After traveling through Vietnam's Mekong Delta in January, examining climate change through the lens of another country, four Cornell students toured the halls of Congress in late March to tell all about it.
The inaugural East China Normal University/Cornell Summer School in Theory in Shanghai drew scholars from more than 40 east Asian universities for Cornell faculty-led seminars in art and media.
Even more violent food riots and overthrown governments are predicted in a new book edited by Cornell's Christopher B. Barrett, “Food Security and Sociopolitical Stability.”
Wendy Leutert, a doctoral candidate in the field of government and international relations, has won a 2015-2016 Fulbright-Hays Doctoral Dissertation Research Abroad Fellowship.
Workers in contemporary industrial China give their first-hand accounts and uncensored views of their struggle for their rights in a new book co-edited by ILR School assistant professor Eli Friedman.
Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms.
The Cornell Institute for China Economic Research, founded in 2015, helps coordinate the efforts of scholars across campus and supports research to understand economic growth in China.