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.
|Education Abroad Advisor||Alyse Collins|
|Get Started||Attend an Ed Abroad 101 Session|
|Faculty Leader||Barbara Brower, Geography|
|Areas of Study||
|Required Pre-Departure Meetings||TBD|
|Language of Instruction||English|
|Host Country Language||French|
|Housing||Other: Converted convent|
|Class Standing Eligibility||
|Minimum GPA Requirements||Undergrad: 2.75
|Language Requirement||French is not required, though students with French language skills may have a richer experience.|
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.
|Tuition and Fees||Additional Estimated Costs||Total Estimated Costs|
Tuition and Fees Include:
- 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
|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.