Cathedrals, Castles, Culture and Cuisine-Sustainable, Safe & Nutritious Food and Agriculture in France- Summer

sfine — Wed, 16 Oct 2024 12:40:04 +0000

Currently Unavailable

France

Program Director(s):

Program dates and itinerary are tentative and subject to change.

With the growth of the world’s population and the increasing awareness that our natural resources are limited, development of sustainable systems to produce food is essential. Globally, the food industry is one of the largest industrial sectors, consumes tremendous amounts of energy and water, and can result in large quantities of waste; thus food has a critical impact on the environment, including greenhouse gas emissions and climate change.

Historically, the criteria for food choice amongst consumers has been based on taste, price, availability, quality, and nutritional attributes; however, evidence now suggests that consumers are increasingly interested in the environmental impact of foods. Students will learn about these issues (both in the US and in France), and they will have many opportunities to experience French cuisine and French culture as related to food, and will obtain different perspectives in terms of diet, food production, food preparation, food consumption, and the major role of food in French culture. Students will also be immersed in French history, and will understand how cathedrals and castles have been, and continue to be, key to French culture and cuisine.

2 credits ABE 4950 or FSHN 4960/5960 during spring semester and 1 credit ABE 4950 or FSHN 4960/5960 during summer semester

This program is typically offered every year in early June and last traveled in 2025.

Sunday, June 1, 2025 to Saturday, June 14, 2025

Department:

ABE, FSHN

Type of Travel:

Travel Course

Application Deadline:

Sunday, December 15, 2024

Semester:

Summer

Learn more!

Year:

2025

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Cathedrals, Castles, Culture and Cuisine-Sustainable, Safe & Nutritious Food and Agriculture in France- Summer

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