Feminist Philosophers

News feminist philosophers can use

New Journal seeking editors January 17, 2009

Filed under: Uncategorized — annejjacobson @ 5:15 pm

[Readers might want to suggest further topics to the editor also.]

I am in the process of putting together a proposal for the creation of a scholarly journal of philosophy and popular culture. This journal is aimed directly at, and for, the academic market. If you are interested in volunteering for the editoral board, I would love to hear from you. Please send me a note off line along with a brief C.V., the area of discussion (see below) that you would be comfortable with, and /or link to your homepage.  By ‘popular culture’ I denote the following events, entertainments and experiences as explicated by the American Journal of Popular Culture (with the addition of a few areas that I think also are applicable.)
 
Advertising
Amusement parks
Animation
Transportation enthusiasts (car, plane, train, boat, bus, motocycle, bicycle etc.)
Celebrities
Circuses
War games and re-enactments
Collecting & Collectibles
Comic Art & Comics
Photography
Dance
Fandom
Fashion
Costumes
Body modification
Festivals & Fairs
Movies
Food
Internet Culture
Magazines and Newspapers
Books
Slang and Urban Speak
Music
Radio
Consumerism
Electronics
Toys
Clubs and Societies
Magicians and Illusionists
Sports and sporting events
Underground Culture
Television
Theatre
World’s Fairs & Expositions
Fads and Trends
Games (Board, Computer, Childrens’ etc.)
Parades
Festivals
Handicrafts
 
Again, this journal is to be marketed to professional philosophers and universities and is not intended for laypersons. Please forward this email to your colleagues who may also be interested.

Cheers, Jeff
Dr. Jeff McLaughlin
Assistant Professor, Philosophy
Thompson Rivers University
Kamloops BC
Canada
V2c5n3
Ph:  250-371-5734
Fax: 250-371-5697

 

More Boys’ Own Philosophy: Pragmatism & Science

Filed under: CFP,gendered conference campaign — annejjacobson @ 4:02 pm

 We are currently seeking papers addressing pragmatism and science. Papers may be on any aspect of pragmatism, pragmaticism, neo-pragmatism, or naturalism and one or more of the scientific disciplines (e.g. quantum mechanics; molecular biology; neuroendocrinology). We are especially interested in applications of new research to the tenets of pragmatism, as well as the application of pragmatic methods to problems arising in the sciences or philosophy of science. Faculty, graduate students, and independent scholars are encouraged to submit original, previously unpublished papers.

Reading time should be around 20 minutes.
All papers should be sent to mtschaepe@centerforinquiry.net.

Papers should be prepared for blind review, and all papers should be sent in either .doc or .pdf format.

Deadline for submissions is: March 31st, 2009.

Keynote Speakers:

John Bickle (University of Cincinnati)

Lawrence Cahoone (College of the Holy Cross) Ron Giere (University of Minnesota) Don Howard (University of Notre Dame)

The conference will also feature workshops for graduate students, interested faculty members, and independent scholars, which will be directed by John Shook (Center for Inquiry/University at

Buffalo) and Ron Giere.

We are currently planning on publishing papers and round table discussions from the conference in an edited volume. Podcasts will also be made available of discussions and workshops.

Please direct any questions you have concerning the conference to:

Mark Dietrich Tschaepe

Naturalism Research Fellow

Assistant to the VP of Research

The Center for Inquiry – Transnational

3965 Rensch Road

Amherst, NY 14228

 

www.centerforinquiry.net

 
 

 

mtschaepe@centerforinquiry.net

 

 

 

Minding the Body as the Semester Starts

Filed under: ageing,aging,Uncategorized — annejjacobson @ 3:45 pm

From the NY Times: the 11 best foods that you probably not eating:

Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.
Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.
Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.
Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.
Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
How to eat: Wrapped in prosciutto and baked.
Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.
Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.
Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.
Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.
Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.

Check out their recipes for health, which are easy, healthful, tasty and pretty inexpensive to make.

 

 
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