NTR's Study Abroad Course in Sicily Highlights Food Production Techniques Across Time (And Continents)
The Course, From Prehistory to the Present - The Mediterranean Diet in Sicily, Italy, takes place in May.
In May 2026, students from the Department of Nutritional Sciences explored the history of food on the island of Sicily. Using the Mediterranean diet as their guide, they examined foodways from the Neolithic to the present. They studied ancient and modern agricultural practices, the influence of global trade and cross-cultural exposure on food production across time, dietary patterns among modern Sicilians, and health outcomes associated with the Mediterranean Diet.
But it wasn't all studying. The students got to visit agricultural and archaeological sites, tour farms and open-air markets, experience museum exhibits, eat street food, and get hands-on practice with traditional food production techniques like making caciocavallo cheese.
Read more information about the program!
