One of the greatest joys of traveling is trying new foods and local cuisines. Yet food is much more than just a sensory experience. Food is a reflection of an area's culture, its history, and a product of its climate and geography. A cuisine is formed by the same forces that shape the collective memory of a nation. Thus, local foods are often the passion and pride of a local people. They are gladly shared with foreigners not only as a show of hospitality, but as a succinct introduction to the host and the host's culture, traditions, and ancestors.
Eurasian Culinary Adventure is designed to open all of your senses to the rich cultures of the Slavs and the peoples of Central Asia and the Caucasus. You'll learn Russian, a lingua franca of these peoples, in intensive classroom sessions and at your included home stay. You'll also dive into the history and cultural significance of local cuisines before learning to make the foods yourself: Ukrainian borsch, Uzbek plov, Georgian khachapuri, and more. Based in Kiev, Ukraine, this course includes travel to the Crimean Peninsula (famous for its wines) and to Georgia in the Caucasus.
Food is a more than a human need and a gastronomic pleasure. It is a cultural ambassador that can foster goodwill between nations. It is a tool for understanding history. This course invites students to experience languages and foods in their native surroundings. You'll better understand what makes us each unique and what makes us all human.
Summer: $4,295* July 13 – Aug 12, 2014 (Apply by April 15, 2014)
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- Curriculum -
RS-100/200/300 Russian Language Study Courses offered at five different levels, from beginning to advanced. Students will have a special focus on the "language of food:" the language and etiquette of food, eating, and cooking – including toasts in both Russian and Georgian. For more information see SRAS's suggested syllabi for beginning (100), intermediate (200), and advanced (300). Academic Hours: 60
EC-200 Eurasian Culinary Traditions Students will learn about the history, folklore, and traditions of various national foods and try their hands at creating these dishes from scratch. Students will additionally meet for short tastings throughout the semester which will focus on quickly introducing students to an even greater number of Eurasian foods and flavors. Guest speakers will discuss attitudes toward diet and nutrition and food trends both from a historic and contemporary perspective. Students will write various short pieces on the foods, their tastes, textures, and histories, as well as their travel experiences and cultural insights. At the end of the program, these will be collected into a keepsake cookbook. Academic Hours: 30
EC-200L Eurasian Food Production This lab portion will bring us to historical sites where we can observe evidence of what may have been the earliest production of wine and villages where you can try your hand at food preparation using traditional methods and learn to create unique spice mixes. We will also look at modern food production of traditional foods through visits to factories, farms, and restaurants. Academic Hours: 20
Video Introduction to Kiev
Pictures from SRAS Students in Kiev!
Pictures from an SRAS Trip to Georgia!
*Costs: Program costs include tuition for study as outlined, pre-departure materials, local orientation, home stay with half board, health and accident insurance, round-trip airport transfers, food used for tastings and cooking classes, SRAS in-country support, and use of a mobile telephone for the duration of the program. Travel costs to and housing in Crimea and Georgia also included as listed.
*Program Objectives: To provide students an intensive course of Russian to improve vocabulary, grammar, and pronunciation. To introduce students to various cultures through their food and teach about contemporary life in Eurasia via food.
*Academic Hours: An academic hour is 45 minutes.
*Credit Transfer and Transcripts: Contact SRAS for more information.