Living the Mediterranean Way: UConn’s Academic Adventure in Florence

Courses

The UConn Mediterranean Diet & Food Culture Summer Program at ISI Florence offers an immersive six-week academic and cultural experience in Florence, Italy, designed to explore the connections between food, culture, and health through the lens of the Mediterranean world. Students enroll in two complementary 3-credit courses taught by Dr. Jillian Wanik and Dr. Peter Fischer, each bringing a unique disciplinary perspective to the study of food. Dr. Jillian Wanik, a clinical nutritionist, focuses on how traditional foodways can promote well-being and prevent chronic diseases. The course encourages hands-on learning and personal reflection on dietary habits, comparing Italian and American eating practices. Dr. Peter Fischer, a historian and professor, explores the evolution of food cultures in the Mediterranean world. Students learn about the complex symbolic, religious, and social meanings associated with food, visit local markets and culinary landmarks in Florence, and savor a variety of traditional Mediterranean dishes.

The Summer 2025 Experiential Learning Trips

Both courses include experiential learning trips that connect the classroom theory to real-world contexts through direct engagement, observation, and reflection. This Summer 2025 trips include an aperitivo with Italian university students at  Caffeteria delle Oblate, a visit to an elementary school in Piazza Santa Croce, cooking classes with Chefactory, a visit to Vivai Belfiore (workshop on nutrition, ancient trees, and sustainability), the workshop at Fattoria Lavacchio, an experiential learning trip to Modena: 4 Madonne parmesan and Giusti balsamic vinegar, and of course several market tours, tastings, and group meals.

  • The Summer 2025 UConn Med Diet group
  • Vivai Belfiore
  • Animals at Vivai Belfiore
  • Cookig class at Chefactory in Florence
  • Enjoying lunch together

Students’ Voices

“Being able to talk about others’ experiences while also living them is truly gratifying. I love that we get to apply our knowledge from the course in real time, and it helps my learning and understanding of the course as a whole.” 

Hannah Blunt

“I like the course because I have opportunity to not only learn in the classroom but actively experience the information I’m learning. All the field trips we take are so exciting, so I am truly grateful to be here!” 

Maryam Shabazz

“As a dietetics major, I have loved learning about food in a more cultural and historical way! Jillian and Peter’s classes complement each other to create a holistic approach to learning about the Mediterranean diet through hands on experiences as well as traditional lecture style learning.”

Melissa Ascher