Veritas, Vol. 23, No. 06, January 1983

              For the Faculty, Staff and Friends of the University of Miami
Clima is June Dreyer’s cup of tea
Dr. June Teufel Dreyer
China’s military might is questionable, says director of East Asian Programs
By Gustavo Pupo-Mayo
China’s ability to counter a Soviet attack, either conventional or nuclear, is questionable and the Chinese military poses no immediate threat to Taiwan or India. This is the conclusion of a recent study conducted by Dr. June Teufel Dreyer of the UM’s Center for Advanced International Studies, one of only a handful of experts on China s military strength.
The report, “China’s Military Power in the 1980s,” has received worldwide media attention including articles in numerous major European and Asian newspapers. A condensed version of the study was also published in the Asia edition of the Wall StreetJournal.
The study explains that although China’s army of 4.5 million soldiers is the largest single military force in the world, it suffers from technical, economic and political problems. Dr. Dreyer predicts the military gap between China and the Soviet Union will continue to widen in the near future.
“China is militarily weak in anything but a defensive war over its own territory,” explained Dr. Dreyer. “President Carter thought China would be a staunch ally, but the U.S. is simply not looking realistically at China’s capabilities and intentions. ”
Dr. Dreyer is director of East Asian Pro-
grams and professor of politics at UM. She has a Ph.D. degree in government and Far Eastern languages form Harvard University and speaks five languages including Chinese.
Recently, she was appointed by the E>e-partment of State to serve on the Board of Governors of the East-West Center in Honolulu. The Center is a national educational institution established in I960 by Congress to promote better relations and understanding between the nations of Asia and the U.S.
Her fascination with China began almost accidentally. An attempt to fill an empty slot in her class schedule at Wellesley College led her to a course in comparative governments of Asia.
“I was fascinated by the Chinese attempt to apply Marxism to their traditional governmental institutions,” Dr. Dreyer said.
At the time, it was thought that Chinese Communism would bring a better life to the people. However, she says, that has not happened.
“The radical egalitarian ideas of the Chinese leadership did not work,” explained Dr. Dreyer, “instead it brought disaster. ”
“What you have today in China is a people disillusioned with their government and they simply don’t trust their leaders anymore. ”
Dr. Dreyer has visited China numerous times but given her interest in the military, a long-term stay is out of the question. Instead, she does her research by reading “between the lines” of every Chinese government report available. Generally, Dr.
please turn to page 8
This man wants you to drop in for lunch
How many people do you know who can work nouvelle cuisine and white-water kayaking into the same conversation?
Meet Warren Clark, the new manager of the UM Faculty Club.
Clark assumed the stewardship of the Saga operated Faculty Club in early December with an eye toward upgrading its food, service and ambience. Among the changes already instituted are an increased number of salad bar items, a waiter training program, and an expanded repertoire of soups. Among the changes in the wings, according to Clark, are more fresh seafood dishes, an expanded wine list, and better use of locally available produce.
“The a la carte menu needs to be expanded and varied because we serve the same clientele day after day,” Clark said. “Some of the things on the menu when I came here are too heavy for lunch. I think people appreciate a lighter fare with more soups, fish and generally lighter meals. ”
Clark’s new chef, hired December 21, agrees. Clarence Lytle, a strapping North Carolina native prone to cowboy boots and crew cuts, is something of a soup specialist with recipes for soups that reflect all regions of the country, such as New England and Manhatten clam chowders, seafood bisques and two versions of a San Francisco fisherman’s stew called cioppino.
“I like to make all my own stocks — I don’t like to open cans,” said Lytle, “A good restaurant always has a stock pot going. ” Lytle, who began working in a restaurant at age nine, includes on his resumé a two
year stint at the Ocean Reef Club where he cooked for the likes of Bebe Rebozo and Henry Kissinger.
Clark comes to the University from Seattle where he was manager for five years of the executive dining room of Rainier Bank, also a Saga Food Service operation but one quite disimilar from a university dining room. The Rainier Bank dining room was strictly a white tablecloth, oriental rug, and tuxedo-clad waiters establishment with a commanding view of the city from its 40th floor location. There, Clark found a challenge in changing the corporate executives’ opinion of Saga food.
“Everyone said ‘Saga, I had that food in college,” said Clark, adding that most had less than fond memories of institutional food. At the Rainier Bank Clark was selected for Saga’s Chief Executive Officer award for excellence from among a field of 400 restaurant managers.
Wliile in Seattle, Clark became a member of the Brotherhood of the Knights of the Vine, a national society of wine lovers, wine producers and wine promoters. He hop>es to establish a wine tasting club at the Faculty Club to meet once each month to test wines. Each month would have a different focus, according to Clark.
But lest you think the manager of the Faculty Club confines his interests to food and drink alone, Clark would have you know that he is also an avid kayaker and mountain climber, which is how he ended up in the West in the first place.
please turn to page 5
Warren Clark