Identify and describe key historical, social, and cultural influences on the cuisine of Madrid, Valencia, and Barcelona.
UNLV course home
FAB 333: Summer Studies in Spain
A culture, cuisine, and study-abroad course focused on Spanish foodways, cultural context, travel learning, and open-minded engagement with another place.
Class moments
Photos and highlights
A group moment connected to the broader FAB 333 travel and cuisine archive.
A travel and culture memory tied to the study-abroad version of FAB 333.
Personal and student-facing moments from the FAB 333 extended classroom.
A study-abroad visual archive for the Spain-focused FAB 333 course home.
Description
Course description
A travel-based version of Culture and Cuisine, built around Spanish foodways, regional identity, markets, restaurants, cultural observation, and reflection. The course treats place as the classroom and asks students to connect cuisine with history, geography, hospitality, and everyday life.
This course used Spain as the classroom. Students explored Spanish culture and cuisine through discussion, observation, shared experiences, and reflection on how food, place, history, and identity connect.
Objectives
Learning objectives
Recognize and differentiate regional culinary specialties and ingredients within the three featured cities.
Understand and apply basic Spanish culinary techniques through hands-on workshops.
Analyze the role of food in Spanish social customs, celebrations, and daily life.
Develop critical observation and analytical skills through engagement with local markets, restaurants, and cultural sites.
Communicate effectively about Spanish culture and cuisine through written assignments, presentations, and discussions.
Gain intercultural competence and adaptability through immersion in a foreign cultural environment.
Assessment
Assignments, grading, and scale
Introduction discussion and daily journal short essays
Daily during program
A93% and above
A-90% to 92.9%
B+87% to 89.9%
B83% to 86.9%
B-80% to 82.9%
C+77% to 79.9%
C73% to 76.9%
C-70% to 72.9%
D60% to 69.9%
FBelow 60%
Schedule
Daily course calendar
May
202527
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Program begins
Participants depart for Madrid on individually arranged flights.
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Arrival and welcome dinner
Transfer to accommodations, receive the Madrid Metro Pass, and gather for a welcome dinner.
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Orientation and city tour
Local orientation, neighborhood walk, guided Habsburg Madrid tour, and group lunch.
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Free day or university activity
Independent exploration or a university-sourced activity with lunch and dinner on your own.
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Class meeting and vineyard visit
Faculty-led class meeting followed by a guided vineyard and wine tasting outside Madrid.
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Royal Palace
Guided visit to the Royal Palace of Madrid with free time afterward.
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Train to Valencia and class
Travel by train to Valencia, receive a transit pass, check in, and meet for class.
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Class and city tour
Faculty-led class meeting followed by a guided walk through Valencia's old quarter and central market area.
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Paella cooking class
Farm-to-table paella cooking class and group lunch at Barraca de Toni Montoliu.
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Free day or university activity
Independent exploration or a university-sourced activity in Valencia.
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Travel to Barcelona
Coach transfer to Barcelona with a cheese and wine tour stop, then hotel check-in.
30
Class, Gothic Quarter, and Sagrada Familia
Faculty-led class meeting, Gothic Quarter tour, and guided visit to La Sagrada Familia.
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Penedes wine region
Full-day visit to the Penedes wine region with free evening time in Barcelona.
June
20251
Class and La Boqueria
Faculty-led class meeting followed by a guided La Boqueria market visit with tastings.
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Class and farewell dinner
Final class meeting, reflection time, and group farewell dinner in Barcelona.
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Program ends
Check out and transfer to the airport at the most common departure time.
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Materials
Course materials, assignments, and links
HTML syllabus
Accessible web version of the Summer 2025 Spain study-abroad syllabus.
Open resourcePDF syllabus
Downloadable PDF copy of the Summer 2025 Spain study-abroad syllabus.
Open resource