Critical Studies on Food Systems and Sustainability in Vietnam – Summer Open Enrollment Program
Vietnam is an extraordinary country, filled with a remarkable history and culture, and a visual feast for the eyes. This program makes extensive use of the whole country as a site. Students will encounter and visit more of the country and its features than most travelers, and certainly more than most Vietnamese. We will study at museums, historic and religious sites, markets, restaurants, and farms as part of regular site visits. Students will learn sufficient Vietnamese to travel independently and to converse on food related topics. We will interview experts in the Vietnamese food industry, from growers to chefs, as well as 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.
4-week Full Immersion Program.
June 30 – July 27, 2019.
Multiple locations in Vietnam, including Sapa and Mai Chau in the north, Danang, Hoi An, and Hue in central Vietnam and Ho Chi Minh City in the south.
- Paddy Rice Production in Vietnam (3 credits);
- Sustainable Farming in Vietnam, An Introduction to the VAC System (Gardens, Ponds, Domestic Livestock) (3 credits);
- Vietnamese Language for Food and Business (up to 3 credits).
Up to 9 credits, work with your home university study abroad office to assure full credit.
Students interested in Vietnamese culture, language or business. Prior language study is not required. Professionals and graduate students in food or environment related fields are encouraged to enquire.
Professor Le Hung Anh. See bio ›
HOW TO APPLY: Start your application here ›