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CRITICAL STUDIES ON FOOD SYSTEMS AND SUSTAINABILITY
SUMMER STUDY ABROAD PROGRAMS IN VIETNAM, ITALY, JAPAN

GL International is delighted to announce an expansion of our popular Critical Studies on Food summer program! Beginning from summer 2017, we offer three complementary programs in Vietnam, Italy, and Japan. These can be taken individually or sequentially. The challenges facing our food systems and our planet are great — but they vary dramatically by geographic region and historical legacies. To understand and respond critically to these challenges we need to develop comparative perspectives and approaches. What better way to do this than to study in three intriguing and provocative settings! This is especially true for students majoring in food related fields or planning graduate work in this area.

To learn more about the programs, choose from the tabs below.

At the cheese factory
VIETNAM

Vietnam fieldCRITICAL STUDIES ON FOOD SYSTEMS AND SUSTAINABILITY IN VIETNAM – SUMMER 2018 OPEN ENROLLMENT PROGRAM

Vietnam is an extraordinary country, filled with a remarkable history and culture, and a visual feast for the eyes. The Vietnam program makes extensive use of the whole country as a site. Students will have an opportunity to encounter and visit more of the country and its features than most travelers, and certainly more than most Vietnamese.
We will visit museums, historic and religious sites, markets, restaurants, and farms as part of regular excursions. We will visit with people in the Vietnamese food industry, from growers to chefs, and experts on the crisis of rice production, food security, and food quality. All site visits are in support of the courses and includes encouragement to practice Vietnamese conversation.

DURATION: 4-week Full Immersion Program
WHEN: June 18 – July 15, 2018
WHERE: Vietnam

COURSES OFFERED
Food Systems in Vietnam (3 credits)
Vietnam, Conflict, Contradiction and Change (3 credits)
Vietnamese Language for Food and Business (up to 3 credits)
Detailed course descriptions

CREDITS
Students take all courses and should receive 6 or more credits. Please work with your home university study abroad office to assure full credit. Some institutions might not be able to provide credit for Vietnamese language.

ELIGIBILITY
Students interested in food studies and related fields who are enrolled in institutions of higher education in the United States and elsewhere.

COST
$4,925.00 USD

PROGRAM SUPERVISOR
Professor Jack Harris. See bio

HOW TO APPLY
Write to infovietnam@gustolab.com

Download the description of the Vietnam summer program here

ITALY

CRITICAL STUDIES ON FOOD IN ITALY
FOOD SYSTEMS AND SUSTAINABILITY
SUMMER 2018 OPEN ENROLLMENT PROGRAM
Organic Buffalo Mozzarella farm

Italy has long been seen as one of the cradles of Western culture. This takes on a new meaning and deeper significance when students have the option to experience, in consecutive programs over the same summer or in subsequent ones, Italian food systems and sustainability in contrast to those of Vietnam or Japan. This program assists students in understanding the role of food in human cultures as well as the range of choices and values implicit in the foods eaten in Italy and elsewhere.
Based in the heart of historic Rome — only minutes from the Vatican, the Colosseum and the Pantheon — this five-week 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 three academic courses taught by local professors and instructors.  Each course is complemented by regular excursions into Rome or other areas of Italy.  Students are encouraged to keep journals and to engage in ethnographic research projects. All courses are conducted in English.
This program was designed and created in collaboration with the University of Massachusetts Amherst in 2010. Since 2015, it was also promoted by the University of Illinois at Urbana Champaign.

DURATION: 5-week Full Immersion Program
WHEN: Monday, May 21 – Saturday, June 23, 2018
WHERE: ROME, ITALY

COURSES OFFERED
Critical Studies on Food (3 credits)
Food Media, Communication and Trends (3 credits)
Food, Nutrition and Culture in Italy (3 credits)
Food Waste in Italy (3 credits)
Italian Language for Food and Business (Italian Lexicon for Food Studies) (3 credits)
Elementary Italian Language (3 credits)
Intensive Elementary Italian Language (6 credits, minimum of 8 participants)
Detailed course descriptions

CREDITS
Up to 9 credits, please work with your home university study abroad office to assure full credit.

ELIGIBILITY
Students interested in food studies and related fields who are enrolled in institutions of higher education in the United States and elsewhere.

COST
6 credits/ 2 courses: $5,930.00 USD; 9 credits/ 3 courses: $6,630.00 USD (2017 prices)

PROGRAM SUPERVISOR
Dr. Sonia Massari (GLi Director) – Academic and Program Director in Rome. See bio.

HOW TO APPLY
Write to info@gustolab.com.

Download the description of the Italy summer program here

See short video

JAPAN

CRITICAL STUDIES ON FOOD SYSTEMS AND SUSTAINABILITY IN JAPAN– SUMMER 2018 OPEN ENROLLMENT PROGRAMJapan Summer Program - in the Kitchen

Japanese cuisine, or Washoku, is widely recognized as among the world’s healthiest food choices, and it, along with the Mediterranean cuisines of Spain, Italy, Greece and Morocco, has been designated as an Intangible Cultural Heritage by UNESCO. The number of Japanese restaurants in the world continues to grow. But it is important to recognize washoku is a historical product — and practice – a result of naturalizing other food cultures over millennia. Today washoku is not sustainable without food imports, as Japan’ food self-sufficiency is the lowest among industrial nations.

Washoku offers invaluable opportunities to think about the intersection of the modern and traditional, local and global, rural and urban, nature and society, taste and waste, our future and sustainability.
The summer program activities are based in the city of Osaka “the food capital of Japan”. Students explore the food cultures and systems of contemporary Japan through interdisciplinary, and multi-sensual learning experiences. Students learn the philosophical foundation of washoku and basic culinary techniques through intensive cooking sessions, and they broaden and deepen their culinary experience by critically engaging in the culture and politics of sustainability in seminar sessions. We also visit wholesale markets where hundreds of food ingredients and products are brought in and re-distributed, engage in multi-sensual fieldwork at a soy sauce distillery, sake brewery, and a small-scale farming village as well as historical temples in Nara and Kyoto.
The program is hosted by Osaka Shoin Women’s University, one of the first liberal arts women’s colleges established in Osaka and now running the nation’s first food studies program since 2015.

DURATION: 4-week Full Immersion Program
WHEN: July, 2018 (TBA)
WHERE: Osaka, Japan

COURSES OFFERED
Critical Studies on Japanese Food Culture (3 credits)
Food Choice and Politics in Japan (3 credits)
Detailed course descriptions

CREDITS
Please work with your home university study abroad office to assure full credit.

ELIGIBILITY
Students interested in food studies and related fields who are enrolled in institutions of higher education in the United States and elsewhere.

COST
$ 5,445.00 USD

PROGRAM SUPERVISOR
Professor Aiko Tanaka. See bio.
Professor Shingo Hamada. See bio.
Professor Jon Holtzman. See bio.

HOW TO APPLY
Write to infojapan@gustolab.com

Download the description of the Japan summer program here

What alumni of the programs say about their experience at GL International

“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

Would you like to see other testimonials from alumni? Read more

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