This year is the first time that this program has been taught in two groups: Spanish and English. The event brought together people from Spain, Germany, Brazil, Estonia, Portugal, United Kingdom, Russia and Taiwan. All participants learned basic cooking concepts and came with a personal interest in expanding knowledge of the exquisite nature of Andalusia’s prided dishes. The course was divided into five days of culinary classes devoted to specialized cooking techniques and two days of indulging in the regional cuisine with seminars focused on the tasting of local products.
In addition to coursework carried out on campus, the 2014 Andalusia Gastronomy Summer Program included tours to a local vineyard in Ronda, the San Miguel brewery in Malaga, a local wine cellar, and a historic olive oil mill. Participants also enjoyed a cultural visit to Granada’s, Alhambra Palace and Generalife gardens. While residing on campus, this year’s participants were afforded a unique international experience as the course integrated with the return of postgraduate and undergraduate students from more than 60 countries to begin their autumn semester.