The introduction of online education might feel unprecedented, but a look back at the history of a similarly new technology—instructional television in the 1950s—is revealing, but also highlights key differences.
Ainsley Morse of Dartmouth sits down with Barry Scherr, professor emeritus at Dartmouth and discusses his career as a Russianist.
As Angela Brintlinger reminds us, food and foodways offers new opportunities for asking why, for exploring what influences and shapes Russian culture, including everything from religious practices, philosophies of life, literature, art and music to weather conditions, development and infrastructure issues, and social relations.
Naomi Caffee and Collen Lucey share explore the topic of food, a perennial student favorite. After slaving away all semester on case endings and the nuances of verbal aspect, students are usually thrilled to enter the world of pirozhki, borscht, samovars, sukhariki, and sweets from the Red October chocolate factory. Food, together with the customs of hospitality and togetherness that characterize Russian and Eurasian cultures, presents language learners with a topic that feeds the body and soul as well as the mind.
It’s a question Cecil Leigh Wilson gets least once every time ze teaches introductory Russian, or talks about Russian in hir community of nonbinary English-speakers, or discloses this part of hir identity to a Russian-speaker.
This is the introduction to a SEEB series organized by Ani Kokobobo, Associate Professor and Director of Graduate Studies in the Department of Slavic Languages & Literatures at the University of Kansas.
A funny thing happened to Eliot Borenstein while he was writing his book on conspiracy theory and contemporary Russia: my obscure little corner of Russian cultural studies suddenly threatened to become relevant.
Preparing 21st-century learners with the skills to use Russian in a variety of social and rhetorical settings in which they can communicate meaning effectively requires a self study of existing language programs. Thomas Jesús Garza shares his methods.