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* WWU Global Learning Program: Study food this summer in Italy
Florence, Italy (Outgoing Program)
Program Terms: Summer
Budget Sheets Summer
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2015 04/01/2015 ** Rolling Admission 06/21/2015 07/05/2015

** Indicates rolling admission application process. Applicants will be immediately notified of acceptance into this program and be able to complete post-decision materials prior to the term's application deadline.
Program Description:
Florence, Italy: Study food this summer in Italy. This food course begins with a culinary intensive in Bellingham, also available online, then moves to Florence, Italy, where students study Italian and food culture of Italy. Students also study at the prestigious University of Florence sensory taste sciences department.
WWU Global Learning Programs Program Details Instructor Cost

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Faculty-led
Global Learning
Programs
 

Florence, Italy: Study food this summer in Italy

ENVS 437L: Ecogastronomy Intensive (Food Cultures of Italy) (10 credits)

Pre-departure session dates: June 14-15, 2015
Travel dates:
June 21–July 5, 2015
Optional excursion - Switzerland:
June 18–June 21, 2015
Return session dates:
(July and August field trips – optional, individual meetings with Gigi, class reunion in October)

Note: Course readings are completed (and students are examined) before the Italy portion; Course work is due in August

This food course begins with a culinary intensive in Bellingham, also available online, then moves to Florence, Italy, where students study Italian and food culture of Italy. Students also study at the prestigious University of Florence sensory taste sciences department.

Optional excursion: Switzerland
Click here for more information

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Program Details

This food course begins with a culinary intensive in Bellingham, also available online, then moves to Florence, Italy, where students study Italian and food cultures of Italy. Students also study at the prestigious University of Florence sensory taste sciences department.

Study with renowned European faculty Caterina Dinella of the University of Florence, and Johannes Wirz (Switzerland excursion) as well as with Western professor, Gigi Berardi.

Enrollment is limited to 20. Register now to reserve your place!

You can also receive graduate credits for this program. Additional credits are available through independent study. This program can be repeated for credit. Those without pre-requisites can enroll in the program; all you need to do is contact Gigi.

Brief powerpoint

Photos from Florence Trip
Photos from Switzerland Trip

Program highlights:

  • Experience Italian farm- and home-cooking with Italian families and in hands-on culinary intensives in Italy, the home of the “Slow Food” movement.
  • Visit Fiesole (with its Etruscan sites) and picturesque, hilltop settings.
  • Study sensory taste science with European experts at the University of Florence.
  • Participate in carbon-offsetting at "Inspiration Farm" in Whatcom County (optional).
  • The cost of this program provides most meals in Italy, including country and palazzo-dining in the Tuscan countryside, as well as conversational Italian and introductory art history as part of the food culture experience.

Click here to download a detailed, printable itinerary.

ENVS 437L: Ecogastronomy Intensive (10 credits)
Click Here to View Course Syllabus


 

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Instructor

Gigi Berardi 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.

Visit Gigi's departmental profile page for more about Gigi
Read more about past adventures.

Gigi Berardi, Ph.D.
Professor, Huxley College of the Environment
Email: gigi.berardi@wwu.edu
Phone: (360) 650-3284 or (360) 650-2106
Office: Huxley


 

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Cost

Please click the budget sheet for program cost and payment information


To learn more about the Faculty-led Global Learning Programs and to see Information Session details please visit Western Washington University's Travel Abroad page.


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Program Ratings:
Academic Experience: 1 2 3 4 5
Program Value: 1 2 3 4 5
Housing Experience: 1 2 3 4 5
Cultural Immersion: 1 2 3 4 5
Program Administration: 1 2 3 4 5
Overall Experience: 1 2 3 4 5
Testimonial:
Overall Rating
5
     — Alicia Arehart, Summer 2014
Read what others have said about this program.