Newsletter  Volume 1| Issue 22
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July 6 Lunch Colloquium

Steve Nowicki

Beyond Words:  Nonverbal Skill and Personal and Social Adjustment

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Lunch Colloquium, July 6

Note:  This Lunch Colloquium will also be webcast.  Click on the link below to sign up for the webcast.

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June 29, 2015
This issue of our newsletter is sent to members and friends of the Emory University Emeritus College (EUEC). I hope the newsletter will help keep you informed about our activities and help you feel connected with our members throughout the U.S.  On the left are links to our website and links to contact either me or the EUEC office.
With best wishes,

Gray F. Crouse
Director, EUEC
In this Issue:
DirectorMessage from the Director


Last week, we had two "firsts" at EUEC. We held our first Lunch Colloquium at the OLLI facilities and we tried our first webcast. You can read about both below.


I think they are each significant, in different ways. The OLLI facilities, at Executive Park, are very nice and have free parking that is nearby. Most of the members attending the Lunch Colloquium had never been to the OLLI facility and were able to see for themselves what it is like. As I have expressed before, I am very interested in forming a stronger partnership with OLLI. OLLI would love to have more of our members teach in their courses, and the more interesting courses EUEC members can offer, the more attractive it becomes for EUEC members to take courses at OLLI!


My only regret concerning our Lunch Colloquiums is that more members are not able to take advantage of them. We have had some really great programs covering many different topics. Nothing can take the place of attending in person, but for those who can't attend (and many of our members live too far away to do so) participating via a webcast could be the next best possibility. Our first webcast wasn't perfect, but it was good enough to prompt us to want to try again. I have made some improvements that should make the next attempt, on Monday July 6, better, and I hope some more of you who can't attend in person will try to attend in this other way. I certainly appreciate those who connected last week and were encouraging, rather than critical, of the first attempt. Steve Nowicki's talk will be one that you will want to hear!


Our Awards and Honors Committee has made decisions on the next Bianchi Awards, announced below. Both of the winners are certainly very deserving and are an illustration of how our members are continuing their scholarly activities. I am also pleased to announce that our bylaws revisions have been approved.


I am very grateful to Herb Benario, John Bugge, and Gretchen Schulz for help with proofing and editing.  

LCTopJuly 6 Lunch Colloquium

Beyond Words:  Nonverbal Skill and Personal and Social Adjustment

The Luce Center, 11:30-1:00  

Steve Nowicki, Candler Professor of Psychology Emeritus

DDTopJune 22 Lunch Colloquium

From Corn to the Colonel: The Development of Southern Foodways

This was the first time we have held a Lunch Colloquium at OLLI and the first time we tried webcasting.

Click here to read about the Lunch Colloquium
EUEC's First Webcast!

Thanks to Gretchen Schulz and Al Padwa, we have had a great series of Lunch Colloquiums this year. However, many of our members who would like to attend have not been able to do so because they live too far away to make the journey. There is certainly no substitute for attending in person and being able to enjoy not only the talk but also the interaction with fellow members. Most of us are of a generation that prefers to interact with others by talking rather than texting. However, technology has advanced to the point that it is feasible to transmit our Colloquiums to members who are not able to be physically present and on June 22 we did our first experiment at webcasting.


The June 22 Experiment


One of the advantages of being at a University like Emory is the infrastructure we have for supporting faculty in a wide range of activities. Such infrastructure, in terms of both equipment and personnel, is expensive but it makes possible experiments, such as our webcasting trial, that would otherwise have been extremely difficult and expensive. I contacted our video services IT group to ask what the best option would be for us to webcast our Lunch Colloquiums; they recommended Adobe Connect for a variety of reasons. A primary reason was that it is very simple to use for the user who wants to view the webcast. I then set up a meeting with the video services team to see what an Adobe Connect webcast would be like from the presentation end. They took me through the various steps of what it would look like and what we would need. They also offered to come to the Luce Center and help set up an event.


Based on the meeting and extensive reading of Adobe Connect help files, I was able to assemble an appropriate software and hardware setup to allow a webcast--not without a few hiccups however! David Davis was nice enough to allow us to webcast his presentation, so the first trial was set for June 22. Our location for that Lunch Colloquium at OLLI and not the Luce Center only added to the adventure. As you may remember, I announced we would be doing a webcast experiment and several members were adventurous enough to try it out. I also tried to make clear that it was an experiment; although Dianne and I had done various trials of the equipment, there is nothing like a real event to test a system.




From the presenting end, the webcast worked. There were no computer crashes or need for any reboots. I surveyed those who had signed up for the webcast. None of the members said they had tried to connect, but could not because of difficulty in signing in. Everyone seemed to be able to see the speaker well and see the speaker's slides. One member even viewed the Colloquium on her iPhone! The one problem that everyone had was the sound quality. I sought the advice of our video services team and with several hours of tweaking our setup, I think the sound quality will be much improved. Those who participated were encouraging that we should try again.


July 6 Lunch Colloquium to be Webcast


Based on user feedback and fixing (I hope) the sound issues, we will webcast the next Lunch Colloquium on July 6. I am asking anyone who wants to participate to sign up using the link below. I will send instructions for connecting to that list and I will also know whom to survey for their experiences. Any computer and most tablets and smart phones will work to receive both video and sound and in most cases no additional software has to be installed. To sign up for the next webcast:


Click here to register for the webcast 



Bianchi Excellence Awards Announced for 2015-2016 Year

This award, named in honor of the Founder of the Emeritus College, Eugene Bianchi, Professor Emeritus of Religion, is funded largely by his own very generous bequest to Emory, as well as by contributions from many of his retired colleagues. The Award is meant to advance the interests of EUEC by providing its membership with financial support for ongoing intellectual activities by means of small, strategic grants to cover expenses incurred in pursuit of a broad range of activities, including, among others: research and writing, lecturing, training, development of teaching materials, and presentations at academic conferences.

The Award winners were selected by our Honors and Awards Committee with Helen O'Shea as chair and members Donna Brogan, Patricia Douglass, Stewart Roberts, and Ted Weber. Given the budget, the Committee was able to make two awards. The winners were David Eltis and Al Padwa.


The award to David Eltis was for travel to Cambridge, MA, for a two-fold purpose. As announced in an earlier newsletter, David was elected to the American Academy of Arts and Sciences, and his trip in part will be to attend the induction ceremony for the 2015 nominees. His travel also has a research component. As part of his work on, he will consult with Henry Louis Gates, one of the project's main financial supporters and with software engineers at both the Du Bois Institute and Harvard's Center for Geographic Analysis. He will also do research at Harvard's Houghton Library, which has recently acquired some eighteenth-century newspapers that report the movement of ships around the Atlantic Ocean.


The award to Al Padwa will serve to support several undergraduates working in his lab with laboratory supplies, spectral costs, and computer costs. Stipends for the undergraduates are supplied by a Camille and Henry Dreyfus Senior scientist mentor award to Al, and the Bianchi award will help fund the laboratory costs not covered by the mentor award. The undergraduates will work on an organic synthesis method with the goal of preparing relatively large quantities of the alkaloid compound mersicarpine starting with a Rh(II)-catalyzed reaction of a his-diazo amide in the presence of 4-methylene-hexan-1-arnine.


Congratulations to both David and Al, who continue to be very active in their scholarly work!


More OLLI Courses



OLLI summer courses start on July 6, and now is the time to register.  In addition to the usual lineup of courses, once again the AARP Smart Driver Safety course is being offered that could result, upon successful completion, in lower auto insurance premiums.  Below is a link to information about the summer courses and other activities at OLLI.  



FATopFaculty activities

The big birthday bash for W. B. Yeats took place on June 13.

Bylaws Approved

After a long process of consideration, our revised bylaws have been approved.  This process included multiple discussions with the EUEC Executive Committee, culminating with a vote in January.  The bylaws were then sent to members for consideration in February, and a revised copy for a vote in April.  Members approved the revised bylaws (96% voting in favor).  The bylaws were then sent to the Provost and the changes were approved in June.

A copy of the bylaws may be seen by clicking here.

LCBotJuly 6 Lunch Colloquium

Beyond Words:  Nonverbal Skill and Personal and Social Adjustment


STEPHEN NOWICKI, Candler Professor of Psychology Emeritus


In this presentation, Dr. Nowicki will provide the theoretical and conceptual basis for the importance of nonverbal communication in personal and social adjustment throughout life. He will discuss the results of a longitudinal study of children in England, where support from one of Emory's Heilbrun Fellowships enabled the use of the nonverbal tests he developed called the Diagnostic Analysis of Nonverbal Accuracy or DANVA. And he will also discuss what the tests have shown in other populations, including ours, closing with some description of ways for improving nonverbal skill. Maybe it's never too late to learn. . .  


EUEC Member Steve Nowicki received his B.A. in Psychology from Carroll College in Waukesha, Wisconsin, in 1963; his M. S. in Clinical Psychology from Marquette University in 1965; and his Ph.D from Purdue University in 1969. After completing his clinical internship at Duke University Medical Center, he joined the Emory faculty in the fall of 1969.  He was awarded a Heilbrun Fellowship in 2012 that supported part of the work he will be describing at the Lunch Colloquium.


Click here to return to top 


DDBotJune 22 Lunch Colloquium

From Corn to the Colonel: The Development of Southern Foodways


DAVID A. DAVIS, Associate Professor of English, Director of Fellowships and Scholarships, Mercer University



Photo by Don O'Shea


On Monday, June 22, David Davis, who graduated from Oxford College in 1995 and Emory College in 1997, completed his Ph.D. at Chapel Hill in 2006, and joined the faculty of Mercer University in 2008, where he is now an Associate Professor of English, spoke to those attending the special session of our Lunch Colloquium that we had scheduled at the Executive Park headquarters of Emory's OLLI program on a subject dear to his head, heart, and tummy, "Southern Foodways." As the title of his talk also promised, it did indeed take us all the way "From Corn" (cultivated by the Native Americans the first Europeans found here) "to the Colonel" (and the secret and supposedly "southern" recipe for fried chicken now available worldwide, including 4500 KFCs in China).


From the start of the talk, David emphasized how  

Southern food combines foods indigenous to the southeast with foods that have been naturalized to the region. The patterns of exploration and trade that brought Europeans settlers and African slaves to America also transported food crops across the Atlantic in a transfer that Alfred Crosby labeled the Columbian exchange.  Crops native to the Americas, including corn, potatoes, sweet potatoes, peanuts, and tomatoes, were transported to Europe and Africa, where they became staple food items. Traders brought numerous plants and animals to the New World that radically changed the range of available ingredients. They brought rice, wheat, sugarcane, brassica greens, okra, sorghum, peaches, coffee, onions, bananas, and apples, and they brought cows, sheep, chickens, donkeys, and horses. They also brought pigs, which became the essential protein in the southern diet.


He also emphasized how exchanges of technologies of one sort or another affected the evolution of so-called "southern food"--as, for example, when Columbus found  

native people on Hispaniola slowly smoking fish and other meats on wooden frames above low fires.  The smoked meats were doused with vinegar, salt, and peppers, which helped to preserve them. Columbus used the technique, called barbacoa, to extend meat supplies during his voyage, and the method of smoking meats evolved both linguistically and culturally into barbecue.



As David further explained,

Many of the region's [other] totemic foods [also] illustrate this process. Cornbread baked in a cast iron skillet combines a Native American ingredient with a European cooking method. Pit-smoked pork barbecue combines an animal brought to the Americas by Europeans with a cooking method used by native tribes in the Caribbean. Creole gumbo combines file powder used by Choctaw Indians with okra brought from Africa and seasonings common to French and Spanish cuisine. Black-eyed peas are indigenous to America, and collards are indigenous to Europe, but the practice of boiled each with salt pork shows the influence of one-pot stews common in West African cooking. Most of the dishes we think of as "southern" are products of cultural borrowing among the many populations who have interacted in the region, and the dishes have developed over time as new ingredients and new technologies have emerged.


By the time the United States became a nation, the southern states were considered to have a distinctive--and distinctively varied and delicious--cuisine. David quoted from the letters of Ruth Hastings, a northern governess working for a South Carolina family, who

wrote to her father, "There are so many nice things to eat and make oneself sick with that I find it difficult sometimes to eat cold bread instead of hot cakes, every variety you can imagine, made of rice, sweet potatoes, corn, wheat, everything that ever was cooked I do believe, and so very good." The noon meal, which southerners called dinner, was even more extravagant. "For dinner," she writes, "always first some kind of soup, then two or three kinds of meat, always some fresh meat. Today chicken pie, ham, new potatoes, beets, onions, peas, rice, which they eat with meat as we do potatoes, often sweet potatoes, lettuce, then for dessert today what Mrs. Williams called a Cherry Charlotte."  


Of course, David was quick to note that the slaves on the plantation where Ms. Hastings was employed and slaves and poor whites throughout the south were subsisting on "small rations of rice, cornmeal, and salt pork, which they might augment with fishing and occasional vegetables." Cuisine NOT so "varied and delicious." And NOT so nutritious. Malnutrition was a serious problem for these people. And by the end of the Civil War, hunger and malnutrition were serious problems, even for plantation owners themselves. Nor did the sharecropper system that replaced slavery serve to solve these problems. Right through the time of the Great Depression so many decades later, millions of blacks and whites worked small plots of land growing commodity crops for land owners and merchants," while their

"families subsisted on rations of cornmeal, salt pork, and molasses, exactly as slaves had. Workers in textile mills shared similar circumstances in which they were forced to purchase their food through a company commissary. The diet led to an epidemic of malnutrition in the South. Between 1900 and 1940, more than a million southerners were affected by pellagra," and more than 100,000 of them (including David's great-grandmother) died of the disease. It was a long long time before scientists figured out that the ways in which Americans were using the corn upon which they were so reliant were stripping the corn of the niacin that would have prevented pellagra (as it did for the Native Americans who had handled it differently--way back when).


Of course, through this same extended period of time,

as America's industrial and commercial infrastructure developed, southerners purchased more prepared foods and ate more often outside the home, leading to a proliferation of southern food products in the marketplace. Several soft drinks still in production . . . originated in the South: Coca Cola was invented in Columbus, Georgia, in 1885; Dr. Pepper was invented in Waco, Texas, in 1885; and Pepsi was invented in New Bern, North Carolina, in 1893. Several other iconic southern food products appeared in the early twentieth century, such as Goo Goo Clusters created in Nashville in 1912, Moon Pies created in Chattanooga in 1918, and Duke's Mayonnaise created in Greenville in 1917.  


Restaurants opened, serving foods that tended to be an extension of food served within a well provided southern home, with menus that were reminiscent of those found in Ruth Hastings' letters.

For lunch, many restaurants served plate lunches, offering diners a choice of one meat with two or three vegetables and corn bread or biscuit for a set price. The daily menu options might include fried chicken, fried pork chop, meatloaf, and a profusion of vegetables in season, such as butter beans, collard greens, squash casserole, macaroni and cheese, sweet potatoes, mashed potatoes, ripe tomatoes, and fried okra. Boarding houses, such as Mrs. Wilkes in Savannah, cafeterias, such as Morrison's in Mobile, tea houses, such as Mary Mac's in Atlanta, and family-style restaurants, such as The Smith House in Dahlonega, Georgia, offered their own versions of the groaning table for lunch, placing an enormous number of dishes before diners to suggest gracious hospitality and abundance.

(The familiar names had heads nodding and glands salivating all around the room . . .)


Unfortunately, such restaurants had plenty of competition from rivals offering decidedly less delicious and nutritious food. As David explained,

The most significant change in southern foodways after World War II was the emergence of southern fast food. As the region urbanized and industrialized, a market developed for convenience foods that served people eating quickly or while travelling, changing the large, communal noon meal into a fast, cheap, self-contained meal. Southern foods, especially fried chicken, were adapted to meet this market.


And he told us the story of

Harland Sanders, a self-styled Kentucky Colonel, [who] served fried chicken from a roadside stand beginning in the 1930s. In 1952, he helped to open the first Kentucky Fried Chicken franchise in Salt Lake City, Utah, [of all places.] using his southern affectation as a marketing tool. He sold the concept to a corporation in 1964, and today KFC, as it has been rebranded, is the world's second largest fast food chain operating restaurants worldwide with more than 4,500 in China [as mentioned at the start of this article].


"Other southern-based fast food companies have also expanded widely," including Hardee's, Krystal's, Chick-fil-A, and Popeye's. It would seem that the diaspora that has taken southern food around the country and around the world (a subject David addressed earlier, emphasizing how fine the food in question was) has done the same for southern fast food that is not-so-fine. But that's globalization for you . . .


On the other hand, globalization has also brought all sort of non-southern food into the south where it's made itself at home. As David said, and as we can certainly all attest,

Immigrants who have gathered in enclave communities, whether they be in urban neighborhoods or rural migrant camps, have brought their food traditions to the region, and the region's food palate has become more diverse. In most southern cities today, ethnic restaurants representing African, Asian, and Hispanic foods are common. At the same time, national chains have moved into the region, competing with locally-owned restaurants for diners. Today, it is normal to find some combination of an Olive Garden, a barbecue joint, a Chinese takeout, a KFC, a Cracker Barrel, a generic Mexican restaurant, a Waffle House, an Indian buffet, a local meat and three, and a TGIFriday's on every interstate exit ramp across the South.


"Southern food [that] originated in the synthesis of Native American, European, and African foods and cooking techniques" is synthesizing again, "expanding to incorporate influences from new cultures and diverse palates." Burgeoning interest in southern food is apparent in "television shows such as Down Home with the Neely's and Trisha's Southern Kitchen on Food Network and A Chef's Life on PBS." Master chefs have published popular cookbooks "representing every conceivable niche of southern cooking," such as White Trash Cooking by Ernest Matthew Mickler, The Taste of Country Cooking by Edna Lewis, Smokehouse Ham, Spoon Bread and Scuppernong Wine by Joseph Dabney, Vibration Cooking by Vertamae Grosvenor, and The Welcome Table by Jessica Harris.


But, grateful though those in attendance at David's talk were for recommendations of TV shows and cookbooks, the questions that followed revealed that most wanted recommendations for restaurants where they might enjoy the best of southern cooking-restaurants OTHER than those to be found "on every interstate exit ramp across the south." David named just a few: (1) if you're in Savannah, Mr. Wilkes Boarding House and Masada Café; (2) if you're in New Orleans, Willie Mae's Scotch House, Dooky Chase, and Cochon; and (3) right here in Atlanta, Heirloom Market BBQ, Paschal's, and Mary Mac's Tea Room. He insists they all offer what we all want most: GOOD EATS. Or, specifically, GOOD SOUTHERN EATS. And he ought to know. After all, that is exactly the subject of his primary area of academic expertise. Nice work if you can get it, right? Not least the research involved . . .


 --Gretchen Schulz 




FABotFaculty Activities
Yeats 150th Birthday Celebration

Shown above are Paul Gleeson, Consul General of Ireland, and Emory's Natasha Trethewey, EUEC Member Jim Flannery, Geraldine Higgins, and EUEC Member Ron Schuchard.  A story and more pictures are available at:


Emory University Emeritus College

The Luce Center
825 Houston Mill Road NE #206

Atlanta, GA 30329


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