Abstract
This paper examines the approach of immersing students into the culture and history of the Mediterranean region through hands-on experiences. In this case the study abroad program uses foodways studies as the vehicle to teach students about the culture and history of the region. There is a growing emphasis on taking students out of the classroom and this program places them directly in the environment that they are studying. This is accomplished by using cooking classes taught by well-known chefs and regional food experts, learning dinners hosted by people knowledgeable in history and foodways, visits to wineries, cheese making operations, butcher shops, farms, and dairies. In addition, students prepare for this program by taking an introductory class that provides them with information about the foodways, culture, and history of the Mediterranean region with a specific focus on Italy and Greece. How does this apply to the world of tourism? Educational tourism is a growing facet of the industry especially when it is connected with food. While this type of tourism is considered “task-oriented” it also has the same, or greater, impact on tourism for a region or country with students spending a number of weeks or an entire semester in-country.
Presenters
Craig PascoeProfessor, History, Georgia College and State University, Georgia, United States
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Changing Dimensions of Contemporary Tourism
KEYWORDS
Education, Study Abroad
