Consumers perceive restaurants with higher menu prices but no tipping to be more expensive than restaurants with lower menu prices and tipping, finds a new study from the Cornell Center for Hospitality Research. (Feb. 16, 2007)
Ice cream, yogurt, cheese and milk all starts with a special delivery – the birth of a calf. Now for the first time, this maternal miracle can be witnessed at the Dairy Cow Birthing Center at the New York State Fair Aug. 22-Sept. 2.
The Africana Studies and Research Center is launching new initiatives including speakers, mentoring efforts, special events and even classroom renovations, to help students impact the world.
Teaching diverse students and recognizing their experiences and identities were among elements of inclusive pedagogy discussed by a student panel during New Faculty Orientation.
Scholars, artists and graduate students are engaging in collaborative initiatives in the digital humanities, with support from Cornell's Society for the Humanities. (Sept. 23, 2010)
Historian Gordon F. Sander '72's book, "The Hundred Day Winter War," is a comprehensive account of Finland's heroic stand in 1939-1940 against the Red Army.
Five World Food Prize laureates will address the problem of world hunger in a fall semester seminar series, as part of Cornell University's College of Agriculture and Life Sciences (CALS) yearlong centennial celebration. The seminars will be in Room G10 of the Biotechnology Building on campus from 3:30 to 5:30 p.m. and are free and open to the public. The first seminar, Sept. 23, "Accomplishments and Aspirations: Linking Agriculture, Nutrition and Health," features World Food Prize laureates Nevin Scrimshaw (1991), Catherine Bertini (2003) and Cornell Professor Per Pinstrup-Andersen (2001). (September 16, 2004)
The creation of a degree program called Healthier Life, designed to connect health care professionals and technologists, was announced Dec. 4 at the Jacobs Technion-Cornell Institute at Cornell Tech.
Evoking the charm of swaying corn growing on an upstate farm and recalling 150 years of agricultural science, students in Food Science 1101 developed an ice cream worthy of Cornell’s sesquicentennial: Sweet Cornell.