EnCompass Courses

Anthropology Courses Abroad

Students having lunch in Oaxaca
Students savoring a lunch inspired by the culinary stapes of Oaxaca.
Professor and students in market
Dr. Diaz Barriga and student explore a market featuring artisanal goods, such as freshly made tortillas.
Students at Monte Alban
Students visting the archaeological site Monte Alban.
Students learning about Oaxaca food staples: corn and beans
Students learn about some of Oaxaca’s staple ingredients including corn, chiles, herbs, pinenuts and beans.
students holding basket of corn cobs
A basket of corn cobs, showcasing one of the region’s most essential staples.