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A student group sharing a meal at a tapas restaurant

Subject

Food study trips

Every dish carries a history. These trips take students into markets, kitchens, farms and culinary schools to learn how a region's climate, trade routes and traditions produce the food it is known for. Students cook, taste and ask questions alongside the people who make it, and leave with a clearer view of how food connects geography, history, science and culture.

On the trip

What students explore

  • The Swahili coast

    Mombasa, Lamu and Zanzibar, where Swahili cooking is a record of Indian Ocean trade.

  • Asia's kitchens

    Spice markets in India, fermentation in South Korea, China's regional kitchens and washoku in Japan.

  • Brazil, where continents meet on the plate

    São Paulo and Salvador, where Indigenous, African, Portuguese, Japanese and Italian traditions blend.

  • Europe's markets and culinary schools

    Barcelona, San Sebastián and Lisbon, and chocolate, bread and pastry from Brussels to Lyon.

8 trips

Food trips

  • Food

    Swahili Food: The East African Coast

    Mombasa · Lamu · Zanzibar

    Duration
    8 days
    Price
    Priced to your group size and dates.
    Group size
    Up to 25 students

  • Food

    India: Spice, Grain & Community

    Delhi · Agra · Amritsar

    Duration
    10 days
    Price
    Priced to your group size and dates.
    Group size
    Up to 25 students

  • Food

    South Korea: Fermentation & Flavour

    Seoul · Jeonju · Busan

    Duration
    9 days
    Price
    Priced to your group size and dates.
    Group size
    Up to 25 students

  • Food

    China: Regional Kitchens

    Beijing · Chengdu · Guangzhou

    Duration
    10 days
    Price
    Priced to your group size and dates.
    Group size
    Up to 25 students

  • Food

    Japan: Washoku & the Craft of Food

    Tokyo · Kyoto · Osaka

    Duration
    9 days
    Price
    Priced to your group size and dates.
    Group size
    Up to 25 students

  • Food

    Spain & Portugal: Markets, Seas & Traditions

    Barcelona · San Sebastián · Lisbon

    Duration
    9 days
    Price
    Priced to your group size and dates.
    Group size
    Up to 25 students

Learning outcomes

What students gain

Students will be able to:

  • Explain how climate, farming and trade routes shape what a region eats
  • Trace a dish or ingredient back to the history and migrations that brought it
  • Describe how a cooking tradition is taught and passed on, from family kitchens to culinary schools
  • Compare food traditions across cultures, including their own
Students sharing plates of pasta at a restaurant

Ready to design your next trip?

Tell us the subject, year group and rough group size. We'll come back within one working day with a trip outline and indicative costs, built around your curriculum.

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