Workshop in Crete, Greece
May 13 - 20, 2014
Lessons from the Mediterranean: Applying Yesterday's Wisdom to Tomorrow's Table
Continuing Education for Food, Nutrition & Health Professionals
CPEs: RD/DTR: 49; American Culinary Federation CEHs: 35
A 7-day experiential learning program designed to provide an overview of the culture, nature and cuisine of Crete with an emphasis on cuisine in prevention of disease and healing.
Crete offers us the perfect platform to consider the many facets that feed into health, including culture, community, agricultural practices, the environment and the role of food in the kitchen and in medicine.
Organized by Crete’s Culinary Sanctuaries, Eco-Agritourism Network, an award-winning program for best practices in sustainable travel and Field to Plate. a nationally acclaimed nutrition and cooking education company.
Space is limited to 20 attendees. Advance registration is required.
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