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Archive for March, 2011

Eat the Books!

Wednesday, March 30th, 2011

Green Eggs and Ham

EDIBLE BOOK FESTIVAL–Friday, April 8, 2011–WID Seminar Room, Bailey/Howe Library (3rd floor)
The International Edible Book Festival began in 1999. Edible book festivals are held around the world on or about April 1. This year, Special Collections is sponsoring the first festival at UVM.

Rules
The rules are simple! Create an edible book or an edible object that is in some way related to books.
Visit these sites for inspiration:

Schedule

  • 10:30-11:30          Bring entries to the WID seminar room, 3rd floor of Bailey/Howe Library.
  • 12:00-12:30          View entries and vote for best of show.
  • 12:30-1:30             Award prizes. Eat our words and play with our food!

Registration and Information
To register in advance and for more information, email uvmsc@uvm.edu. Please mention the name of your book

Everyone is invited to view and eat.

(Book of Kelps image from the Topeka and Shawnee County Public Library)

Bookmaking Workshop

Tuesday, March 15th, 2011


Wednesday, March 23–Sessions at 11:15, 12:15, and 1:15
Special Collections Reading Room, Bailey/Howe Library
Drop-in–no registration required–free and open to all

  • Fold, cut & paste a single sheet of paper into many different book structures. Book artist and painter Nancy Stone will be on hand to guide construction.
  • Examine books from the UVM Book Arts Collection that go “beyond the text” with unusual shapes and materials.
  • Have a snack—refreshments will be served.

For more information, call 802-656-1493 or email uvmsc@uvm.edu

Classics Lecture

Monday, March 14th, 2011

Ray Starr, the Theodora Stone Sutton Professor of Classics at Wellesley College, will speak on “Catullus, Gift Books, and the Circulation of Roman Poetry” at 4:00 on Thursday, March 24, 2011. The lecture, which is sponsored by the UVM Dept. of Classics and Special Collections at Bailey/Howe Library, will be held in the Chittenden Bank Room (413) in the Davis Center. Refreshments will be served.