The International Kitchen Blog: Art and Cooking Vacations in 2014
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Art & Cooking Vacations in 2014

Next November 19, 2013 Previous

When we travel, our cameras are always at the ready to snap a photo and remember a particular monument, landscape, or moment. But that's not the only way to capture a place; creating a piece of art is a unique and wonderful way to immerse yourself in a place and remember that moment years later in a special way. That's why we're offering, in 2014, two one-time only art and cooking vacations, one in France and one in Portugal.

An Easel and Kitchen Adventure in France
Painting in the Loire ValleyImagine setting up an easel beside a French river and then drawing or painting a stunning chateau in the distance. That's just one afternoon in this art adventure with artist Edel Rodriguez in the Loire Valley.

The 6-night trip also includes cooking classes with the chefs of Le Calabash cooking school as well as a number of art classes that typically focus on painting and drawing techniques while in beautiful locations, including charming villages like Angles sur Anglin. The towns you'll see are similar to the ones that once inspired the work of such famous artists as Paul Cezanne, Vincent Van Gogh, and Claude Monet.

Watercolor, Wine, and Cooking in Portugal
Portugal seasideCapture the beauty of Portugal's Alentejo region — with its golden plains — as well as the country's stunning coastline in this art and cooking vacation with artist Nancy Couick. You'll also tour inspiring places that feature centuries-old architecture, palaces, and nature parks, including the UNESCO World Heritage Sites and towns of Évora and Sintra. Rather than art classes, this trip provides a bit of free time to explore your own creativity in the towns of Portel and Cascais. Four hands-on cooking classes are also included in this once-in-a-lifetime 10-night itinerary.

If you love both art and food, these are the trips for you in 2014. You'll return not only with memories to last a lifetime, but artwork that you've created too.

By Liz Hall

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