External

Le CRIEM : centre de recherches permanent de l'Université McGill

Published: 25Jul2017

Le Centre de recherches interdisciplinaires en études montréalaises avait, depuis 2014, le statut de centre provisoire de la Faculté des arts de l’Université McGill. Le 25 mai dernier, au terme d...

McGill students, including West Islander, win architecture competition

Published: 25Jul2017

A team of architecture students from McGill University, including a West Islander, have won a Canada-wide competition to design and build a pavilion for a new community garden to be constructed at...

What a New York Times columnist learned from interviewing CEOs

Published: 25Jul2017

This interview has been condensed and edited from The CEO Series on CJAD, hosted by McGill University Associate Professor Karl Moore and produced by Sara Avramovic. The full interview will be heard...

Fear, fearlessness and animal extinction

Published: 24Jul2017

Too much fear can be dangerous for species’ survival. In fact, fear alone, even in the absence of a live predator, can lead to species’ extinction if the population size is small enough suggests a...

Canada letter: Summer advice from librarians, American friends

Published: 24Jul2017

For summer, in what is perhaps not a widely shared taste, I prefer thick biographies. This weekend I’ll be cracking open the 863 pages of “Marconi: The Man Who Networked The World,” a detailed look...

“Rebalancing society” module launched

Published: 19Jul2017

On the occasion of the High Level Political Forum held on 18 and 19 July at the United Nations Headquarters in New York, PRME in collaboration with McGill University and KEDGE Business School are...

Brains are more plastic than we thought

Published: 19Jul2017

Practice might not always make perfect, but it’s essential for learning a sport or a musical instrument. It's also the basis of brain training, an approach that holds potential as a non-invasive...

You (probably) don’t need to worry about the chemicals in your macaroni and cheese

Published: 19Jul2017

“Those worried about the ridiculously low levels of ‘chemicals’ in this product should spend their energy encouraging people to eat more fruits and veggies.” Joe Schwarcz, a chemist at McGill...

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