In an age where advertisements often seem to assault us at every turn (or rather, click) it is easy to develop a cynical attitude about the potential for advertisements to be works of art. But in fact, the history of advertising and the history of art are inextricably linked, and the advents of modern advertising continue to open up possibilities for artistic innovation within the field.
For seniors who have been slow on the uptake, it’s probably time to get a job. The cash flow from your bank account has slowed to a trickle and the care packages from your parents are no more. Luckily, to supplement your lavish Harvard lifestyle of sushi in Lamont and midnight Tasty Burger, there’s a perfect job opening for you.
According to a NYTimes article, as of 2013, the ACT had won the testing race, with 1,666,017 students taking it, versus 1,664,479 for the SAT. It has become the clear favorite of harried and stressed high schoolers looking for their golden ticket to college across the country.
Break out your inner fashionista, because the Oscars are tonight! Before you get ready to judge who wore it best and who was an utter train wreck, you might want to take a look at the mathematical genius behind predicting the outcome of the awards.
By modifying cotton and polyester fabrics with a coating that repels almost any type of substance, a research team from the School of Engineering and Applied Sciences and the Wyss Institute for Biologically Inspired Engineering could be close to changing the nature of several consumer and industrial products—as well as the need for laundry.
A professor central to Harvard’s Near Eastern Languages and Civilizations Department and known for his wit, humility, and extensive knowledge of Arabic culture died Jan. 23. Wolfhart P. Heinrichs was 72 years old.
As the sun rose on last Friday, the air on Harvard’s campus was already humming with excitement as students prepared to welcome Harvard’s newest admits. Throughout the day, posts by students on the Harvard 2017 Facebook group nostalgically recalled when they themselves became prefrosh.