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About the course

This intensive summer course builds on elements acquired in Spanish 203 while engaging in multidisciplinary examination of food production and consumption in North Carolina and Peru. Students continue to develop language skills in the context of comparative exploration of the impacts of globalization on modes of preparation, distribution, and the marketing of food, and examine how these exchanges affect perceptions of economic, political, social, and cultural processes. The course features a focus on Peruvian cuisine with visits to restaurants, farms, and markets in NC. On Fridays students leave the classroom and engage in hands-on, experiential learning. Students conduct collaborative and individual research, and write and present findings in Spanish. In summer 2016 the course is team taught by Liliana Paredes and Melissa Simmermeyer.

Additional information

Instructor consent is required for enrollment. Students must have completed Spanish 203 at Duke or have the equivalent level of Spanish and complete an interview to ensure appropriate placement. This course is the equivalent of Spanish 204 and 303 combined into one 6-week session (2 credits). This intensive language and culture course is especially recommended for intermediate students who want to progress to the advanced level. The course meets daily during Summer Session I (May 18-June 28, 2016) and fulfills the Trinity language requirement.

To learn more or to schedule an interview

Please contact the Administrative Secretary to the LPD of Spanish, Patricia McPherson, at 919-684-8628, during regular business hours. You may also email using the subject heading of Spanish 311. Registration begins February 22, 2016.