DOCSLIB.ORG

2020-2021 Catalog Version 4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2020-2021 Catalog Version 4 2020-2021 Catalog Version 4 Miami International University of Art & Design 1501 Biscayne Boulevard, Suite 100 Miami, FL 33132 (305) 428-5700 or (800) 225-9023 www.artinstitute.edu/miami The Art Institute of Tampa Parkside at Tampa Bay Park 4401 North Himes Avenue, Suite 150 Tampa, FL 33614-7086 (813) 873-2112 or (866) 703-3277 www.artinstitute.edu/tampa Miami International University of Art & Design The Art Institute of Tampa 1501 Biscayne Blvd., Suite 100 4401 N. Himes Ave., Suite 150 Miami, FL 33132 Tampa, FL 33614 Table of Contents FROM THE UNIVERSITY LEADER ...................................................................................................................................... 7 MISSION STATEMENT ...................................................................................................................................................... 8 HISTORY ........................................................................................................................................................................... 9 WELCOME TO MIAMI .................................................................................................................................................... 10 WELCOME TO TAMPA ................................................................................................................................................... 12 UNDERGRADUATE AND DIPLOMA PROGRAMS............................................................................................................. 14 Accessory Design (AA) ................................................................................................................................................... 15 Advertising (BA) ............................................................................................................................................................. 17 Audio Production (BS) ................................................................................................................................................... 20 Baking & Pastry (AA) ...................................................................................................................................................... 24 Culinary Arts (AA) .......................................................................................................................................................... 25 Culinary Arts (D) ............................................................................................................................................................ 27 Culinary Management (BA) ........................................................................................................................................... 29 Digital Filmmaking & Video Production (BFA) ............................................................................................................... 32 Digital Image Management (D ....................................................................................................................................... 35 Digital Photography (BFA) ............................................................................................................................................. 36 Fashion Design (AA) ....................................................................................................................................................... 39 Fashion Design (BFA) ..................................................................................................................................................... 40 Fashion Merchandising (AA) .......................................................................................................................................... 42 Fashion Merchandising (BFA) ........................................................................................................................................ 43 Fashion Marketing & Management (BFA) ..................................................................................................................... 45 Game Art & Design (BFA)............................................................................................................................................... 47 Graphic Design (AA) ....................................................................................................................................................... 49 Graphic & Web Design (BFA) ......................................................................................................................................... 50 Interior Design (BFA) ..................................................................................................................................................... 54 Media Arts & Animation (BFA) ...................................................................................................................................... 56 Visual Arts (BFA) ............................................................................................................................................................ 58 Visual Effects & Motion Graphics (BFA) ........................................................................................................................ 60 General Education ......................................................................................................................................................... 62 ESL (English as a Second Language) ............................................................................................................................. 145 Miami International University of Art & Design The Art Institute of Tampa Page 2 of 303 1501 Biscayne Blvd., Suite 100 4401 N. Himes Ave., Suite 150 Miami, FL 33132 Tampa, FL 33614 GRADUATE PROGRAMS ............................................................................................................................................... 147 Design & Media Management ..................................................................................................................................... 148 Film .............................................................................................................................................................................. 149 Interior Design ............................................................................................................................................................. 150 Visual Arts .................................................................................................................................................................... 151 GENERAL INFORMATION ............................................................................................................................................. 169 ADMISSIONS ................................................................................................................................................................ 169 STUDENT FINANCIAL SERVICES ................................................................................................................................... 184 ACADEMIC AFFAIRS ..................................................................................................................................................... 197 ACADEMIC POLICIES .................................................................................................................................................... 213 STUDENT LIFE .............................................................................................................................................................. 288 TUITION AND FEES ....................................................................................................................................................... 294 ACADEMIC CALENDAR ................................................................................................................................................. 299 FACULTY LISTING ......................................................................................................................................................... 302 Miami International University of Art & Design The Art Institute of Tampa Page 3 of 303 1501 Biscayne Blvd., Suite 100 4401 N. Himes Ave., Suite 150 Miami, FL 33132 Tampa, FL 33614 Ownership The sole member of the “Miami International University of Art & Design, LLC” is “The Arts Institutes International LLC” (AII LLC). The sole member of AII LLC is the “Education Principle Foundation” (EPF). The sole member of the “The Art Institute of Tampa, LLC” is “Miami International University of Art & Design, LLC” is “The Arts Institutes International LLC” (AII LLC). The sole member of AII LLC is the “Education Principle Foundation” (EPF). Board of Trustees Board Name Representation Position/Affiliations Josh Swartz (Chair) Independent Member Chief Operating Officer, Popdog Jerome Levy Independent Member Vice Chair, Archie Comic Publishing Ari Horowitz Independent Member President, Hudson Palm Laura Ganoza, JD Independent Member Partner at Foley and Lardner LLP Steven Wilburn Independent Member Assistant General Manager of Operations, Saks Fifth Avenue, Boca Raton, FL Claude Brown Ex Officio – Non Voting Chancellor, The Art Institutes International Leslie Baughman Ex Officio – Non Voting President, MIUAD The Arts Institutes International LLC Board of Managers Name Professional position/Affiliations Gerald Francese, Board Chairman Partner, Locke Lord LLP Andrew
Load more

Recommended publications
  • Platinum Plus Food Sensitivities Test Report
    Food Sensitivities Test Report Platinum Plus Patient Information PATIENT II, PRETEND Date of Birth: 11/04/1977 Gender: F Lab Director Lab Information Date Received: 02/11/2010 Date Collected: Date Reported: 12/12/2017 Dr.Jennifer Spiegel, M.D. HCP: Sample Physician Clinic ID: 10804 Lab ID: 68220 SEVERE MODERATE MILD* ACCEPTABLE / NO REACTION Item Count: 237 AVOCADO ANCHOVY ACORN SQUASH* VEGETABLES / LEGUMES GARLIC ARTICHOKE ALMOND* ADZUKI BEANS ARUGULA ASPARAGUS BELL PEPPER MIX ICEBERG LETTUCE BASIL BISON* BLACK BEANS BLACK-EYED PEA BOK CHOY BOSTON BIBB LETTU LAMB BEEF BLACKBERRY* BRSSLS SPROUT BUTTERNUT SQUASH BUTTON MUSHROOM CABBAGE SWEET POTATO CATFISH BRAZIL NUT* CANNELLINI BEANS CAPERS CARROT CAULIFLOWER SWORDFISH CLAM BROCCOLI* CELERY CHICKPEA CHICORY COLLARD GREENS CORN CHICKEN LIVER* CUCUMBER EGGPLANT ENDIVE ESCAROLE EGG YOLK CHIVES* FAVA BEAN FENNEL SEED JALAPEÑO PEPP KALE MUSSEL CLOVE* KELP KIDNEY BEAN LEAF LETT (RED/GR LEEK PINTO BEAN CODFISH* LENTIL BEAN MUNG BEAN MUSTARD GREENS NAVY BEAN RADISH DILL* OKRA PARSNIP PORTOBELLO MUSHRM RED BEET / SUGAR SORGHUM EGG WHITE* ROMAINE LETT SCALLION SHALLOTS SHIITAKE MUSHRM TUNA FLOUNDER* SOYBEAN SPAGHETTI SQUASH SPINACH STRING BEAN WALNUT GREEN PEA* SWISS CHARD TARO ROOT TOMATO WATER CHESTNUT HONEYDEW MLN* WATERCRESS YAM YELLOW SQUASH ZUCCHINI SQUASH LIMA BEAN* LIME* MACADAMIA* ONION* FRUITS PEPPERMINT* APPLE APRICOT BANANA BLACK CURRANT RHUBARB* BLUEBERRY CANTALOUPE CHERRY CRANBERRY SAGE* DATE FIG GRAPE GRAPEFRUIT TURNIP* GUAVA KIWI LEMON LYCHEE VANILLA* MANGO MULBERRY NECTARINE OLIVE
    [Show full text]
  • José Andrés Brings the Wonders of China and Peru to the Nation's
    For immediate Release Contact: Maru Valdés (202) 638-1910 x 247 [email protected] José Andrés Brings the Wonders of China and Peru to the Nation’s Capital October 28, 2013 – José Andrés, the chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., is opening a modern Chinese- Peruvian concept, in the heart of Penn Quarter in downtown Washington, DC. The restaurant will feature Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients–with his personal and creative take on Chinese classics and this South American style. José is no stranger to weaving cultures together in a dynamic dining experience, he is well known for his interpretation of Chinese and Mexican food, culture and traditions at his award-winning restaurant China Poblano at The Cosmopolitan of Las Vegas. At this new location, José and his talented culinary team will create authentic, yet innovative dishes inspired by their research and development trips to Asia and most recently to Peru, that have helped them master the various skills and techniques of this rising world cuisine. Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi- cultural influences and ingredients in true Jose fashion. “Peru is an astonishing country. The people and the culture reveal so many traditions. The history with China is fascinating and the Chifa cuisine so unique,” said José.
    [Show full text]
  • Uruguay - Country Fact Sheet
    URUGUAY - COUNTRY FACT SHEET GENERAL INFORMATION Climate & Weather Summers and Winters Time Zone UTC – 3 hrs. are mild. Summer is from December to March and the most pleasant time of the year. Language Spanish. Currency UYU – Uruguayan Peso. Religion Catholic. International +598 Dialing Code Population 3,442,547 as of 2016. Internet Domain .uy Political System Presidential representative Emergency 911 democratic republic. Numbers Electricity 220 volts, 50 cycles/sec. Capital City Montevideo. What documents Passport, work permit Please confirm Monthly directly into a bank required to open (can’t be done prior to how salaries are account. a local Bank arrival as expats usually paid? (eg monthly Account? aren’t granted their work directly into a Can this be done permits until 2-3 weeks Bank Account) prior to arrival? after they arrive to start their assignments. 1 GENERAL INFORMATION Culture/Business Culture Meetings are extremely formal, but don't usually start on time. However, be sure to arrive on time. Greetings are warm and accompanied by a firm handshake. Health care/medical There is a public healthcare system, with hospitals and clinics across treatment the country. There is also a private healthcare system. Education Public schools are not recommended in Uruguay and most assignees chose private schools, however there are limitations in the availability in the private schools. Utilities Electricity, Gas, Water, Internet, Phone, Cable. These are not included in monthly rent and paid separately by the tenant. Food & Drink Uruguayan cuisine has a lot of European influence, especially from Italy and Spain. Chivito is a traditional Uruguayan sandwich.
    [Show full text]
  • Sample Test Results. Actual Results May Vary. Order Today at Food Sensitivity Test 4 Day Rotation Diet
    Order Today At Food Sensitivity Test www.accesalabs.com Severe Moderate Mild VEGETABLES / LEGUMES Intolerance Intolerance Intolerance !"# $ FRUITSTS # MEAT DAIRY / EGGS SEAFOOD abs.comab GRAINS / STARCHES HERBS / SPICES cesala You have no reaction to Candidaa Albicans.acceac NUTS/ OILS AND MISC. FOODS $ You have a severe reaction to Gluten/Gliadin, The foods listed below contain Gluten/Gliadin eliminate these foods: % # $ You have no reaction to Casein or Whey. Sample test results. Actual results may vary. Order Today At Food Sensitivity Test www.accesalabs.com 4 Day Rotation Diet DAY 1 DAY 2 DAY 3 DAY 4 STARCH STARCH STARCH STARCH VEGETABLES/LEGUMES VEGETABLES VEGETABLES VEGETABLES ! "##$% FRUIT FRUIT FRUIT FRUIT PROTEIN PROTEIN PROTEIN PROTEIN MISCELLANEOUSS MMISCELLANEOUS MISCELLANEOUS MISCELLANEOUS
    [Show full text]
  • Instructional Package
    INSTRUCTIONAL PACKAGE CUL 123 American Bistro Effective Term Fall/2018 INSTRUCTIONAL PACKAGE Part I: Course Information Effective Term: 2018-2019 COURSE PREFIX: CUL 123 COURSE TITLE: American Bistro CONTACT HOURS: 10 CREDIT HOURS: 3 RATIONALE FOR THE COURSE: This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery in a restaurant service setting. The development of communication, teamwork, customer service, and ability to work in a professional foodservice environment is accentuated. A la Carte emphasizes exposure to traditional American restaurant operations with regard to table service and guest interaction, dining room operation, cold food, hot food and dessert production and service, and inventory and order controls and food costing. The concepts of mise en place, timelines, plate presentation, and teamwork stressed. Timing and organization skills are emphasized. COURSE DESCRIPTION: Students will apply cooking techniques and theories while producing soups, salads, sandwiches and specials in a fast-paced delivery system. Includes the preparation of modern and regional American and International cuisines in a public restaurant. Correct application of culinary skills, plate presentation, organization and timing in producing items off a fixed-price and an a la carte menu are stressed. The principles of dining room service are practiced and emphasized. PREREQUISITES/CO-REQUISITES: BKP 119 Introduction to Baking and Pastry Minimum Grade of C, CUL 215 Cuisine of the Americas Minimum Grade of C, Culinary ServSafe Certificate REQUIRED MATERIALS: On Cooking, A Textbook of Culinary Fundamentals ISBN# 9780133458558 Please visit the Bookstore online site for most current textbook information.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]
  • Outline of Food Preparation
    Outline of food preparation results. Food preparation includes but is not limited to cooking. 1 What type of thing is food prepa- ration? • Art – an art, one of the arts, is a creative endeavor or discipline. • Culinary art – art of preparing and cooking foods. • Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, en- ergy, or both. • Meal preparation 2 Essence of food preparation • Chef – a person who cooks professionally for other people. Although over time the term has come to Food preparation at the Naval Air Station, Whidbey Island, describe any person who cooks for a living, tradi- Washington state tionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. • Cooking – act of preparing food for eating. It en- compasses a vast range of methods, tools and com- binations of ingredients to improve the flavour or digestibility of food. It generally requires the selec- tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the de- sired result. • Cuisine – specific set of cooking traditions and prac- tices, often associated with a specific culture. It is often named after the region or place where its un- derlying culture is present. A cuisine is primarily in- fluenced by the ingredients that are available locally or through trade. Chicago-style deep-dish pizza from the original Pizzeria Uno lo- cation 3 Food preparation techniques The following outline is provided as an overview of and a topical guide to food preparation: 3.1 Baking Food preparation – preparing food for eating, generally requires selection, measurement and combination of in- • Baking – the technique of prolonged cooking of gredients in an ordered procedure so as to achieve desired food by dry heat acting by convection, normally in 1 2 3 FOOD PREPARATION TECHNIQUES • Steaming – boiling water continuously so it vapor- izes into steam and carries heat to the food being steamed, thus cooking the food.
    [Show full text]
  • Download an Explorer Guide +
    MONTEVIDEO URUGUAY an Felipe y Santiago de SMontevideo overlooks the north shore of the Rio de la Plata where the waters of the mighty river meet the Atlantic Ocean. At first the site was simply a small Spanish military fort built in 1714 as a way of countering Portugal’s expansion of Brazil. However, settlers were not very interested in the area. The Spanish governor in Buenos Aires, Don Mauricio Zabala, offered cattle and land to the HISTORY first groups that would come and lay the founda- tions of a town. Among the earliest to arrive were By means of Papal decree, in 1493, just after the return of Captain families from Spain’s Canary Islands. They sailed Christopher Columbus from his discovery of the West Indies, Pope Al- into the small bay and came ashore in 1726. exander VI drew a north to south line down a map of the earth (as it was known at the time). With the stroke of his pen, and the promise of untold Over the next decades Montevideo slowly grew into riches, the pope divided all the newly discovered lands west of 38° W an essential port for trade between the “Old and as belonging to Spain and everything east of the line as belonging to New World”. In the late 1700s Montevideo had de- Portugal. A couple years later, with the signing of the Treaty of Tordesil- veloped into one of the most important and profit- las, the line would be moved eight degrees further west thereby giving able ports in all of South America.
    [Show full text]
  • Chimu Restaurant Guide
    Chimu Restaurant Guide INTRODUCTION Chimu is constantly on the lookout for great restaurants and cafes. So we have collected the best ones for you in Peru, Santiago, Rio de Janeiro, Quito, Buenos Aires and Mexico City to give you a wide range to choose from when exploring these cities! We hand-picked them ourselves, to guarantee you a great tasting experience! Further Reading http://www.chimuadventures.com/blog/2015/10/top-10-restaurants-in-south-america-4 http://www.chimuadventures.com/blog/2013/08/the-best-steak-in-buenos/ http://www.chimuadventures.com/blog/2013/06/a-taste-of-chile/ http://www.chimuadventures.com/blog/2014/06/chifa-chinese-food-that-conquered-peru/ http://www.chimuadventures.com/blog/2014/06/montevideo-a-foodies-tour/ http://www.chimuadventures.com/blog/2015/05/lima-for-vegos/ Key PRICE CATEGORY Budget * Mid-Range ** Up-Scale *** ...Live for today email: [email protected] 1. visit: www.chimuadventures.com Chimu Restaurant Guide CONTENTS Introduction 1 1. The Best Restaurants in Peru 3 1.1. Lima-Miraflores 3 1.2. Lima-Barranco 7 1.3. Cusco 8 1.4. Arequipa 10 2. The Best Restaurants in Buenos Aires 11 3. The Best Restaurants in Quito 16 4. The Best Restaurants in Rio de Janeiro 21 5. The Best Restaurants in Santiago de Chile 26 6. The Best Restaurants in Mexico City 33 ...Live for today email: [email protected] 2. visit: www.chimuadventures.com Chimu Restaurant Guide 1. THE BEST RESTAURANTS IN PERU Peruvian cuisine is among the most varied and best in the world.
    [Show full text]
  • Slave Trade URL
    Oxford AASC: Slave Trade URL: http://www.oxfordaasc.com.gate.lib.buffalo.edu/article/print/opr/t0004/e... Citation: Candido, Mariana P., OlatunjiOjo, Mohammed BashirSalau and Robert H.Gudmestad. "Slave Trade." Encyclopedia of African American History, 1619-1895: From the Colonial Period to the Age of Frederick Douglass, edited by PaulFinkelman. Oxford African American Studies Center, http://www.oxfordaasc.com.gate.lib.buffalo.edu/article/opr/t0004 /e0513 (accessed Mon May 18 20:30:25 EDT 2009). Slave Trade By: Candido, Mariana P., Gudmestad, Robert H., Gudmestad, Robert H., Salau, Mohammed Bashir, Ojo, Olatunji [This entry contains five subentries dealing with the Atlantic slave trade from the sixteenth century to legislature prohibiting American participation in the early nineteenth century. Each article discusses a chronological segment of the duration of slave trade: the sixteenth and seventeenth centuries; the eighteenth century to the American Revolution; the American Revolution to 1808; the prohibition of slave trade in the United States; and the illegal African slave trade that persisted in the nineteenth century.] Slave Trade in the Sixteenth and Seventeenth Centuries From the beginning of the Iberian exploitation of the Americas, Africans represented the main source of labor, despite the existence of a large Amerindian population. For political, economic, and, especially, ideological reasons, the Spanish and Portuguese monarchies preferred to enslave Africans rather than Native Americans. A slave dealer and his customer in Africa. Engraving in Maurice Besson's The Scourge of the Indies: Buccaneers, Corsairs, and Filibusters, New York, 1929. Library of Congress. During the first decades of the sixteenth century some representatives of the Spanish Crown and the Catholic Church were distressed by the decimation of the Amerindian population.
    [Show full text]
  • Research Paper 128 February 2021
    Research Paper 128 February 2021 Intellectual Property in the EU– MERCOSUR FTA: A Brief Review of the Negotiating Outcomes of a Long-Awaited Agreement Roxana Blasetti Chemin du Champ d’Anier 17 In collaboration with PO Box 228, 1211 Geneva 19 Switzerland Juan I. Correa Telephone : (41 22) 791 8050 Email : [email protected] website: http://www.southcentre.int ISSN 1819-6926 RESEARCH PAPER 128 INTELLECTUAL PROPERTY IN THE EU–MERCOSUR FTA: A BRIEF REVIEW OF THE NEGOTIATING OUTCOMES OF A LONG- AWAITED AGREEMENT Roxana Blasetti1 In collaboration with Juan I. Correa2 SOUTH CENTRE FEBRUARY 2021 1 University of Buenos Aires (UBA). Researcher at the Center for Interdisciplinary Studies in Industrial and Economic Law (CEIDIE). Affiliated Research Fellow, Max Planck Institute for Innovation and Competition, Munich/Germany. 2 University of Buenos Aires (UBA). Junior researcher at the Center for Interdisciplinary Studies in Industrial and Economic Law (CEIDIE). SOUTH CENTRE In August 1995 the South Centre was established as a permanent intergovernmental organization. It is composed of and accountable to developing country Member States. It conducts policy-oriented research on key policy development issues, and supports developing countries to effectively participate in international negotiating processes that are relevant to the achievement of the Sustainable Development Goals (SDGs). The Centre also provides technical assistance and capacity building in areas covered by its work program. On the understanding that achieving the SDGs, particularly poverty eradication, requires national policies and an international regime that supports and does not undermine development efforts, the Centre promotes the unity of the South while recognizing the diversity of national interests and priorities.
    [Show full text]
  • Wanderer: Spring 2015 Columbia College Chicago
    Columbia College Chicago Digital Commons @ Columbia College Chicago Wanderer Publications 4-1-2015 Wanderer: Spring 2015 Columbia College Chicago Follow this and additional works at: https://digitalcommons.colum.edu/wanderer This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Columbia College Chicago, "Wanderer: Spring 2015" (2015). Wanderer. 4. https://digitalcommons.colum.edu/wanderer/4 This Book is brought to you for free and open access by the Publications at Digital Commons @ Columbia College Chicago. It has been accepted for inclusion in Wanderer by an authorized administrator of Digital Commons @ Columbia College Chicago. For more information, please contact [email protected]. AND TRAVEL WRITING: PERU STUDENTS SPRING 2015 \!A §0;.~j!) t;., :] i ta:Jl) • ~~ffi~~ 'i]x.@ lD,}T.tuf~J @V'~~ ~.llS;.~ letter from the editors WE CLEARLY REMEMBER the first time we traveled internationally - crossing by air many countries' borders and feeling the thrill of visiting a new land we had seen only in photos and movies. This was the same emotion we found in the students who enrolled in the 'l'ravel Writing Peru course in January 2014. They were about to have a wonderful e,perience. Four years after taking students to Peru in 2010, we were quite prepared to repeat the experience. A stronger economy and a larger influx of tourists has given Peru a more festive and colorful face. Running away from the polar vortex of Chicago, to Lima, Peru's capital, welcomed us with a sunny summer: Shorts and tank tops in Januacy- what a Ju.wry! As a coastal metropolis situated on the Pacific Ocean, Lima hosts al moot 9 million people, ranked the tbird largest in the Americas, after Sao Paulo and Mexico City.
    [Show full text]