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Upcoming commencement events for Duke's undergraduate, graduate and professional students dukechronicle.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from dukechronicle.com Daily Mail and Mail on Sunday newspapers.
By Susan Gonzalez May 20, 2021 Share this with FacebookShare this with TwitterShare this with LinkedInShare this with EmailPrint this Clockwise from top left: Beth Anne Bennett, Pat Devlin, Erik Harms, Stephen Stearns ’67, Carolyn Roberts, Simon Mochrie In their nominations for this year’s Yale College Teaching Prizes, undergraduate students praised the honored faculty members for not only shining in the classroom but also for having a meaningful impact in their lives beyond it. The winners of this year’s Yale College teaching prizes, all in the Faculty of Arts & Sciences, are Carolyn Roberts the Sidonie Miskimin Clauss Prize for teaching excellence in the humanities; Simon Mochrie the Dylan Hixon ’88 Prize for teaching excellence in the natural sciences; Erik Harms the Lex Hixon ’63 Prize for teaching excellence in the social sciences; Beth Anne Bennett and Pat Devlin the Richard H. Brodhead ’68 Prize for teaching excellence by non-ladder ....
Dedication, warmth, and the answers — prize-winning teachers have all yale.edu - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from yale.edu Daily Mail and Mail on Sunday newspapers.
P.M. on The Paris Review ’s Instagram account. For more details, visit our events page, or scroll down to the bottom of the article. Photo: Erica MacLean. Whenever I would tell someone I was cooking from Herman Melville’s Moby-Dick for my next column, they would gleefully shriek, “Whale steaks!” And I would dither a bit and explain that no, those are illegal in America, and that I was instead planning to make two forms of chowder, clam and cod, that weren’t going to be very different from each other. In our Chowhound-fueled, extreme-eating kind of world, I felt a little silly. Chowder is an easy dish, and while there’s raging conflict over the primacy of New York style (tomato-based) versus New England style (white), and the finer variations of each, the topic seems to inspire passion in inverse proportion to its importance. (Potatoes or no potatoes? Avast.) In fact, as Perry Miller reports in ....