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Kent State Offers Culinary Exploration Trip to China, June 17-29

Posted Feb. 10, 2012

Kent State University is offering an exciting opportunity to explore the cuisine and culture of China during a 13-day trip in June. The culinary exploration excursion to China will take place June 17-29, and will be hosted by cultural expert Dr. Philip Wang and Chef Ed Hoegler, both from Kent State’s College of Education, Health and Human Services.

This journey will give travelers the opportunity to learn different Chinese culinary styles in different regions, such as Sichuan, Beijing and Shanghai cuisines. Cooking classes will be conducted in local restaurants or schools where ideas with the chefs and students can be exchanged.

Trip highlights include:

  • Tour UNESCO World Heritage sites: The Great Wall, Forbidden City, Terra Cotta Warriors Museum
  • Discover various regional culinary styles: Peking duck, dumplings, noodles
  • Shop for food ingredients at local markets
  • Cook with Chinese chefs
  • Visit the cities of Beijing, Xian, Guilin, Yangshuo, Hangzhou and Shanghai

The tour cost is $3,245 per person based on twin occupancy room with two beds. The price includes:

  • Eleven nights in double occupy hotel accommodation (4 stars) with daily breakfast
  • Some meals
  • Cost for cooking classes
  • Admission fees for planned attractions
  • English-speaking guides, experienced drivers and air-conditioned vehicles
  • Airfares of the domestic flights with airport taxes for Beijing, Xian, Guilin and Hangzhou

Space is limited to 20 participants. For more information about this trip, please contact Rose Onders at 330-672-0564 or

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Media Contacts:
Rose Onders,, 330-672-0564
Bob Burford,, 330-672-8516