Nutrition and hospitality management faculty offer international experiences through Study Abroa

Griffin, Margaret

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eGrove (Univ. of Mississippi)

University of Mississippi eGrove University of Mississippi News 4-27-2018 Students Explore Culture and Cuisine in Italy Margaret Griffin Follow this and additional works at: https://egrove.olemiss.edu/umnews Recommended Citation Griffin, Margaret, "Students Explore Culture and Cuisine in Italy" (2018). University of Mississippi News. 4954. https://egrove.olemiss.edu/umnews/4954 This Article is brought to you for free and open access by eGrove. It has been accepted for inclusion in University of Mississippi News by an authorized administrator of eGrove. For more information, please contact egrove@olemiss.edu. Search this website … SearchLaurel Lambert (right), UM associate professor ofnutrition and hospitality management, joins herstudents for a cooking class at Apicius InternationalSchool of Hospitality in their ‘Exploring Florence:Culture and Cuisine’ course through Study Abroad. Thestudents are (front row, from left) Baylee Edwards,Michelle Weber, Caroline Crunk, Ellie Stamerjohn andKate Cowne, and (back row, from left) Elizabeth Gunn,Abigail Johnson, Nicole Johnson, the AISH classinstructor, Lucy Johnston, Teresa Eddy, Claire McCrawand Anna Kathryn Carson. Submitted photoStudents Explore Culture and Cuisine in ItalyNutrition and hospitality management faculty offer international experiencesthrough Study AbroadAPRIL 27, 2018 BY MARGARET GRIFFIN AND SARAH SAPPOXFORD, Miss. – University of Mississippistudents will travel in May to experience theculture and cuisine of Florence, Italy, throughthe school’s Study Abroad program.Laurel Lambert, UM associate professor ofnutrition and hospitality management, willtravel for her fourth year with students toFlorence to facilitate the course titled, “ExploringFlorence: Culture and Cuisine”. This courseoffers students six credit hours for NHM 468 orNHM 595 and focuses on food in the context ofItalian culture and hospitality as it relates tolodging and tourism. This is the sixth year forthe course to be offered.“For two weeks students travel to Florence andhave amazing experiences everyday withdifferent activities that expose students to foodsand their regions,” Lambert said. “It is especially educational for students because the Study AbroadItaly organization, based in Florence, has all the connections and are able to teach us things aboutplaces that most people wouldn’t know of if they were only vacationing.”Lambert teaches Principles of Food Preparation, which teaches students the science of cooking andfoods at UM. She said that traveling to different vineyards and visiting with cheese, balsamic vinegar andolive oil producers in Florence allows students to not only see processes and foods they have learnedabout in her class, but actually try them.“In Florence, students really get a sense of the passion Italians have for their food,” Lambert said. “Oneof my most favorite things is to see the students understanding that food doesn’t just come in a box tobe prepared. Italians live it. It is part of who they are.”Some of the food-related activities students participate in while abroad are olive oil tastings, winetastings and pairings, and cooking classes at different vineyards and at the Apicius InternationalSchool of Hospitality. They also visit cheese factories, balsamic vinegar production sites, localmarkets, historic restaurants, and an elementary school cafeteria.Students also go on tours around Florence including tours of artisans, castles, hotels and the world-famous Uffizi Museum.Lambert said both the food and culture related activities organized for students are led by local andworld famous instructors and guides who are respected and well-educated.“The quality of instruction that Study Abroad Italy provides is amazing,” Lambert said. “I’m very thankful,and I’ve been able to learn a lot.”Lambert said she has seen how experiencing the study abroad program has made an impact onstudents’ confidence while traveling the world. At the end of the course, some of the students whotraveled with her last year decided to stay in Europe together for a few more weeks to continueexploring. She said she enjoys seeing how friendships develop among students over the two-weekcourse.“When the 12 students first get together, hardly any of them know each other,” Lambert said. “By theend, they’re just like best friends.”Caroline Crunk, a senior hospitality management student from Brentwood, Tennessee, traveled toRead the story …Read the story …Follow us on socialCampus BriefsCivil Engineering Professor ReceivesMost-Cited Paper AwardOXFORD, Miss. – Peer recognition is arewarding experience for anyone, butUniversity of Mississippi researcher AmirMehrara Molan was elated when an articlehe co-authored recently received the MostCited Paper Award at the102nd Transportation Research Boardmeeting in the nation’s capital. TheInternational Journal of TransportationScience and Technology presented the civilengineeringMore Posts from this CategoryThank You To OurDonorsYoung Alumna Gives Back to Schoolof AccountancyOXFORD, Miss. – Stephanie JenningsTeague, of Chicago, sees her commitmentof $100,000 to the Patterson School ofAccountancy‘s new building at theUniversity of Mississippi as a means ofsaying “thank you.” “It is a way to show asmall token of my appreciation to OleMiss, the faculty and staff, and theaccountingMore Posts from this CategoryOle Miss In the NewsReuters: Keep an Eye on the MoneySupplyU.S. inflation roller coaster prompts freshlook at long-ignored money supply ByMichael S. Derby NEW YORK – Theamount of money sloshing around the U.S.economy shrank last year for the first timeon record, a development that someeconomists believe bolsters the case forU.S. inflation pressures continuing toNews Releases UM COVID-19 Video Gallery University Communications Ole Miss Homepage Ole Miss News BlogFacebookTwitterLin edInEmailCopyLinkSMSPrintFriendlySharFacebookTwitterInstagramLinkedInYouTubeChannelFlorence last summer with Lambert and 11 other students. Crunk said her favorite part of the trip wasvisiting vineyards and learning how to make Italian cuisine.“My favorite part of the trip was going to a vineyard in Tuscany,” Crunk said. “It was the most beautifulview I’ve ever seen, and it was so much fun learning how to make tiramisu and gnocchi.”All spots for the Study Abroad trip to Italy have been filled this year. However, the course will be offeredin future semesters. For more information on studying abroad, visit http://studyabroad.olemiss.edu/.FILED UNDER: NEWS RELEASES, SCHOOL OF APPLIED SCIENCESRead the story …abate. The Federal Reserve’sMore Posts from this CategoryRetu rn  to  to p  o f  p a ge Copyright © 2023 · Th e Un iversity  o f  M ississ ip p i

Students Explore Culture and Cuisine in Italy

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Students Explore Culture and Cuisine in Italy

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