Through structured engagements with influential texts in food studies and Greek food, culture and history and guided encounters in key food-related locations (ancient and contemporary) across the country participants will gain important insights into Greek cuisine in the three different and complementary regional contexts. The program focuses on experiential learning in the historically rich and dynamically modern city of Athens and on the nearby Cycladic Island of Kea, the productive fields and vineyards of the charming Peloponnese region, and in Crete, the sun-drenched epicenter of the UNESCO World Heritage recognized Mediterranean diet. These areas of Greece are all famous for their strong food-based identities, their beautiful landscapes, and their high-quality foods and wines.
In this program, participants will learn from trusted and accomplished scholars as well as local intellectuals, food producers, and purveyors: professors, writers, small and large-scale farmers and vintners, family cooks and professional chefs, and creative entrepreneurs who are building internationally recognized sustainable food businesses that preserve and celebrate Greece’s food culture. The program emphasizes "hands-on" learning with students participating in a wide range of activities from farm to table. While much will be learned about the Greek experience with food and culture, students will also come away with key food studies concepts that are applicable in any world context.
The program is taught in English; there is no language requirement and the program is open to all majors. It is particularly suitable for students in food studies, business, environmental studies, sociology, global studies, geography, humanities, and anthropology.
Greek Food and Culture
Language Requirement: None
Academic Standing by Program Start: Sophomore or Above
Location: Europe, Greece
GPA: 3.0
Program Overview
Dates and Deadlines
| Term | Year | Preferred Criteria* Deadline | Deadline | Arrival Date | Departure Date |
|---|---|---|---|---|---|
| Summer | 2025 | 1/15/2024 | 3/15/2024 | 6/19/2025 | 7/10/2025 |
This program has a rolling admission application process: GEO 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. Some programs require a letter of recommendation from a faculty that is not the program's faculty leader. If a letter of recommendation is required, you will find more information in your GEO application portal.
Preferred Criteria*: Students who meet the preferred criteria (see section "Additional Requirements") will have their applications reviewed before the preferred criteria deadline. Afterward, all complete applications will be reviewed in the order they are submitted. All students may apply at any time.
Academic Details
GLBL 488: Food and Culture in Greece -- 6 UO Quarter credits
You will be enrolled in the Food and Culture in Greece course to be taught by Dr. Stephen Wooten with additional class lectures provided by local experts in classical history and traditional Greek foods and foodways.
The academic content of the program will provide you with a solid grounding in the key concepts and theories of food studies, allowing you to adopt a “food studies” perspective and utilize the food and culture framework. A significant part of this program is spent visiting different parts of Greece to experience the cultural and culinary diversity of the country, with local experts providing their perspective on their regional cuisine and identity. Some meals are provided by the program to expose you to the diversity of food and food culture in the country.
Core Education -- Global Perspectives (GP)
This program qualifies as the capstone requirement for the University of Oregon Food Studies minor.
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.
Additional Requirements
This program is open to all majors and minors.
Preferred criteria*: Only students who meet the following criteria will have their applications reviewed before the preferred criteria deadline:
- Food Studies minor
OR
- ENVS 225 Introduction to Food Studies (completion or currently enrolled)
Note: If you do not meet the preferred criteria, you may still apply before the preferred criteria deadline, but your application will not be reviewed until afterward. After the preferred criteria deadline, all applications will be reviewed in order of submission date.
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Faculty and Staff
Dr. Stephen Wooten is a faculty member in Global Studies at the University of Oregon. His teaching and research interests focus on food and culture worldwide with a specialty in African dynamics. His teaching efforts have garnered him strong student and peer evaluations, and he has received prestigious awards in support of his ongoing research activities including two Fulbright grants. He has published his work in leading peer-reviewed journals and edited volumes and has three books in print as well. He has served as an effective administrator in his roles as Director of African Studies, Associate Vice Provost for Global Studies, and Director of Study Abroad. He was the Founding Director of the Food Studies Program.
Housing Description
As the program is constantly on the move, students will be sharing hotel accommodations with other students from the program.
Given the close-knit travel nature, it's important to approach this journey with an "expedition mentality"—prioritizing decisions that benefit the group as a whole over individual preferences.
Meals: Note that all breakfasts are included in the program fee and some group meals, but students will still be responsible for all additional meals and additional bottled water. See the student budget for more details.