How does our relationship to food reflect who we are? Why does it matter what we eat? How can an understanding of foodways enrich our perspective on the world?
This experience is an interdisciplinary analysis of foodways in Italy, with a special focus on the region of Tuscany. You'll remotely experience authentic, live cooking classes and have live discussions with artisanal producers. Using the tools of anthropology, history, geography, sociology, journalism, and marketing, we'll examine:
- issues affecting the world's food today;
- how food production and consumption are changing;
- Italy's strategies for protecting its diverse food traditions.
Develop a globally-minded view of complex food-related issues and gain new insights into how food mediates social, political, environmental, cultural, and economic processes around the world.
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Earn 5 UO credits. The credits are approved at the University of Oregon as 300-level ANTH credit, can count towards the Food Studies minor as well as Core Ed categories of Social Science and Global Perspectives, and as elective credit. The CRN of this experience is: CRN 43616.
For non-UO students, credit awarded is determined by the relevant department at your university in consultation with the study abroad office. Begin an application to learn more.
The syllabus is available here.
Experiential activities will/may include virtual visits to Italian artisan bakers as well as a virtual Italian cooking class, in addition to guest lecturers from food experts from around the world. A special focus will be placed on food traditional in the South Pacific (Cook Islands and New Zealand).
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.
Dates and Deadlines
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