Meeting/Event Information

    Nanotechnology in Art & Art Conservation - Prof. Robin Garrell, UCLA

    November 17, 2011
    5:00 PM - 9:30 PM
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    The Parthenon
    314 S. Halstead St.
    Chicago, IL 60661

    How can nanotechnology help art? By restoring and preserving it!

    Come hear how the ancients used nanomaterials in their art and how modern chemists are using nanoscience to ensure that artists' creations can be appreciated for many generations.


    The November meeting of the Chicago Section of the American Chemical Society will focus on nanotechnology, art, the science of art conservation, and the new Art Conservation major at Columbia College.

    Prof. Robin L. Garrell from UCLA will give our keynote presentation, "Nanotechnology in Art and Art Conservation." 

    Prof. Michael J. Welsh from Columbia College, Chicago, will also give a pre-dinner talk, "The New Art and Art Materials Conservation Major at Columbia College."

    The Younger Chemists Committee will have its own dedicated table to discuss matters important to chemical professionals younger than 35.

    5:00 - 6:00 PM · Job Club
    5:30 - 6:15 PM · Pre-Dinner Talk
    5:30 - 6:30 PM · Social Hour
    6:30 - 7:30 PM · Dinner (Greek family style, see below)
    7:45 -          PM · General Meeting & Keynote Presentation

    Abstract of Prof. Garrell's talk:

    Nanotechnology, the development of materials and devices on the nanometer scale, is promoted as an innovative solution to many of today’s societal and technical challenges. In fact, nanoscale materials have been fabricated and used since ancient times. Among the most beautiful examples are metal nanoparticle-infused Roman glasses, medieval stained glass windows and lusterware-glazed ceramics. The same optical phenomenon that confers beauty to these objects now enables art conservators to analyze coatings, paints and other art materials on museum objects using surface-enhanced Raman spectroscopy. Conservation scientists use other types of nanoscale materials to restore and preserve cultural treasures. For example, nanoemulsions and ceramics were used to restore the Assisi frescoes that were damaged by a powerful earthquake in 1997. To complete our tour of nanoscale materials in art and art conservation, we’ll see how new materials such as polyaniline nanofibers are being evaluated for their potential to slow or prevent the corrosion of ancient metal artifacts and modern sculptures. 

    Abstract of Prof. Welsh's talk:

    The new Art and Materials Conservation major was constructed and developed by a team of faculty from the Department of Science and Mathematics at Columbia College Chicago in partnership with Lorenzo de’ Medici Italian International Institute in Florence, Italy.  In order to thoroughly prepare our students for graduate school (where they will specialize in a particular area of conservation), our Bachelor in Arts program was designed to observe the fundamental principles of conservation, provide a solid foundation in General and first semester Organic Chemistry, and provide students with opportunities for “hands-on” conservation. Students will spend their third year at Lorenzo de’ Medici where they not only will take conservation courses, but also experience first hand laboratory work on real artifacts from the Florentine renaissance period. Upon their return to campus during their fourth year, students will complete an internship with a conservator in the Chicago area.

    Greek Family Style Dinner

    Appetizers: Saganaki (Kaseri cheese flamed in brandy), Gyros (roasted slices of lamb and beef), Taramosalata (fish roe blended with lemon and olive oil); traditional Greek salad.

    Main course: Vegetarian Spinach-Cheese Pie, Vegetarian Pastitsio (Macaroni baked with broccoli, Bechamel sauce and Kefalotiri), Dolmades (vine leaves stuffed with rice, meats and herbs), Rotisserie-roasted lamb served with rice pilaf and roasted potatoes.

    Desserts: Baklava (flaky layers of Phyllo baked with nuts and honey) and Galaktobouriko (flaky layers of Phyllo with vanilla custard and baked with syrup.


    $37.00 Member

    $39.00 Non-member

    $20.00 Student/Unemployed/Retired

    $0.00 Cash at the door: $35 member/ $37 nonmember/ $20 student/retired/unemployed