Rome and Italian food and culture

Join culinary dietitian, chef, writer and academic Professor Sharon Croxford for 10 days at our Rome Campus, exploring Easter tastes and traditions. Immerse yourself in the language, seasonal produce, and daily life of Rome as you develop a deep understanding of Roman and Italian culinary culture, and challenging your perceptions of what is 'authentic' Italian cuisine.

Inclusions

• Accommodation (twin-share)
• Meals described in the program
• Program activities
• One way transport Rome - Siena
• Return transport Rome - Naples

Exclusions

• Airfares
• Airport transfers
• Passport and visa costs (if required)
• Return transport from Siena
• Immunisation costs
• Insurance
• Non-program costs

Sharon is Professor of Nutrition and Dietetics and Discipline Lead for Nutrition and Public Health at Australian Catholic University.

She has worked in dietetic practice in Australia, the United Kingdom and Türkiye for more than 30 years. She trained as a chef in the United Kingdom, determined to bridge the gap between food chemistry and chemistry in the kitchen. Sharon is passionate about translating key food science concepts into practice for students and practising nutritionists, dietitians, chefs and enthusiastic amateurs. She has written about food, food science and nutrition, including cookbooks, for more than 20 years. Fascinated by culinary cultures, she opened and ran a cooking school in Istanbul, focusing on recreating Ottoman recipes for modern tastes.

Over the past few years, Sharon has been taking students to Rome to explore Roman and Italian food and culture, challenging students' perceptions of 'traditional' and 'authentic' cuisines and the Mediterranean diet in practice. Sharon's research interests include food, culture, and health, culinary nutrition definitions and competence, and resistance to dietary acculturation.