Programs : Brochure
- Locations: Bellingham, Washington, United States; Florence, Italy;
- Program Terms: Summer
- Budget Sheets: Summer
Florence, Italy: Ecogastronomy and Food Cultures of Italy
ENVS 497K: Ecogastronomy and Food Cultures of Italy (8 credits)Syllabus: 2016 Syllabus.pdf
Pre-departure session dates: June 13-17, 2016
This food studies program begins with culinary intensives in Bellingham, then moves to Florence, Italy, where students study the Italian Slow Food movement and sustainable, heritage food cultures. Students also study in the prestigious University of Florence sensory taste sciences department, with the renowned gastronomy scientists, Caterina Dinella and Erminio Monteleone. Italian family home stays, countryside excursions, cultural tours, and hikes.
Photos from Florence Trip
Gigi Berardi, Huxley professor, received her B.A. in Biology from John Muir College, University of California San Diego and her M.S. and Ph.D. in Natural Resources, Policy, and Planning from Cornell University. She holds an M.A. in dance from UCLA.
Gigi has held four tenure-track positions and has taught at over a dozen colleges and universities – but she has saved the best for last: Western Washington University. Gigi’s research focus is on community vulnerabilities and food. In addition, she is an avid cook, gardener, student-of-languages, and fitness/dance enthusiast!
Gigi co-founded and served as interim director of the Resilience Institute at Huxley and currently serves as Resilient Farms Project co-director. Her current book projects are entitled Food! and A Cultivated Life.
Gigi Berardi, Ph.D.
Please click the budget sheet for program cost and payment information.
The food lectures were by very intelligent and had interesting subjects. The classes were very long and it was hard to retain the information. Italian lessons were also long but very helpful. If the program was longer, it would have been easier to learn more about the language.
The cooking lessons were very fun and helpful but I would have liked to learn more about cooking methods and techniques (there was more of this in the second lesson) during the lessons.
|— Amanda Corey, Summer 2015|
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