Professor Sinikka Elliott releases new book, “Pressure Cooker”
Along with fellow coauthors, Sarah Bowen and Joslyn Brento, the book explores why home cooking won’t solve our problems and what we can do about it.
Professor Thomas Kemple releases new book, “Simmel (Classic Thinkers)”
In this book, leading expert Prof. Kemple clearly and accessibly introduces Simmel’s sociological and philosophical work.
Postdoctoral Research Fellow Amira Halperin co-edited a special issue on Diasporas from the Middle East
Along with Bahar Baser, Halperin explores displacement, transnational identities, and homeland politics.
PhD Student Adam Vanzella-Yang published in the The City & Community Journal
Crafted with the support and use of Qualitative Methods (with Prof. Amin Ghaziani) and Urban Sociology (with Prof. Nathan Lauster), Adam Vanzella-Yang explores time, place, the home, and the meanings of home in Vancouver.
Prof. Yue Qian featured in the Washington Post on women in the one percent and labour inequalities
Prof. Yue Qian’s, “Women in the One Percent: Gender Dynamics in Top Income Positions” featured in the article.
Prof. Yue Qian wrote an op-ed in The Conversation about dating in South Korea
Despite efforts to spark dating, young people in South Korea are staying single.
Prof. Emily Huddart Kennedy featured on Earth.com News
Prof. Emily Huddart Kennedy talks about her study, which revealed that free-range and fair-trade foods are becoming increasingly important among the elite.
Prof. David Tindall featured on the CBC talking about the contestation over the building of a gas pipeline on Wet’suwet’en Territory
Prof. David Tindall gave two interviews on CBC radio on the contestation over the building of a gas pipeline on Wet’suwet’en Territory, and the context of social movements more generally. David Tindall Interview on CBC Early edition with Stephen Quin His interview begins at about the 51:20 mark. Prof. David Tindall talks about protests […]
Prof. Emily Huddart Kennedy featured in UBC News on ethical fine food
A new study by Prof. Emily Huddart Kennedy found that free-range and fair-trade foods are becoming increasingly important among the elite.
