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  Thomas Cahill

  
  

  Born

  in New York, The United States

  March 29, 1940

  
  

  Died

  October 18, 2022

  
  

  Website

  http://www.randomhouse.com/features/cahill/

  
  

  edit data

  
  Born in New York City to Irish-American parents and raised in Queens and the Bronx, Cahill was educated by Jesuits and studied ancient Greek and Latin. He continued his study of Greek and Latin literature, as well as medieval philosophy, scripture and theology, at Fordham University, where he completed a B.A. in classical literature and philosophy in 1964, and a pontifical degree in philosophy in 1965. He went on to complete his M.F.A. in film and dramatic literature at Columbia University in 1968.
  
  In anticipation of writing The Gifts of the Jews, Cahill studied scripture at Union Theological Seminary in New York, and spent two years as a Visiting Scholar at the Jewish Theological Seminary of America, where he studied Hebrew and the Hebrew BBorn in New York City to Irish-American parents and raised in Queens and the Bronx, Cahill was educated by Jesuits and studied ancient Greek and Latin. He continued his study of G

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  Thomas Cahill

        Langland, J.; Bertram Jacobs, B.; Wagner, C.E.; Ruiz, G.; Cahill, T.M.* (2018) Antiviral activity of metal chelates of caffeic acid and similar compounds towards herpes simplex, VSV-Ebola pseudotyped and vaccinia viruses. Antiviral Research 160 (2018) 143–150.

        Ehrlich, J. and Cahill, T.M.* (2018) Identification of broadleaf and coniferous trees as a primary source of acrolein. Atmospheric Environment 191 (2018) 414–419

        Polidoro, B.A.*; Comeros-Raynal M.T.; Cahill, T.; Clement, C. (2017) Land-based sources of marine pollution: Pesticides, PAHs and phthalates in coastal stream water, and heavy metals in coastal stream sediments in American Samoa.  Marine Pollution Bulletin 116:501-507

       Sweat, K.G.; Broatch, J.; Borror, C.; Hagan, K.; Cahill, T.M.* (2016) Variability in Capsaicinoid Content and Scoville Heat Ratings of Commercially Grown Jalapeño, Habanero and Bhut Jolokia Peppers.  Food Chemistry 210: 606–612

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