About Donald

Donald S. Lopez Jr. is the Arthur E. Link Distinguished University Professor of Buddhist and Tibetan Studies at the University of Michigan.

Professor Lopez is the author, translator, and editor of numerous works in the field of Buddhist Studies, on topics ranging from Buddhist philosophy to Buddhism and Science. He has also written extensively on the European encounter with Buddhism. Among anthologies, he is the editor of the Buddhism volume of the Norton Anthology of World Religions and Buddhist Scriptures for Penguin Classics. His recent books include Dispelling the Darkness: A Jesuit’s Quest for the Soul of Tibet (with Thupten Jinpa) and Gendun Chopel: Tibet’s Modern Visionary. In 2008, he was the first scholar of Buddhism to deliver the Terry Lectures at Yale. In 2014, The Princeton Dictionary of Buddhism (edited with Robert Buswell) was awarded the Dartmouth Medal for best reference work of the year. In 2000, he was elected to the American Academy of Arts and Sciences.

This event is sponsored by the Mu Chapter of Phi Beta Kappa at UCI and UCI Illuminations.

Event Photo Album Available Now!

Event Itinerary

April 20, 2022

5:00 PM: Public Lecture in Humanitiese Gateway 1030: Buddhism & Science

7:00 PM: Dinner with Religion Studies Program Faculty, Student, and PBK

April 21, 2022

12:00 PM – 1:30 PM: Conversation Kitchen with Jessica VanRoo and Donald S. Lopez, Jr.: Wisdom of Buddhism and Tibet (Students Only)

3:30 PM – 4:50 PM: Visit Elizabeth Tinsley’s Japanese Buddhism Class

Conversation Kitchen Menu

April 21, 2022 | 12:00 – 1:30 PM

Located at the Anteater Test Kitchen, 2nd Floor, Anteater Recreation Center

As part of the Illuminations and Humanities Center, “The Wisdom Circle,” undergraduate and graduate students are invited to enjoy a mindful meal and learn about the wisdom of Buddhism and Tibet traditions. Through these teachings, one can aspire to seek the good life through shared and personal practices of virtue and mindfulness.

Tibetan  Menu:

Appetizer: Momo (Beef of vegetarian steamed dumplings) with traditional Tibetan pickled condiments

Main Course: Ten Tuk (noodle and vegetable soup)

Dessert: Yogurt with fruit and Khapsey (fried dough dusted with powder sugar)