NEH in the News
At the University of Southern California, fifteen veterans have recently completed the NEH-supported Warrior-Scholar Project's academic boot camp program to prepare them for the rigors of college; an additional 215 veterans will complete the program this summer at 11 campuses nationwide, almost doubling the total number of Warrior Scholars that have been trained since the Project's start in 2012.
Claudio Sant, professor of history at the University of Georgia, tied for third place in the NEH Chronicling America Data Challenge for his entry of USNewsMap.com, a website that traces patterns of how stories and terms spread via newspaper before the rise of the internet. Professor Saunt garnered a prize of $2,000 and has been invited to present his work at the NEH's National Digital Newspaper Program annual meeting next month.
California State University's Japanese American Digitization Project is archiving and digitizing oral histories, artifacts and photographs documenting the internment of 120,000 Japanese-Americans on the West Coast during World War II thanks to an NEH grant of $260,000 to CSU Dominguez Hills.
Erik Scott, assistant professor of history at the University of Kansas, has been awarded a $6,000 NEH summer stipend to study and produce a book exploring the history and complexities of Cold War defectors from the Soviet Union using declassified KGB documents in Ukraine and Georgia.
Ozark Dale County Public Library in Alabama will host monthly meetings of local veterans from September through next March to discuss literature and movies centered on the eras of World War I and the Vietnam conflict as part of the NEH's continuing support for Dialogues on the Experience of War.
Scott Levi, an Ohio State University history professor, serves up plov -- a Central Asian stew of lamb, carrots, and basmati rice -- as part of the NEH-funded "Central Asia in World History" summer institute he hosts on the culture and history of Uzbekistan, Kazakhstan and Turkmenistan. “People bond around food,” says NEH's Barbara Ashbrook. “You get a sense that food is global."