Global Programs

Global Food Cultures: Mexico


Location: Puebla, Mexico
Dates: January 3-16, 2010

Rolling Application Deadlines: August 23, September 27, November 1

This Master’s level course explores the food and foodways of the culturally and historically rich culinary landscape of Mexico. In the city of Puebla, which is considered to be the birthplace of modern Mexican cuisine, students will be fully immersed in traditional Mexican culinary and nutritional practices through classroom instruction, guest lectures, cooking classes, and a wide variety of field trips to markets, local farms, restaurants, and production sites. Upper level undergraduates who have taken previous course work on food studies may participate pending approval from the faculty.

Course Objectives:

  1. To explore the relationship between food and identity through an examination of Mexico’s culinary history;
  2. To identify and understand the foods, spices, beverages, and  preparatory techniques that constitute the rich and diverse Mexican cuisine;
  3. To examine the implications of social and economic changes on contemporary diet and nutrition;
  4. To investigate the role that food plays in the construction of Mexican American identity in the U.S.
Graduate students are encouraged to apply for this program.  Qualified upper-level undergraduates (seniors with 96+ earned credits only) with relatedcourse work may be considered and will require approval from the faculty director as well as their advisor.

Courses

 E33.2252.095 - Global Food Cultures: Mexico (4 Points)
Offered through Department of Nutrition, Food Studies, and Public Health

Faculty

Amy Bentley, Ph.D., Associate Professor of Food Studies, Department of Nutrition, Food Studies, and Public Health

Accommodations

Students will stay in a hotel in downtown Puebla arranged by our office.
Your accommodation arrangements are included in your Housing and Activity Fees.

Group accomodations begin on January 3 and end the morning of January 16.

Costs

Tuition: $1203 per point plus registration and services fees
This course counts toward your Spring 2010 courseload and tuition.

2010 Housing Fees: $725

2010 Activity Fees: $200 

The Housing and Activity Fees are due to the Office of Academic Initiatives and Global Programs on November 20, 2009.  Tuition for thecourse will be due based on the Bursar's Payment Schedule for Spring2010. (click here for Bursar's Payment Deadline Dates)

International Airfare is not included.  Students must purchase their own tickets.
Recommended Airfare Search Engines: Vayama, Kayak, Bing

Flight, Travel, and Visa Information

Flight:Students book their own travel to coincide with program dates. Students should expect to arrive on Sunday, January 3rd with adeparture on Saturday, January 16th.  Classes will begin on Monday,January 4th and end on Friday, January 15th.

Thereare direct flights from New York to Puebla (Hermanos Serdan PueblaAirport -- PBC), or students can fly into Mexico City International Airport (MEX) and take a 90-minute bus to Puebla.

"EstrellaRoja" (Red Star) is the bus line that runs every 30 minutes between Mexico City's airport and Puebla. The last bus to Puebla departs at11PM. Schedules can be found at http://www.estrellaroja.com.mx/."Estrella Roja" offers service to two terminals in Puebla: the CAPU(Central de Autobuses de Puebla) and the more convenient "4 Poniente".The approximate cost for the bus ticket is $17 USD or 170 MexicanPesos.

Passport: Valid passport required for US citizens. Please note that your passport musthave at least six months validation beyond the day of the intendedentry into the country of travel.  All other passport holders should check with their respective travel requirements.

Visa: No visa is required of US citizens. All other passport holders shouldcheck with their respective visa requirements.

Helpful Links: Mexican Embassy, US State Department, Center for Disease Control, Lonely Planet Guide

Weather

Warm,sunny days (70º-80º F, or 21º-26ºC) and chilly nights (40º-50º F, or5º-10ºC) mean you'll need layers of clothing. There is almost noprecipitation from November through March.

Helpful links: BBC Weather

For More Information

Academic Content:Dr. Amy Bentley, Department of Nutrition, Food Studies, and PublicHealth, 35 West 4th Street, 10th fl, New York, NY 10003-6677; (212)998-5580; amy.bentley@nyu.edu

Program Administration:Office of Academic Initiatives and Global Programs, The SteinhardtSchool of Culture, Education, and Human Development, New YorkUniversity, 82 Washington Square East, 5th Floor, New York, NY10003-6680; (212) 992-9380; steinhardt.global@nyu.edu