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utulsa.edu

Themes

Memory

“Memory believes before knowing remembers”—William Faulkner Memory is the most powerful yet fragile of human faculties. Around its mysteries, we weave our deepest sense of self and community, making it, as Cicero wrote, the “treasury and guardian of all things.”... MORE

Pen, Paper & Fork

Why can food activate such powerful memories? How do we translate the sensuous experience of taste and touch into writing? And why are we so eager to describe what we eat to others? These are just some of the questions Pen,... MORE

Pen, Paper & Fork

Why can food activate such powerful memories? How do we translate the sensuous experience of taste and touch into writing? And why are we so eager to describe what we eat to others? These are just some of the questions Pen,... MORE

Big Ideas @ TU: Dietland

This spring, the Oklahoma Center for the Humanities is partnering with the University of Tulsa’s Women’s and Gender Studies Program to host our annual Big Ideas @ TU.  As part of our year-long focus on the theme of food we will... MORE

Homelands: Call for Faculty Fellows

The idea of a homeland evokes thoughts of pleasure and pain, belonging and exile, flight and shelter. Is home a place, a state of mind, an imagined community, a commodity, or, as Charlotte Perkins Gilman writes, a fundamentally “human institution?”... MORE

Food as Ritual and Art

Our updates from the Humanities Research Seminar continue, this week with a post by Anh-Thuy Nguyn, Assistant Professor of Art at Rogers State University. As long as I can recall, every member of my family always had to gather around... MORE

Food and Historical Trauma

We continue our regular series from the Humanities Research Fellows.  This week, Lisa Cromer, Associate Professor of Psychology and an expert in trauma, reflects on the connection between food and memory in cultures that have suffered extraordinary loss. Food, emotions... MORE

The Taste of Russian Summers

In this week’s report from the Humanities Research Seminar on the theme of “food,” Professor Christine Ruane shares her own experiment in recreating an eighteenth-century Russian treat. Russian food has evolved by incorporating influences from other culinary traditions, especially French... MORE