Food Culture & Tourism: The Dominican Republic

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Food & Sustainable Tourism:DR

Spring 2020

Taught By: Alyshia Galvez

Section: A

CRN: 6716

Credits: 3

This intensive course will take place in the Altos de Chavon School of Design, Dominican Republic, from January 8 to 18, 2020. The course will explore the role food plays in global tourism, both as a cause of environmental and social disruption and as a tool for the growth of sustainable and equitable systems. Lectures, excursions, and hands-on experiences will focus on the connection between the local food system and tourist offerings as diverse as resorts, cruise ships, hotels, local restaurants, and street food, while assessing their impact on the environment. Students will also examine cultural, political, and economic issues shaping the development of a Dominican culinary identity and its potential, both domestically and internationally.

Application Deadline is October 30, 2019. To be eligible to register you must have 30 credits by October 30, 2019 and have a GPA of 3.0 or more. You will be required to submit a brief "Statement of Purpose". In addition to the 3-credit tuition cost, students will be charged additional fee for local trips and accommodation. Students are responsible for their own travel arrangements. To receive an application form, please email

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: Off-Campus (OC)

Course Format: Practicum (U)

Max Enrollment: 20

Add/Drop Deadline: January 3, 2020 (Friday)

Online Withdrawal Deadline: January 12, 2020 (Sunday)

Seats Available: Yes

Status: Closed*

*Status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 1:05am 5/29/2020 EDT

Meeting Info:

Days: TBD

Times: TBD

Building: TBD

Room: TBD

Date Range: 1/8/2020 - 1/18/2020