Crete's Culinary Sanctuaries Accredited Study Abroad Program in Greece organized with the University of Missouri May 2012 |
Crete’s Culinary Sanctuaries Eco-Agritourism Network Study Abroad in Greece: The Mediterranean Diet and Lifestyle 10-Day Accredited Program organized for The University of Missouri May 15 -24, 2012 This program is open to qualified students, teachers and researchers of the interrelated topics covered. Registration Deadline: January 31, 2012 A comprehensive experiential learning program designed to provide an overview of the culture, nature and cuisine of Crete. This program is designed for teachers, students and professional researchers of nutrition, cuisine, sustainable living, and sustainable agricultural practices. Explore Crete's cultural and natural treasures with resident specialists. Discover a taste of Crete’s fascinating heritage while supporting important heritage preservation initiatives. Presentations are exclusive to our small group of 20 attendees. The Greece location of the Mediterranean Diet and Lifestyle study abroad course provides an ideal setting for a two week overview of the health benefits of the Mediterranean diet and way of life. You will study different aspects of the Mediterranean diet through activity-related experiences, including visits to archaeological sites, organic food markets, farms, traditional tavernas, olive oil factories, and wineries as well as participate in food preparation classes. You will take a guided botanical hike to learn about the native vegetation that is incorporated into the diet. And will finish your experience in Athens where you will learn about the research focused on adherence and behavior change related to the Mediterranean diet. Where: This course will be held in several regions of Crete and in Athens on the last day of the program. Who: Learning opportunities will be provided by MU Nutrition and Exercise Physiology faculty, Candance Gabel, MS, RD, LD, and Chef-Author Nikki Rose, Founder of Crete’s Culinary Sanctuaries Eco-Agritourism Network, and Mediterranean Diet researcher at the University of Athens, Antonia Trichopoulou, PhD. Program Highlights : Archaeology: Join resident licensed historians for private tours of historic sites, including the Minoan Palace of Knossos. Visit Azoria with Professor Donald Haggis, where excavation is in progress. Traditional Cuisine: Cooking classes and meals featuring regional specialties from wild and cultivated sources Organic Farming: Visit several organic farms, an olive oil factory and vineyards for presentations and tastings Botany: Explore Crete's beautiful countryside with resident ecologists Music: Visit the Labyrinth Traditional Musical Instrument Museum and enjoy casual local musical performances Lifestyle: Stay in traditional villages to participate in cultural and culinary heritage activities There are three ways to register, depending on credit requirements: 1. For eligible students: 3 Credits offered. Register via the University of Missouri. 2. For Adult Learners: Continuing Education Credit: 30 CPE units (eligible). Register via University Missouri. Fee is $3,130. 3. For students or professionals that do not require credit, register via Crete's Culinary Sanctuaries. Fee is from $2,250 shared double room (for Crete segment only). Contact CCS: info @ cookingincrete.com. Seminar Fees include: Accommodation, expert guide fees, museum/site entrance fees, transportation to/from scheduled tours, all scheduled food and wine tastings, daily breakfasts (continental), and most lunches and dinners. Menus are preplanned, featuring an array of Cretan dishes using fresh, local and organic ingredients whenever possible, to sample as part of the seminar. Accommodation is in unique rural lodges run by local communities, featuring traditional touches and basic modern amenities. Seminar Fees do not include: Travel to Crete or any other transportation, lodging, food or drinks not listed above. See our links section for general travel advice. Note: Level of hiking is moderate, depending on the day. Schedule subject to change due to attendee interests, weather and other unforeseen conditions. |