Andean Experience: The Gastronomic Revolution of Peru
Dr. Gabriel T. Saxton-Ruiz will discuss the gastronomic revolution that has swept Peru in the last decade and how this boom reflects a sense of shared optimism for a country that had recently undergone years of political turmoil. He will also touch upon the importance of Peruvian cuisine as an expression of the cultural diversity of this Andean nation. Visiting Scholar-in-Residence Dr. Alex Godoy-Faúndez will share some insight on sustainable food production practices in his native Chile.
Thursday evening, October 11, 2012
Gathering/Cash Bar: 6:00-6:30 p.m.
Dinner and presentation 6:30-8:00 p.m.
UW-Green Bay: University Union Phoenix Rooms
Gabriel T. Saxton-Ruiz, Ph.D.
Assistant Professor of Humanistic Studies and Spanish
Professor Saxton-Ruiz began teaching at UWGB in 2009. His research interests lie primarily in Latin American Literature, specifically in 20th and 21st Century Narrative. His first book which explores the complex relationship of literature and the recent violent history of Peru will be published in the beginning of 2013. He teaches a wide array of Spanish and Latin American literature, culture and language courses. In addition, he is a strong proponent of study abroad programs and currently leads a summer travel course to Alicante, Spain. He has lived a large part of his life all over the world, including both Central and South America, Africa and Europe (Iceland, Belgium and his high school years in Madrid, Spain). Professor Saxton-Ruiz has also worked in government (including positions at two American embassies), in international consulting at the Foreign Policy Group in Washington, DC, in international business at US Airways, and in experiential learning and study abroad programs at American University. His other interests include music (a sample playlist will most likely include the Beatles, Interpol, Os Mutantes, Pavement, Beulah, Teenage Fanclub and Al Green), film (especially works by the Coen brothers and Francisco Lombardi), cooking (Peruvian and Spanish cuisine), soccer and traveling to other countries to experience new cultures.
Alex Godoy, Scholar in Residence
Associate Professor and Research Fellow in the Research Center for Sustainability, Faculty of Ecology and Natural Resources at Universidad Andres Bello.
Grilled Beef Antichuchos Skewers – Peruvian Beef Kebabs
Corvina a La Chorillana - Peruvian Fish in Spicy Tomato Sauce
Papa a la Huancaina – Peruvian Potatoes
Peruvian Corn Cobs
Dessert Alfajores – Carmel Cookies