College of Arts, Humanities, and Social Sciences


2016 Fall Course Highlights

2016 Fall Course Highlights

Faculty Lecture Series

Drones: Weapons of War or Tools for Entertainment

English Professor Bertram to give lecture about Shakespeare's First Folio

Shakespeare’s First Folio

Faculty Lecture Series

Vexation Lullaby

History professor Libby Bischof’s latest book receives positive review from Portland Press Herald

History professor Libby Bischof’s latest book receives positive review from Portland Press Herald

Associate Professor of Political Science Moderates Portland Mayoral Debate

Associate Professor, Ron Schmidt, moderated the October 7th mayoral debate titled, "Choosing Portland's Future: Who Will Lead the Way?" held at Hannaford Hall on the USM campus.

Portland Women's History Trail App Launched

Eileen Eagan, Associate Professor of History at USM, and students from her Women's History class have launched the Portland Women's History Trail app funded by a $10,000 grant from the Maine Economic Improvement Fund.

Political Science Professor Vassallo Talks Online Activism in WIRED

The piece in the tech-centric publication investigates how activism and aid during times of humanitarian crisis have changed thanks to the advances of social media, online giving and other technologies.

USM Hosts 17th Annual Maine Model United Nations Conference

The Maine Model United Nations Program teaches high school students the importance of global awareness, global citizenship and diplomacy. More than 500 middle and high school students, representing 30 schools from Maine and Vermont, will stay in dorms on the USM Gorham campus and participate in a variety of sessions where they simulate the working of the United Nations in various committees and roles.

USM Conference Addresses Labor Issues in Local Food Industry

Mayor of Portland Michael Brennan delivered a keynote address about his Initiative for a Healthy and Sustainable Food System, which is asking that Portland’s public schools, universities, and hospitals, source up to 50% of their food locally.