Taste of Culture: Cultural Heritage in Transition
Course Type: Applied Blended Challenge (ABC) Program
Duration and Timeline:
Online component: 14, 21, 28 September 2026 (16:00–18:00 CET)
On-site component: 5–9 October 2026
Award, Credits and Certification
On successful completion of the course, participants will receive 3 ECTS credits and a certificate of attendance
Organized by:
Latvian Academy of Culture, Latvia
Teachers : Ieva Vītola · Rasa Laua
Universidad Francisco de Vitoria, Spain
Polytechnic University of Santarém
External stakeholders that will be involved in the course:
| Stakeholder | Sector / Role |
| Food Markets in Riga — Rīga Central Market · Āgenskalns Market · Vidzeme Market | Host study visits during the on-site week · Real-world context for traditional food and consumer culture · agenskalnatirgus.lv · centraltirgus.lv |
| Museum and Research Centre “Latvians Abroad” | Heritage and research perspective on diaspora foodways and cultural identity · lapamuzejs.lv · maju-garsa.lv |
| Entrepreneur of traditional food | Hands-on workshops and masterclasses · First-hand entrepreneurial perspective on sustaining traditional products |
Course Description and Learning Objectives
The course tackles a real-world challenge: traditional food products and cultural heritage are losing ground to fast food, globalization, and cheaper synthetic alternatives. Students work in interdisciplinary, international teams to develop creative solutions that reconnect younger generations with traditional food culture.
The learning journey starts online with lectures on cultural identity and consumer habits, then moves to Riga for hands-on workshops, market visits, stakeholder dialogues, and group project work with local food producers and cultural entrepreneurs. The programme places strong emphasis on intercultural collaboration, critical thinking, and holistic understanding of sustainability as a cross-sectoral theme — bridging cultural heritage, community development, entrepreneurship, environmental responsibility, and creative industries.
Course Description:
Online sessions: 14, 21, 28 September 2026 · 16:00–18:00 CET · 8h synchronous + independent and group work
Three sessions combining lectures with independent and group work:
- Kick-off: course briefing, objectives and introduction to the challenge; key concepts — cultural heritage (tangible and intangible), how globalization and modernization influence traditional products and local identities
- Lectures on cultural identity and heritage, the modern consumer’s taste, changing consuming habits
- Group work in breakout rooms (2–3 students) — tell each other about one traditional food in your country
- Homework briefing: choose one traditional food in your country and make its “Dating Profile of local/national traditional food” (using template)
- Independent work — research and prepare the “Dating Profile” for the chosen local/national traditional food
Onsite sessions: 5–9 October 2026 · Riga · 40h
Participants work in interdisciplinary teams to explore the topic “Taste of Culture: Cultural Heritage in Transition — Sustaining Traditional Products in the 21st Century”, addressing challenges related to preserving cultural identity, supporting local producers, balancing authenticity with innovation, and promoting sustainable cultural practices in a globalized world. Learning activities are experiential, participatory and reflective:
- Hands-on workshops and masterclasses with traditional food producers
- Study visits to local markets, museums, cultural enterprises and traditional production spaces — connecting theory with practice
- Stakeholder dialogues with cultural practitioners, entrepreneurs, sustainability experts and community representatives
- Creative sessions integrating storytelling, design thinking, intercultural exchange and community-based learning
- Group projects focused on developing innovative ideas or concepts for sustaining and promoting traditional cultural products in contemporary society
Follow-up & reflection
- Reflective learning logs and final group deliverable
- Individual reflection on heritage, sustainability and entrepreneurship
Specific learning objectives include:
- Understand the socio-cultural and environmental value of heritage-based products
- Collaborate with real stakeholders to co-design viable strategies for increasing the relevance and appeal of traditional products
- Develop creative, sustainable, and culturally sensitive solutions aligned with EU priorities (Green / Digital transitions)
- Strengthen skills in challenge-based learning, intercultural communication, and co-creation
- Connect students with European heritage through cultural heritage
- Foster intercultural collaboration and dialogue
Which students would find this course useful for them?
👥 Who Should Apply?
🎓 Level: Undergraduate and postgraduate students from ACE²-EU partner universities
🌍 Fields: students from ACE²-EU partner universities in Cultural management and event studies · Nutrition and food studies · Social sciences (sociology, anthropology, cultural studies) · Audiovisual Communication, Cinema, Photography · Environmental sciences, ecology and sustainability studies · Engineering, logistics and resource management. Open to any specialization with interest in culture, heritage, tourism and creativity.
🗣️ Language: English B1–B2
Application Process:
Interested applicants should
🔗 Apply here: https://forms.gle/5orL9pYVajgJ2WMCA
Deadline for receipt of applications: 10 July 2026
Please note that submitting an application does not guarantee a place on the programme. Participating institutions apply their own internal selection procedures.
Prior to the start of the course, selected participants will receive a welcome email from the ACE²-EU Alliance containing detailed information and instructions specific to the programme.
Further Information
For any further information or queries related to the course, please contact:
