More Taste of Academia "Alien, the Predator and E.T.-- Encounters of a Third Kind"

fall 2013

Previous issues

E-mail

Facebook

SPOTLIGHTS
New Chancellor: From the Supreme Court to the Open University
A New President for the Open University
A Celebration: Lord Woolf's 80th Birthday

GRADUATES
Graduation Ceremonies
A Fighter Pilot and Researcher of Nanometer Threads
27 Years Old and Co-Founder of a Multi-Million Dollar Company

INNOVATION, RESEARCH & TECHNOLOGY
OUI Now MOOCs
Digital MBA
Once App on a Time
The Eighth Chais Conference
Caregivers, Caregiving and Emotional Intelligence
Exodus: The Real Story

ACCESS
Practical Solutions for Students with Disabilities
Project 100: A Program for Arab Minorities
Enriching Immams

EVENTS
A Taste of Academia: Coffee, Beer and Professors
OUI Students Argue Best
Inauguration of Academia in High School
American Friends of Open University

HIGHLIGHTS & MILESTONES
US Ambassador Visits OUI
Prof. Sara Guri-Rosenblit
Prof. Miri Soroujoun
Prof. Bat-Zion Iraqi-Klorman
Dr. Yuval Eylon
Prof. Yagil Levy
Dr. Tzahi Weiss
OUI in National Survey
OUI Grads
Co-editors: Elissa Allerhand, Ilene Bloch-Levy Photographer: Gideon Markowitz Graphic Designer: Laura Grinberg Web Manager: Batsheva Engelberg-Behr Web Master: Sonia Pechersky, Royi Gumprich

STUDENTS
More Taste of Academia ...continued from previous page. The Anthropology of Humous Dr. Dafne Hirsch researches what she calls "The culture of day-to-day life" or "How ideas and practical actions are evolved by a specific culture." During her lecture, humous took center stage. As it has over the past decade or so. Here is a food item that is considered indigenous of Israel, and is served at even the most elegant affairs, but was hardly seen during the early days of the State. Why was that? Humous was considered to be a local food, and the Ashkenazim arriving from Europe had no familiarity with it. That soon changed -- for very practical reasons. Humous was relatively inexpensive, healthy and readily available. And, with the stamp of approval from WIZO-Hadassah dietitians, humous slowly but surely began to take center stage. Of course, humous has been influenced by political (yes, even humous beans can impact on peace in our region), social and cultural elements, but today, there is probably no household without humous within reach. Page: 1 2 3

STUDENTS

More Taste of Academia

...continued from previous page.

The Anthropology of Humous

Dr. Dafne Hirsch researches what she calls "The culture of day-to-day life" or "How ideas and practical actions are evolved by a specific culture." During her lecture, humous took center stage. As it has over the past decade or so. Here is a food item that is considered indigenous of Israel, and is served at even the most elegant affairs, but was hardly seen during the early days of the State. Why was that? Humous was considered to be a local food, and the Ashkenazim arriving from Europe had no familiarity with it.

That soon changed -- for very practical reasons. Humous was relatively inexpensive, healthy and readily available. And, with the stamp of approval from WIZO-Hadassah dietitians, humous slowly but surely began to take center stage.

Of course, humous has been influenced by political (yes, even humous beans can impact on peace in our region), social and cultural elements, but today, there is probably no household without humous within reach.

Page: 1 2 3