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Florence, Italy: Study food this summer in Italy
ENVS 437L: Ecogastronomy Intensive (Food Cultures of Italy) (10 credits)
Pre-departure session dates: June 15-16
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
Learn more about this program:
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.
Gigi Berardi, Ph.D.
Professor, Huxley College of the Environment
Phone: (360) 650-3284 or (360) 650-2106
Additional Teaching Staff
Dan Nessly - Teaching Assistant
Elena Bary - Teaching Assistant
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Estimated program cost- $4,500
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.