2014 Ag Study Abroad Opportunities - Purdue Agriculture

ECUADORSustainable Environmental Systems in EcuadorEcuador is one of the most biologically and agriculturally diversecountries in the world with plants and animals adapted to systems thatrange from tropical rainforests in the Amazon basin to alpine tundra in theAndes. Ecuador’s people are equally diverse with a mixture ofindigenous and European ancestries and cultures. Students will beintroduced to this diversity and to key challenges facing the sustainabledevelopment of agriculture and natural resources in in the high Andes andAmazon basin of Ecuador. This course is offered in partnership withEscuela Politécnica de Chimborazo (ESPOCH), an Ecuadorian Universityin Riobamba, and ESPOCH whose students will accompany us duringpart of the course.For more information contact:Dr. Kevin Gibson, BTNY, kgibson@purdue.eduDr. Tamara Benjamin, BTNY, tamara17@purdue.eduENGLANDIn the English LandscapeThis course is in Corsham, England integrating history, horticulture, andlandscape architecture. Students will understand how English history &culture have influenced the shaping of English gardens, parks, andlandscapes; gain an appreciation for a society that places a very highvalue on the cultivation of ornamental plants and the design of beautifullandscapes; see how landscapes and gardens address the human concernsof individuals and whole communities; experience life in England.For more information contact:Dr. Michael Dana, HORT, dana@purdue.eduDr. John Larson, HIST, larsonjl@purdue.eduIRELANDSmall Farm Production and Marketing in IrelandStudents will visit small farms in Ireland to see how they producetraditional Irish products. Examples of these include butters, cheeses,meats, cereal grains, potatoes, wool, whiskey and ales. Students willtravel to Dublin and spend time at small inns through the Irishcountryside. The program will begin with discussions of Irish history andculture relating to agriculture and food. Students will learn how modernissues of economics and geopolitics shape even small producers inEurope, who retain close connections with local communities, historicsites, and traditional practices. The small size of this program allows forintimate interaction with growers, visits to small venues, and personalunderstanding of economic and trade issues that affect agritourism,production, and marketing of boutique agriculture and food products inrural and urban Ireland.For more information contact:Dr. W. Scott Downey, AGEC, downeyws@purdue.eduITALYExperiencing the Food, Wine and Culture of ItalyStudents will visit Italy, arriving in Venice traveling south towardsSardinia, then head for the Gulf of Naples. Students will learn aboutItaly’s culture while visiting historic sites in Tuscany, Venice, andPompeii. Students will tour vineyards and artisan wineries in the world’slargest wine producing country, and explore the production of gourmetagricultural products, such as prosciutto and salami, balsamic vinegar,olive oil, pasta and parmesan cheese.For more information contact:Dr. Christian Butzke, FS, butzke@purdue.eduDr. Mario Ferruzzi, FS, mferruzz@purdue.edu"Italy has taught me that there is far moreto life than whats around you. I foundfriends, culture, history, and experiencedlife outside myself; it was definitely thebest way to finish my career at Purdue."-Victoria Frey-MAYMESTER 17