Month: August 2011

From the AABS: Annual Meeting

Taken from, here are the details of the Annual Meeting of the Anglican Association of Biblical Scholars, 2011.

The 2011 Annual Meeting of the Anglican Association of Biblical Scholars will be held on Friday, November 18, at
Grace Cathedral
1100 California Street
San Francisco, CA 94108
(415) 749-6300

The cathedral is a “healthy” walking distance of about a mile from the Moscone Center where the SBL Annual Meetings will take place. Click here for Google directions. To join us for dinner, please make your reservations by Monday, November 14.
1:00 – Executive Committee Meeting
Cynthia Briggs ‪‪Kittredge, AABS President, presiding, Professor of New Testament and Academic Dean Seminary of the Southwest
2:00 – Gathering and Greeting
3:00 – Program: Translation of Holy Scripture in Anglican Contexts
William Tyndale and Creative Literalism
Daniel Pinti, Associate Professor of English
Niagra University

The KJV, the Scofield Reference Bible, and Dispensationalism in the U. S.
Brian C. Jones, Assistant Professor of Religion
Wartburg College

Traduttore, traditore? The ambiguities of Job and the integrity of God-talk
James Harding, Lecturer in Theology and Religion
University of Otago

Sources and Strategies in the KJV Translations of the Psalms
Steve Bishop, Associate Professor of Old Testament
Seminary of the Southwest

4:30 – General Business Meeting ‪- All AABS members and prospective members are invited.
‪Cynthia Briggs Kittredge, AABS President, presiding
‪Professor of New Testament and Academic Dean
‪Seminary of the Southwest
6:00 – Holy Eucharist
7:00 – Dinner catered by Occasions by Maureen
Chicken or Vegetarian Options (see menu below)
7:45 – After-dinner talk on her recent book Octavia, Daughter of God
The Very Rev. Dr. Jane Shaw
Dean of Grace Cathedral
Cost of the dinner: $50, paid before the meeting via PayPal or by check at the start of the meeting
Send registration (including main course option) and payment to: Katherine Buzzini

Mixed Baby Greens With Roasted Beets, Goat Cheese and Candied Pecans with Honey Mustard Dressing
Meat Option
Chicken with Mushroom Wine Sauce With Onions, Fennel, Red Wine, Bacon and Sage
Vegetarian Option
Stuffed Pepper with a Blend of Brown Rice, Black Barley and Radish Seed With Onions Fresh Parsley and Cheese
Garlic Mashed Potatoes
Oven Roasted Vegetables
Bread and Butter
Peet’s Decaf. Coffee Tea Ice
Pear in Puff Pastry