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Italy: Italian Cuisine and the Mediterranean Diet

Graduate Study Abroad

This program is closed and no longer accepting applications. Visit the Graduate Study Abroad page to learn about alternative study abroad opportunities for graduate students. If you have any questions, please write to steinhardt.global@nyu.edu.

The Mediterranean diet is one of the healthiest diet patterns in the world. In this course, participants will examine food and nutrition from a cultural, health, historical, political, agricultural, sustainability, and culinary perspective. Participants will also investigate Italy's agriculture, cuisine, and health system through site visits both within Florence and in nearby towns and other regions in Italy.

We will learn from expert guest speakers, food writers, journalists, cookbook authors, chefs, farmers, olive oil experts, sommeliers, food historians, and other leaders in food, nutrition, and health. Participants will also visit farms, markets, wineries, cheese producers, and more.

The goal is to use the host country as a case study for cultural analysis and to provide a window of understanding into our own food and culture.

Location:

Florence, Italy

Program Dates:

May 26 - June 8, 2025

Faculty:

Lisa Sasson, Associate Dean for Global Affairs and Experiential Learning and Clinical Professor, Department of Nutrition and Food Studies.

Application Deadline:

  • Priority Deadline: February 5, 2025 (admissions continue following the priority round deadline on a space-available and rolling basis)
  • Regular Deadline: March 5, 2025

Find the application link and instructions on the "How to Apply" page.

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