Elaine Sciolino, the former Paris Bureau Chief of the New York Times, invites us on a tour of her favorite Parisian street, offering an homage to street life and the pleasures of Parisian living.

While many cities suffer from the leveling effects of globalization, the rue des Martyrs maintains its distinct allure.

Sciolino reveals the charms and idiosyncrasies of this street and its longtime residents—the Tunisian greengrocer, the husband-and-wife cheesemongers, the showman who’s been running a transvestite cabaret for more than half a century, the owner of a 100-year-old bookstore, the woman who repairs eighteenth-century mercury barometers—bringing Paris alive in all of its unique majesty.

Elaine Sciolino’s new book is The Only Street In Paris: Life On The Rue Des Martyrs.

  Whether it was Katz' Deli on Manhattan's lower East side, Lindy's  in Midtown, or the Second Avenue Deli originally located in the East Village the sights, smells, and sounds of meats like pastrami, corned beef, and tongue, and glass cases filled with pickled delicacies and just the atmosphere and hubbub created by customers, lingering locals, and deli workers belonged to only one place: the neighborhood delicatessen. For Jew living in New York in the early to mid-twentieth century the deli was not only a place to purchase authentic kosher and Jewish cuisine but for many immigrants and their children it was also a place to socialize, bond, and network.

 Our Ideas Matter series allows us to check in with state humanities councils in our 7-state region.

Today we’ll learn about Herencia Latina 2015-16, an nine month program featuring a multitude of films, exhibits, discussions, and festivals examining and celebrating Latino heritage in the Pioneer Valley in Massachusetts. The program is funded by Mass Humanities, the National Endowment for the Humanities, and the American Library Association.

Our guests are Raul Gutierrez, Professor of Spanish at Holyoke Community College in Holyoke, Massachusetts, and Cliff McCarthy, President of the Pioneer Valley History Network.

  In the past fifty years, Asian Americans have helped change the face of America and are now the fastest growing group in the United States.

Award-winning historian Erika Lee reminds us that Asian Americans also have deep roots in the country. The Making of Asian America tells the little-known history of Asian Americans and their role in American life, from the arrival of the first Asians in the Americas to the present-day.

  The Iroquois Indian Museum in Howes Cave, NY hosts the 34th Annual Iroquois Indian Festival this weekend.

Storytelling, social dancing, and an all Iroquois Art Market are just a few of the activities featured at the festival. Guests can join Iroquois from throughout the Six Nations for a family friendly celebration of cultural pride and creativity.

Stephanie Shultes is the Executive Director of the Iroquois Indian Museum and she joins us now along with Amanda Kay Tarbell Kanatisake an Assistant Educator at the museum.

Why We Dance

Aug 17, 2015

  Kimerer L. LaMothe is a dancer, philosopher, and scholar of religion.

She also loves to dance, every day, feeling it is vital for her wellbeing. And when she scans the landscape of human life, she sees dance everywhere—in the earliest human art, the oldest forms of culture, and in every culture around the world into the present.

But, she says, in the maps of and for human life that comprise the philosophy, theology, and religious studies of the modern west, dance occupies a surprisingly small space. So, she has explored that in her new book: Why We Dance.

  In recent decades, America has been waging a veritable war on fat in which not just public health authorities, but every sector of society is engaged in constant “fat talk” aimed at educating, badgering, and ridiculing heavy people into shedding pounds. We hear a great deal about the dangers of fatness to the nation, but little about the dangers of today’s epidemic of fat talk to individuals and society at large. The human trauma caused by the war on fat is disturbing - and it is virtually unknown.

Susan Greenhalgh is Professor of Anthropology at Harvard University. In her book, Fat-Talk Nation, Greenhalgh shows how the war on fat has produced a generation of young people who are obsessed with their bodies and whose most fundamental sense of self comes from their size.

  This coming weekend marks the celebration of the 38th Annual East Durham Irish Festival in East Durham, NY. The festival keeps the Irish American tradition alive with music, dance and more!

This year’s line-up includes: The Narrowbacks, The Fighting Jamesons, Whittlin' Donkeys, Andy Cooney, Celtic Cross and more - including 4 bagpipe shows and 4 step dancing shows – and that’s not all! There will be a new beer garden, cottage tours, map of Ireland tour, amusement rides, and an Irish Children’s play.

Here to tell us more are Bernadette Gavin and Kitty Kelly.

We hear all the time about weight gain, weight loss, how Americans are the heaviest we have ever been, and myriad plans for remedying our egregious fatness. Yet, what if much of what we are told, and what we believe, simply is not true?

Writer Harriet Brown set out to explore our relentless obsession with weight and thinness in the new book Body of Truth: How Science, History, and Culture Drive Our Obsession with Weight--and What We Can Do about It.

It’s not just about cooking. With the food landscape changing rapidly, companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more.

That is why you can now study food history, cultures, and cuisines in the CIA’s Bachelor of Professional Studies in the Applied Food Studies program.

To tell us more, we welcome Beth Forrest - an associate professor of liberal arts here where she teaches the Introduction to Gastronomy course as well as History and Cultures of Europe, Food History, and Global Cuisines and Cultures.

  Also here is Deirdre Murphy who teaches History and Cultures of Asia, a course for juniors and seniors pursuing bachelor’s degrees in culinary management or baking and pastry management. Dr. Murphy also teaches electives in The Ecology of Food and Food and Culture.