Going abroad to another country with strangers is a scary experience. It was even more scary as a non-Business major in a business class. I had no idea what to expect going into the program or the people I would meet ? but the program seemed to be interesting and well-planned. This has come to be true, and I am excited about the friendships I am making.
Being a masters of international affairs student at the Bush School (and definitely not a student at Mays), I wanted to gain some of the international and studying abroad experience that I missed out on during my undergraduate as a result of Covid-19 ? and I thought taking an international business class would be both relevant and beneficial.
When deciding on which business program, I knew I wanted to go on one that would allow me to practice my foreign language skills. I speak decent Portuguese, and I realized if I went to Portugal I could use it as preparation for an oral proficiency interview which I can use to fulfill a requirement for my major and add credence to my professional capabilities.
The program takes place in both Lisbon and Porto, the two biggest cities in Portugal. We are visiting businesses like cork farms, wineries, and apparel companies to learn about their business structures and how they function. It is exciting learning more about how these businesses function, especially as businesses play a big role in international conflict and policy. I hope to gain more knowledge about the structure of international businesses so I can be more knowledgeable about their impact as I pursue a career in international affairs.
One of the biggest differences I have seen is the pace of life ? and the focus on life. An example of this can be seen in road design. Portuguese roads all have sidewalks and crosswalks that are very safe and encourage people to use fewer cars. It is incredibly easy to walk wherever we want to go. Another thing I have noticed is the difference in foods. Portuguese people eat a lot of codfish and pork ? which I am not a big fan of. I am used to eating more chicken and beef. In Portugal, however, I have had to adapt my eating preferences, especially because many of the recipes and restaurants we have gone to are about as old as the United States. The owners of which, take pride in their work and their family recipes. This pride in work can also be seen elsewhere. I have noticed that Portuguese people are much more friendly and willing to help, which is something that has become very uncommon in the U.S. service industry.
I am beyond excited to be here and excited for the challenges it brings.
