The Flavors of Greece! Studying Food at CYA
Exploring the Mediterranean diet doesn’t get any better than this. The summer II Anthropology of Food Course taught by Prof. Aimee Placas saw students venture beyond the classroom to farms, vineyards, groves, restaurants, markets, museums, kitchens, sweet shops, cooperatives, NGOs, and festivals on a quest to experientially study food in Greece, on all levels.Students had the opportunity to learn directly from the source, meeting with farmers, merchants, food scientists, nutritionists, chefs, winemakers, politicians, cheese makers, nuns, and everyday people who cook and eat. Along the way, students were able to understand the history and social context in which the Mediterranean diet developed in Greece, and the many different meanings that the production, preparation, consumption, and contemplation of food has in contemporary Greek society.  Let’s take a look at a few photo galleries of the best moments in their immersive CYA 4-week study abroad experience!
Oinotria Lazaridi & The European Museum of Bread
[su_carousel source=”media: 2708,2709,2710,2711,2734,2707,2735,2733,2736,2737,2738″ height=”300″ items=”2″ scroll=”2″ title=”no” pages=”yes” speed=”700″]
Family organic farm and dairy & Olive oil press museum and tasting
[su_carousel source=”media: 2718,2719,2720,2732,2721,2722,2726,2725″ height=”300″ items=”2″ scroll=”2″ title=”no” pages=”yes” speed=”700″]
Cooking Class in Koroni
[su_carousel source=”media: 2743,2742,2744,2741,2740,2723,2724″ height=”300″ items=”2″ scroll=”2″ title=”no” pages=”yes” speed=”700″]
Sushi Making
[su_carousel source=”media: 2739,2717,2715,2714,2716″ height=”300″ items=”2″ scroll=”2″ title=”no” pages=”yes” speed=”700″]
Markets, Greek Coffee & Cheese Tasting
[su_carousel source=”media: 2748,2747,2746,2745,2731,2729,2728,2712,2713″ height=”300″ items=”2″ scroll=”2″ title=”no” pages=”yes” speed=”700″]
