Asian Studies Program
We asked professors from different disciplines to weigh in on the new agreement among 195 nations to reduce global emissions in an attempt to save our planet from the worst effects of climate change.
Justin Ehringhaus ’16 has received a prestigious scholarship to study in Japan for a year.
Several tenure-track professors joined Bowdoin’s faculty this year to teach and do research in a number of fields — math, Romance languages, chemistry, digital and computational studies, theater and dance, Asian studies, history and sociology.
Professor Leah Zuo Discusses ‘Science’ in Premodern China, the Relevance of Confucius Today and Her Current Projects
After receiving a couple of fellowships, Leah Zuo has a generous sabbatical in front of her to finish her first book and begin her second. At the moment she is completing a book about the famous Chinese figure Shen Gua (1031-1095), who is credited with making a number of startling discoveries well ahead of his time.
Over the past year, Bowdoin faculty from every corner of campus received grants and fellowships to support new and ongoing research projects. Others were honored for their work.
Yu Zhao ’15 and Katherine Carter ’16 recently won first and second place in the Consulate General of Japan in Boston Japanese Language Contest.
Peggy Wang, assistant professor of art history and Asian studies, worked with Jackie Brown, assistant professor of visual arts, to conduct an art-making workshop that Wang said would help students better understand the challenges and particularities of generating meaning through art.
Somehow, in the midst of all of their teaching and research, professors at Bowdoin also find time to write books. Check out these recent and upcoming titles by faculty members.
This year, more than three dozen Bowdoin faculty members have dispersed to all corners of the map for sabbatical projects. See where they’ve gone.
Professors Sarah Mak and Leah Zuo recently sat down with Bowdoin’s Director of News Doug Cook in Bowdoin’s studio to offer some political and historical context for the current unrest in Hong Kong.
A martial Monk from China, Master Zhong Xuechao (a.k.a Master Bing) recently visited Bowdoin College to talk about his life in the Wudang Mountains, a centuries-old center of Taoism.
To broaden students’ understanding of Hong Kong’s current Umbrella Revolution, Bowdoin professors organized a “teach-in” last week.
Greg Stasiw ’15 has a paid internship this summer with L.L.Bean, working for its inventory team. This seems a normal enough job for a college student in Maine — until you learn that he’s based in Tokyo.
For the second year in a row, a Bowdoin student is collecting information from her peers about their summertime jobs, internships, fellowships and volunteer placements around the world.
The Ying Quartet took part in five different Bowdoin classes – spanning topics in history, literature, and culture as well as music – to perform a selection of works related to the course material and engage students in a lively discussion about the music.
Bowdoin’s 2014 Kemp Symposium, “Visions of Reality: Science and Other Means of Seeking Knowledge,” was kicked off by a keynote address about knowledge transfer between China and the West, delivered by Middlebury’s Don Wyatt.
Bowdoin’s John Holt, professor of religion and Asian studies, has snagged a 2014 John Simon Guggenheim Memorial Foundation fellowship – the third Guggenheim in three consecutive years for a Bowdoin faculty member.
Bowdoin Japanese language students Justin Ehringhaus ’16, Alexandra Mathieu ’15 and Tianchen Zhou ’14 all placed in a recent Japanese language contest organized by the Consulate General of Japan in Boston.
Seven Bowdoin faculty members have been promoted from the rank of associate to full professor: Aviva Briefel, Philip Camill, Kristen Ghodsee, Samuel Putnam, Patrick Rael, Shu-chin Tsui, and Tricia Welsch.
Over 70 students gathered at Howell House last weekend for Bowdoin’s first-ever Sushi Party, an event sponsored by the Japanese department. Students were treated to tea and miso soup, followed by fresh sushi created by chef Shuji Oki.