It will begin on Tuesday, February 14, with cuisine from Ireland.

Input on the menu and food preparation will come from guest chef Garrett Scanlan, an Irish-born and European-trained master chef who owns Garrett’s Downtown Deli in Knoxville and uncovers the area’s culinary treasures on the East Tennessee PBS show “90 Miles With Chef Garrett.”

Also, in honor of Faculty Appreciation Week, faculty members who attend the February 14 luncheon can put their name in a drawing for a free lunch later in the series.

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Irish luncheon menu is:

Appetizer: Mussels in cream and herbs

Salad: Egg mayonnaise with petite greens

Entrée: Classic Irish stew with ‘champ’ Brussels sprouts and roasted parsnips

Dessert: Irish creme mousse

Luncheon dates and themes for the remainder of the semester are:

• Tuesday, February 21—Japan
• Tuesday, February 28 —Brazil
• Tuesday, March 6—India
• Thursday, March 15—Korea
• Tuesday, March 27—Italy
• Tuesday, April 3—France
• Tuesday, April 10—Liberia
• Tuesday, April 17—Persia
• Thursday, April 26—Germany

There will be no café during spring break, March 19-23.

The Ready for the World luncheons will be produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in hotel, restaurant, and tourism management (HRT) 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

Matthew Robuck

The first week’s student café manager is Matthew Robuck, of Pittsburgh, Pennsylvania. He’s a senior in HRT who wants to manage or own a restaurant.

This semester’s other HRT 445 students are:

• Marina Calloway, of Roswell, Georgia, a senior in HRT who wants to be an event or meeting planner.
• Megan Cole, of Springfield, Tennessee, a senior in food science with a minor in restaurant and food service management who wants to be a product developer and research chef.
• Morgan Combs, of Bristol, Tennessee, a junior in HRT who wants to be an event planner.
• Kelly Freeman, of Jackson, Tennessee, is a junior in HRT who wants to open a restaurant or catering company.
• Hailee Korotkin, of Birmingham, Michigan, a senior in management with an entrepreneurship collateral who is minoring in HRT and wants to own a mushroom farm.
• Aaron Omvig, of Lexington, Kentucky, a senior in HRT who wants to one day own his own restaurant.
• Christina Persico, of Hurlock, Maryland, a senior in HRT who wants to do festival planning or venue management.
• Ian Powers, of Miller Place, New York, a senior in HRT who wants to continue working for Bravo! Cucina Italiana, where he’s worked for three years, and also get his master’s degree in human resources.
• Cheryl Wang, of Memphis, a junior majoring in psychology and minoring in HRT who wants to open a cafe and do food-related research.

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C O N T A C T :

Amy Blakely (865-974-5034, ablakely@utk.edu)

During her semester abroad, Catherine Cheatwood traveled all through France. Here, she is at Mont St. Michel in Normandy, France.

A French major who is minoring in Spanish and secondary education, Cheatwood completed the spring 2011 semester at UT. Then, instead of sticking around for mini-term classes or heading home for the summer, she flew south to spend a month and a half in Costa Rica. There, she lived with a host family while she worked on her tan and her Spanish—all for university credit.

That would be enough of an adventure to satisfy most people, but not this girl. After returning home from Central America, she did some laundry, caught up on sleep, and then packed her suitcases again to spend her fall semester in Nantes, France. During the term, she traveled throughout France and became good friends with many of her fellow exchange students.

“Studying abroad drastically changed my outlook on the world,” Cheatwood said. “Everything that once seemed out of reach now seems like a possibility, and I can’t wait to have more adventures. I also gained so many wonderful friends from all over the world. They helped me learn about many different cultures and, in turn, my own. I wouldn’t trade my time abroad in Costa Rica or France for anything.”

For students looking to have their own life-changing adventures, the best way to start planning is to attend the Spring 2012 Study Abroad Fair. The fair will be held from 10:00 a.m. to 3:00 p.m. on January 25 in the University Center Ballroom.

“The spring Study Abroad Fair is an ideal time for students interested in summer 2012 study abroad to meet faculty leading those programs,” said Heather Grigsby, programs abroad coordinator at the Center for International Education. “We want to encourage students to take advantage of this opportunity to explore their options before deadlines come up in February and March for summer programs.”

At the fair, students also can find information about semester, academic year, and mini-term programs. They also can explore summer internship options, meet students who have studied abroad and international students from around the world, and speak with UT faculty leading both summer and mini-term programs abroad.

There will be information on scholarships and financial aid, and representatives from advising centers will be on hand to answer questions about studying abroad, building a résumé, and experiencing a world of opportunity.

Students with an interest in study abroad opportunities also can stop by the Programs Abroad Office to talk with peer advisers who have recently returned from their own studies abroad. Peer advisers are on hand at the office from 11:00 a.m. to 4:30 p.m., Monday through Friday and hold general informational meetings at 2:00 p.m. every weekday during the academic year.

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C O N T A C T :

Heather Grigsby (865-974-3177, hgrigsby@utk.edu)

Amy Blakely (865-974-5034, ablakely@utk.edu)

The series, sponsored by the UT College of Architecture and Design, kicks off at 5:30 p.m. today with David Burns, director of photography and situated media at the University of Technology in Sydney, Australia. Burns, both an architect and artist, will speak on his currently displayed exhibition, “Partial Architectures.”

The lecture series is free and open to the public. It is composed of exhibitions, presentations, and films.

All presentations and lectures will be at 5:30 p.m. in the McCarty Auditorium of the Art and Architecture Building, 1715 Volunteer Boulevard, unless otherwise noted. The films will be shown at 8:00 p.m. The exhibitions will be featured in Gallery 103, which is visible from the atrium of the building.

The semester lineup includes:

Lectures:

January 23: Designers Callejas, Mazo and Mejia of Paisajes Emergentes in Medellin, Colombia, will speak on topics in landscape architecture.

January 30: Max Underwood, professor of architecture from Arizona State University in Tempe, Arizona, will speak on Charles and Ray Eames. An additional lunch talk will be available to interested parties earlier in the day at 12:00 p.m. in 103A, Art and Architecture Building.

February 13: “Digital Materiality in Architecture” by Fabio Gramazio, architect and digital fabricator of Gramazio & Kohler in Zurich, Switzerland.

March 12: Karl-Heinz Schmitz, professor of architecture at Bauhaus University in Weimar, Germany. Schmitz is an expert in the design and theory of building types, and will present on architecture and urbanism.

March 26: Massimo Carmassi will be the General Shale Lecturer, the keynote speaker of the spring series. Carmassi is a specialist in restoration and preservation in architecture and urban design. He will visit the university from Florence, Italy.

April 2: Fran Silvestre of Fran Silvestre Navarro Arquitectos in Valencia, Spain, will present on topics in contemporary architecture.

April 9: Vinayak Bharne, director of design at Moule & Polyzoides Architects & Urbanists in Pasadena, California, and lecturer of architecture at the University of Southern California, will speak on issues in architecture and theory.

Exhibitions:

January 18 – February 17: “Partial Architectures” by David Burns. Gallery talk at 5:30 p.m. on Jan. 18.

February 20 – March 9: “Slipmatch or Book Match” by Brown and Green. Gallery talk at 5:30 p.m. on Feb. 20

March 12 – April 6: “Night Work” by J.W. Lawson. Opening at 7:00 p.m.

April 9 – April 27: “Relative Sense” by Leslie Hatten. Opening at 7:00 p.m.

Films:

January 25: “The Red Shoes” (1948) by Michael Powell and Emeric Pressburger.

February 8: “Last Year at Marienbad” (1961) by Alain Renais.

February 22: “Cinema Paradiso” (1988) by Giuseppe Tornatore.

March 7: “Pan’s Labyrinth” (2006) by Guillermo del Toro.

March 28: “V for Vendetta” (2006) by James McTeigue.

April 4: “The Darjeeling Limited” (2007) by Wes Anderson.

To download a printable PDF version of the events happening during the Robert B. Church III Memorial Lecture Series, visit http://web.utk.edu/~arch/lecture_series/RobertChurch_2012_LEX_TRIFOLD.pdf.

All webcasts of the lectures are available at http://160.36.161.128/UTK/Catalog/pages/catalog.aspx?catalogId=fd259e96-98bf-47ac-a3d5-1817eb62aeed.

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C O N T A C T :

Kiki Roeder (865-974-6713, kroeder@utk.edu)

Lola Alapo (865-974-3993, lalapo@utk.edu)

DISoriented features three Asian American women as they present dynamic, solo performances on how they are working to “DISorient” themselves from external stereotypes and internal expectations. Comic sketches, contemporary dance, and audience improv games will punctuate each performance.

The first, “All Atheists Are Muslim,” is written and performed by Zahra Noorbakhsh. As an Iranian Muslim, Zahra must explain to her father that she is moving in with her white, atheist, American boyfriend. This comedic piece explores the complex issues of religion, race, and inter-generational conflict.

The second piece, “Soft Tissue: Secret Agent Bucket,” is written and performed by Colleen “Coke” Nakamoto. On her journey to womanhood, Coke, an Okinawan-Japanese American, suffers shame and guilt as she learns about her body. She is released from her guilt upon realizing she is not alone in the world. “Soft Tissue” explores issues of sexuality, loneliness, sexism, and racism.

Last but not least, “Fortunate Daughter” is written and performed by Thao P. Nguyen. Thao, born of one country but bred in another, grapples with living in America and being raised Vietnamese. Her inner tension culminates in a trip home to meet her grandmother. This touching performance examines the impact of war and formation of sexual identity.

DISoriented will be performed on January 19, 2012, at 7:00 p.m. in the Carolyn P. Brown University Center Auditorium. Admission is free.

DISoriented is sponsored by OMSL, the Cultural Attractions Committee, the Women’s Coordinating Council, and the Asian American Association. For more information, visit http://www.utk.edu/events/events/index.php?com=detail&eID=50441.

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CONTACT:

Pa Nhia Yang (Email: pyang1@utk.edu, Phone: 865-974-6861)

The Passport is a calendar and guide to many of the international and intercultural events taking place on campus and in the community through the end of the academic year.

If you would like free Passports to distribute to your classes, please contact Amy Blakely at amy.blakely@tennessee.edu or 974-5034. Please indicate the number of Passports you’d like and where they can be sent via campus mail.

In recognition of those who have dedicated time and energy toward meeting these challenging goals, an award will be presented at the annual Chancellor’s Honors Banquet held in the spring and winner(s) also will receive a certificate of achievement and a $2,500 monetary award. The recipient(s) may be faculty, staff, and/or students (the monetary award will be divided equally among multiple winners when applicable). The award focuses on innovative and exceptional work that enhances intercultural and international awareness among undergraduate students. Outstanding individual efforts will be recognized and collaborative and interdisciplinary efforts are also encouraged.

Each department or program may submit one nomination (large departments with 500 or more staff and/or students may submit up to three nominations). The nomination document should consist of a one-page letter from a department head or other senior administrator describing the nominee’s work and impact upon undergraduate education. Nominees also are encouraged to submit a three- to five-page summary of their work and explain how it addresses Ready for the World goals and how it impacts undergraduate students.

Nominations should be sent to:

The Global Awards Committee
Attention: Sally McMillan, Vice Provost for Academic Affairs
527 Andy Holt Tower
Knoxville, TN 37996-0152

The deadline for receipt of materials is close of business on Wednesday, February 1.

Kim, 36, a retired competitive alpine skier, this fall studied at the University of Tennessee, Knoxville, through the Next Generation Sports Talent (NEST) program, an initiative designed to prepare retired South Korean elite athletes to be coaches and international sports diplomats.

Sixteen people, from Asian Game champions to Olympic athletes, participated in the semester-long program and are wrapping up their time this week.

“We have to give back,” Kim said, noting that many of the athletes will likely work for various sports committees. He will seek an internship with the International Ski Federation, adding that he would like to help with the 2014 Winter Olympics in Russia as well. He eventually would like to join the Korean Olympic Committee.

NEST, in its fourth year, is sponsored by the South Korean government in partnership with the UT College of Education, Health, and Human Sciences, the National Collegiate Athletic Association (NCAA), the English Language Institute, and national/international sports governing bodies.

UT Knoxville competed against five other US institutions to house this program. To date, about seventy athletes have gone through NEST.

This semester, the athletes improved their English language skills, learned sports marketing, picked up coaching techniques, and worked in their area of athletic expertise. They also were matched with UT students who served as their peer mentors.

“The overall objective is to develop future, global leaders,” NEST program director Fritz Polite said. “We want them to be part of the global concepts of sports, including governing bodies.”

For Eunhui “Tina” An, 23, her time at UT through NEST gave her a deeper desire to study more about how to use sports as an agent of peace in developing countries.

An, a judo champion who won a gold medal in the 2005 Hong Kong International Judo Game, said that through sports diplomacy in developing countries, “I can give them a vision of how we can live passionately and peacefully.”

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C O N T A C T :

Lola Alapo (865-974-3993, lola.alapo@tennessee.edu)

At the University of Tennessee, Knoxville, students come from a variety of places and backgrounds—which means they have been, or will be, celebrating in many different ways this season. Here’s a look at a few of their celebrations:

Eid al-Adha

Aziz Alharthi, junior in electrical engineering, came to Tennessee from Saudi Arabia three years ago. He’s been home to visit twice, but not during the Eid al-Adha holiday, because it has fallen during the semester. This year, Eid al-Adha was celebrated on November 6, corresponding with the lunar calendar.

“Eid al-Adha is one of the biggest Muslim celebrations,” Alharthi said, explaining that everyone takes off work for two weeks so family can get together. “We always see my grandpa, his brothers, and extended family, we visit neighbors, friends, and older people, even if we are not related, and call the ones we cannot visit.”

Traditions include sacrificing a sheep, giving one third of the meat to the poor, one third of the meat to friends and family, and keeping the remaining third for your own family. Family members usually give money gifts to their children.

Alharthi has fond memories of his mother making all of his favorite desserts and getting to see family that lives far from their home.

“I miss the times. This year, to celebrate I got together with friends. We cooked traditional food and brought candy that we shared with all of our neighbors in our apartment building.”

Japanese New Year

Moe Nagata, junior in anthropology, and Yumika Mitomo, senior in anthropology, both from Japan, have been in the US for a year. This time of year, they would normally be looking forward to one of the most important annual festivals, the Japanese New Year.

“It is a much larger celebration than here,” Nagata said. “Everyone takes off work for three days and celebrates in their hometown with their family.”

On the first day of the year, people often make a trip to pray at shrines. During the celebration, people eat traditional dishes, especially mochi, a dumpling made from sticky rice cooked by the family’s mother or grandmother. All of the dishes have meanings like happiness, longevity, or prosperity.

This year, the girls plan to celebrate “American-style New Year,” since they will not be home in Japan.

Diwali

Rajesh Jena, from India, came to the US in 2007 to get his master’s degree in biosystems engineering, and he’s now working on a doctorate in food science. Earlier this fall, he got together with friends from the Indian Student Association to celebrate Diwali, the festival of lights.

As part of their celebration, they went to the Hindu Community Center in Lenoir City, Tennessee, where the traditional use of fireworks is permitted.

This year, Diwali was on October 26. The tradition had very religious beginnings, but has become a time to celebrate friendship and family. People usually decorate their homes for the holiday and put lamps in front of their houses. Everything is cleaned, new clothes are worn, and people give sweets to neighbors, friends, and family.

Fireworks are a major part of the celebration.

“The entire country is lit up and there is so much noise,” Jena said. People celebrate the festival by lighting fireworks and firecrackers. “As a child, I remember I was scared, and I did not want to light firecrackers until my dad taught me how to do it.”

Chinese New Year

Mengjie Chen is a sophomore from China majoring in mathematics. She has been in the US for two years, and will be here for three more years. For her, the Chinese New Year is one of the most exciting parts of the year.

Occurring in January or February, the celebration lasts fifteen days, during which no one works or goes to school. The first week is spent preparing, decorating the house, getting new furniture, and going to temples and local religious places to give thanks for what has been given and to pray for the coming year.

All generations of family members get together to eat and spend time with each other. Everyone wears new clothes and stays up all night to welcome the new year, and kids go around to ask family members for “lucky money,” which Chen said was always her favorite part of the celebration.

People take time to go to different family members’ houses to visit and catch up on what all has happened in the year.

“I miss it so much,” Chen said. “We celebrate here a little, but it is not as fun.”

Kenyan-style Holidays

Fiona Njororai, junior in accounting, and her family left Kenya six years ago. A few years after coming to the US, they began celebrating Thanksgiving as a family, but with their own spin.

“We keep the turkey, but no corn,” Njororai said. They serve pilau, a dish of fried rice, and goat meat, traditionally served as a specialty in Africa, along with vegetables, chicken, and beef. Also missing from the spread is the dessert table. “We don’t really eat desserts, just a lot of fruit,” she said.

She spends the holiday at home, and they all go shopping on Black Friday together.

Njororai recalls that in Kenya, Christmas is very important. For the month of December, no one goes to school or work. Everyone spends a lot of time with family and neighbors. They have Christmas trees and dinners with family, but there is no big tradition of gift giving.

“For Africa, the biggest thing is community, not just family. Neighbors, friends of neighbors, everyone is invited.”

C O N T A C T :

Amy Blakely, (865-974-5034, amy.blakely@tennessee.edu)

Faculty, staff, and students are urged to use an electronic form to quickly and easily provide information about events related to the international and intercultural initiative. The form is found at http://www.utk.edu/readyfortheworld/passport/.

The Ready for the World Passport helps promote campus activities and initiatives. The Passport is a great personal planner that is distributed free to students, faculty, and staff. It is often used as a recruitment tool and serves as a valuable record of the extensive programming that supports Ready for the World goals.

In order to produce the Passport in time for spring semester distribution, information about your unit’s spring programs is needed by Friday, December 2. These events might include films, lectures, exhibits, campus-wide activities, and so forth.

Remember that Ready for the World encompasses both international and intercultural efforts, as well as activities that promote the civility and community initiative.

If you need help submitting your information or have any questions about the Passport, contact Amy Blakely at amy.blakely@tennessee.edu or 865-974-5034.

The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It operates in the UT Visitors Center, 2712 Neyland Drive.

Lunch, which will consist of intermezzo, or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Tickets must be purchased in advance, and capacity is fifty to sixty diners. Cost is $12, and the faculty/staff discount card can be used. To purchase advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.

The Southern Italy menu will include:

Appetizer: Arancine (arborio rice stuffed with prosciutto and fresh mozzarella lightly fried)

Salad: Orange salad (fresh baby arugula mixed with Sicilian olives, fresh oranges, and olive oil)

Entrée: Costolette di maiale all’arancia (Pork chops with orange and marsala); risotto blended with a trio of mozzarella, fontina, and parmesan; and fagiolini al’aglio e prezzemolo (fresh-cut green beans with garlic, parsley, and bread crumbs blended with a trio of mozzarella, fontina, and parmesan)

Dessert: Pizza di ricotta (sweet creamy pie made with ricotta and a hint of lemon)

The Ready for the World luncheons are produced through collaboration between HRT 445, the Advanced Food Production and Service Management class, the UT Culinary Institute, and Pellissippi Culinary Institute. Corporate sponsor U.S. Foods donates $350 worth of food each week for the café.

Students enrolled in HRT 445 will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, cooking, quantification, cost analysis, ordering, meal service, event marketing, and customer satisfaction activities.

The HRT 445 student in charge of this week’s café is Kara Chase.

A senior majoring in hotel, restaurant, and tourism management and minoring in business, Chase hopes to one day own and run a restaurant corporation. She has worked at Copper Cellar/Calhouns’s banquet and catering, as well as Copper Cellar’s corporate headquarters.

Culinary Institute students will do most of the food preparation and plate presentation, assist the HRT students on the aspects of controlling food costs and ordering, and also be introduced to dining room responsibilities.

The final Ready for the World Café luncheon will be on November 29, featuring Peruvian cuisine.

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C O N T A C T :

Amy Blakely (865-974-5034, ablakely@utk.edu)