Studies consistently demonstrate that the Mediterranean dietary pattern reduces the risk of chronic diseases such as coronary heart disease and certain cancers and, perhaps more importantly, that adherence rates are higher compared to other diets prescribed to promote health. More recently, the Mediterranean way of eating has been highlighted as an example of a diet with a lower environmental impact than the common dietary pattern in most industrialized nations.
It is, of course, possible to learn all sorts of things about pyramids from books and the internet. But nothing is as soul-nourishing and intellectually satisfying as a hands (or should we say mouth)-on approach. The Mediterranean Diet is best enjoyed in its native land, where the olive oil flows freely on a wide range of delectable dishes, while the scent of herbs and the citrus trees fill the air. Such aromas and flavors can be found on many Greek islands, but nowhere do they combine in the most glorious fashion than on the island of Chios.
Chios is defined by its mild Mediterranean climate, exceptionally rich soil, wild natural beauty, and vibrant traditions. Over the centuries, the island has attracted countless guests and conquerors; history will tell us that what brought them here was Chios’ strategic location and convenient position along major trade routes. But for those in the know, it is equally credible that what attracted these multitudes of visitors was the island’s gastronomy.
The island is well known as an agricultural epicenter. The expansive orchard of Kampos, south of the town of Chios, supplies golden oranges, lemons, tangerines, and mandarins. The hardy vineyards that dot the countryside offer the main ingredients for the famous local ouzo. Every homemaker’s cupboards burst with rows of glass jars full of spoon sweets (the lemon flower spoon sweet is reason enough to invade). There is twisted pasta with mushrooms (striftaria), an incredibly soft white cheese, a cornucopia of seafood, honey, meatballs, and pies. And of course, there is mastic, a natural resin that oozes from the trunk of the mastic tree and may very well have been the world’s first chewing gum.
This course will examine the key elements of the Mediterranean dietary pattern, including food culture in the Mediterranean, and discuss how the various factors in combination are greater than the sum of their parts from a nutrition and sustainability perspective. The foodways of Chios and Greece, in general, will be used as a home base for exploring and analyzing Mediterranean ingredients and food customs, as well as comparing other Mediterranean and non-Mediterranean dietary patterns. We will study food systems through specific ingredients produced in Chios such as honey, citrus, wine, and olive oil. Special attention will be paid to mastic, an evergreen tree grown only in Chios for its culinary and medicinal properties, and aromatic herbs, through which we will study cultivation and good agricultural practices in addition to chemical composition, control, analysis, and application of these herbs in the cosmetic and herbal medicine industry.
This is a fast-paced, intensive summer study abroad course on the beautiful and culturally rich island of Chios, Greece. The program offers a balanced approach with a combination of theory and experiential field trips to innovative local businesses and producers. Classroom instruction, discussion, reading, assignments, presentations, and experiential learning will contribute to a more wholesome, entertaining and memorable educational approach.
The Mediterranean Products program in Chios, Greece, is an exclusive opportunity to explore the abundance of native (matchless) resources Chios has to offer while learning about the unique features of the Mediterranean Diet.
PROGRAM HIGHLIGHTS
- Explore traditional foods and understand their benefits through the Mediterranean diet by integrating Mediterranean foodways into daily life.
- Visit ancient olive trees, learn about olive oil’s effects on health, and taste Grecian olive oil.
- Learn about the beneficial health properties of honey and its by-products.
- Participate in an expert-led foraging walk to experience aromatic wild herbs that were discussed in class in their natural habitat.
- Visit a local vineyard, learn about fermented beverages and their effects on health, the cultural significance of wine in the Mediterranean and taste wines from Grecian-varietals.
- Learn about sustainable agricultural practices and global food distribution through a tour of a citrus orchard & museum as well as at a world-renowned fish farm.
- Become familiar with mastic, a culturally significant ingredient, including its cultivation, bioactive ingredients, and benefits through a tour and tasting at a mastic farm museum.
- Participate in a hands-on cooking class using ingredients typical to Chios and the Mediterranean.
- Travel to the coast of Turkey and explore an incredibly diverse and bustling farmers’ market.
SYLLABUS
Course Topics
- The Mediterranean Diet: Overview
- Mediterranean Diet Patterns in Comparison, Implicit Bias, and Cultural Competency
- Chios Mastiha – A Natural Remedy for Health and Wellness, Mastic Museum
- Mastic production, health benefits, and uses
- Industrialized Agriculture – Problems and Alternatives
- The Science & Art of Fermentation
- Polyphenols from By-Products of Agriculture
- Food Systems security in a changing climate
- Global plant-forward, marketing, behavioral economics, world crises, summits, culinary, policy etc.
Field Trips
- Citrus Gardens
- Vineyard
- Fish farm
- Culinary excursion
- Day Trip to Cesme/Aliçante Market (Turkey)
- Exploring local herbs and the Mastiha tree
- Free days to visit beaches and explore the island
After completion of this course, students will be able to:
- Define socio-cultural, economic, and environmental factors that contribute to the backbone of the Mediterranean dietary pattern.
- Describe the commonalities amongst all traditional foodways and the importance of recognizing the health and cultural contributions of these different cuisines.
- Discuss how the key characteristics of the Mediterranean dietary pattern contribute to the health of humans and the environment.
- Evaluate nutrition messaging to determine which facts are validated by scientific research versus which facts are based in historical usage. While the latter does not mean that the information is inherently false, it does mean that more research is needed.
- Analyze the difference between different specific Mediterranean diets and compare/contrast with the typical diet commonly found in industrialized nations including the United States.
- Discuss the potential for implicit bias when giving nutrition recommendations and ideate on how to prevent this from happening.
- Identify agricultural products produced in Greece that contribute to its specific Mediterranean dietary pattern and explain their significance and place in the food system.
- Discuss the cultivation of the mastic tree and aromatic herbs, identify their key phytochemical components, and explain how they fit into the Mediterranean diet.
- Apply knowledge of the environmental factors, food, and lifestyle choices that contribute to an achievable Mediterranean dietary pattern to assist with advancement of elements found in this diet in diverse populations.
- Understand the negative impacts of cultural appropriation in the culinary world and discuss methods for avoiding cultural appropriation when experiencing and sharing new cuisines.
FACULTY
Kristen Rasmussen (University of California, Berkeley)
Kristen Rasmussen, MS, RDN is a culinary nutrition and food sustainability expert with passions that have led her to many places – from implementing plant-based, stem-to-root menu revamps in restaurants to conducting sensory studies and exploring fermentation at the Nordic Food Lab. She is an adjunct faculty member at UC Berkeley, past adjunct faculty at The Culinary Institute of America at Greystone, and owner of Rooted Food, Inc., a culinary nutrition and food sustainability consulting company.
Kristen has worked on innovative projects with various organizations including Bon Appétit Management Company, UC Berkeley’s Brown’s Café, 6d bytes, the UCSF Division of Endocrinology, and The Culinary Institute of America’s Strategic Initiatives Group. Additionally, Kristen is a co-investigator of Berkeley Open Source Food, a non-profit dedicated to increasing the availability and consumption of wild edible plants through research, education, and outreach.
Most recently, Kristen has spearheaded Scandinavian-inspired pop-ups, of which she is also the chef, that were featured in the San Francisco Chronicle. Her “West Coast Nordic” food philosophy is based on New Nordic ideals rooted in place and time, incorporating ingredients and techniques from the environment around her.
Andriana C. Kaliora (Harokopio University of Athens)
Professor Andriana C. Kaliora is a Professor of Human Nutrition & Foods at Harokopio University. She obtained her Doctorate in Nutrition and Dietetics (2003) and her Bachelor’s degree in Nutrition and Dietetics (1999) from Harokopio University. Her research focuses on functional foods, bioactive compounds, and the role of diet in chronic disease prevention.
Her work explores the relationship between nutrition, food components, and human health, with particular emphasis on: 1) Nutritional interventions evaluating the effects of food components on biomarkers linked to chronic diseases. 2) Bioactive compounds found in the Mediterranean diet and their potential health effects. 3) Absorption and bioavailability of phytochemicals, focusing on their metabolic and immune system interactions. 4) Antioxidant and anti-inflammatory properties of natural food extracts. Her research is centered on evidence-based nutrition, contributing to scientific advancements in human health and dietary recommendations.
COURSE STRUCTURE
Dates: June 14th, 2025 – July 10th, 2025
All dates are subject to change.
Total Units: 6
Language of Instruction: English
Important Dates:
June 14th: Arrivals & Orientation dinner
Weekends: Free time
July 9th: Final Presentations & Closing Dinner
July 10th: Departure
Daily Schedule:
AM: Lectures (or field trips upon case)
Lunch with the group
PM: Field trips, office hours, or lectures
Dinner on your own
PERKS & OPTIONS
What is included in this program?
- 6 U.S. credits
- Accommodation in hand-picked and well-located superior class hotels including breakfast
- Lunch Monday – Friday
- Professionals e.g. licensed guides, lecturers, and tour managers
- Entrance fees to museums and archaeological sites
- All land and sea transportation included in the itinerary of the specific program
- Information material
- Local taxes
- Transport to and from the airport in Greece
Optional
- Airfares to and from Greece
- Any custom request
RATES
APPLICATIONS OPEN – Limited spots available! Through UCB https://studyabroad.berkeley.edu/program/summerabroad/greece