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 historical 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 the 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. 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, international studies, geography, humanities and anthropology.
There will be scholarship funds available for this program for Summer 2020, with award amounts generally ranging from $500-$1,500. The scholarship application is within the program application; speak with the GEO advisor for this program for additional information.
You will enroll 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. This course is recognized and approved for academic credit by various GEO partner institutions. 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.
This program qualifies as the capstone requirement for the University of Oregon Food Studies minor. See the program advisor for more information.
The academic content of the program will provide students with a solid grounding in the key concepts and theories of food studies, allowing them 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 students to the diversity of food and food culture in the country.
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.
UO students, please refer to the UO Course Equivalency Process and the UO Office of the Registrar Course Equivalency Database.
Faculty and Staff
Dr. Stephen Wooten is a faculty member in International Studies and Environmental 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 two books in print as well. He has served as an effective administrator in his roles as Director of African Studies, Associate Vice Provost for International Studies, and Director of Study Abroad. He currently serves as Director of the Food Studies Program.
As the program is constantly on the move, students will be sharing hotel accommodations with other students from the program.
Dates and Deadlines
|Term||Year||Priority Deadline||Deadline||Arrival Date||Departure Date |
|Summer||2020||02/15/2020||04/15/2020||June 19, 2020||July 9, 2020 |
If your program has a Priority Deadline, complete all pre-decision application materials by this date to receive a $100 credit toward your program fee. Please note, students participating in multiple summer programs are only eligible to receive the $100 credit once.
Note: this $100 discount does not apply to priority deadlines for SIT programs.