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  • Faculty Book: Thomas C. Spear

    Paroles et silences chez Marie-Célie Agnant: L’oublieuse mémoire d’Haïti
    (Karthala, 2013)
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  • André Aciman Published in the New Yorker

    Distinguished Professor André Aciman of the Ph.D. Programs in Comparative Literature and French published a memoir in a recent issue of the New Yorker. Aciman's poignant memoir, “Are You... Read more

  • Jerry Carlson in Conversation with Marisa Tomei and Roberto Pombo

    Professor Jerry Carlson conversed with actress Marisa Tomei and Roberto Pombo, editor-in-chief of the Colombian daily El Tiempo, for the Barranquilla Carnaval de las Artes this weekend. The Spanish transcript of the discussion can be read on the El Tiempo website.
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  • Domna Stanton to Give Lecture at Columbia University

    Distinguished Professor Domna Stanton will present a lecture entitled "Enslaved to Chocolate: Culture, Commerce and Gender in 17th Century France" at Columbia/Maison francaise on Wednesday, February 19th at 6:00 P.M. Professor Stanton explores the cult of chocolate introduced by Spanish-born queens to the court of Louis XIV and retraces its production through France's Atlantic slave trade and imperial rivalvies. Her talk highlights the ambivalences that attended the medicalization and sexualization of chocolate as its consumption expanded into the city street. Read more

  • Faculty Book: Mary Ann Caws

    The Modern Art Cookbook
    (Reaktion Books, 2013)
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  • Glowing Reviews for "The Modern Art Cookbook"

    Professor Mary Ann Caws' new book is out, and The Modern Art Cookbook is receiving glowing reviews. Here is the summary from the University of Chicago Press website:

    "Matisse, Picasso, Hockney—they may not have been from the same period, but they all painted still lifes of food. And they are not alone. Andy Warhol painted soup cans, Claes Oldenburg sculpted an ice cream cone on the top of a building in Cologne, Jack Kerouac’s Sal ate apple pie across the country, and Truman Capote served chicken hash at the Black and White Ball. Food has always played a role in art, but how well and what did the artists themselves eat? Exploring a panoply of artworks of food, cooking, and eating from Europe and the Americas, The Modern Art Cookbook opens a window into the lives of artists, writers, and poets in the kitchen and the studio throughout the twentieth century and beyond." Read more

  • The Graduate Center Announces New Five-Year Humanities Fellowships

    In an initiative to promote innovation in doctoral education, the Graduate Center, City University of New York, will award up to eight new Humanities Fellowships to students entering in Fall 2014. Read more

  • Faculty Book: Nancy K. Miller

    Breathless: An American Girl in Paris
    (Seal Press, 2013)
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  • Ph.D. Program in French Alumnus Patrice Mothion Recognized for Teaching Excellence

    Patrice Mothion (Ph.D. 1996, Ph.D. Program in French) was selected as one of the "Best 300 Professors" in a joint project conducted by the Princeton Review and Ratemyprofessors.com. Read more

  • Faculty Book: Mary Ann Caws

    Pierre Reverdy
    (New York Review of Books Poets, 2013)
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