NAME OF THE PROJECT
europe a la carte
FOUNDERS
- PEDRO NEVES (Agrupamento Escolas Sardoal, Sardoal , PORTUGAL)
- EVAGELIA ILIOU (Gymnasio Kranidiou , GRECCE )
INFORMATION
Gastronomy like a Highest Expression of a People. According to Regina Schutler, "Tourism has its foundations in different manifestations: heritage, natural, cultural and historical sites are among the most popular for international tourism" (2003). Her view is certainly correct. Tourism would not exist if all people spoke the same language, wore the same clothes, had similar ideals and thoughts and especially if they had the same food and the same ways of preparing it. Food is much more than an act of survival. If so, people would not dine together, they would just eat not to starve. Food has a symbolic meaning in all societies. A social act that may go unnoticed, but is strongly rooted in our daily life.
SUBJECTS INVOLVED
History, Natural Science, Chemistry, Economics, ICT, others
LANGUAGE
English.
STUDENTS’ AGE
13-18.
TOOLS USED
As many ICT as we can.
The communication is by e-mail, TwinSpace and webcam (Sype or Messenger).
AIMS OF THE PROJECT
- to know the national dishes of European countries
- to experience and share knowledge
- to develop ICT
- to use the English language to communicate.
- to experience and share knowledge
- to develop ICT
- to use the English language to communicate.
WORK PROCESS
The project is about the cuisine of European countries.
1 - INITIAL PHASE - Each school prepares a file (PPT, Word, PDF, Video, etc.) in English with the food it considers most important in their country to send to the partners.
2 - CATEGORIES: The categories of foods are: starters, soups, salads, meat dishes, fish dishes, pastries and desserts, fruit, juices and cocktails.
3 – The file should not include all the categories mentioned in 2 (chooses some) .
4 - SOURCES: Each school can search their own menus on the net, magazines, books, etc.
5 - KITCHEN: Each school will cook the dishes of the partner countries with their student (if is possible). This work will be recorded in photographs or video.
6 - After, cooking the food is eaten by students .
1 - INITIAL PHASE - Each school prepares a file (PPT, Word, PDF, Video, etc.) in English with the food it considers most important in their country to send to the partners.
2 - CATEGORIES: The categories of foods are: starters, soups, salads, meat dishes, fish dishes, pastries and desserts, fruit, juices and cocktails.
3 – The file should not include all the categories mentioned in 2 (chooses some) .
4 - SOURCES: Each school can search their own menus on the net, magazines, books, etc.
5 - KITCHEN: Each school will cook the dishes of the partner countries with their student (if is possible). This work will be recorded in photographs or video.
6 - After, cooking the food is eaten by students .
7- All the work is published in TwinSpace and a blog with free access will be created to support the project.
PREDICTED RESULTS
The students learn about the diets in their countries, and compare differences and similarities between each country participating in the project. Moreover, they will improve their skills in English and ICT tools.
WORK PLAN
Until Carnival | a selection of national dishes and send to all partners |
Up to Easter | cook a few national dishes |
By the end of the year | publication of work in TwinSpace |
January 2011
The Founders
Evagelia Iliou iliou.evagelia@gmail.com
