Posts Tagged School of Arts and Sciences

“You can see the most incredible images in things you never would have thought of,” says Hajim School of Engineering dean Wendi Heinzelman describing the student artwork on display in the the annual Art of Science Competition.

Students on River Campus celebrate the last day of classes with a performance by the chamber orchestra, conducted by David Harman, of Tchaikovsky’s 1812 Overture on the steps of Rush Rhees Library. The performance marked the final conducting appearance by Harman, who is retiring this semester. Richard Feldman, who is also retiring this year as dean of the college, performed the cannon solo.

This spring’s production of Sam Shepard’s Buried Child marks the first time that a student has directed a play for the International Theatre Program.

Drosophila melanogaster—the common fruit fly—is widely used in laboratory experiments. But what Rochester researchers found when examining the guts of fruit flies in the wild bears little resemblance to what is seen in the lab.

At the “Breaking Boundaries: Video Games in Teaching, Learning, Research, and Design” event, students and scholars discussed the impact of video games and online games on learning and culture, while getting a chance to play.

Climate scientists and computer scientists are working together to understand what drives the global climate system—from deep in the ocean to high in the sky.

Seniors final art projects are a culmination of study in contemporary visual art-making through practice, presentation, and analysis.

The Tibetan Plateau in China experiences some of the most extreme weather patterns on Earth, making it an ideal location for Rochester climate scientists to student the complex web of global climate patterns.

Professor James Longenbach’s next books—Earthling  and Lyric Knowledge—will soon be released. This National Poetry Month, Longenbach reminds us, “the best poems ever written constitute our future.”

To mark Jefferson’s birthday, Thomas Slaughter’s class is in for a rare treat: a historically accurate lunch, culled from the actual Monticello cuisine and prepared according to recipes taken directly from Thomas Jefferson’s Cookbook and Dining at Monticello.