EISENSTEIN'S HISTORY OF ART: AN INTERNATIONAL SYMPOSIUM
Amherst Center for Russian Culture, Amherst College, May 3-5 2019
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
Joan Neuberger, “‘Only Art’: Michelangelo, Picasso, and Other
Aleksandra Jach, “Eisenstein as Method"
3:30-5:30 Roundtable: “Curating Eisenstein”
CHAIR: Galina Mardilovich, Curator of Russian and European Art, Mead Art
Ada Ackerman, Aleksandra Jach, Pierluca Nardoni, Marie Rebecchi, Elena Vogman
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”
1:00-3:00 Panel III
CHAIR: Alice Jackson '21
Daria Khitrova, “Eisenstein and Dance”
Evgenii Bershtein, “‘Degenerates in Power’: Contexts for ‘Ivan the
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
Marie Rebecchi, “Eisenstein, Bataille, Painlevé. From Gnosticism to
Devin Fore, “Eisenstein and Eidetics”
Sunday, May 5
10:00-12:00 Participants Roundtable
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
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.