This is a faculty-directed education abroad program.  While there are many other options, many students (and parents) find faculty-directed programs to be among the best fit as participants will travel with UK students/faculty and earn exact UK credit. 

Civic Gastronomy is the study of the cuisine, agriculture and food production in a geographic region that is tightly linked with the region's culture and economy. Gascony in southwest France still has an intact gastronomic culture that goes back to the 2nd century B.C.E. This program will be located in Toulouse, considered to be one of the most dynamic cities in France with a large university (100,000+) and the headquarters to the French aerospace industries.

Program at a glance: 

  • Dates: May 8 - May 29, 2017
  • Credit: Earn four hours total (DHN 300 and EAP 599)
    Graduate students may work with program directors to arrange credit
  • Locations: Agen, France and Toulouse, France
  • Eligibility: Open to all students 
  • Director: Bob Perry and Aaron Schwartz, Department of Dietetics and Human Nutrition

Students on this program will visit farms which produce many types of animals, vegetables, fruits, cheese makers, charcuterie and butcher shops, farmers markets, patisseries and bakeries. Students will learn how they form part of the ecology, economy and gastronomy of the region, and will prepare meals with the products discovered in Toulouse under the instruction of the Program Director, Bob Perry. Through this program, students will learn about and experience the Mediterranean diet by living and cooking it along with the history of the region, going back to Roman times and before.

For more information on this program, visit the education abroad website


The UK Education Abroad Scholarship deadline for summer programs is March 1.  For more information on education abroad scholarships, creative fundraising ideas and more, students are encouraged to visit the Education Abroad Resource Center in 315 Bradley Hall