Food Journalism in France

Language Requirement: None
Academic Standing by Program Start: Sophomore
Location: Europe, France
GPA: 2.5
Program Overview

This four week study abroad experience will introduce students to the complex relationship between Journalism and Cuisine through the lens of Lyon, France, the gastronomic capital of France. 

Food journalism is a multi-faceted beat. It covers a lot more than just restaurant reviews, cooking recipes and beautiful Instagram grids. (Although these all have their place). You will find food journalism in everything from news reporting to features writing and long-form investigative work, visual reportage and reviews. These stories can be told on multiple platforms. This includes the written word, visual media (video/photograph/broadcast) and audio (radio/podcasts).

Through this class, you will be introduced to this mouth-watering world of journalistic possibilities. You will also learn to think critically about the ingredients that make up good food reporting, through analytical thinking and the grilling of a wide range of food-related content.

Scholarships: Applicants to this program have the option to apply for a program-specific scholarship. Award recipients are chosen based on academic merit, financial need, and overall quality of their essay.  Individual awards range from $500-$2500. To be considered, the Scholarship Essay must be completed by February 15. Please refer to the Scholarship Essay instructions in the program application or speak with your GEO advisor for more details.

Dates and Deadlines
Term Year Deadline Arrival Date Departure Date
Summer 2024 3/15 6/23 7/20
Academic Details

J 488. 4 Credits. International Food Reporting.

Taught by local French journalist Thomas Seymat. 

Through this course - through lectures, peer discussions, conversations with guest speakers, and practical creative exercises and while abroad themselves - students will be given the opportunity to reflect on the ideals and concept of food journalism outside of their home country, as well as earn valuable experience reporting while immersed in a European culture with rich culinary tradition and world-famous chefs.

  • “J” majors can petition to have it count toward the J463 Specialized Reporting requirement. 
  • For all other SOJC majors, it would be major elective (“J Elective”) credits. 

J 488. 4 Credits. Food Journalism in Lyon.

Taught by SOJC Prof. Damian Radcliffe.

As part of this, students will explore the essential skills required to report, write, edit and promote food-related content. They will also examine the ethical, legal, and social responsibilities that food journalists contend with, and how this sits within the wider field of journalism and communication.

  • “J,” “JAD” and “JMS” students can petition the SOJC to have it count toward the 400-level Core Context B requirement. 
  • It would also be eligible for MEST minors.
  • It would be major elective credits for JPR majors.

Please note: J majors (J, JAD, JMS, and JPR) must take the courses for a grade.

Course Equivalencies

UO students: please refer to the UO Course Equivalency Process and the UO Office of the Registrar Course Equivalency Database.

Non-UO students: Actual credit awarded is determined by the relevant department at your university in consultation with the study abroad office. Check with your study abroad advisor for more information.

Application process

This program has a rolling admission application processGEO staff (and the program faculty leader, if applicable) will complete a review of the application materials of complete applications in the order that they are submitted (“first come, first serve”). Decisions about acceptance will be made shortly after you submit a complete application. There are some programs that fill fast, some even before the deadline. Students are encouraged to complete applications and commit to programs early.

Acceptance is based on a holistic review of your application.  This includes a review of your GPA, transcripts (including courses taken and in-progress), any additional requirements or prerequisites (see section "Additional Requirements"), and the short statement.

Faculty and Staff

Damian Radcliffe is a journalist, researcher, and professor based at the University of Oregon, where he is the Carolyn S. Chambers Professor in Journalism, a Professor of Practice, an affiliate faculty member of the Department for Middle East and North Africa Studies (MENA) and the Agora Journalism Center, and a Research Associate of the Center for Science Communication Research (SCR).

With over 25 years of experience in the media industry, Damian has worked in editorial, strategic, research, policy and teaching roles in the USA, Middle East and UK. This includes roles in all media sectors (commercial, public, government, regulatory, academic, and nonprofit/civil society) and all platforms (print, digital, TV and radio). 


Thomas Seymat is an Editorial Projects and Development Manager at EuroNews, where he manages the ongoing digital-first transformation to unify the TV and digital newsrooms. At EuroNews, Seymat has coordinated projects with affiliate media in the Balkans and Caucasus as well as partnerships with top journalism schools including Northwestern University in Doha and Paris’ CFJ. Prior to his position as Editorial Projects and Development Manager, Seymat held positions at EuroNews as a Digital Journalist, VR Editor, and Bilingual Digital Journalist.

In addition to his work at EuroNews, Seymat is an adjunct professor at the Centre de Formation des Journalistes in Lyon, and previously taught at Sciences-Po Lyon, EFAP School of Communication, and was a fellow at the Reynolds Journalism Institute at the University of Missouri, 

Housing Description
Students will be in individual studio apartments in Lyon, centrally located near a metro station, and near the university. The studio apartments will be equipped with kitchenettes and bathrooms. You will be expected to prepare your own meals, although a couple of group meals are included.