Weather concerns? Check My Amherst on the day of the event for delay or closure announcements.
Spanish Table meets on Fridays from 12-2:00 p.m. on the Mezzanine in Valentine Dining Hall. Faculty, college staff and students are welcome to join Spanish speakers of all levels for lunch and interesting Spanish conversation.
EISENSTEIN'S HISTORY OF ART: AN INTERNATIONAL SYMPOSIUM
Amherst Center for Russian Culture, Amherst College, May 3-5 2019
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Friday, May 3
1:00 Symposium Welcome
Amelie Hastie, Professor, Film and Media Studies, Amherst College
1:15-3:15 Panel I
CHAIR: Shahruz Ghaemi '19
Michael Kunichika, “Eisenstein in the Valley of Man: Prehistory and
Disfiguration"
Joan Neuberger, “‘Only Art’: Michelangelo, Picasso, and Other
Failures”
Aleksandra Jach, “Eisenstein as Method"
3:30-5:30 Roundtable: “Curating Eisenstein”
CHAIR: Galina Mardilovich, Curator of Russian and European Art, Mead Art
Museum
Ada Ackerman, Aleksandra Jach, Pierluca Nardoni, Marie Rebecchi, Elena Vogman
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Saturday, May 4
10:00-12:00 Panel II
CHAIR: Maya Mizrahi '21
Yuri Tsivian, “Eisenstein's Visual Rhetoric on Paper and on Film”
Karla Oeler, “Eisenstein and Hogarth”
Pierluca Nardoni, “Struggling over Abstraction: Eisenstein and Malevich”
12:00-1:00 Lunch
1:00-3:00 Panel III
CHAIR: Alice Jackson '21
Daria Khitrova, “Eisenstein and Dance”
Evgenii Bershtein, “‘Degenerates in Power’: Contexts for ‘Ivan the
Terrible’”
Ada Ackerman, “Eisenstein, Rodin, and Sculpture”
3:10-3:30 Screening of “Actors of Profane History” (dir. Elena Vogman,
Clemens von Wedemeyer, 2017)
3:30-5:30 Panel IV
CHAIR: David Finn (Hampshire College, '20)
Elena Vogman, “Actors of Profane History: Reading Eisenstein with
Warburg”
Marie Rebecchi, “Eisenstein, Bataille, Painlevé. From Gnosticism to
Animism”
Devin Fore, “Eisenstein and Eidetics”
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Sunday, May 5
10:00-12:00 Participants Roundtable
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All events held at the Amherst Center for Russian Culture (202 Webster Hall).
The symposium is supported by the ACRC and the Amherst College Film and Media
Studies Program.
Chemistry Seminar with Dr. Pia Sorensen, Harvard University, John A. Paulson School of Engineering and Applied Sciences
Fermented foods are ubiquitous, delicous and rooted in diverse cultures and history. Moreover, the making and enjoyment of them is deeply rooted in science, ranging from microbiology and chemistry, to biochemistry, flavor physiology, and sensory science.
This talk explores how food fermentations can be an engaging teaching tool for an integrated approach to these diverse scientific fields.
The discussion is based on the design and implementation of a course at Harvard University. The course focuses on the production, properties and characterization of the small molecules involved in food fermentations, as well as the microbial community dynamics these molecules drive. It follows an interactive, curiosity-driven format where students experience the scientific process in a creative way by designing and implementing their own research project. By making what inspires them, and eating what they make, students have an individualized experience with the process of scientific innovation.
Visit the Mezzanine Gallery in Frost Library to view Between the Imagined and Seen: The Hand-Pulled Prints of Betsey Garand and Microscope Images of Caroline Goutte, on exhibit from March 4 to Aug. 30. This exhibition is sponsored by the Arts at Amherst Initiative
Professor Caroline Goutte is chair of the Department of Biology and a member of the Program in Biochemistry and Biophysics at Amherst College. Betsey Garand is senior resident artist in the Department of Art and the History of Art at Amherst College.
Gallery hours are 10 a.m. - 4 p.m. Monday-Friday, and noon - 4 p.m. Sundays. Closed Saturdays.
Special Hours for Commencement Weekend: Open Saturday and Sunday, May 25 an 26 from 10 a.m. - 2 p.m.