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If you have questions about this program, email the program leader listed below.

Cuisine and Culture


The arrangements for the travel, housing, meals, excursions and course content of this program have been made by the leader. Questions about this program can only be answered by the program leader listed below.

Program Type Departmental
Program Location Bordeaux, Paris, France
Duration Spring Break
Upcoming Program Dates
Spring Break 2018 03/10/18 to 03/18/18

France Map

Program Leader

Name Ambarish Lulay
Emailalulay@purdue.edu
Phone765-494-6233


Program Description

Travel to France for spring break and take a big bite of the Culture and Cuisine of France- Bordeaux and Paris. Learn what makes the area a great tourism venue and an exciting center for food, beverage and culture. This is a 3 credit hybrid class that meets every other week on campus and will travel to France during spring break.

Program Highlights (all visits subject to change)- March 10-18

  • Includes door to door transport
  • Most meals covered
  • Flights and hotels included
  • Wine  tasting seminars
  • Introduction to viticulture and tours of vineyards
  • Regional cheeses and cheesemaking
  • Cité du Vin wine museum
  • Oyster farm with tasting
  • St Emilion, visit of a wine cellar
  • Agen prunes and distellery
  • Cahors wine + tasting
  • Visit Sarlat-la Canédat + excursion Périgord
  • foie gras museum
  • Ecomuseum black truffle
  • Goose farm
  • Aubusson tapestry
  • Limoges porcelain
  • Visit of a goat cheese farm
  • Guided visit Paris
  • Ecole Ritz Escoffier / Visit of school Alain Ducasse
  • Visit of Rungis food procurement market
  • Museum and architecture tours

Academic Credit

3 credits

Eligibility

All majors welcome. Priority given to HTM students.

Program Cost

Tentative cost- 3600-3800$


Country map courtesy of The General Libraries, The University of Texas at Austin