Over the past several months, you’ve probably seen more than a few articles talking about the need to stay connected to others while also maintaining physical distance. One way for the Institute to do that is to offer additional virtual content.
This week, we’re hosting our annual Innovation Day conference online and debuting our Things Fall Apart exhibition on Google Arts & Culture. If you’re a fast reader, you might still have time to devour Food: The History of Taste before our next virtual book club discussion takes place this Friday. You can also learn all about chemist Mary Lowe Good, a dedicated champion of science who served under four American presidents. And we are happy to welcome back researchers to our library, which is now open for in-person appointments two days per week.
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You can see a latticework of holes created by “bookworms” in this copy of Encyclopédie by French philosopher Denis Diderot, 1780. 📷 Science History Institute
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While you can’t visit our museum in person just yet, you can take a virtual tour of our Things Fall Apart exhibition on Google Arts & Culture. This exploration of the life and afterlife of things—and why we fight to preserve them—features decaying objects from our collections, including an 18th-century encyclopedia, a microscope from the late 19th century, and a Roman ball flask dating to about 200 CE.
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Tuesday, September 22, 2020
1:00 p.m.–5:00 p.m. EDT
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Cohosted with the Society of Chemical Industry (SCI) since 2004, Innovation Day brings together emerging industry leaders to celebrate today’s innovations and to seek solutions for tomorrow’s challenges. This year’s conference will be held online with a full program of poster presentations, breakout sessions, and ample networking opportunities. Activities will begin with the annual Warren G. Schlinger Symposium and an address from PPG Industries research associate Wei Wang, the SCI 2020 Gordon E. Moore medalist.
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Friday, September 25, 2020
1:00 p.m.–2:00 p.m. EDT
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Join us on Zoom for a virtual Book Club discussion about Paul Freedman’s Food: The History of Taste, a richly illustrated collection of essays by international food historians who present a comprehensive history of changing tastes in food, from prehistory to present day. Advance registration is required. Spots are limited. After registering you will receive a confirmation email containing information about joining the meeting.
If you’re not already a member, join the Science History Institute Book Club on Facebook, where you can chat with fellow nerds about the latest science-y bestsellers.
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Monday, September 28, 2020
7:00 p.m.–9:00 p.m. EDT
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Detail of a watercolor of a woman with chronic pellagra, by Italian illustrator Amedeo Terzi, ca. 1925. 📷 Wellcome Collection
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A crusading doctor’s stomach-churning efforts to beat back pellagra in the American South.
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Institute fellow, science historian, and author Lisa Ruth Rand talks about all the debris floating around in outer space.
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Mary Lowe Good received the Othmer Gold Medal in 1998. 📷 Science History Institute
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A pioneering chemist and champion of science, Mary Lowe Good (1931–2019) held prestigious positions in academia, industrial research, and government throughout her long career. Her advocacy for science in general and women in STEM programs in particular earned her numerous appointments and awards, including the Institute’s Othmer Gold Medal in 1998. Good, who is featured in our Women in Chemistry video series, served in scientific capacities in the administrations of four American presidents.
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Now more than ever it’s important to tell the stories of science. Help us continue this work by supporting the Science History Institute.
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