Study Abroad in Global Cuisine, Study & Travel Program

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Global Cuisine: Itinerary

AIFS Flight Dates

Outbound: May 13 to London | Inbound: June 1 from Italy

Global Cuisine

Academic Program: May 14 - May 31

Friday, May 13

Optional overnight flight from U.S. to London.*

Saturday, May 14

Arrive London. Transfer to accommodation.* Orientation and group welcome meal.

Sunday, May 15

Morning class: Introduction to the course and to food culture in the U.K. Guided sightseeing tour of London.

Monday, May 16

Morning class: England’s markets and farming, including the rise or organic farming and small producers. Afternoon class: Food culture as an indication of gentrification followed by a visit to Borough Market, a European/International food market and iconic in British culture. There has been a market on this site since the 12th century and the focus will be on its historical development and what that tells us about the changes in U.K. society over time.

Tuesday, May 17

Morning class: English cuisine and its relationship to immigration. Afternoon class: the origins and evolution of ‘national dishes’ followed by a visit to Brick Lane, East London to visit the South Asian culinary community.

Wednesday, May 18

Morning class: European legislation on food standards with particular reference to the U.K., Spain and Italy and the implications of the U.K.’s departure from the EU. Afternoon visit to Museum of Brands to look at food advertising.

Thursday, May 19

Morning class: The role of food culture in addressing global issues such as health and farming. Free afternoon.

Friday, May 20

Morning flight to Barcelona. Afternoon sightseeing tour of Barcelona.

Saturday, May 21

Morning class: An introduction to Spanish Gastronomy and the foundations and benefits of the Mediterranean diet followed by a cooking class (includes lunch). Afternoon visit to Carrer de Petritxol, home to historic churrerías (traditional Spanish snack food).

Sunday, May 22

Study day.

Monday, May 23

Morning class: Markets and their role in daily life followed by visit to Barcelona’s iconic and historic food market the Mercat de la Boqueria. Afternoon class: The tapas culture.

Tuesday, May 24

Full day excursion: olive oil and cava tasting excursion outside of Barcelona.

Wednesday, May 25

Morning class: Catalan and Spanish cuisine, followed by cooking class (includes lunch). Free afternoon.

Thursday, May 26

Morning flight to Florence. Transfer to accommodation. Walking tour of Florence’s historical center.

Friday, May 27

Morning class: Introduction to the role of food in Italian culture followed by visit to one of Florence’s fresh produce markets, including tastings. Afternoon class: The development of the “slow food” movement in Italy and its influence on the food culture in the U.K. and Spain. Evening traditional Italian cooking class.

Saturday, May 28

Full day excursion to the Chianti wine region. Visit two local wineries with tour of their vineyards and presentation on their production processes, including Tuscan lunch.

Sunday, May 29

Study day.

Monday, May 30

Morning class: The social, economic and cultural factors behind making local produce. Visit to Biscotti di Prato for a factory tour and lecture on the history of this famous local specialty Italian cookie.

Tuesday, May 31

Morning: Final class/exam. Free afternoon and farewell dinner.

Wednesday, June 1

Optional return flight from Italy to the U.S.*

Dates and itineraries are tentative and subject to change.

*Included for students on the AIFS Flight Package only.

Carbon is offset for in-program flights.


Download PDF with full program details on all AIFS Study & Travel Program programs! Offerings!

Download PDF with full program details on all AIFS Study & Travel Program programs!

Download PDF with full program details on all AIFS Study & Travel Program, Global Cuisine programs!