Course Details

Program dates

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Travel dates

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Course credits

Total credits: 8

Instructor(s)

Gigi Berardi at Goetheanum

Gigi Berardi

Professor, Department of Environmental Studies and author, FoodWISE
AH 204
Photo of Hazel Wallin

Hazel Wallin

Program Assistant
Xi Wang

Xi Wang

Assistant Professor at WWU's Institute for Energy Studies (IES) and Department of Urban and Environmental Planning and Policy (UEPP)
AH205

Program Dates: June 19 - August 15, 2022 (asynchronous Canvas assignments)

Travel Dates: June 19 - July 13, 2022

This multicultural, excursion-rich, and food business/planning focused program offers intensive study and numerous field trips in major European business and cultural centers: Basel, Switzerland and Florence, Italy and their surrounding countrysides. Study is in ecogastronomy, economic, and social movements at the Goetheanum in Dornach, Switzerland, as well as in sensory taste sciences. Students study food cultures and gastronomy entrepreneurship – and experience a unique food economy at Camporbiano in the Tuscan countryside. Experience language and culture at the Istituto Galileo Galilei, authentic regional cuisine and cooking (50 meals) and residential stay at the beautiful Begungzentrum in Dornach and with host families in Florence. Includes excursion with cycling to the Maremma wilderness and national park.

    FoodWISE Global Learning ~3 minute video

    Photos from 2017, 2018 

    Photos from 2018 

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    three people in maremma

    Program Highlights

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      wild maremma
      Experience the culture of Basel, Switzerland (with some of its 365 museums)
    • Group cooking and dining in the residence Begegnungszentrum
    • A castle adventure to Castle Reichenstein
    • Lectures at the Glass Haus (Goetheanum) with a one day intensive on biodynamic beekeeping
    • Hikes to Birseck Castle and the Hermitage of Arlesheim
    • One-day excursion through the Swiss Alps
    • 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 (Florence) and Volterra (Tuscan hills) for their Etruscan sites and ruins
    • Visit San Gimignano (with its medieval architecture and towers in the Tuscan countryside)
    • Visit Il Palagio (premier dining on the grounds of Tuscan countryside)
    • Complete a course in Italian cooking (two separate evenings)
    • Enjoy guided tours and museum visits, e.g., The Uffizi (the Louvre of Italy), and the Boboli gardens
    • Study sensory taste science
    • Study natural animal breeding and biodynamic farming
    • Observe cheesemaking
    • Complete a program in language and culture at the Istituto Galileo
    • Dr. Ann Martini-Vaughn of the University of Perugia will be giving several lectures in the microbiology of cured foods and cheese, with tastings!
    • Enjoy the “Camporbiano” experience in integrated farm and food economies
    • The cost of this program provides most meals (approximately 50) in Italy, including group dining in Switzerland and country and palazzo dining in the Tuscan countryside, as well as conversational Italian and introductory art history as part of the food culture experience
    • Consider excursions to performances of dance, opera, and music in the palaces and courtyards and centuries-old amphitheaters (optional)
    • Participate in carbon offsetting at “Inspiration Farm” in Whatcom County (optional)
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      Group of students in a kitchen in Italy

      Recently Added:

    Maremma National Park (3 days, 3 nights)/Montebelli Agriturismo retreat

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    Bikes in Maremma
    • Lectures, Professor Stefano Corazzini
    • Lodging in triplet rooms and use of pool at the Montebelli retreat
    • Breakfasts and Farm dinners
    • Agriturismo Tastings/lunch/walking tour
    • Ground transportation to (RT Florence-Follonica) and in the park
    • Bike and helmet rental
    • Excursion with the Butteri (local "cowboys")
    • Canoe in the park (Ombrone River)
    • Archeological museum and boat tour

    Expectations of Participants

    With or without reasonable accommodations, must be able to walk and or sit for one-two hours/day in museums and cultural sites, optional hiking. Weather is warm. In the Maremma National Park, several hours of cycling/day.

    Refrigeration is available for the duration of the program.

    Participants must be fully vaccinated against COVID-19 prior to departure.