The “faculty-to-student ratio.” You see it all the time. It’s a measuring point for comparing schools and a talking point for college tours, websites, brochures and more. But what does it really stand for? Why does it get so much attention?
The cultural significance of food was a foundation of Professor Barbara Garbin's "Food in Renaissance Italy" course, in which students had a chance to cook recipes typical of Ancient Rome. (Photo by Morgan Gruer)