Local Flavors in a Global World

Last summer, students from Michigan State University travelled to Europe to participate in the Global Food Systems & Health program, under the direction of MSU faculty Jean-Paul Sewavi. The program took place in Spain and Sicily, two regions that share a rich culinary tradition, and where food production plays a large role in the local economy.

During the Spain portion of the program, the group travelled to Málaga, a city in southern Spain that is well known for its local products. There, students participated in a workshop led by the Academia Gastronómica de Málaga, a renowned culinary academy. Dedicated to promoting the art of gastronomy, the academy offers diverse courses, from traditional Spanish cooking to modern culinary techniques, providing students with hands-on experience guided by expert instructors. Students learned about local products and the preparation of typical Málagan dishes. They then engaged in a tasting session featuring classic Spanish foods, including sardine skewers, mango, avocado, raisins, olive oil, almonds, artisanal cheeses, and bread. This tasty experience provided a deep dive into Spain’s rich culinary traditions and local flavors, helping participants understand the connection between food systems and local culture.

Students also gained insight into the communication and reporting of food-related experiences, as DiarioSur— a prominent regional newspaper in Malaga— covered the activity and interviewed students about their experience and had the chance to share what they had learned about Spanish gastronomy and food systems.

The group then travelled to Syracuse, in eastern Sicily. Participants explored food sustainability during a guest lecture with local scholar Paolo Guarnaccia, discussing the delicate topics of agricultural production, water usage, and food waste. Thanks to a visit to a historical food market in the heart of Syracuse, students then learned about the connection between local farmers, traditional products, and their consumers.

Through various on-site activities in Spain and Sicily, students explored how different local contexts affect food systems, even in our globalized society.

Accent has extensive experience designing experiential learning activities that complement and build on the learning objectives of faculty-directed courses. Please reach out to Accent’s Program Development team at development@accentglobal.com if you are interested in discussing these ideas for your current or future study abroad program.