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Program Description:

Program OverviewSTFL France Geo Food

The focus of the course is on the food-producing landscape and culture of Provence, including the patterns, processes, and cultural meaning of food production and consumption. There will be both group and independent field and study projects, seminar sessions and guest lectures, regional farming, shopping, cooking, and eating experiences, and opportunities to hike, swim, and explore in this particularly inviting area of Mediterranean France. Students will become familiar with the life of the village, Aups, and will be responsible for most of their own housekeeping and some cooking for the group in the 16th century Ursuline convent that is our home for 2 weeks.

Aups is a charming market village in the rugged, hardscrabble part of Haute Provence, where limestone highlands support scrub forest and maquis, and agriculture must bend to the constraints of thin soils, the notorious mistral, dry summers, and distant markets. Olives, vineyards, and truffles are essential elements of the culinary landscapes of Provence, and indigenous herbs—rosemary, thyme, lavender—distinguish this landscape and infuse Provençale cuisine.  Shepherds still lead their flocks through Aups to pastures beyond the village, dodging tourists but maintaining an ancient way of life that predates the Roman occupation, and producing distinctive regional cheeses. The language and culture of Provence are as distinctive as the landscape and cuisine; taken together, and mixed with all the other elements that define a region, the sum of parts creates one of Europe’s most intriguing places. The object of this program is to begin to understand this place through its food.

Fact Sheet

Education Abroad Advisor Alyse Collins
Get Started Attend an Ed Abroad 101 Session
Faculty Leader Barbara Brower, Geography
Travel Dates 9/2/2018-9/15/2018
Areas of Study
  • Anthropology
  • European Studies
  • Geography
  • History
  • International Studies
  • Public Health
  • Social Science
  • Sustainability
  • World Languages and Literatures (French)
Required Pre-Departure Meetings TBD
Credits
Language of Instruction  English
Host Country Language  French
Housing Other: Converted convent
Class Standing Eligibility
  • Sophomore
  • Junior
  • Senior
  • Graduate
  • Open to Non-PSU students
Minimum GPA Requirements Undergrad: 2.75  
Graduate: 3.00
Language Requirement French is not required, though students with French language skills may have a richer experience.
Interview Required

Course & Credit Information

Several formal, non-credit bearing course meetings will be scheduled (either online or in the classroom) prior to departure and after arrival. Students will earn four credits of the following:

  • GEOG 449/549: Geography of Food – 4 cr.

Program Costs

Tuition and Fees  Additional Estimated Costs  Total Estimated Costs
$3,505 $1,420 $4,925

Scholarships 

PSU Education Abroad Scholarship Application 

Tuition and Fees Include:

  • Instruction
  • Housing
  • Most meals
  • Local transportation 
  • Entrance for course related excursions
  • Education Abroad Service Fee
  • International Health Insurance

Estimated Costs Include:

  • International Airfare
  • Additional meals
  • Personal spending money
  • Passport
Please note, all students enrolling for PSU credit are charged an additional PSU Rec Center Fee. For a current listing, please refer to PSU Fees. A non-refundable $50 application fee is required of all applications.


Dates / Deadlines:
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2018 05/01/2018 ** Rolling Admission 09/02/2018 09/15/2018

** Application materials may be reviewed prior to the program's application deadline. (Please note: if all of your boxes are checked-off, your application is complete.) In most cases, for applicants applying to programs led by PSU faculty, interviews and final selection will take place after the program deadline.