Exploring the Culinary Arts
on the Italian Riviera
June 7 – June 14
1 studio credit
Course number: IPD-3347-A
Faculty: David Downie, Alison Harris
Discover the culinary arts of the Italian Riviera, the spectacular coast of Liguria, the region that is the homeland of some of Italy’s best-loved foods: ravioli, minestrone, pesto and focaccia. Located in northwestern Italy on the Mediterranean, the region has its own language and cuisine. The program will also explore Liguria’s landscapes, seascapes, art, history and architecture.
This weeklong program will include a visit to Genoa, one of the largest seaports on the Mediterranean, the birthplace of Christopher Columbus and site of Europe’s largest medieval center-city, as well as fishing villages such as Camogli and Portofino. We will travel along the rocky coastline by boat and learn how seafaring has played a crucial role in the region’s identity.
Sessions will be composed of walking tours and many opportunities to photograph Ligurian life: market stalls brimming with indigenous ingredients, bakeries fragrant with pastries and cheese-filled focaccia, and those places off-the-beaten-path where food artisans salt anchovies and make olive oil. Sampling local specialties in simple, authentic trattorias will be an essential and convivial part of the program.
Each participant will create a personal travel narrative—in photographs and writing—that expresses their experience of the foods, culture and nature of one of Italy’s most beautiful and historically significant regions. There will also be free time to enjoy the scenery, the beaches and the social life of the Riviera.
Note: This course is for those with a sense of adventure and history who love to try new foods and who enjoy walking. Participants must supply their own cameras and laptop to download images.
Tuition includes: double-occupancy accommodations (single occupancy available at a higher rate), daily Continental breakfast, four lunches and three dinners, transportation for excursions and entrance fees to museums.
For further information contact: Francis Di Tommaso, program coordinator, via e-mail: email@example.com; phone 212.592.2283; fax 646.638.2110.