Cuisine & Culture of the Mediterranean

Catalog description

This course introduces students to Mediterranean cuisine and culture through innovative experiential educational activities via study abroad. Guided by resident specialists, students explore archaeological and historical sites, nature reserves, organic farms, vineyards, farmers' markets, village ports, taverns, bakeries and artisan food production facilities. Students also participate in cooking classes taught by regional and provincial chefs. Through activities and exploration of Mediterranean foodways, students engage with local communities to learn how culture, community and cuisine intersect.