As a lawyer, Peter Kirby, BCL’83, LLB’85, is one of Canada’s top international trade specialists. As a crime fiction writer, he specializes in examining some of Montreal’s darker corners.
Best-known for her celebrated books about the history of human relationships, Elizabeth Abbott, MA’66, PhD’71, turns to a new subject close to her heart – the shared world of dogs and humans
A new art exhibition and book, both co-produced by Sarah Milroy, BA’69, are shining a spotlight on Emily Carr, one of the most influential artists that Canada has ever produced.
The Carbon Bubble by Jeff Rubin, MA’82 Back in early 2014, when most of us were still grumbling about high gas prices, a prescient Jeff Rubin was forecasting a future plunge in oil prices and its deleterious impact on Canada’s economy. Turns out, he was right. A former chief economist at CIBC World Markets, Rubin [...]
Iconoclastic management professor Henry Mintzberg, BEng’61, has always raised thorny questions about corporate culture. In his latest book, he is questioning the excesses of capitalism itself.
Mirella Amato, BMus’98, is Canada’s first and only Master Cicerone. That makes her the woman to turn to if you want to get adventurous with your beer.
The Betrayers by David Bezmozgis, BA’96 In The Betrayers, a recent finalist for the Scotiabank Giller Prize, David Bezmozgis nimbly explores themes of culpability and forgiveness. Is an evil act less evil if it is motivated, in part, by a noble desire? Is an act of principle compromised if it does damage to those who [...]
Sean Michaels, BA’04, wasn’t always a big fan of the theremin, viewing the instrument as “a sci-fi soundtrack cliché.” His change of heart led to a remarkable novel and the 2014 Scotiabank Giller Prize.
Three McGill graduates are among the finalists for the $100,000 Scotiabank Giller Prize. Find out what they admire the most about their respective books’ protagonists and who their favourite professors were.
Why are we crazy about cupcakes, but blasé about fondues? In his latest book, author David Sax, BA’02, examines food trends.