Crete's Culinary Sanctuaries

Accredited Study Abroad Program in Greece
organized with the University of Missouri

May 2012
Copyright © 2011 Nikki Rose. All rights reserved.
Crete’s Culinary Sanctuaries Eco-Agritourism Network

Study Abroad in Greece: The Mediterranean Diet and Lifestyle
10-Day Accredited Program organized for The University of Missouri
May 15 -24, 2012

This program is open to qualified students, teachers and researchers of the interrelated
topics covered. Registration Deadline: January 31, 2012

A comprehensive experiential learning program designed to provide an overview of the
culture, nature and cuisine of Crete. This program is designed for teachers, students and
professional researchers of nutrition, cuisine, sustainable living, and sustainable agricultural
practices. Explore Crete's cultural and natural treasures with resident specialists. Discover a
taste of Crete’s fascinating heritage while supporting important heritage preservation
initiatives. Presentations are exclusive to our small group of 20 attendees.

The Greece location of the Mediterranean Diet and Lifestyle study abroad course provides an
ideal setting for a two week overview of the health benefits of the Mediterranean diet and way
of life. You will study different aspects of the Mediterranean diet through activity-related
experiences, including visits to archaeological sites, organic food markets, farms, traditional
tavernas, olive oil factories, and wineries as well as participate in food preparation classes.
You will take a guided botanical hike to learn about the native vegetation that is incorporated
into the diet. And will finish your experience in Athens where you will learn about the research
focused on adherence and behavior change related to the Mediterranean diet.

Where: This course will be held in several regions of Crete and in Athens on the last day of
the program.

Who: Learning opportunities will be provided by MU Nutrition and Exercise Physiology faculty,
Candance Gabel, MS, RD, LD, and Chef-Author Nikki Rose, Founder of Crete’s Culinary
Sanctuaries Eco-Agritourism Network, and Mediterranean Diet researcher at the University of
Athens, Antonia Trichopoulou, PhD.

Program Highlights :

Archaeology:  Join resident licensed historians for private tours of historic sites, including
the Minoan Palace of Knossos. Visit Azoria with Professor Donald Haggis, where excavation
is in progress.
Traditional Cuisine:  Cooking classes and meals featuring regional specialties from wild
and cultivated sources
Organic Farming:  Visit several organic farms, an olive oil factory and vineyards for
presentations and tastings
Botany:  Explore Crete's beautiful countryside with resident ecologists
Music:  Visit the Labyrinth Traditional Musical Instrument Museum and enjoy casual local
musical performances
Lifestyle: Stay in traditional villages to participate in cultural and culinary heritage activities

There are three ways to register, depending on credit requirements:

1. For eligible students: 3 Credits offered. Register via the University of Missouri.

2. For Adult Learners: Continuing Education Credit:  30 CPE units (eligible).
Register via
University Missouri. Fee is $3,130.

3. For students or professionals that do not require credit, register via Crete's Culinary
Sanctuaries. Fee is from $2,250 shared double room (for Crete segment only).
Contact CCS: info @

Seminar Fees include: Accommodation, expert guide fees, museum/site entrance fees,
transportation to/from scheduled tours, all scheduled food and wine tastings, daily
breakfasts (continental), and most lunches and dinners. Menus are preplanned, featuring an
array of Cretan dishes using fresh, local and organic ingredients whenever possible, to
sample as part of the seminar. Accommodation is in unique rural lodges run by local
communities, featuring traditional touches and basic modern amenities.

Seminar Fees do not include: Travel to Crete or any other transportation, lodging, food or
drinks not listed above. See our links section for general travel advice.
Note:  Level of hiking
is moderate, depending on the day. Schedule subject to change due to attendee interests,
weather and other unforeseen conditions.
Crete's Culinary Sanctuaries is an award-winning program for best practices in Sustainable/Responsible Travel. Nikki Rose, a
Professional Chef-Author and seminar director, formed CCS in 1997 to help provide tangible support to residents working on action
programs to protect their cultural and natural heritage.

CCS organizes a range of dynamic seminars for the public and academic institutions. Rose/CCS has received numerous awards
National Geographic, the United Nations Convention on Biological Diversity, the UN-World Tourism Forum for Peace and
Sustainable Development, World Travel and Tourism Council, and is featured in
National Geographic, NPR, New York Times, Lonely
Planet, The Guardian (UK), TV New Zealand, Australian Gourmet Traveller, and Odyssey Magazine.

Rose frequently speaks at international tourism conferences and is an adviser for sustainable tourism/culinary heritage projects
around the world. Rose’s
new book, “Crete: The Roots of the Mediterranean Diet,“ highlights over 14 years of her experience in
Crete. Check out our YouTube
Videos too!