Multicultural London: Foods and Stories of the British Empire that Was
Foods function as cultural bridges, bringing people of different nationalities, languages, and beliefs together. Foods carry stories with them, about where people come from, what their lives were like, and how they experience the world. Foods also contain essential nutrients that make being human possible. A complex, multiethnic society like London, which has been enriched by the culinary traditions of the many varied cultures provides the perfect backdrop to explore the effect of food on culture and human health.
The London Centre Spring 2023 program will focus on the foods, nutrition, and stories of the British Empire (that was), from the Plantagenet conquest of Ireland, with its soda breads, bangers and mash, and colcannon, and the Tudor/Stuart acquisition of Scotland, with its haggis, neeps and tatties, and oatcakes, through the colonial spread of British influence over swaths of South Asia, Africa, and China, which introduced curries, chutneys, teriyaki, dim sum, and pounded yams, among many other foods, into the British foodscape. Our primary resource for understanding the intersections of empire, food, and stories will be the city itself, with its many ethnic neighborhoods and restaurants, as well as visits to Ireland and Scotland. We will eat our way through the city, connecting the actual chemical and nutritional content of the foods we encounter with the stories those same dishes can tell about the people who invented, market prepare, and consume them.
In London, in addition to eating amazing food, we will visit such iconic sites as the British Museum, Westminster Abbey, St. Paul’s Cathedral, and the National Gallery, as well as exploring ethnic neighborhoods and cultural centers. Outside the city, we will visit the Belfast, Dublin, the Scottish Highlands, Glasgow, Edinburgh, Stonehenge, Bath, Oxford, and many other fascinating destinations. By the end of the program, you will have begun building your own cultural bridges to the many cultures that make up the UK today!
DATES
Approximately May 3 – June 20, 2023 (Official dates TBA)
HOUSING AND MEALS AT THE LONDON CENTRE
Students will live at the BYU London Centre. This program is particularly food-centric, so it is not suitable for students with strong food allergies or aversions. Student participants are required to help in food preparation and clean-up. Because of the communal nature of the meals, the BYU London Centre cannot meet all special dietary needs nor can it ensure a safe environment for those with food allergies. Please also note that other than a communal microwave, students do not have accommodations in the Centre, and may not bring their own accommodations to the Centre, to prepare food for themselves individually. If you have dietary or allergy concerns, we recommend that you speak with the International Study Programs office before you apply.
MEALS AT THE LONDON CENTRE
Student participants are required to help in food preparation and clean-up. Because of the communal nature of the meals, the BYU London Centre cannot meet all special dietary needs nor can it ensure a safe environment for those with food allergies. Please also note that other than a communal microwave, students do not have accommodations in the Centre, and may not bring their own accommodations to the Centre, to prepare food for themselves individually. If you have dietary or allergy concerns, we recommend that you speak with the International Study Programs office before you apply.
COURSES
Accepted students register as a full-time student (6 credit hours) in the following courses for spring term 2023:
- UNIV 215R – British Empire Literature (3 credits) with Julie Allen (Fulfills GE Letters requirement)
- UNIV 216R – Foods of the British Empire (3 credits) with Jason Kenealey (Fulfills GE Biological Science requirement)
COST
$5,900-6,400
Includes full-time Latter-day Saint undergraduate tuition; housing; breakfast and dinner all days except Saturday; admission to program-related activities; transportation within London and on program excursions; and international health insurance coverage.
Does not include airfare to/from London, preparation course tuition, lunches and Saturday meals, passport fees, and personal expenses.
TRAVEL
Students are responsible for purchasing their own airfare to and from the program. Airfare reservations must be made through BYU Travel. Students should contact a BYU Travel agent.
BYU Travel
801-422-6293 | travel@byu.edu | 280 HRCB
PREPARATION
All students are required to complete the prep course IAS 201R winter semester second block for 1 credit hour.
All participants are required to show proof of complete COVID-19 vaccination (including booster) at least two weeks prior to departure.
FUNDING SOURCES
BYU tuition scholarships, Pell Grants, and Federal Insured Student Loans may be applied to study abroad programs. BYU students are strongly encouraged to request experiential education funding through their home department and/or college and the ORCA program. Those who complete the financial aid section of the ISP application and file a current FAFSA form at BYU’s Financial Aid Office (A-41 ASB) will also be considered for a need-based study abroad scholarship. Students may also pursue private grants and scholarships, including those listed online at kennedy.byu.edu/scholarships.
APPLICATION PROCESS
Students must be adults, 18 years of age or older. Applications are available online at kennedy.byu.edu/apply.
Priority application deadline: November 15, 2022
Final application deadline: December 15, 2022
The first payment is due upon acceptance. Please refer to the current Payment Information document (see kennedy.byu.edu/isp-forms/ISPpayments2023.pdf).
FACULTY
Julie K. Allen (director) is a professor of Comparative Literature and Scandinavian Studies in the BYU Comparative Arts and Letters Department. She has lived and worked extensively in the UK, Germany, and Denmark, and directed a six-month study abroad program in London in 2013. She will be accompanied by her husband Brent and two teenage children.
Jason Kenealey (associate director) is an associate professor of nutrition, dietetics, & food science. He will be accompanied by his wife, Liz, and five children (ages 4 to 17).
INTERESTED STUDENTS SHOULD CONTACT
International Study Programs
101 HRCB
(801) 422-3686
isp@byu.edu
Julie Allen
(801) 422-7891
julie_allen@byu.edu
Jason Kenealey
(801) 422-6671
jason_kenealey@byu.edu
PROGRAM ADJUSTMENTS
International Study Programs (ISP) reserves the right to cancel this program, revise its offerings, or make any adjustments to the preliminary cost. If it becomes necessary for ISP to cancel a program, all program payments made to BYU ISP will be refunded to the student’s BYU financial account. ISP is the only office authorized to cancel any of its programs.
