Schools and Universities

I collaborate with universities and study abroad providers to design and lead immersive programmes exploring French gastronomy and culture. My work as a food historian (MA in Food History) and journalist informs the lectures, seminars, and field workshops I create to take students and faculty beyond the usual tourist routes.

Sessions can be customised to align with different areas of study. Previous programmes have explored how food intersects with broader themes like migration, urban planning, and identity.

Depending on your curriculum, programmes can include:

• Food Tours: Explorations of local markets, historic market streets, and the culinary evolution of lesser-known neighbourhoods
• Artisan Visits: Meeting independent producers in their shops and workshops (from traditional bakers to bean-to-bar chocolatiers) to discuss their craft
• Lectures & Seminars: Classroom sessions on French culinary history and contemporary food culture
• Tasting Workshops: Educational tastings focusing on regional cheeses and wines, which can include visiting the specialised ageing cellars

I have had the pleasure of hosting experiences for a range of institutions and study abroad networks, including Emory University, Indiana University, the University of Illinois, CEA CAPA Education Abroad, and Accent Global Learning.

If you are planning a study trip or would like to discuss a bespoke programme, please get in touch at rachelnaismith@gmail.com.