Program Overview

Program Overview

The "A Taste of Europe" program is a faculty-led initiative that delves into the rich intersections of food, culture, and identity across three of Europe's most vibrant gastronomic landscapes: Porto, Portugal; Lyon, France; and Palermo, Italy. This three-week program combines academic learning with hands-on culinary experiences, providing a transformative cultural and educational journey.

Location Description

• Porto, Portugal: Known for its historic riverside setting, colorful architecture, and renowned food scene, Porto offers an authentic taste of Portuguese cuisine rooted in coastal traditions and centuries-old recipes.
• Lyon, France: Recognized as the gastronomic capital of France, Lyon boasts a culinary tradition shaped by its strategic location between northern and southern France, featuring traditional bouchons, vibrant food markets, and refined haute cuisine.
• Palermo, Italy: The capital of Sicily, Palermo is a melting pot of Mediterranean cultures where Arab, Norman, Spanish, and Italian influences converge, offering a unique lens into how history and migration shape regional identity through its street food culture, bustling markets, and diverse culinary heritage.

Itinerary

The program is structured to provide deep immersion in each city's culinary landscape and cultural context:

• Week 1: Porto, Portugal (May 18-24): Explore Portuguese culinary traditions through market visits, a culinary workshop with a local chef, and fresh seafood in the coastal community of Matosinhos.
• Week 2: Lyon, France (May 25-31): Discover French gastronomic traditions and hospitality culture through visits to famous food markets, restaurants, and culinary institutions.
• Week 3: Palermo, Italy (June 1-7): Uncover Sicilian culinary heritage through street food tastings, explorations of the vibrant Mercato Ballaro, and cooking classes focused on traditional techniques.

Housing

Students will be housed in conveniently located hotels in each city, with double occupancy rooms, providing easy access to program activities and local neighborhoods. Most meals are included as part of the program experience.

Semester and Dates

• Semester: Summer A
• Dates: May 18 - June 7, 2026

Courses and Credits

Students register for a total of 3 credits:

• FOL 3930 - Special Topics (3 credits): Examines food as a lens for understanding cultural identity, regional history, and social dynamics in contemporary Europe.

Program Cost

The program cost is $3,934, including housing, program-related transportation, most meals, cooking classes, excursions, local tours and guides, and International Health Insurance. The cost does not include the non-refundable Study Abroad Fee, FIU tuition for course credits, airfare to/from Europe, transportation between the three locations, some meals, and personal expenses.

Payment Dates

• Deposit: $500.00 (December 1, 2025)
• 1st Payment: $1,717.00 (February 1, 2026)
• 2nd Payment: $1,717.00 (March 1, 2026)
• Total: $3,934.00

Cancellation and Refund Policy

• $500 deposit is non-refundable
• All payments are non-refundable

Physical Activity

This program involves daily walking through city neighborhoods, markets, and historic sites, as well as standing during cooking classes and food tours. Students should be prepared for moderate physical activity in varied weather conditions.

Funding Opportunities

• OEA Scholarship
• Fund for Education Abroad
• Rupert L. Lyn Capstone Scholarship (open to Global Learning Medallion students only)
• Additional scholarships available, including national prestigious scholarships and country or discipline-specific national scholarships.

Program Information

Faculty Directors:

• Eugenia Fernandes (Porto)
• Magda Novelli Pearson (Palermo)
• Olivier Sal鋊 (Lyon)

Department of Modern Languages 11200 SW 8th Street, SIPA II, 2nd Floor, Miami, Florida 33199 Modesto A. Maidique Campus