{"id":13990,"date":"2025-02-19T07:11:35","date_gmt":"2025-02-19T14:11:35","guid":{"rendered":"https:\/\/accentglobal.com\/?post_type=sw_news_article&p=13990"},"modified":"2025-02-19T07:11:35","modified_gmt":"2025-02-19T14:11:35","slug":"local-flavors-in-a-global-world","status":"publish","type":"sw_news_article","link":"https:\/\/accentglobal.com\/newsletters\/issue-n28\/local-flavors-in-a-global-world\/","title":{"rendered":"Local Flavors in a Global World"},"content":{"rendered":"

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.<\/p>\n

During the Spain portion of the program, the group travelled to M\u00e1laga, a city in southern Spain that is well known for its local products. There, students participated in a workshop led by the Academia Gastron\u00f3mica de M\u00e1laga, 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 M\u00e1lagan 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\u2019s rich culinary traditions and local flavors, helping participants understand the connection between food systems and local culture.<\/p>\n

Students also gained insight into the communication and reporting of food-related experiences, as DiarioSur<\/em>\u2014 a prominent regional newspaper in Malaga\u2014 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.<\/p>\n

\"\"<\/p>\n

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.<\/p>\n

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

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\u2019s Program Development team at\u00a0<\/em>development@accentglobal.com<\/em><\/a>\u00a0if you are interested in discussing these ideas for your current or future study abroad program.<\/em><\/p>\n","protected":false},"template":"","class_list":["post-13990","sw_news_article","type-sw_news_article","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nLocal Flavors in a Global World - Accent Global Learning<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/accentglobal.com\/newsletters\/\/local-flavors-in-a-global-world\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Local Flavors in a Global World - Accent Global Learning\" \/>\n<meta property=\"og:description\" content=\"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. 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