USC News

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The traditional Mexican condiment paste recado negro
The traditional Mexican condiment paste recado negro consists of dried chiles, tortilla, cinnamon, pepper, oregano and bay leaves.(Photo/Jessica Magaña, RedHeartMedia)

Showcasing the role of food in the lives of Mexican and Mexican American grandmothers in L.A.

USC Dornsife’s Sarah Portnoy and USC Annenberg’s Amara Aguilar join forces to create the exhibit Abuelita’s Kitchen: Mexican Food Stories and a related course teaching students how to use digital media to share oral histories.

ArtsStudent Life
a large - scale tuna sculpture on a chopping board, composed out of recyclable, unrecyclable, and combustible mat erials: paper, cardboard, and plastics. It is being prepared, chopped, and consumed by anonymous, grey human hands coming off from the floor: one hand holding chopsticks, another holding forks
Untitled (2021) by Listy Gao ’25 portrays her concern over the dismal state of today’s oceans: overfishing, microplastics and waste pollution. The large-scale tuna is composed of recyclable, unrecyclable, and combustible materials: paper, cardboard, and plastics. (Photo courtesy of Listy Gao)

Art Reflects Two Worlds: One of Peril, One of Possibilities

Students from USC Roski School of Art and Design use their creative talents to reflect on nature, how it has endured, how it struggles, and most important, how humankind has used—and misused—it.