Bordeaux: Food, History and Nature

Led by Professors Andrea Rosengarten & Manuel Caballer Gutierrez

HI1099 FB5 Food, Drinks, and Drugs in World
History
SC1099 FB5 Science Explains How Natural
Resources Influence History
SC1070 The Ocean Environment
SC1020 Environmental Studies

In the First Bridge course "WE ARE WHAT WE EAT? FOOD, ENVIRONMENT & IDENTITY IN THE ATLANTIC WORLD," we delve into the profound impact of various food resources on historical events, including both voluntary and forced migrations of populations. During our exploration in Bordeaux, we will dissect case studies by immersing ourselves in the old city and surrounding areas. Here, we will uncover the intricate processes of wine production and how environmental factors shape its characteristics. We'll also delve into the history and modern practices of oyster cultivation, explore the rich tapestry of regional cheese cultures, and examine Bordeaux's deep-rooted ties to Atlantic slavery through the historical sugar trade of the 18th century.

Trip cost: €740
Includes round-trip transportation to the destination, hotel accommodations with breakfast, local visits, professors’ trip costs, and VAT.

Last day to register/cancel: September 8, 2024 • Late cancelation fee: Full cost of the trip
Payment for study trips must be made no later than September 20 for the Fall 2024 semester. Any concerns in
this regard should be addressed to the Cultural Program Office and Student Accounting Services.