Tag: Kathryn Dolan
S&T English professor co-edits new book about Thoreau
A new book about author Henry David Thoreau brings together scholars from across the globe who address some of the implications of his explorations of the nature of time, showing how sustained attention to a writer from our not-so-distant past can help us reimagine our future.
Read More »Dolan named chair of English and technical communication at Missouri S&T
Dr. Kathryn Dolan has been named chair of English and technical communication at Missouri S&T. She is currently a professor in the department.
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Dive into summer reading: Discover the latest works from faculty and staff
Check out a sampling of books written by Missouri S&T faculty and staff. From history of wars to history of breakfast cereal to women Egyptologists, not to mention an entire book on the origins of the term “dude,” there are several topics to choose from for your summer reading.
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35 faculty honored for outstanding teaching, service, experiential learning
Missouri S&T celebrated faculty excellence at an awards banquet Dec. 6 on campus. Honorees include:
Read More »It’s GR-R-REAT! New book examines the history of cereal
A new book by a Missouri S&T researcher delves into the history of breakfast cereals and the role they have played in society and culture. Breakfast Cereal: A Global History by Dr. Kathryn Cornell Dolan examines the entirety of cereal, from the beginning of agricultural history in the Fertile Crescent to modern sugary snacks.
Read More »The U.S. has beef with its history
A new study by a Missouri S&T researcher shows U.S. food culture has paralleled the country’s broader changes in colonization, environmentalism, ethnicity and race, and even industrialization.
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Food safety examined in new book by S&T researcher
A new book edited by a Missouri University of Science and Technology researcher discusses the ways communication and developing technologies can improve global food and water safety. In-depth interviews with food industry experts reveal the slow acceptance of new technology and the subconscious ways that people judge food when making purchases.
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