“Con las manos en la masa”: Nuevas aportaciones a la enseñanza de la lengua y la cultura. With Juana Gil Fernández and Johanna Damgaard Liander.
March 11, 2021 (13:30 - 15:00 Boston | 19:30 – 21:00 Madrid)
This session will reflect on how gastronomy and its analysis can be used to teach and learn about the Hispanic world’s cultures and common language: Spanish. In the first part, Dr. Gil Fernández will explain the process of designing and writing ¡Buen provecho! Los alimentos en el mundo hispano, which was recently published online by the Instituto Cervantes of Lyon, and possible future developments from a pan-Hispanic perspective. Moving on to the cultural reality of the U.S. and Harvard, Dr. Liander will then describe, based on her teaching experience, how Spanish gastronomy can be used as a symbolic core component for students to reflect, in Spanish, on their own history and identity.
Juana Gil Fernández is the current director of the Instituto Cervantes of Lyon. With a Ph.D. in Hispanic Philology, she is a specialist in the relationship between phonetics and phonology and practical applications of phonetics, on which she has published several books and numerous articles. She taught at the Universidad Autónoma de Madrid and the Universidad Nacional de Educación a Distancia for several years, and headed the Phonetics Laboratory at the Consejo Superior de Investigaciones Científicas (Madrid), where she designed a Postgraduate Program in Phonetic Studies. She is the General Editor of Loquens. Spanish Journal of Speech Sciences, which she founded. Johanna Damgaard Liander is Senior Preceptor in Romance Languages and Literatures at Harvard University, where she received her A.B., A.M. and Ph.D., and has been teaching all levels of Spanish for four decades; she has also designed innovative courses in culture and film, Spanish and the community, as well as gastronomy. She has an M.A. from New York University in Spain, and since 2007 she has been leading study programs for Harvard Summer School in Buenos Aires and Madrid.
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