Winter, Fall & Spring Break
Our Winter and Spring break Programs consist of activities and tours designed to stimulate intellectual growth and develop analytical abilities of students and scholars. Unlike traditional and “one term” study abroad programs which present material from a single field of study, Winter and Spring break activities draw ideas and information from many fields, addressing concerns common to all disciplines and recognizing no boundaries to thought and inquiry. Our Winter and Spring break programs examine the historical and intellectual origins, growth and development of today’s food and sustainability issues, the connections among them and with other fields and consequences for the future. Our programs emphasize small group work and encourage a lively exchange of ideas. Students enjoy a close relationship with our faculty and with each other in a network of academic and personal support. While students enjoy the advantages of a small, challenging program, they have access to all the resources including an internationally respected faculty, a library, and a wide range of student services.
Spring Break 2019
In March 2019 we welcomed to Rome the University of Illinois Gies Business School students for their Spring Break program “The Business and Culture of Food”. We prepared ad-hoc activities to match the group’s inclinations and expectations, with a focus on traditional Roman food, food business start-ups and the business of agritourisms and social farms. LEARN ABOUT THE PROGRAM During the 2017 spring break at the University of Illinois at Urbana-Champaign, I had the amazing opportunity of being the faculty chaperone of a group of 10 undergraduate students from the College of Business on a trip to Rome. The purpose of the trip was for the students to learn about the business and culture of food in Rome and within the Lazio region. Our trip was very engaging, informative and enlightening thanks to the experts at Gustolab Institute. Gustolab arranged for the students to engage with food professionals of sorts such as farmer’s market owners, slow-food movement farm owners, wine producers, food service providers, restaurant owners, food journalist and much more. In addition, the students were able to receive talks about food and social marketing. There was a guide/translator from the Gustolab Institute team with us and we also had the opportunity to explore historical and iconic sites within Rome. I found the Gustolab team members to be extremely professional, polite, very knowledgeable, easy to work with, fun to be around and extremely passionate about the study of food! To the team at Gustolab Institute: A HUGE THANK YOU to you all for providing an excellent, unique and truly immersive experience for our group – one that our group will never forget. Looking forward to grabbing an espresso and cornetto with you and another group of students again! Nehemiah Scott Ph.D. UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN, Lecturer, Department of Business Administration, College of Business; Rome – The Business and Culture of Food 2017 Spring Break Program Chaperone.