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This field school provided an opportunity for experiential learning, focused on an examination of food and culture of Tuscany (Florence, Certaldo, San Gimignano) and Emilia-Romagna (Parma, Modena), Italy. By travelling to different parts of Tuscany and Emilia-Romagna, students had a unique opportunity to learn by visiting food producers and markets, which brought the local and global food network into focus. As well, by cooking, students came to appreciate and understand cooks and kitchens, and recipes and dishes. Academic programme students received credit for ANTH 363 Ethnographic Studies II.

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