Rachel Tchen ’17 a neuroscience major at Trinity University, spent a semester learning about food in Perugia, Italy, but it was not “cheesy” at all – well, maybe a little bit. She took part in the Food & Sustainability Studies Program at the Umbra Institute, an American study abroad program.
The experience shaped her thinking about how to approach food from an interdisciplinary perspective and may open up new pathways to explore as a career. “My background in neuroscience helped me ask questions about the more scientific aspects of sustainability,” she said.
Tchen, who is from Plano, Texas, said the program introduced her to local producers and restaurant owners, which facilitated a cultural, local experience. The Institute offers activities outside the classroom to help students engage in activities that support class topics.
To develop a deep understanding of various food production and sustainability practices, Tchen spent the semester cooking an antique Roman recipe in Florence; exploring an ancient pharmacy to learn about the medicinal characteristics of food; touring multiple, family-run, organic wineries and cheese producers; working in a synergistic garden; and visiting local farmers’ markets.
She said she learned about the regional aspects of Italian food, a lesson that was reinforced by personal visits to the facilities and multiple hands-on experiences. During the program’s final field trip to Parma and Modena, she was able to view the production processes of parmeggiano-reggiano, prosciutto, and traditional balsamic vinegar.
Then, during class, she and her peers deconstructed their experience through a conversation about parmeggiano-reggiano cheese and its sustainability of the factory versus more sustainable practices that had been discussed earlier in the semester. By the end of the semester, Tchen said that such activities were more intriguing and informative as “people with background knowledge in a subject became more comfortable with voicing their thoughts and experiences.”
After graduation, Tchen said she may pursue a career in grant writing for food non-profits and about food access and related topics. “The program made me realize the complexity of these issues and such work may be a good starting point,” she said, adding that the program encouraged her to approach food from an interdisciplinary perspective and opened up new pathways that she could explore for her career.
*Mangia means “eat” in Italian.
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