January Term 2018: 3 weeks in the Dolomites (Italy) with Munich Pre-tour

January Term 2018: 3 weeks in the Dolomites (Italy) with Munich Pre-tour

Live

Start your experience in Munich, Germany and after visiting the city travel to Italy via Neuschwanstein Castle, the inspiration for Disney’s Sleeping Beauty castle. Stay in Brixen, on the most popular ski resorts in Europe, famous for its culinary excellence and for its Christmas markets. In January the piazza is filled with festive stalls selling traditional gifts and local specialties. Spend you spare time skiing, snowboarding or simply enjoying the beautiful mountain scenery.

Learn – Slow Food!

The course explore how to taste rather than devour the food; how to adapt to the seasonal changes and the availability of agricultural products. This course is suitable for those with an interest in Italian Food and Culinary Culture

Earn 3 credits from an internationally-recognized university studying Italian Food and Culture.

Brixen and the surrounding area will play a vital role in your learning experience with visits to winery, milk factory, cheese refiner and bakery to see (and taste!) first-hand the regional gastronomic traditions and their origins.

HST/ANT 315 – Italian Food and Culture

HST/ANT 315 – Italian Food and Culture (3)

According to anthropologist Jon Holtzman the tastes and flavors of a country’s traditional table are a meaningful representation of its collective memory. This course will thus show the deep link between geography, history and the culture of Italian regional dishes which have made Italy known worldwide. Attention will be devoted to the development of the Italian food culture, and students will be introduced through lectures, seminars, guest lectures and tastings/visits to local producers, to the ‘invisible’ thread that links the resources of many Italian areas to their food practices. We will also analyze different food practices of the Italian and Mediterranean diet, highlighting regional gastronomic traditions and their origins. Among the topics to be discussed are the issues of Italian regional differences in how food is prepared, the representation of Italian food practices in media and cinema, food symbolism in Italian culture, food ethics and sustainable agriculture, with an examination of today’s fast and slow food traditions in Italy. Rediscover the flavors and savors of regional cooking and reconsider the degrading effects of Fast Food. Fast Life has changed the way of being and threatens the environment and the landscapes. So, Slow Food could maybe be an answer. Brixen and the surrounding area will play a vital role in your learning experience with visits to winery, milk factory, cheese refiner and bakery to see (and taste!) first-hand the regional gastronomic traditions and their origins.

Explore

Take in the sites in and around Brixen on visits to museums, churches and local food and wine producers, or just soak up the atmosphere in the local piazza. Brixen is famous for its excellent skiing and hiking opportunities and a ski pass is included in your program fee, giving you the opportunity to have fun and relax in the area’s 12 skiing slopes which cater to all levels of ability. The 1,200 kilometers of sun-kissed and enticing slopes are a perfect paradise for ski and snowboard enthusiasts or for beautiful winter walks.

Eligibility

Minimum 2.5 GPA. Lower GPAs will be considered on a case by case basis. No previous Italian language study required. All courses are taught in English

Deadlines

Application Deadline: October 1

Itinerary
Duration:3 weeks
Start: December 27, 2017
End: January 14, 2018

Itinerary

Wednesday, December 27

Arrive in Munich – Germany. Transfer to the hotel. Visit the city and free time for dinner

Thursday, December 28

Munich sightseeing

Friday, December 29

Visit to the Neuschwanstein Castle. Transfer to Brixen and welcome dinner

Saturday, December 30

Orientation and class begins

Sunday, December 31 to

Tuesday, January 2

Ski break  

Saturday, January 6 and Sunday, January 7

Optional Excursion to Milan

Saturday, January 13

Final exam and farewell dinner

Sunday, January 14

Check-out by 10am

Program Fee Includes

Program Fee Includes:

  • Tuition (3 semester credits)
  • Housing in double rooms in a hotel in Munich and in a residence in the historical center of Brixen
  • Meals – 10 vouchers for lunch or dinner to use in a choice of selected local restaurants in Brixen
  • Cultural and Social Activities including museum visits, walking tours, visits to local food producers and visit to Vipiteno
  • Welcome and farewell dinners
  • Ski Pass – 3-day pass that can be used to explore all the ski areas in the beautiful Dolomite mountain range, Ski equipment hire is not included
  • Entrance to local swimming pool
  • Welcome Reception and Orientation to help you get to know your classmates better, familiarize you with the local area and advise you about living in Brixen
  • Personalized Assistance by the RICHMOND Admissions Team to help you prepare for your study abroad experience
  • Pre-Departure Resources including an information handbook and online RICHMOND account to help you manage your application and planning
  • On-site Resident Director and Support Staff to help with any questions or advice you may need while in Brixen. RICHMOND operates a 24-hour emergency telephone service so that local staff can always be reached in an emergency situation
  • Official Transcript on completion of your program a transcript, issued by Richmond, will be sent to your home university

It’s one thing to study food in books, quite another to eat in and with the communities that defend the simple pleasures of traditional Slow Food. Brixen and other remote mountain areas in Italy recognized early on that the dignity of place and people threatened by globalization are the very things that define their communities. With politics that are neither left nor right, food (and how it is valued) plays an important role in forging healthy communities and economies. Here’s your chance to experience first-hand that there is more to life than scale, speed and success through experiential, tactile learning in a beautiful international setting.”
Richard McCarthy – Executive Director, Slow Food USA