Skip Navigation

Phi Beta Kappa, Alpha of Oklahoma Chapter

Phi Beta Kappa, The University of Oklahoma website wordmark
Skip Carousel Content
Skip Side Navigation

Phi Beta Kappa, Alpha of Oklahoma Chapter

Phi Beta Kappa, the nation's oldest scholastic honor society, was founded on December 5, 1776, at the College of William and Mary. Since then, Phi Beta Kappa has evolved to become the nation's leading advocate for the liberal arts and sciences at the undergraduate level.

The chapter at the University of Oklahoma, Alpha of Oklahoma, was chartered in 1920.

The Society's emblem, a golden key, is widely recognized as a symbol of academic achievement. It has been virtually unchanged since it was adopted at the first meeting in 1776. The Greek letters ΦΒΚ are the initials of a Greek motto, which transliterates as Philosophia Biou Kubernêtês and means "Love of wisdom, the guide of life." The pointing finger symbolizes the ambition of young scholars, and the three stars represent the three distinguishing principles of the Society: friendship, morality, and literature (learning).

Campus News

PRESIDENTIAL DREAM COURSE LECTURE HON 2973 Perspectives on Food and Culture in the US Lois Ellen Frank, Ph.D. Anthropologist, chef, James Beard Award winner and author of Food of the Southwest Indian Nations April 22, 2019, 7:00 p.m. Ethics and Excellence in Journalism Foundation Auditorium Gaylord Hall 1140 The History of Native American Cuisine: How Using Ancestral Native American Foods are a Key for Health and Wellness in Our Native Communities Today Lois Ellen Frank is an anthropologist, chef, and culinary educator who hails from the New York metropolitan area but now makes her home in Santa Fe. Of Kiowa and Sephardic Jewish ancestry, Frank received her M.A. and Ph.D. in anthropology at the University of New Mexico. While working as a professional chef, Frank spent 25 years researching the foodways of Native tribes from the Southwestern United States. She published her research in the book Foods of the Southwest Indian Nations: Traditional and Contemporary Native American Recipes (Ten Speed Press, 2002), which won the James Beard Foundation Americana Award in 2003. Currently, Frank is the chef and owner of Red Mesa Cuisine, a catering company whose mission is to bring traditional Native American foods into contemporary Southwestern cooking. She will share her experiences as a chef, gardener, and scholar working to reintroduce Native American foodways to both tribes and non-Native communities. For more information or for accommodations on the basis of disability, please contact Prof. Julia Ehrhardt at juliae@ou.edu. The University of Oklahoma is an equal opportunity institution. www.ou.edu/eoo