Greek Food and Culture
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.
** GEO programs are under continuous review during this period of global uncertainty and limited travel. All program details outlined on this page, including program cost, are subject to change if global or location-specific conditions require modifications to program structure.
***This budget assumes that the current global situation will improve enough to run this program safely as it was originally designed. All program details, including cost, will be updated if global or location-specific conditions require modifications to program structure (for example, limitations on in-country travel or the requirement of single-occupancy accommodation). GEO continues to closely monitor the conditions for each program to ensure that they meet the safety and travel requirements of the University of Oregon, the host country, and the local institutions with which we work.
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.
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.
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For current health, safety, and travel advisory information, search the US Department of State country webpage.