PROGRAM | COURSES AVAILABLE | COSTS | APPLICATION PROCESS | FACULTY CONTACTS
AT THE CORE OF THE BIG APPLE: EXPLORING OUR FOOD CULTURE IN NYC THROUGH THE CHEMISTRY OF FOOD AND COOKING
Ever wonder how the food culture in the United States evolved? Join this fascinating 14-day study away program to experience the origins and current rich food culture of New York City while learning the chemistry behind food and cooking.
New York City is a true melting pot of food cultures; Little Italy, Chinatown, and Harlem are just a few of examples of neighborhoods established by peoples moving to this area during the nineteenth and twentieth centuries. Today evidence of old country food traditions and new food trends can be found on every street corner. During this program, we will explore the evolution of our food culture by living, eating, and cooking in New York City and studying the chemistry of food and cooking. With a home base in Brooklyn, we will familiarize ourselves with this borough while we delve into the immigration history of NYC. We will further explore the food culture of New York City via excursions into Manhattan and other boroughs through walking food tours and museum visits and we will learn and apply chemistry through cooking classes and experiences.
- Statue of Liberty, Ellis Island
- Tenement Museum
- Museum of Food and Drink
- World Trade Center, Eataly, Irish Hunger Memorial
- Food tours: Greenwich Village and Chocolate Factory
- Cooking Classes: Institute of Culinary Education (ICE) and Brooklyn Kitchen
- Brooklyn Flea Market
- Two Broadway plays
Courses offered in this program will count towards General Education/BELL Core lab-based science, Honors Science Analytics credit or credit for CEM majors/minors. You must take one course offered onsite in New York City. Online options of other BELL CORE courses are available.
CEM 1950: At the Core of the Big Apple: Exploring the Chemistry of Food and Cooking in NYC (4 credit hours)
- Counts as BELL Core Lab Science, no prerequisite
HON 2950: Exploring the Chemistry of Food and Cooking in NYC (4 credit hours)
- Counts as Analytics: Science Models: Lab Science
CEM 3950: Exploring the Chemistry of Food and Cooking in NYC (3 credit hours)
- Counts as non-lab science for CEM majors/minors, prerequisite CEM 2820
: Third Year Writing (English 3010; satisfies BELL CORE requirement)
: Religion Jr. Cornerstone (Path A or B; satisfies BELL CORE requirement)
: International Business (satisfies BBA Core Business requirement for International Business 3300)
1. Program Fee: $3,250:
The fee will include housing, museum, tour, and subway fares; group events; some meals.
Costs not covered by the program fee include: R
ound-trip airfare, transportation to/from airport, some individual meals, non-Belmont outings, and other personal expenditures.
2. Belmont Tuition
Tuition is charged at the special study abroad tuition rate of 2/3 off the cost of normal summer tuition. For every 3 hours of study abroad credit you register for, you pay for only one hour.
Program Deposit: $500 due at time of acceptance
Dates and Deadlines
All requirements must be completed by the Study Abroad Office deadlines: online materials are due by 11:59 PM on the deadline date
How to Apply
- Summer Programs: February 15
- Please click the Apply Now button (found at the top-right of this page and/or at the bottom of this page) to apply.
- You will automatically be directed to your myBelmont account to log-in.
- After logging in to your myBelmont account, if you are not re-directed back to Belmont Global, open a new window for Belmont Global to complete your application.
Kimberlee Entsminger, PhD
Department of Chemistry (CSM)
• JAAC 4004