicle the history of rural life are drying, cracking and crumbling away on the shelves of libraries of state colleges of agriculture.
Despite the high cost, 40 percent of Americans over age 70, regardless of income, have modified their homes with grab bars, bathroom railings, wheelchair ramps and other aids, reports a Cornell housing economist.
