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    SUMMER 2008 VOL. VI, No. 4
 
Inside the Gate
  Views from Campus: Honorary Degrees and Graduation 2008; Western Students Exceed
Lebanese Expectations; Teaching in Tehran; A May Explosion
Features
  • Fast Track to Slow Food: A Crash Course in Lebanese Heritage Cuisine
    Last year, Sami Abdul Rahman (BS ’08) discovered that food, and not pre-med, was what really inspired him. He takes us on a visit of villages in Lebanon to discover the traditional foods that have changed his life, and talks about kick-starting the slow food movement at AUB.

  • Heavenly Halloumi
    How AUB food scientists are making our food tastier, safer, and more nutritious (even halloumi.)
  • Better Barley, Wonder Wheat and Champion Chickpeas
    The most common varieties of foods we eat—wheat, barley, chickpeas—are constantly being replaced by new varieties that can fight disease, improve production, and respond to the challenges of climate change. The consumer doesn’t generally know the difference.

  • A Night Out in Beirut
    Photo essay
FRONT COVER BACK COVER
 
 
Charles W. Hostler Student Center Welcomes Students, Staff and Alumni
Try it On On-line
Redefining Nursing in Lebanon
Collecting Lebanon's Past
 
Fast Track to Slow Food: A Tour of Lebanon's Best Culinary Traditions
Better Barley, Wonder Wheat and Champion Chickpeas
Class notes: May Albert Rihani Receives the 2008 Khalil Gibran International Award
Last Glance: Lee Observatory
     
 
Spring 2008 Vol. VI, No. 3
Winter 2008 Vol. VI, No. 2
MORE...
 
 
In Our History
Alumni Profile
Maingate Connections
Alumni Happenings
Class Notes
AUB Reflections
In Memoriam
 
Credits
From the President
From the Editors
Letters to the Editors
Last Glance