From Plate to Identity: A Taste of Europe

May 18 - June 7, 2026

FIU's “A Taste of Europe” is a faculty-led program that immerses students in the rich intersections of food, culture, and identity across three of Europe's most vibrant gastronomic landscapes. Traveling through Porto (Portugal), Lyon (France), and Palermo (Italy), students will experience how culinary traditions reflect history, community, and regional diversity. Through site visits, tastings, cooking classes, and discussions with local experts, participants will gain a deeper understanding of how cuisine shapes cultural identity while developing critical perspectives on Europe's diverse food heritage. This three-week program combines academic learning with hands-on culinary experiences, making it a transformative cultural and educational journey.

LOCATION DESCRIPTION

Porto, Portugal: Known as the birthplace of port wine, Porto is a historic riverside city characterized by its colorful architecture, rich maritime heritage, and renowned food scene. From traditional markets to contemporary restaurants, 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. The city is famous for its traditional bouchons, vibrant food markets, and influential role in French culinary history. Lyon's food culture reflects both rustic regional traditions 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. Its street food culture, bustling markets, and diverse culinary heritage make it one of Italy's most distinctive food destinations, offering a unique lens into how history and migration shape regional identity.

ITINERARY

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

Week 1: Porto, Portugal (May 18-24)Bem-vindos! The program begins in Porto, a historic riverside city where students explore Portuguese culinary traditions through market visits, a culinary workshop with a local chef, and fresh seafood in the coastal community of Matosinhos. Activities include tasting the city's iconic Francesinha and a train journey to the terraced vineyards of the Douro Valley wine region. Students engage with local food experts to understand Northern Portuguese gastronomy and enjoy a scenic cruise along the Douro River.

Week 2: Lyon, France (May 25-31) The program continues in Lyon, where students explore French gastronomic traditions and hospitality culture through visits to famous food markets (Les Halles de Lyon Paul Bocuse), restaurants, and culinary institutions: bon appétit! Activities include cooking workshops, cheese and wine tastings, and site visits to local producers in the Beaujolais region. Students engage with local chefs and food historians to understand Lyon's central role in French culinary identity. The week ends with an au revoir charcuterie tasting on a riverboat.

Week 3: Palermo, Italy (June 1-7) The program concludes in Palermo, where students discover Sicilian culinary heritage through street food tastings, explorations of the vibrant Mercato Ballarò, and cooking classes focused on traditional techniques (arancini tasting may be involved). Activities include walking tours of historic neighborhoods and lectures on Sicily's role as a crossroads of Mediterranean civilizations. Students gain insight into how centuries of cultural exchange have shaped the island's distinctive food traditions. After a day discovering the touristic appeal of the Mondello beach, the program concludes with a farewell dinner and reflections on the journey. Ciao tutti!

Students depart on June 7. 

Throughout the program, students balance structured activities with free time to explore independently and complete coursework.

HOUSING

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

SEMESTER

Summer A

DATES

May 18 - June 7, 2026

COURSES & CREDITS

Students register for a total of 3 credits:

• FOL 3930 - Special Topics (3 credits)

The course examines food as a lens for understanding cultural identity, regional history, and social dynamics in contemporary Europe. Through experiential learning and critical reflection, students analyze how culinary traditions shape and reflect community values across different European contexts.

PROGRAM COST

The program cost is $3,934. It includes housing, program-related transportation, most meals, cooking classes, excursions, local tours and guides, and International Health Insurance.

The program cost does not include the non-refundable Study Abroad Fee ($195), FIU tuition for course credits, airfare to/from Europe, transportation between the three locations, some meals, and personal expenses.

Payment Dates

Angers, France Program fee - $3,934.00 (see table for deadlines)

Cancellation and/or Refund Policy

For cancellation policy of FIU tuition and fees, please click here.

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. Those concerned about the level of physical activity should contact the faculty directors of the program.

APPLICATION THROUGH THE OFFICE OF STUDY ABROAD

Office of Study Abroad Online Application

Apply here →

Deadline January 29, 2026

Non-FIU students must apply to FIU as a Non-Degree seeking student as well.

FUNDING OPPORTUNITIES

• OEA Scholarship
• Fund for Education Abroad
• Rupert L. Lyn Capstone Scholarship - Open to Global Learning Medallion students only

There are additional scholarships available to students, such as OEA scholarships, National Prestigious Scholarships, and country and discipline-specific national scholarships. We highly encourage students to apply to as many scholarships as they qualify for. Learn about additional scholarships at Funding - Scholarships.

PROGRAM INFORMATION

Eugênia Fernandes 
Faculty Director, Porto
Email: eufernan@fiu.edu 

Magda Novelli Pearson 
Faculty Director, Palermo
Email: pearsonm@fiu.edu

Olivier Salès 
Faculty Director, Lyon
Email: osales@fiu.edu 

Department of Modern Languages
T: 305-348-2852

To register for Information Sessions, please click here →Info Session.

Scholarships available. Contact the FIU Office of Study Abroad for more information:
Email: edabroad@fiu.edu    Phone#: 305-348-1913

Note: FIU is not responsible for delays, changes in itinerary, changes in the content and cost of the program or other matters that are beyond their control.