FYS Abroad Slow Food in Italy: March 2016 Independence “[Shopping at the market in Bologna] was a valuable experience, even though I was a bit stressed, because it allowed me to use not only what I have learned in class, but also problem-solving skills.” The students had to interact with the farmers in Italian, and when they didn’t know a word or expression, they had to make themselves understood. Sometimes this caused problems, but they were able to solve them independently. I often split the class into groups of two or three with a set meeting place so that they were able to complete tasks and navigate the markets on their own. (Prof. Kelly Blank) Interaction Across Cultures “The learning I expected to do [while abroad] was similar to that of a classroom, where someone would present information and I would store it for later…I was wrong…For the first time in my life, I was an in an entirely new place where the primary language was not my own. I realized at that moment that I was always learning, at all times, not just when someone stood in front of me and told me facts, but also when I was just standing still and absorbing the culture.” The students were able to interact with vendors and purchase food items from markets for a class lunch in Bologna and a class dinner in Rome. K.B. Leadership “The conversation we had with [Slow Food founder] Carlo Petrini was a huge surprise, and one of the highlights of the trip. Even though he did not speak English, I was still moved by what he said because he spoke with such conviction. I left his office feeling empowered and ready to bring the Slow Food message back to Xavier…He said it is our responsibility to protect the foods of our region that we think are worth protecting. Ever since I have been back, I have been thinking about what I want to be preserved…”
2
Embed
FYS Abroad Italy Experiences - Xavier University · FYS Abroad Slow Food in Italy: March 2016 Independence “[Shopping at the market in Bologna] was a valuable experience, even though
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
FYS Abroad Slow Food in Italy: March 2016
Independence
“[Shopping at the market in Bologna] was
a valuable experience, even though I was
a bit stressed, because it allowed me to
use not only what I have learned in class,
but also problem-solving skills.”
The students had to interact with the
farmers in Italian, and when they didn’t
know a word or expression, they had to
make themselves understood. Sometimes
this caused problems, but they were able
to solve them independently. I often split
the class into groups of two or three with a
set meeting place so that they were able to
complete tasks and navigate the markets
on their own. (Prof. Kelly Blank)
Interaction Across Cultures
“The learning I expected to do [while
abroad] was similar to that of a
classroom, where someone would
present information and I would store it
for later…I was wrong…For the first
time in my life, I was an in an entirely
new place where the primary language
was not my own. I realized at that
moment that I was always learning, at
all times, not just when someone stood in
front of me and told me facts, but also
when I was just standing still and
absorbing the culture.”
The students were able to interact with
vendors and purchase food items from
markets for a class lunch in Bologna and a
class dinner in Rome. K.B.
Leadership
“The conversation we had with [Slow
Food founder] Carlo Petrini was a huge
surprise, and one of the highlights of the
trip. Even though he did not speak
English, I was still moved by what he said
because he spoke with such conviction. I
left his office feeling empowered and
ready to bring the Slow Food message
back to Xavier…He said it is our
responsibility to protect the foods of our
region that we think are worth protecting.
Ever since I have been back, I have
been thinking about what I want to be
preserved…”
2
“I not only learned a lot about Italian culture and food, I learned a lot about
myself. I got to try new foods…and I was put in situations where I was out of my
comfort zone. I got to really immerse myself in the Italian culture for a week and
learned that I want to see more of the world.”
We had several occasions to talk about Vocation during the
international experience. We learned about the career paths of
several people, from the winemaker who had been a
philosophy major in college, to the American professor who
never thought about living in Italy until he found the field of
food politics, to the young olive producer who wanted to carry
forth his family’s tradition, to a restaurateur in Piedmont who
was a former journalist in his native Belgium, to the program
coordinator traveling with us who had left the hectic world of
international finance to work with students. All of these stories
made an impression on the students, and we were able to
discuss this topic at length. K.B.
“If any other FYS gets the opportunity to do something similar next year, I really hope that they can because it was a life-changing memory for me.”
S P A R K
ETHISCS. RELIGION. SOCIETY.
E/RS
Spark: The First-Year Seminar's Call for the Greater GoodSeptember 16, 2015
7:00-8:30 p.m.Cintas Center, Duff Banquet Room
fYSF I R S TY E A R
S E M I N A R
FYS isn't just a class. It's also a launchpad into your future. What kind of a world do you want to create? How can you contribute to the greater good? Meet a panel of entrepreneurs, scientists, and teachers—including FYS faculty—who are changing the world.
Mt. St. Joseph Xavier University Xavier University MortarGene Kritsky Niamh O'Leary Jaylene Schaeffer Derrick Braziel
W I T H P A N E L I S T S :
S E P T E M B E R 1 6F Y S P R E S E N T S
“…I realize how hard-headed and naïve I was to think that the decision to study
abroad should be measured in dollars and cents…This [experience] has had a
tremendous impact on my life and I can’t believe how lucky I was to have it
come along. I also am left wondering how many people don’t take advantage of