FOOD CULTURE AND FOOD MEDIA IN ITALY – SPRING 2019 OPEN ENROLLMENT PROGRAM
Based in the heart of historic Rome — only minutes from the Vatican, the Colosseum, and the Pantheon — this four-month full-immersion program introduces participants to the on-site exploration of the interdisciplinary field of food studies. While staying in nearby apartments, students can take up to five academic courses taught by local professors holding a Ph.D., Professionals in the field as well as professional instructors. In addition, students have the option of adding on a month-long academic internship. The courses are complemented by regular excursions into Rome or other areas of Italy. Students are encouraged to keep journals and to engage in ethnographic research projects. This study program will assist students in identifying and analyzing major components of food culture, cooking, sociology, history, and architecture in Italy.
DURATION: Spring Full Immersion Program
WHEN: Friday, January 18 – Saturday, May 11, 2019. Note: Students who opt for the month-long academic internship program add-on will end their program on June 8, 2019.
WHERE: ROME, ITALY
Food and Culture in Italy
Food and Media
Layers of Rome
Contemporary Italy: Culture and Society
Italian Business for Food and Language (Italian Lexicon for Food Studies)
Italian Language Courses (From Elementary to Advanced levels)
See detailed course descriptions
Students can opt for the month-long academic internship program. During this one-month internship, students will have the opportunity to work at a farm, shop, institute, association headquarter, vineyard, cheese factory, etc. and will assist in the management of its operations. The internship will help students to gain invaluable insight into the many aspects of agriculture, food business, food habits and policy issues in Italy. Students will also acquire knowledge about the organizational, cultural and social dynamics of organizations present in the food and wine field in Italy. The intercultural nature of the internship will give students the opportunity to understand Italian culture and business practices. Students will learn how to identify solutions, create communication plans, and propose innovative products and services. Students will also design and complete their personal research project.
Up to 16 credits, please work with your home university study abroad office to assure full credit.
Students interested in food studies, food systems, sustainability and related fields. Scholars, researchers, and professionals in the food and sustainability-related fields are also encouraged to inquire.
$ 14,814 – Estimated cost based upon 2018 cost (tuition for five courses, program activities, and shared rooming in shared apartments in Rome, Italy are included).
$ 13,523 – Estimated cost based upon 2018 cost (tuition for four courses, program activities, and shared rooming in shared apartments in Rome, Italy are included).
$ 14,792 – Estimated cost based upon 2018 cost (tuition for 4 courses and 1-month internship, program activities, and shared rooming in shared apartments in Rome, Italy are included).
Dr. Sonia Massari (GLi Director) – Academic and Program Director in Rome
DEADLINE AND HOW TO APPLY
Write to email@example.com to receive application materials and instructions on how to apply. We are available to talk to you to give you in-depth information about the program. Would you like to schedule a Skype call?
Rome-ing Abroad A short documentary created by students for students addressing the study abroad pre-departure period. The video also gives advice about how to be open-minded and explains the typical feelings of students studying abroad.
Grant and scholarship opportunities for students
WHAT ALUMNI SAY ABOUT THEIR EXPERIENCE AT GLI
“I think the strength of the GustoLab lies in its ability to introduce students to some of the most prominent players in the field of food entrepreneurship, critical food studies, and historical preservation of food culture. Nowhere else do students have the opportunity to discuss the cultural politics of food with the very people who are shaping the field of study on this topic in Rome.” – Ashley Young, PhD Student, CSFI SUMMER 2014 PROGRAM STUDENT