|Dates / Deadlines:|
|Program Type:||Global Learning Faculty-led|
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
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
Learn more about this program:
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 in the renowned sensory taste science laboratory of Caterina Dinella and Erminio Monteleone of the University of Florence and Johannes Wirz (Natural Sciences section of the Goetheanum, 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.
ENVS 437L: Ecogastronomy Intensive (10 credits)
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.
Please click the budget sheet for program cost and payment information.
|The academics on this course although short packed a serious punch. The teachers that we had knew that we had a lot to learn in a shorter amount of time and were very helpful. I learned a lot about sensory taste and the science of taste in general. I was challenged daily and learned something new every day.|
|— Mahlia Butler, Summer 2014|
|Read what others have said about this program.|