The Mediterranean diet is one of the healthiest diet patterns in the world. For most of the course, we will explore Italy and visit Spain, Israel, and other countries surrounding the Mediterranean Sea. We will examine food and nutrition from a cultural, health, historical, political, agricultural, sustainability, and culinary perspective. This class will include a range of experiences from different countries for exploring and comparing different food and food cultures.
We will participate in interactive cooking classes and wine classes from a culinary school. There will also be virtual tours of Pompeii, gelato producers, wineries, La Pietra, marketplaces, artisanal cheese producers, and open-air markets. We will read and discuss a range of the best food writing on the topic and learn from expert guest speakers from Italy, Spain, Israel, and the U.S., such as renowned archeologists, food writers, journalists, cookbook authors, chefs, farmers, restaurant reviewers, olive oil experts, sommeliers, food historians, and other leaders in food, nutrition, and health.
The goal is to use Italy and other countries surrounding the Mediterranean as a case study for cultural analysis and write about all those subjects to experience a separate and distinct food and nutrition culture and provide a window of understanding into our own.
Remote Learning Format
3-Week 3 (7/06 - 7/25/2021)
Students will meet synchronously with the instructor from 9:00 AM - 12:00 PM on the following dates:
- Week 1: July 6 - July 9, Tuesday to Friday
- Week 2: July 12 - July 16, Monday to Friday
- Week 3: July 19 - July 22, Monday to Thursday
- Registration Opens: April 12, 2021
- Registration Ends: May 23, 2021*
Don't forget to meet with your academic advisor to ensure that this course count towards your degree requirements.
*Registration continues thereafter by request to email@example.com on a space-available basis.
- NYU graduate students
- NYU undergraduates
- Non-NYU graduate students and professionals who are not enrolled at an academic institution
- Cultural Anthropology and Social Geography
- Food Studies
- International Education
- Media, Culture, and Communication
- Nutrition and Dietetics
- Tourism and Hospitality
This is not a complete list. We value diverse perspectives in our programs and encourage students from other majors and professions.
Students register for one of the Summer 2021 course number listed below:
- Graduate Students: NUTR-GE.2208.099 (Class# 2105) International Study in Nutrition and Food (3 credits)
- Undergraduate Students: NUTR-UE.1208.099 (Class# 3255) International Study in Nutrition and Food (3 credits)
Offered through the Department of Nutrition and Food Studies.
Important Note: All program applicants are encouraged to meet with their academic adviser to determine if and how this course may be applied toward their program requirements and degree completion.
A draft course syllabus and itinerary for this program are available upon request to firstname.lastname@example.org.
Lisa Sasson, Clinical Assistant Professor, Nutrition; Director, Dietetic Internship
Students enrolled in a graduate course will be billed NYU Steinhardt Graduate Study Tuition and Fees set for 2020-2021. Tuition and fees are due per the NYU Bursar's Payment Schedule for the Summer 2021 term.
Estimated Direct Cost Total - $6,263
Students enrolled in an undergraduate course will be billed NYU Steinhardt Undergraduate Tuition and Fees set for 2020-2021. Tuition and fees are due per the NYU Bursar's Payment Schedule for the Summer 2021 term.
- Steinhardt Undergraduate Tuition (3 credits) - $4,611
- Undergraduate Registration and Services Fees - $649
Estimated Direct Cost Total - $5,260