From Yesteryear to Contemporary Times. Ireland: A Food, Culinary, Cultural and Historical Journey
June 18 - 29, 2017
Based in Cork, Ireland, the food and culinary capital of contemporary Ireland, enjoy a fascinating historical, culinary and cultural journey through Ireland’s past to its contemporary culinary prominence. This 11 day program intertwines fascinating lectures focusing on food, history, environmental and policy issues that impact the state of Ireland’s plate today. Specifically we will trace food in Ireland from its farm and culinary history through the environmental impact of food production and consumption today. Translating the layers of the rich fabric of Ireland, we venture out into the city, villages, markets, restaurants and sea shore for an innovative variety of tours and tastings. These include Cork’s renowned English Market, lively local restaurants, farms, seaweed foraging, a sustainable craft beer producer, a trip to Jameson whiskey distillery, a traditional fish smokehouse and much more.
This program is overflowing with experts dedicated to Ireland’s history, heritage, artisanship and craftsmanship. Enjoy innovative and inspiring cuisine every day of the program. End your time with us in Ireland at the internationally acclaimed Ballymaloe Cookery School where you’ll work with the culinary staff to prepare a true garden to table Irish dinner. Our program is developed to provide a perfect mix of scheduled events and meals with the opportunity for you to explore local culture, history and restaurants on your own. A beautifully crafted program promising you dynamic insights into the history of Ireland, its authenticity, its people and its food.
35 continuing education credits (CPE) for dietitians are available for this program
$2795 - $3195 (EARLY- By April 1) $3495 after April 1. $500 Save-A-Space Option
Inclusive 11 nights accommodation in 4-star hotel w/ optional lodging (lower price) at University of Cork. All transfers, scheduled tours, tastings, cooking classes, presentations, all breakfasts, 6 lunches and 3 dinners with award winning chefs.