Rob Boyd
Rob Boyd is Professor of Anthropology at UCLA. He studies the evolution of cooperation in large groups, and is the co-author of numerous books on cultural evolution, including Not By Genes Alone.
Rob Boyd is Professor of Anthropology at UCLA. He studies the evolution of cooperation in large groups, and is the co-author of numerous books on cultural evolution, including Not By Genes Alone.
Dan Ariely studies people’s irrational behavior in the marketplace. He is the founder of the Center for Advanced Hindsight, author of the book Predictably Irrational, and the Alfred P. Sloan Professor of Behavioral Economics at the Massachusetts Institute of Technology in Cambridge.
Read MoreNima Arkani-Hamed is a theorist with wide interests in fundamental physics, from quantum field theory and string theory to collider physics and cosmology. He was educated at Toronto, Berkeley and Stanford, was a professor of physics at Berkeley and Harvard before joining the Institute for Advanced Study in 2008.
Read MoreRonald Arkin is Regents’ Professor and Director of the Mobile Robot Laboratory at Georgia Tech. He served as visiting professor at KTH Stockholm, Sabbatical Chair at Sony in Tokyo, member Robotics/AI Group at LAAS/CNRS in Toulouse, and in Queensland University of Technology and CSIRO/Brisbane.
Read MoreKarole Armitage is a dancer and choreographer widely known for combining disparate styles and themes with the discipline and techniques of classical ballet. Armitage danced with the Ballet du Grand Théâtre de Genève, Switzerland, and the Merce Cunningham Dance Company, before forming her own New York-based company in the 1980s.
Read MoreKaren Armstrong is the author of numerous books on religious affairs, including The Case for God, A History of God, The Battle for God, Holy War, Islam, Buddha, and The Great Transformation, as …
Read MoreIn 2004, Dave Arnold founded the Museum of Food and Drink in New York to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new culinary technology department until 2013.
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