• This is an IU Unit-Based Program
• Classes conducted at DEREE, The American College of Greece
• Program Director: Franklin L. Hess, IU lecturer in European Studies
• 10-15 IU students 

• 3 IU credits in EURO-W 406
• This program explores the history and anthropology of Greek cuisines from antiquity through modernity from our base in Athens, Greece, incorporating restaurant visits and visits to other important food sites: museums, production facilities, cooperatives, supermarkets, and farmer's markets, among others.
• Course will be conducted in English
• See syllabus 

• Getting Started Handbook
• Diversity, Identity, and Accessibility Resources

•  Shared rooms in apartment-style dormitory with fully equipped kitchen

You may apply if you:

• are an undergraduate student at any Indiana University campus who is making normal academic progress
• are in at least your second full-time semester of college
• have approximately a 2.75 cumulative GPA

Students must have a passport valid for six months beyond program's end date.

Students must be able to demonstrate flexibility, resilience, and self-reliance.

Complete eligibility criteria and selection criteria are outlined within the Academic Policies and Procedures of the Office of Overseas Study. Selection is based on maturity, seriousness of purpose, and appropriateness of match between program and applicant. Students on disciplinary probation during program period are ineligible.

Summer 2020

Financial Aid and Scholarships:

• Most IU scholarships, grants and loans applicable to program costs, only if you are enrolled in 6 credits in IU summer sessions.
• Overseas Study Scholarships, including Minority Scholarships and Scholarships for Students from IU campuses other than Bloomington.

Please see our financial aid page for general information and links to additional scholarship opportunities.