In a new opinion piece in a major publication, Morten Christiansen, professor of psychology, calls for a new era of integration in the language sciences, which has fragmented into many highly-specialized areas of study.
Six students are researching fencing, teaching English, exploring how regions recover from natural disasters, and immersing themselves in Asian languages, thanks to grants from the Department of Asian Studies in the College of Arts and Sciences.
Cornell’s Climate Smart Farming program has added a fifth online tool – the New York State/Northeast Drought Atlas – to help regional farmers cope with an era of global warming.
Dean Ritter led 15 veterans and reservists participating in the 2017 Cornell Warrior-Scholar Project through a discussion of the Declaration of Independence.
What if by simply sequencing the genome of a cancer patient a doctor could determine which treatment would work best? New research from Yimon Aye's lab could make that approach a reality.
By learning how an immune cell called Tr1 works in the body, researchers hope to one day harness the cells to better treat allergies and infections, according to new Cornell research.
Cornell food scientists have found that people with a diminished ability to taste food choose sweeter – and likely higher calorie – fare. This could put people on the path to gaining weight.
One of Cornell’s Titan arums – a rare plant also known as a corpse flower for the deathly odor it produces at flowering – has broken dormancy and is preparing to bloom this summer on campus.
Cheesemakers large and small from across the Northeast have turned to CALS' Food Processing and Development Laboratory for small-batch production and dairy expertise as they develop new recipes.
