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"Out of the Blue" Season 1 Episode 03
dc.contributor.authorMichigan Public Media. University of Michigan
dc.contributor.otherStewart, James
dc.contributor.otherSlavin, Ruth
dc.contributor.otherLongone, Jan
dc.contributor.otherLongone, Dan
dc.contributor.otherWeinzweig, Ari
dc.contributor.otherParsons, Michael
dc.coverage.temporal2008-2009
dc.date.accessioned2012-07-20T15:43:42Z
dc.date.available2012-07-20T15:43:42Z
dc.date.created2011
dc.date.issued2012
dc.identifier.other2012091_0001
dc.identifier.urihttps://hdl.handle.net/2027.42/92192
dc.description.abstractFeature 1: Preview the expansion and re–launch of the University of Michigan’s Museum of Art, which seeks to redefine how museums relate to the communities that house them. Feature 2: The University of Michigan’s Curator of American Culinary History, Jan Longone, tells us how America’s history can be traced through its food. Feature 3: Professor of Naval Architecture and Marine Engineering Michael Parsons shares his elegant solution for preventing invasive species from hitching rides in ballast water: create a ballast–free ship.en_US
dc.language.isoen_USen_US
dc.title"Out of the Blue" Season 1 Episode 03en_US
dc.typeVideoen_US
dc.contributor.affiliationumJames Stewart (University of Michigan Museum of Art)
dc.contributor.affiliationumRuth Slavin (University of Michigan Museum of Art)
dc.contributor.affiliationumJan Longone (Curator - Clements Library)
dc.contributor.affiliationumDr. Michael Parsons (Professor - Department of Naval Architecture and Marine Engineering)
dc.contributor.affiliationumcampusAnn Arboren_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/92192/1/OTB_103.mov
dc.owningcollnameOut of the Blue: The Michigan Difference (Television Program)


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