- Before last weekend, David Burt ARC ’14 never noticed the sounds that occurred around him on a daily basis. But now, he said he has become aware of the sound his footsteps make as he walks up the stairs in the School of Architecture’s Loria Center. Burt had just finished listening to keynote address of the school’s first symposium this year — “The Sound of Architecture” — which aimed to explore the relationship between buildings and their acoustic dimension. Joseph Clarke GRD ’15, who organized the symposium along with Director of Doctoral Studies in the Architecture School Kurt Forster, said he hoped to initiate discourse and critical thinking about the sonic dimension of buildings, which is too often dismissed as an afterthought.
- The Yale Program for the Study of Antisemitism hosted its first major conference on Friday, combining a historical approach to the French-Jewish community with a contemporary political analysis. The conference, which was entitled “Antisemtism in France: Past, Present and Future,” featured 10 leading scholars of antisemtism from France, Israel and the United States and attracted an audience of roughly 70 academics, community members and graduate students, as well as a small contingent of undergraduates. Program Director and French Professor Maurice Samuels said he drew from the long history of the positive and negative treatment of French Jews and said he hoped the conference would place recent events in historical perspective.
High of 61 degrees, low of 44 degrees, patchy fog.
In the colleges
Breakfast: Waffle Bar, Pumpkin Cranberry Muffin
Lunch: Vegetable Soup Pistou, Tuscan White Bean Soup, Roman Orecchiette with Chard, Chili & Tofu, “Old Country” Porketta, Mediterranean Foccacia, Pandorato, All-Natural Grilled Chicken Breast, All-Natural Grilled Cheeseburger, Red Pepper Hummus Baba Ganoush Lavash, Roasted Potatoes With Garlic & Thyme, White Bean Salad with Sundried Tomato Vinaigrette, Peanut Butter Cookie
Dinner: Pane Cotto, Chicken with Slow Roasted Tomatoes, Farro & Vegetable Pilaf, All-Natural Grilled Chicken Breast, Grilled Garden Burger, Roasted Vegetables & Provolone Panini, Pasta With EV Olive Oil & Fresh Herbs, White Bean Salad with Sundried Tomato Vinaigrette, Devils Food Cake
Breakfast: Maple Flavored Organic Oatmeal, Waffle Bar, Western Style Scrambled Eggs, Buttermilk Pancakes, Cage-Free Scrambled Egg Whites, Home Fries, Pumpkin Cranberry Muffin
Lunch: Southwest Black Bean Soup, Spinach & Gruyere Tart, Fajita Beef, Portabella Fajita, Penne, All-Natural Grilled Chicken Breast, Roasted Vegetables & Provolone Panini, Pepperoni Pizza, Fresh Vegetable Pizza, Green Bean & Tofu, Beef & Broccoli, Chickpeas & Tomato Pita Sandwich, French Fries, Spanish Rice, White Bean Salad with Sundried Tomato Vinaigrette, Peanut Butter Cookie