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Palazzi Nutrition in Florence - Summer II
Florence, Italy (Outgoing Program)
Program Terms: Summer
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2015 03/01/2015 04/01/2015 05/31/2015 06/27/2015
Summer 2016 03/01/2016 04/01/2016 TBA TBA
Fact Sheet:
Field of Study:
Exercise & Sport Science, Food & Culture, Food Sustainability, Nutrition
Class Eligibility:
Undergraduate
GPA Requirement:
2.5
Housing Type:
Shared apartment
Language of Instruction:
English
Program Description:

Nutrition in Florence, Italy - Summer II (3-Week)

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June 7 - 27, 2015

Program Description: Students will travel to Palazzi-Florence University of Arts to complete coursework focusing on food and culture in Italian society. During this program students will reside in one of Europe's most breathtaking cities renown for the Renaissance movement. Just two hours by train from Rome and 3 hours from Milan, Florence is located in the heart of the Tuscan region that is home also to the Italian gems of Siena, Livorno, Lucca and Pisa; an hour train ride provides access to the Tuscan coastline off of the Mediterranean Sea. Palazzi facilities are all located in the historic city center which can be entirely explored on foot and is pulsing with local food markets, museums, the headquarters of famous Italian brands many of which are Florentine, Tuscan dining and the myriad of other cultural activities that the city has to offer.

Program Dates: Students have the option of choosing either the Summer II or Summer VI session. Note that this application is for the Summer II session. If you are interested in applying for the Summer VI session, find the program named Palazzi Nutrition in Florence - Session VI.

Summer II : (Arrive in Florence) June 7 - 27, 2015

Summer VI: (Arrive in Rome) May 31 - June 27, 2015


Program Cost: 

Summer II: $2,850 ($1,000 extra for an additional 3 credit class)

Session VI: $3,950* ($1,000 extra for an additional 3 credit class)

The cost includes the following:
  • $350 application fee
  • Tuition for 3 credit hours
  • Student service fee
  • Housing in a shared apartment
  • Meal plan (does not include all meals)
  • Airport greeting on arrival (may not include cost of metro ticket or taxi)
  • On-site advisor
  • Access campus amenities such as gym, library access, campus wifi (wifi not guarenteed in housing) 
This cost does not include the following:
  • Housing security deposit ($300)
  • Book/lab fees & additional course costs
  • Personal expenses
  • International medical insurance
  • International travel. 
Calendar: 

Summer II
Sunday June 7 - Students arrive (after 4PM)
Monday June 8 - Orientation/Final Registration
Tuesday June 9 - Classes start
Friday June 26 - Classes end
Saturday June 27 - Housing check-out (by 10AM)

 
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Course Options offered in Past Summers: Students chose 1-2 courses. Please note that one course is included in the program cost. Another course may be added for an additional fee as stated above.
 
Course Fees Summer 2015: Summer 2015 Course Fees.pdf

Food, culture and Society in Italy
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as "made in Italy" culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we
will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.


The Florence Food and Culture Experience
 The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.

Sustainability in the Italian Food Industry: From Farm to Table
 Considering the renewed global interest in local sourcing and the growth of Km0 practices, the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes cue from the Italian example based on regionality and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.



 
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For more information regarding planning your tirp please visit the Palazzi Summer Program Wiki Page.

Contact: 
For more information about this program, please email tigersabroad@memphis.edu to contact the study abroad office or go here and click "Schedule Advising Appointment" to set up a meeting with a Study Abroad Advisor.

*Program cost is subject to change.