What do and did we eat? What do our food stories tell us about who we are or were? What's to Eat?: Entrées in Canadian Food History, a new volume edited by Professor Nathalie Cooke of McGill University, serves up twelve preliminary answers to initiate and nourish the discussion of food in Canada.
McGill University is proud to announce that three of its researchers have been elected as Fellows to the Royal Society of Canada (RSC), in recognition of their outstanding scientific achievements.
Principal Heather Munroe-Blum has issued a statement to all McGill staff concerning the recent public discussions surrounding Canada's research-intensive universities. You can read her statement in its entirety on the McGill Reporter website: http://reporter.mcgill.ca.
Important questions raised about genetic research based only on blood samples; new treatment in vascular disease foreseen at the same time
The Research Institute of the MUHC and McGill University have received a number of CIHR grants to support student recruitment and training.