Overview: 

  • Dates: Summer Term Course, Travel Component: May 15 - June 3 
  • Course Credit: HES 300 (3 hours)
  • Program Director: Anissa Radford, Liz Combs
  • This program is open to undergraduate students from all academic disciplines. 

This twenty day education and discovery program focuses on understanding the relationship between food and community health by following the Italian food chain from farm to table. Food related excursions and workshops will emphasize the social, cultural and environmental factors that have shaped dietary practices and nutrition patterns of the Mediterranean diet, including innovative systems of local food production and marketing that continue to contribute to the Italian sustainable food chain.

As the program makes its way through the Renaissance city of Florence, the epic metropolis of Rome, and the culinary city of Bologna students will rediscover the classics of literature, history and moral philosophy that continue to shape the future of the Western world.

For more information, and to apply, click here