Brown and White Vol. 122 no. 11

              Vol. 122 No. 11
Tuesday, February 28, 2012
‘All the Lehigh News First’
THE BROWN AND WHITE
Lehigh University’s Student Newspaper Founded in 1894
SPORTS
They did it for Debbie
Page 16
ONLINE
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thebrownandwhite.com
Lehigh-Laf
Rivalry
Page 7
LIFESTYLE
Visiting scholar
discusses art criticism
By CAROLINE TUCKER
James Elkins, E.C. Chad­bourne Professor of Art His­tory at the School of the Art Institute of Chicago, gave a lecture on the difficulty of writ­ing about art Thursday, Feb. 23, in Linderman Library.
The lecture was hosted by the humanities center and ArtsLehigh.
“One of the goals of ArtsLe­high is to deepen our engage­ment with art as a path of inquiry,” said Silagh White, the director of ArtsLehigh. “I chose to sponsor this event because it invites the campus to explore their own sense of wonder with images and how we relate to them.”
During his lecture, Elkins described how modern lan­guage might not be the most appropriate translator of an image. His work is trying to give insight into the process of making sense of objects re­moved from direct interpreta­tion, he said.
Emily Capece, ’14, was in­trigued by Elkin’s work.
“When I heard about this event, I thought it sounded very intriguing,” Capece said. “I had never stopped to think about how a lot of the time we base our interpretations of art through what has already been said about it.”
“It is often said, ‘a picture is worth a thousand words.’ There have been so many times when I have approached a work of art with curiosity and wonder, only to be en­riched by an art historian’s deeper understanding of what the image represents, its cul­tural context and aesthetic meaning,” White said.
In his lecture Elkins wres­tled with White’s point by say­ing that it’s hard for people to look past an art historian’s in­terpretation to form their own.
Elkins is not only a profes­sor, but also a writer.
His writing focuses on the history and theory of images in art, science and nature.
Elkins’ current projects in­clude a series called the Stone Summer Theory Institutes; a book called The Project of Painting: 1900-2000; and a series called Theories of Mod­ernism and Postmodernism in the Visual Arts.
Broughal students get taste of healthy cooking
B&W photo by AMALIA HATALIS
The students of Broughal Cooking Club cook healthy meals every Thursday from 3 to 4:30 p.m. with help from Lehigh Community Service Office volunteers.
Students bake, sell challah for charity
B&W photo by AIMEE JOHNSON
Marty Keppel, lead baker with Lehigh Dining Services, helps prepare Jewish challah bread for a bake sale held by the new Challah for Hunger club. Lehigh students were asked to pay $5 for a loaf of challah. All proceeds from the sale of the bread went to American Jewish World Service’s relief effort in Sudan and New Bethany Ministries in Bethlehem.
By AIMEE JOHNSON
Lehigh students are selling Jew­ish challah throughout campus to raise money for the American Jewish World Service’s Sudan Relief and Advocacy Fund and Bethlehem’s New Bethany Ministries.
Challah for Hunger is a national organization that brings people together to bake challah and raise money and awareness for social justice.
Students involved in the organiza­tion bake loaves of the bread then sell them to other students to raise money for the Sudan Relief and a charity of the students’ choice.
n Lehigh’s Challah for Hun­ger benefits American Jew­ish World Serivce’s efforts in Sudan, and New Bethany Ministries in Behtlehem.
See CHALLAH Page 2
By MARA KELLY
Lehigh’s Community Ser­vice Office and Lehigh student volunteers went to Broughal Middle School to teach stu­dents how to cook nutritious meals and make healthy eating choices.
Josh Leight, a graduate assis­tant for CSO, said the cooking club was created by a group of directors and coordinators interested in forming an after­school program.
“Cooking Club at Broughal began at the beginning of this academic year when Carolina Hernandez , George White and Alicia Searock met to dis­cuss afterschool programming and what afterschool activities students wanted to participate in based on student survey re­sults,” Leight said.
The club was created out of the students’ interests in cui­sine, Leight said.
“Results showed that
See BROUGHAL Page 5