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Type of Event

Event Calendar

Friday, May 3, 2019

Fri, May 3, 2019

Eisenstein's History of Art: An International Symposium at the Amherst Center for Russian Culture

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
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
________________________________________
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”
________________________________________
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
Studies Program.

Headshot of Pia Sorensen smiling

"Food Fermentations: A Curiosity-Driven Teaching Approach for Integrated Chemistry and Biology Education"

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.