Morrisson, a State College, Pennsylvania, native, is familiar with the College of the Liberal Arts’ education abroad programs having spent a semester in Greece during their second year and participating in faculty-led programs during the summer. This specific embedded program gave them the unique opportunity to explore the focus for their studies in ancient Mediterranean history and archaeology.
In addition to their majors, Morrisson is pursuing a museum studies certificate, which added another layer of meaning to their visits to some of Egypt’s most renowned museums, including the Grand Egyptian Museum, the Egyptian Museum and the National Museum of Egyptian Civilization.
In addition to exploring Egypt’s rich history through guided tours in Cairo — the country’s multicultural capital — the group experienced a wide range of cultural activities. Their itinerary included camel rides near the Pyramids of Giza and the Great Sphinx of Giza, a group cooking class, visits to historic churches and temples and even a kayaking trip along the Nile.
Aly said it was a rewarding experience to see the students apply their classroom learning in everyday situations — especially when it came to bargaining in Egyptian dialect at Cairo’s famous Khan el-Khalili market.
“Leading the embedded program to Egypt over spring break was an incredible experience for both the students and myself,” Aly said. “Although it was a one-week trip, the students gained valuable insights into Egyptian culture, history and youth life through daily interactions with native speakers. From exploring historical sites and museums to participating in hands-on activities like cooking classes, kayaking on the Nile and enjoying the Tanoura dance show, they had an immersive experience that deepened their understanding of modern-day Egypt and its vibrant culture.”
For Lauren Fetterhoff, a second-year student from Harrisburg, Pennsylvania, majoring in international politics with double minors in Arabic language and security and risk analysis, the cooking class stood out as the most meaningful part of the entire program.
Held in a community kitchen in a small village located about 15 kilometers south of Cairo, the class offered students a hands-on look at local life. While there, the group learned how residents grow crops and care for animals, and they were taught how to prepare mahshi, a traditional Egyptian dish made with stuffed vegetables.