Wine tasting and cooking demonstration conclude training on Mediterranean diet for UTSA study abroad students

To conclude the Mediterranean Diet: Food Diversity and Health module from the Medicine and Humanities Study Abroad program at the Miguel Hernández University of Elche (UMH), program students from the University of Texas at San Antonio (UTSA) took part in a wine tasting and cooking demonstration featuring products of Spanish gastronomy yesterday, June 26, on the UMH Elche Campus.

This activity was led by UMH Professor of Food Technology, José Ángel Pérez; and investigators from the Industrialization of Animal Raw Materials research group, Juana Fernández and Manuel Viuda. Joining them during the demonstration included UMH Rector, Juan José Martínez; Vice Rector for Internationalization and Cooperation, Vicente Micol; in addition to Deputy Vice Rector for International Projection and Communication, José Luis González Esteban.

Following a chat on gastronomy given by Fernández and Viuda, a tour of campus buildings and the television and radio students in the Atzavares Building, the day’s activities concluded in the Rectorate Dining Hall. There, the head chef at Bon Menjar restaurant, Manolo García, along with waiter, Juan Vicente Roberto, and professional sommelier, Jesús Villena, prepared typical meals for the UTSA students, which included crusted rice, rice a banda, Spanish omelettes, and various other tapas, which were then eaten by the study abroad students.

Throughout the week of June 24-28, the students acquired greater knowledge about the cultural and gastronomical aspects of the Mediterranean diet and why it is so beneficial.