Faculty Profile
Asuncion Arnedo-Aldrich
Lecturer in Spanish (2010)
Contact Information
717.245.1874
Bio
Arnedo studied pharmacy at the Universidad de Santiago de Compostela, where she earned her licenciatura in pharmacology with a minor in Ecology. She earned her Master's degree at the School of Public Health of the University of Massachusetts at Amherst. At Dickinson she combines Spanish language teaching with her background in public health. She has embraced teaching Spanish for Specific Purposes. In addition to Spanish for the Health Professions and Spanish for Business, she has also taught a globally integrated course on Sustainability in Hispanic Cultures, which included a trip to Cuba to study urban agriculture. She is currently researching the representation of health among migrant workers in contemporary literature and is also working on creating a sustainability dimension for the Dickinson in Spain Program (Málaga).
Education
- B.S., M.S., Universidad de Santiago de Compostela (Spain), 1981
- M.S., University of Massachusetts, Amherst, 1991
2017-2018 Academic Year
Fall 2017
SPAN 231 Spanish Composition
This course examines food narratives (literatura gastronómica) in order to learn about culture, eating habits, diet, food trends, and how these factors affect health. Reading materials (all in Spanish) will include novels, poetry, critical essays, and gastroblogs to review the ways in which individuals, communities, and society produce, distribute, and consume foods. Sustainable food systems and food security will also be discussed. Students will learn about the basic principles of nutrition by studying key concepts such as digestion, metabolism of food, macro and micro nutrients, hydration, and requirements for a healthy diet. In addition to a research paper and short analytic papers, students will have the opportunity to engage in experiential activities at the College Farm and Stern Kitchen, and to do a creative project through contributions to a class blog with varied content (gastro-multimedia, creation of a tasting menu for a local restaurant, cooking demonstrations at the market, original food related music, etc.).
SPAN 231 Spanish Composition
This course examines food narratives (literatura gastronómica) in order to learn about culture, eating habits, diet, food trends, and how these factors affect health. Reading materials (all in Spanish) will include novels, poetry, critical essays, and gastroblogs to review the ways in which individuals, communities, and society produce, distribute, and consume foods. Sustainable food systems and food security will also be discussed. Students will learn about the basic principles of nutrition by studying key concepts such as digestion, metabolism of food, macro and micro nutrients, hydration, and requirements for a healthy diet. In addition to a research paper and short analytic papers, students will have the opportunity to engage in experiential activities at the College Farm and Stern Kitchen, and to do a creative project through contributions to a class blog with varied content (gastro-multimedia, creation of a tasting menu for a local restaurant, cooking demonstrations at the market, original food related music, etc.).
SPAN 239 Span for the Health Profession
This is a specialized course emphasizing Spanish language and culture as they relate to health and medicine. The course goal is written and oral communication and cultural fluency as they relate to Global Health Care, Food Security, Immigration, and the delivery of health-care services to Limited-English-Proficient, Hispanic patients. Off-campus volunteer work with native Spanish speakers is required.
Prerequisite: 202 or above, or permission of instructor.
