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Study Abroad

Destinations! Greece

Culinary Journalism: The Food & Wines of the World
SUMMER: May 26 - June 13, 2013

Visit the Parthenon, the Temple of Poseidon, Ancient Delphi and other ancient sites in Greece and Turkey important to Greek culinary history; Visit wineries, olive groves, cheese shops, restaurants and other sites important to contemporary Greek gastronomy; Take cooking classes from a professional chef on a remote and beautiful island; Learn about the food and wines of Greece, and learn how to write food and travel feature stories for publication in newspapers and magazines. 

Go to the Applications page to find out how to get an application.


Itinerary

Day 1                      Overnight flight, Chicago to Athens
 
Day 2                      Arrive Athens, settle in lodgings, welcome lecture & dinner at traditional tavern in the city’s oldest and most charming neighborhood.
 
Day 3                      Vist the Acropolis, the iconic site of the Western World, and the stunning new Acropolis Museum.  Learn about the foods of ancient Greece.
 
Day 4                      Visit the Ancient Agora and Museum where people in ancient times traded olive oil and wine, and conducted important commercial and political business.  Visit the Temple of Poseidon perched on a cliff overlooking the Saronic Gulf, and enjoy dinner and a sunset swim at a traditional seafood taverna.
 
Day 5 -9                 Take an overnight ferry boat to the northern Aegean island of Lesvos. Explore the beautiful island of Lesvos, known for its wineries, ouzo distilleries, plump sardines, cheese, olives and olive oil.  Enjoy a sunset donkey ride along the coast and learn about the importance of the island’s ancient hot springs and spas.  You will have time to enjoy the island’s remote beaches and hiking trails.
 
Day 10-13              Take a ferry boat to Turkey and spend four days exploring ancient Ephesus, the breathtaking springs of ancient Pamukkale, and three important ancient Greek cities of Miletes, Didyma and  Priene.  Here you will be introduced to the historical, political, military and cultural history Greece and Turkey share, and the profound influence that the Greeks of Asia Minor have had on the cooking traditions of Greece.
 
Day 14 -17             Return to Athens and take a ferry boat to the island of Kea  where you will participate in cooking classes with Aglaia Kremezi, professional chef, cookbook author and culinary journalist published in the L.A. Times, Gourmet Magazine, BBC Good Food Magazine, Food Arts and others. You will learn about Kea’s flora and fauna on botanical hikes and relax with visits to some of its most beautiful beaches.
 
Day 18-20              Return to Athens. Begin your “Furlough” – a chance to explore this beautiful, friendly country with friends you made on the trip.  You may visit an island of your choice, take day-trips from Athens, take a coach to the Peloponnese, or anything else your heart desires.  You will return to Athens in time for a group Farewell dinner.
 
Day 21    Depart for U.S.


Find more information at: http://www.uwsp.edu/comm/lfakazis/comm323/

**Itinerary is still subject to change.


Eligibility

This seminar is open to majors in Communication and Health Promotion & Human Development, as well as anyone interested in learning about the food & wines of Greece or about sustainable agriculture and tourism. It is also open to anyone interested in learning the nuts & bolts of feature writing while visiting ancient and contemporary culinary sites. There are no academic pre-requisites for this course.


Costs

$5,390-5,890  (estimate). This includes airfare from Chicago and return, 20 days lodging, some dinners, cooking classes, tours and tastings, all ground and sea transportation, most entrance fees and three undergraduate Wisconsin resident credits. Minnesota residents qualify for reciprocity. All other non-residents are charged an additional $250. The cost is based on 20 fully-paying participants.

 

Classes and Credits


Comm 323 WE/523 Advanced Journalism: Culinary Journalism, The Food & Wines of The World, for three transferable UW-SP undergraduate credits. This course offers a writing emphasis section and a non writing emphasis section.

Graduate credit, Comm 523, can be arranged at extra cost and requires an additional writing project after the trip.

The course can be audited at the same price although students registering for credit are given priority for admission. The class is offered for Writing Emphasis.


Leader

Dr. Elizabeth Fakazis, Assistant Professor of UW-SP Division of Communication

Dr. Elizabeth Fakazis, Assistant Professor, UW-SP Division of Communication, will lead the group. Dr. Fakazis has an M.A. in Journalism from the University of Missouri and a Ph.D. in Journalism from Indiana University. She teaches culinary journalism and communication & culture at UWSP. Dr. Fakazis is a first-generation Greek-American who has lived in Thessaloniki and Athens, and has traveled throughout Greece.


More Information

UWSP International Programs
Room 108 Collins Classroom Center
2100 Main Street, UW-Stevens Point
Stevens Point, WI 54481
TEL: (715) 346-2717 | FAX: (715) 346-3591
intlprog@uwsp.edu
Dr. Elizabeth Fakazis
UWSP Division of Communication
TEL: (715)-346-2238
efakazis@uwsp.edu


Registration, Deposits, Payments & Withdrawal

Formal registration should be accompanied by an initial non-refundable deposit of $250. Contact International Programs for the formal registration form. The trip is limited to 20 participants, so early registration is strongly advised. A payment schedule will be sent for the balance of the payment.

Up to 10 weeks before departure, all fees except the initial deposit will be refunded on withdrawal. After that, airline cancellation charges may also be assessed.



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