All News

Professor of Literature and Creative Writing Naomi Guttman published an essay in Stone Canoe (#15, 2021) and two poems in the anthology The New Spice Box: Contemporary Jewish Writing.

Following Hamilton’s participation in the Global Climate Strike last Friday, more than 50 faculty, staff, and students gathered Monday for Conversations on the Climate Crisis gathered around topic tables in Fillius Events Barn.

“The River and Back,” a poem by Professor of Literature and Creative Writing Naomi Guttman, was recently published in The Briar Cliff Review.

Professor of Literature and Creative Writing Naomi Guttman read from her work at the Bright Hill Press and Literary Center of the Catskills in Treadwell, N.Y., on Aug. 9.

A review by Professor of Literature and Creative Writing Naomi Guttman was recently published on Canadian Writers Abroad, a website that promotes, shares, and records the work of Canadian writers who are working or have worked outside of Canada.

Professor of Literature and Creative Writing Naomi Guttman recently participated in a group reading to celebrate 25 years of the Bright Hill Poetry Reading series.

Professor Naomi Guttman, Department of Literature and Creative Writing, had a busy summer: in early July, she traveled to the U.K. to give the paper, "Maple Moon: Landscapes of the Sugar Maple in a Time of Climate Change" at the Oxford Symposium on Food and Cookery.

The New York City program took a field trip to NYU’s Bobst Library Fales special collections. NYU is home to the Marion Nestle Food Studies Collection, an expansive array of publications documenting the 19th and 20th century evolution of food practices in America, especially New York City.

Professor of English and Creative Writing Naomi Guttman read from her work at a Four Way Books event at Berl’s Brooklyn Poetry Shop in Brooklyn on March 3.

Hamilton’s Program in New York City visited the Museum of Food and Drink (MOFAD) in Williamsburg. MOFAD’s current exhibit, “Chow: Making the Chinese American Restaurant,” dovetails neatly with the NYC program’s food-focused curriculum, which emphasizes the impact of immigration on the development of American cuisine.