Global Food Cultures: Puerto Rico: March 14-22, 2015
Faculty:
Melissa Fuster, PhD, Assistant Professor/Faculty Fellow in Nutrition, Food
Studies & Public Health
Gustavo Setrini, PhD, Assistant Professor of Food Studies
Puerto Rico’s contemporary food system is the product of a complex history of colonial
relations. Its food system first developed as part of the Spanish empire and then as a U.S.
Commonwealth. This weeklong intensive study abroad course will examine the history of Puerto
Rico’s food system and how colonial legacies are manifest in agricultural production, food
processing and distribution, and diet and cuisine on the Island. Puerto Rico imports the vast
majority of its food. Yet, some of the Island’s most pressing social problems are directly linked to
its food and agriculture system: high rates of rural poverty and unemployment, elevated rural
poverty rates, very high participation in the federally funded Nutritional Assistance Program, and
the prevalence of obesity, diabetes, and other diet-related conditions. At the same time, Puerto
Rico’s agriculture and food industries have recently attracted an influx of young activists and
entrepreneurs that view reviving local Puerto Rican agriculture as a social imperative, an
economic opportunity, and a source of cultural and culinary heritage. After a week of examining
the development of Puerto Rico’s food system, students will be asked to propose measures to
improve its sustainability.
Tentative Schedule:
DATE
PRELIMINARY LIST OF ACTIVITIES
Sat., 3/14
 Arrival, Check in (San Juan Area)
 Welcome & Orientation dinner
Introduction to Puerto Rico’s History and Food System
Sun., 3/15
 Tour / introduction to Puerto Rico’s colonial history (Old San Juan)
 Visit to local supermarket
 Lecture: Food import dependence
Plantation Agriculture
Mon., 3/16
 Early check-out and departure: Manati area
 Visit to colonial sugar plantation
 Pineapple plantation visit and tour
 Check in: area hotel
Small-Scale Agriculture
Tue., 3/17
 Farm tours and lecture (Utuado)
 Visit to Indigenous Ceremonial Park
Food Processing and Distribution
Wed., 3/18
 Early check-out
 Visit to Ciales – Food processing plant
 Return to San Juan area/ Hotel check in
 Visit/lecture: El Departamento de la Comida organic local produce
distributors
 Tour of traditional produce retail: Plaza del Mercado (Rio Piedras)
 Discussion with large-scale produce importer distributor
Diet and Policy
Thurs., 3/19
 Visit to underserved community / discussion of nutrition assistance
program
 Lunch and recreation at the beach.
Fri., 3/20
Sat., 3/21
 Lecture and Discussion PR Department of Agriculture current agricultural
initiatives
Culture, Consumption, and Cuisine
 Museum visit
 Brewery tour
 Group dinner and lecture on Puerto Rican gastronomy
Drawing Conclusions
 Visit to organic farmer’s market
 Workshop and presentations with Puerto Rican students and locals
 Farewell dinner
Note: We will have 2 pre-trip sessions early Spring and a post-trip session late in the Spring
semester, dates TBD.