Students's Trip in United States, Canada and Africa

Sixty-two students from the University of Gastronomic Sciences are currently away study trips dedicated to gastronomic discovery in Canada, the United States and Morocco.

Two groups of students will visit Southern Canada focusing in on the area south of Montreal. They will attend lectures in the gastronomy department of the University of Quebec (UQAM),   learn about the production of cider and the aging of salami, and assist in the preparation of a special dinner.

Three groups will visit Morocco: in the Rif region to the north, in the south in the area surrounding Marrakech and Taliouine and in the southeast desert region of Errachidia and Erfoud. The first will follow the processing and extraction of salt and the production of goat cheese, couscous and olive oil in the region Ouezzane. Followed by visits to Fez, Rabat and Kissane. The second will concentrate on spices and herbs such as cumin, mint and saffron, then visit a souk and the port of Essaouira to learn more on Moroccan fishing. In contrast, the third group will devote its attention to the cultivation and processing of dates and the study of agriculture and irrigation techniques in the desert regions in the area of Errachidia.

Five groups will visit New York, a city rich in stimuli and cuisines of all kinds. Some will dedicate their time to street food in the Big Apple, namely food trucks and pizza. Additionally, they will participate in a real Thanksgiving dinner and visit the Food Network television studios. Another group will immerse itself in the elegant world of high-end restaurants and gourmet delicatessens such as Zabar's, Palo Santo, and Mast Brothers chocolate. Other students will study niche products and educational gardens in the City, taking time to visit Heritage Radio, established by Heritage Food USA.

The fourth troupe will focus primarily on education by visiting the NYU campus and learning about its many educational initiatives. Lastly, the urban food delegation will spend their stay studying the following ethnic food cultures: Ukrainian cuisine, Mexican, Jewish and Italian-American. All groups will reconvene at New York Eataly.