"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, October 4, 2011

Failing Higher Education

A recent opinion in the Washington POST (see link below)  by Kathleen Parker provides details about the failing grades of higher education

http://www.washingtonpost.com/opinions/our-unprepared-graduates/2011/09/30/gIQAJGYBBL_story.html

One of the most telling statistics:

A 2010 study published by the Association of American Colleges and Universities found that 87 percent of employers believe that higher education institutions have to raise student achievement if the United States is t be competitive in the global market.

Sixty-three percent say that recent college grads don’t have the skills they need to succeed.

And, according to a separate survey, more than twenty-five percent of employers say entry-level writing skills are deficient.

Parker goes on to cite a recent book Academically Adrift: Limited Learning on College Campuses by Richard Arum of NYU and Josipa Roksa of the University of Virginia, calling it  “one of the most damning indictments of higher education”.  One example from the book is:

Thirty-six percent of students experience no significant improvement in learning (as measured by the Collegiate Learning Assessment) over four years of higher education.

The article goes on to cite reasons why: 29 percent of schools require two or fewer subjects; only 5 percent require economics; less than 20 percent require American history.

Parker cites a recent Roper survey indicating that half of recent graduates don’t think they got their money’s worth.

In a letter sent a few weeks ago, Arum (see above citation) wrote that “institutions not demanding a rigorous curriculum ‘are actively contributing to the degradation of teaching and learning.  They are putting these students and our country at risk”.

A few months ago I wrote a blog post on this very subject and gave some ideas on how to address this issue, and I am reprinting it here:

Higher Education Reform – Economics vs. Queer Studies in 18th Century Low Country Slavery

Governor Rick Perry (R-Texas) has been an outspoken reformer of higher education, feeling that public universities are not preparing students for the current world.  Worse, the cost of such impractical and unproductive education now has reached $40,000 in Texas; and Perry wants to reduce it to $10,000 and run universities like private businesses which match investment to measurable results.  Of course there has been an outcry of revolt from the academic establishment who, predictably, argue that such economic-based institutions will leech all the intellectual juices from what always has been a rich environment for ideas.  Perry at his provocative best, wants to eliminate “esoteric” courses from the university curriculum and focus, as above, on those courses and majors which will make it easy for graduates to enter the economic, social, and political mainstream.   The Washington Post article is linked below:

Source: http://www.washingtonpost.com/politics/rick-perry-wages-an-assault-on-the-ivory-tower/2011/07/26/gIQAyfrvsI_story.html?hpid=z3

I am all for this idea, with some notable reservations.  As many of you who follow this blog know, I have been immersed in an esoteric subject of my own – Literary Criticism – and cannot imagine a world without Harold Bloom, Jan Kott, Nancy Tischler, A.C. Bradley and others whose writings have provided the insights, guidance, and critical thinking which illuminates Shakespeare and Tennessee Williams (my current interest).

How, then, to assure that intellectual academic activity remain vital, energetic, and creative, while assuring that students graduate with enough practical knowledge to justify what is now a $160,000 investment?

First, I think that states should invest part of the monies that currently go to the state university and college system into technical schools – schools that funded partially by the state, partially by industry which has a vested interest in productive young workers, and partially by the students themselves.  If it can be shown that these technical schools can achieve a high first-job acceptance rate, a high industry retention rate, and above-average salaries, many students will forgo four-year institutions for them.

Second, I would reform the charter of the State Board of Regents and refocus their strategic planning on selecting those courses which are most linked to current and projected economic activity.  IT, computer science, accounting, genetics, resource management, biotechnology, avionics, etc. are obvious choices.  Foundation courses for teaching, nursing, medicine, gerontology, pharmacy, marketing, are others.  Engineering, especially chemical and electrical are equally important.

The curriculum would also have to focus on those disciplines which create a more socially literate society – one whose citizens understand far better than today the structure of democracy and a market economy and the historical precedents which are responsible for its character.  Therefore courses in history, political science, and especially economics and finance are critical.

Now, what about the “esoteric” subjects? Is there a place for them at public universities, supported in part by taxpayers money?  My instinct is let private universities accommodate these interests either through their endowments or through high tuitions or both.  It would be up to them to determine just how esoteric they want their liberal arts departments to be.  I am more of the Harold and Allan Bloom school of The Literary Canon (there are simply some easily defined great works of literature from Aeschylus to Faulkner which even committed post-modernists have a hard time dismissing as “texts” equal to and no better than any other when looked at objectively through the lens of history, gender, etc.), and would hope that scarce resources are invested there and not in “The Transvestite in the Low Country: Queer Slave Journals in South Carolina in the 1780s”.  Keep the Low Country, Slavery, South Carolina, and the 1780s, and lose the rest.

The visual and performing arts present a conundrum, because most people consider them luxuries, rather than essential elements of a society.  Particularly in America where middlebrow culture dominates and grows (popular music, dance, arts need no academic preparation, the middlebrow canon goes.  “We are a populist democracy and the arts come up from the bottom, not given from the top”), the demand for courses in higher education is low.  I am of two minds here.  On the one hand, believing as I do that the high arts, just like their literary companions, are not only essential for a society’s well-being but enobling, necessary for illuminating the human condition, and providing insights into human nature.  Why is Shakespeare necessary? Because he goes beyond history and the Grand Mechanism of its cyclical repetition.  He addresses the human nature which is behind all historical action.

Realigning the higher education system is not easy, to say the least; but I applaud Rick Perry for shaking the cages of the establishment, forcing them to think much more critically and practically about their task of education young people.

Posted by Ron Parlato at 7:58 AM 0 comments

Sunday, October 2, 2011

Recipes–Salade Tunisoise

This is a recipe based on a dish I had in Tunis a number of years ago.  It is called Salade Tunisoise instead of Tunisienne because it is a specialty of the city of Tunis, not of the country Tunisia.  I have modified the recipe somewhat. The original, as I remember was made with fresh roasted red peppers and tomatoes. This recipes makes do with canned tomatoes and uncooked red pepper.  This of course cuts preparation time way down.  However, if you have the time and inclination, you can roast the tomatoes and peppers and enjoy the result.

Salade Tunisoise

* 1 can San Marzano tomatoes.  These are imported Italian plum tomatoes.  Cento now has a variety which has almost no salt, which I prefer.  These tomatoes are excellent for their high flavor and consistency.  They break down easily in a sauce or salad, which means that they were picked ripe and mature.  Whole Foods has them.  It says “Certified” on the can, and check for sodium (20mg) on the nutritional label.

* 1/2 lg. red bell pepper

* 1 med. bunch fresh parsley, chopped

* 1 medium bunch fresh basil, chopped (you can substitute for approx. 1 Tbsp. dried basil leaves)

* 1 medium clove garlic, sliced in half

* 1/2 medium red onion, chopped

* 1-2 Tbsp. olive oil\

* 1/2 can solid white albacore tuna

* 12 large black olives (not Kalamata or other salted or cured)

* 2 large eggs, hard boiled, cut into quarters

- Put half the can of tomatoes into a large strainer, and with a potato masher (or similar kitchen instrument) mash most of the juice out of the tomatoes.  Remove the solids and place in a serving bowl.  Repeat the process with the remainder of the can. 

- Chop the onion, red pepper, basil, and parsley and place in the bowl with the tomatoes and mix well

- Put the sliced garlic into the tomato/pepper mix. This will add taste but should be removed when serving

- Add the olive oil and mix again

- Serve on flat plates, smoothing the mixture evenly to cover the plate

- Place a small portion of tuna in the center of each portion, position the eggs and the olives according to your aesthetics.  Drizzle a bit of olive oil on top.  Grind some black pepper, and serve.

Recipes–Braised Pork Loin with Thyme

I like this recipe because it is relatively simple, pork loin is almost fat-free, and the cream sauce (bourbon, cream, sour cream, and mustard) blends perfectly with the thyme roasted or braised with the meat.  A few different steps, alas, but well worth it.

Braised Pork Loin with Thyme and Prunes

* 2 pork loins (this is for four hungry people; one loin easily for two)

* 1/2 cup cream

* 2 lg. Tbsp. sour cream

* 2 tsp. Maille (or other good Dijon) mustard

* 1 Tbsp. thyme

* 1/4 cup bourbon

* 10 dried prunes

- Place the prunes in water and let soak for about two hours until soft

- Rub a small amount of olive oil in an iron skillet to lubricate it

- Heat the skillet to very high heat (the light oil coating should start to smoke)

- Rub the pork loins liberally with thyme on all sides

- Braise the meat in the skillet until the pork loins are brown all over.  You will need to turn the meat frequently, trying to braise it both on the flat sides and on the narrower sides as well.  This should take about 15 minutes.

- When the braising is complete, turn the heat down to medium-high and cook for another 10 minutes approximately until done. You will need to test the meat for doneness by pressing your finger down into the meat.  It should be firm, but there should be plenty of give when you press.  You should NOT cut the meat to test because even if you sear the ends that have been cut you will lose a lot of juice.  The meat in this recipe, with such a high-quality cut, should never be over done

- Remove the meat from the pan and reserve

- Add bourbon.  It will immediately reduce, so before it does completely, add the cream, sour cream and mustard.  Scrape the bottom of the pan as you stir and mix the ingredients.  This will assure that all the good bits of meat and thyme are integrated into the sauce.  Taste for ingredients.  At this point you can add and adjust all.

- When the meat has cooled for about 20 minutes, cut it into 2’ pieces, place in the sauce, add the prunes, and heat over low-medium heat to warm up the mixture.  Do not cook, just warm.

- Serve