Programs : Brochure
- Locations: Bellingham, Washington, United States; Dornach, Switzerland; Florence, Italy;
- Program Terms: Summer
- Budget Sheets: Summer
Florence, Italy: Ecogastronomy and Food Cultures of Italy
ENVS 437K: Ecogastronomy and Food Cultures of Italy (8 credits)Syllabus: Syllabus Italy.pdf
Pre-departure session dates: June 11-12, 2017
Learn more about this program:
This food studies program begins with culinary intensives in Bellingham, then moves to Florence, Italy, where students study heritage food cultures. Students also study in the prestigious University of Florence sensory taste sciences department, with the renowned gastronomy/sensory taste scientists, Caterina Dinnella and Erminio Monteleone. Italian family home stays, Tuscan countryside excursions, cultural tours, and hikes. Museum visits included. 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.
Photos from Florence Trip
Itinerary: Brief travel itinerary 2017.docx
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.