2008-1-DE3-COM06-00862
Food - Culture and Health
Comenius multilateral partnerships
Germany
Iceland
Italy
Spain
France
FinlandORGANIZATION Coordinator
Theodor-Frank-Haupt- und Realschule Teningen
TYPE OF ORGANIZATION
General secondary school
ADDRESS
Ludwig-Jahn-Str. 2 – Teningen
CONTACT PERSON
Peter Vollherbst
ORGANIZATION Partner
Gardaskóli
TYPE OF ORGANIZATION
General secondary school
ADDRESS
V/Vifilstadaveg – Gardabaer
CONTACT PERSON
Halla Thorlacius
ORGANIZATION Partner
Ist. Prof. di Stato per i Servizi Sociali S.De Lilla
TYPE OF ORGANIZATION
Vocational or technical secondary school
ADDRESS
via Celso Ulpiani 8 – Bari
CONTACT PERSON
Eleonora Orlando
ORGANIZATION Partner
IES MÀRIUS TORRES
TYPE OF ORGANIZATION
General secondary school
ADDRESS
Narcis Monturiol - 2 – Lleida
CONTACT PERSON
M. Celia Calvo López
ORGANIZATION Partner
COLLEGE FRISON ROCHE
TYPE OF ORGANIZATION
General secondary school
ADDRESS
149 Rue du Général De Gaulle – LA BROQUE
CONTACT PERSON
Altan ONDEMIR
ORGANIZATION Partner
Lahden yhteiskoulu
TYPE OF ORGANIZATION
General secondary school
ADDRESS
Kirkkokatu 2 – Lahti
CONTACT PERSON
Ilkka Pohjolainen
Food - Culture and Health
Die Partnerschulen erstellten im Projektzeitraum ein gemeinsames Kochbuch, zunächst digital auf den Homepages, später in Buchform. Es enthält Rezepte, Schulbeschreibungen und Profile der Regionen der Partnerschulen. Jede Schule widmete sich außerdem einem für das jeweilige Land typischen Grundnahrungsmittel auf besondere Weise. Die Texte erschienen in der jeweiligen Muttersprache und auf Englisch. Recherchiert wurden geografische, historische, soziale, ökonomische und kulturelle Besonderheiten der Regionen, ausgehend von der jeweiligen Küche. Aufhänger sind Rezepte, die gesammelt, teilweise entwickelt, online ausgetauscht und bei gemeinsamen Austauschaktivitäten in den Schulküchen erprobt wurden. So ist das Bewusstsein für die Esskultur, die kulinarische Vielfalt, die regionalen Eigenarten und die Gesundheit geschärft worden. Auch vor dem Hintergrund einer europaweiten Zunahme von Adipositas-Fällen bei Kindern und Jugendlichen in den letzten zwanzig Jahren ist dieses Projektthema bedeutsam. Im Unterricht wurden verschiedenste Themen im Zusammenhang mit dem Kochen, gesunder Ernährung, dem kulturellem Hintergrund handlungsorientiert durchgenommen und unter europäischen Gesichtspunkten vertieft. Dieses Vorhaben pflegte die seit Jahren bestehenden Partnerschaften unter einem neuen Aspekt und geschah auch im Zusammenhang mit dem Bau einer Mensa in der Theodor-Frank-Schule in Teningen 2009, die sukzessive Ganztageseinrichtung wird. Insofern gingen von dem Projekt Impulse für die Schulentwicklung aus. Schule wird zunehmend nicht nur als Lern-, sondern als Lebensraum erfahren. Ein gemeinsames öffentliches Fest aller Partnerschulen mit selbstgekochten Spezialitäten und Projektpräsentationen bildete am 11. Juni 2010 in Teningen den Höhepunkt. Ein Woche lang trafen sich Schülerinnen und Schüler sowie Lehrkräfte aller Partnerschulen in Teningen, um das gemeinsame Fest zu planen und durchzuführen. Dabei wurde das Kochbuch einer breiten Öffentlichkeit präsentiert.
Food - Culture and Health
The partner schools wrote and published a cookbook, initially in digital form on their homepages, later in the form of a book. It contains recipes and profiles of the partner schools’ regions. Every school chose a typical dish of its region.Geographical, social, economical and cultural specialities of the regions were researched and documented by the students and are based on the particular cuisine. Hangers are recipes which were collected, partly developed, exchanged and tested. By this means, the awareness for the cuisine, the culinary diversity, regional peculiarity and health have been raised. This project-topic is especially significant in regards to the Europe-wide obvious increase of juvenile adiposity over the last twenty years. In regular classes/courses the various topics concerning cooking and healthy diet were covered with active learning methods and deepened in consideration of European aspects. This intention cultivated the long standing partnerships under a new aspect and was connected to the erection of a cafeteria at Teningen School in 2009. The latter successively becomes a day care centre like our partner schools. Insofar impulses from this project go out to school development. For an increasing number of students, school is experienced not only as a learning environment, but also as a living environment in which meals are shared. The highlight of our project activities was a big cooking festival on June 11th, 2010 in Teningen with all partner schools taking part and cooking home-made specialities of their countries. On this day the cookbook was also presented to a large public. The press reported in detail.
Matur - menning og heilsa
Markmið samstarfsskólanna var að gefa út sameiginlega uppskriftarbók, sem gæfi góða mynd af matarmenningu þátttökuþjóðanna. Nemendur söfnuðu saman hefðbundnum og dæmigerðum uppskriftum fyrir sitt sveitafélag. Nemendur prufuðu margar uppskriftir og völdu síðan 10 sem þeim fannst endurspegla matarmenningu sína. Meðal uppskriftanna var hátíðamatseðill en einnig voru dæmi um hversdagsmat hinna mismunandi landa þar. Náttúra og loftslag hafa áhrif á hráefni, geymsluaðferðir sem endurspeglast síðan í matreiðslunni. Uppskriftirnar voru síðan þýddar á ensku með aðstoð kennara og safnað saman í vandaða, myndskreytta bók. Að auki var skrifað stuttlega um hvern skóla, heimabyggð og eina fæðutegund sem er einkennandi fyrir hvert land út frá næringar- og hollustugildi. Nemendaskipti voru tíð milli landanna og á meðan heimsóknunum stóð elduðu nemendur saman og kynntust þannig af eigin raun matarhefðum hinna landanna og fengu um leið innsýn inn í mismunandi menningarheima. Í júní 2010 var haldin skólahátíð í Teningen í Þýskalandi þar sem afrakstri þessarar samvinnu var fagnað og gestir og gangandi fengu að bragða hinar ýmsu matartegundir sem komu fyrir í uppskriftabókinni. Theodo Frank Schule í Teningen í Þýskalandi var stýriskóli þessar verkefnis og sá um uppsetningu og prentun bókarinnar.
Food - Culture and Health Cultura del cibo e salute
Le scuole partner hanno scritto e pubblicato un libro di cucina, inizialmente in forma digitale nella loro homepage, poi sotto forma di libro. Contiene ricette e dei profili delle regioni le scuole partner . Ogni scuola ha scelto un piatto tipico della sua regione. Aspetti geografici, sociali, economici e culturali e le specialità culinarie delle regioni sono stati studiati e documentati dagli studenti. Le ricette sono state raccolte, in parte rielaborate, scambiate e testate. In questo modo si è migliorata la consapevolezza per la cucina tradizionale, la varietà culinaria, le peculiarità regionali e l’aspetto nutrizionale. Questo aspetto è particolarmente significativo considerando l'aumento a livello europeo dell’obesità giovanile negli ultimi venti anni. Nelle classi diversi temi riguardanti la cucina e l’ alimentazione sana sono stati affrontati con metodi attivi di apprendimento e approfonditi in un’ottica europea. L’idea progettuale è nata nell’ambito di un partenariato che lavora insieme da molti anni ed è stata collegata alla inaugurazione di una mensa nella scuola di Teningen nel 2009. Questa rende possibile la permanenza a scuola degli alunni durante il giorno come in altre scuole partner. Per un numero crescente di studenti, la scuola è vissuta non solo come ambiente di apprendimento, ma anche come ambiente di vita in cui vengono condivisi i pasti. Il culmine delle nostre attività di progetto è stata una grande festa di cucina realizzata l’ 11 Giu 2010 a Teningen con tutte le scuole partner (docenti e studenti) che hanno cucinato e servito alla comunità locale le loro specialità regionali. Nello stesso giorno il libro è stato anche presentato ad un vasto pubblico. La stampa ha riportato l’evento in dettaglio
Cultura alimentaria y salud
Las escuelas asociadas escribieron y publicaron un libro de cocina, en un principio en forma digital en sus páginas de inicio, más adelante en la forma de un libro. Contiene recetas y los perfiles de las regiones de las escuelas asociadas. Cada escuela eligió un plato típico de sus especialidades region. Los estudiantes investigaron y documentaron especialidaes gastronómicas de cada cocina particular. Las recetas se recogieron se desarrollaron, intercambiaron y probaron. De este modo se planteó la conciencia de la diversidad culinaria en relación con las particularidades regionales y la salud. Este proyecto es especialmente relevante respecto a la creciente obesidad juvenil que se ha extendido por toda Europa en los últimos veinte años. En las clases normales se trataron diversos temas sobre cocina y dieta saludable, desarrollados mediante métodos de aprendizaje que profundizaban en la dimensión europea. La culminación de nuestro proyecto fue un gran festival gastronómico que se celebró el 11 de Junio de 2010 en Teningen, con todos los centros participantes, que presentaron algunas de sus especialidades. Esta día también se presentó el libro de cocina internacional.
Education à l'alimentation et à la santé
Basé sur l'échange de recettes de cuisine des différents partenaires européens, notre projet devait permettre, au delà des cultures culinaires, de sensibiliser les participants aux différents modes de vie. Nos déplacements et l'accueil des partenaires dans notre Etablissement se sont avérés très fructueux. En effet, notre collaboration s'est concrétisée par l'impression d'un recueil de recettes des différents pays. De plus, après un démarrage un peu lent, la motivation de nos élèves pour ce projet a favorisé l'ouverture culturelle et balayé les réticences quant à la pratique des langues étrangères.
Ruoka - kulttuuri ja terveys
Yhteistyöoppilaitokset kirjoittivat ja julkaisivat keittokirjan. Alkuaan sitä toimitettiin sähköisesti ja hankkeen lopussa kirjan muodossa. Kirja sisältää kertomuksia kunkin koulun kotiseudulta sekä ruokaohjeita. Jokaisessa koulussa tuotettiin kirjaan oman maan ja kotiseudun tyypillisiä ruokaohjeita. Hankkeen aikana oppilaat myös selvittivät ja dokumentoivat oman alueensa maatieteellistä, sosiaalista, taloudellista ja kulttuurista erityisyyttä ja käyttivät tuotostaan kirjan teksteissä. Kaikkia mukana olevia ruokaohjeita kokeiltiin käytännössä oppilaitosvierailujen aikana, ja niitä vaihdettiin ja maisteltiin yhteistyökoulujen kanssa. Toiminnan aikana nousi esille ruokakulttuurien erilaisuus, alueiden erityisyys sekä terveyden kysymyksiä. Nämä hankkeen teemat koskettavat koko Eurooppaa ja niiden merkitys on kasvanut parin viimeisen vuosikymmenen aikana. Oppilaat työskentelivät käytännöllisesti teemojen parissa. Hanke toi mukanaan pitkäkestoista yhteistyötä ja yhteistyösuhteita. Koulu ei ollut oppilaille enää vain oppimisympäristö. Siitä muodostui elinympäristö, missä jaettiin ruokaan liittyviä kokemuksia. Hanke ja siihen liittyvät toiminnot huipentui kesäkuun 11. päivä 2010 Saksan Teningenissä pidettyyn tapahtumaan. Mukana olivat kaikki yhteistyöoppilaitokset. Tapahtumassa valmistettiin ja maisteltiin eri maiden tyypillisiä herkkuja. Päivän ohjelmaan kuului yhteisen keittokirjan julkaiseminen. Myös lehdistö oli paikalla.
International Cooking Book
German recipesInternationales Kochbuch (Deutsche Rezepte)
Deutsche RezepteLANGUAGE(S)
German, English
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
International Cooking Book
Italian recipesInternationales Kochbuch (Italienische Rezepte)
Italienische RezepteLANGUAGE(S)
English, Italian
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
International Cooking Book
French recipesInternationales Kochbuch (Französische Rezepte)
Französische RezepteLANGUAGE(S)
English, French
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
International Cooking Book
Katalan recipesInternationales Kochbuch (Katalanische Rezepte)
Katalanische RezepteLANGUAGE(S)
English
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
International Cooking Book
Finish recipesInternationales Kochbuch (Finnische Rezepte)
Finnische RezepteLANGUAGE(S)
English, Finnish
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
International Cooking Book
Icelandic recipesInternationales Kochbuch (Isländische Rezepte)
Isländische RezepteLANGUAGE(S)
English, Icelandic
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
International Cookbook Food - Culture and Health
The partner schools wrote and published a cookbook, initially in digital form on their homepages, later in the form of a book. It contains recipes and profiles of the partner schools’ regions. Every school chose a typical dish of its region. Text are published both in english and in mother tongue. Geographical, social, economical and cultural specialities of the regions were researched and documented by the students and are based on the particular cuisine.International Cookbook Food - Culture and Health
Le scuole partner hanno creato un libro di cucina comune, prima in formato digitale sui siti , poi in forma di libro. Contiene ricette , descrizioni delle scuole e profili delle regioni dei partner . Ogni scuola ha esaminato un alimento tipico della sua regione anche dal punto di vista nutrizionale. I testi sono pubblicati nella lingua madre e in inglese. Aspetti geografici, sociali, economici e culturali e le specialità delle regioni sono stati studiati e documentati dagli studentiLANGUAGE(S)
English, Spanish, Finnish, French, Icelandic, Italian
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Printed material
Food Culture and health Comenius 2010 website
On the website of the Theodor Frank school of Teningen (www.theodor-frank-schule.de) under the badge "Comenius 2010" the Comenius partnerships are described as well as the international cookbook is published digitally.Food Culture and health Comenius 2010 website
Sul sito web della scuola coordinatrice di Teningen (www.theodor-frank-schule.de) sotto la voce Comenius 2010 c'è sia la descrizione del partenariato corredato da documenti e foto, sia il libro International Cookbook in formato digitaleLANGUAGE(S)
German, English
AUDIENCE(S)
Pupils, Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents, Special Needs
PRODUCT TYPE
Website
Ceramics
The artistic high school students produced glazed ceramics. Each piece combines an image characteristic of a geographic location (city, region ...) with a food product from it.Cerámicas
Los alumnos del bachillerato artístico elaboraron piezas de cerámica esmaltada. Cada pieza combina una imagen característica de un punto geográfico (población, región...) con un producto alimenticio propio de él.LANGUAGE(S)
German
AUDIENCE(S)
Pupils, Students
PRODUCT TYPE
Craftwork
AVAILABILITY
Not available
COPYRIGHT
Yes
Bookmarks
The artistic high school students made bookmarks, which on the one side showed a recipe typical of Catalan cuisine, and its illustration on the other side.Marcapáginas
Los alumnos del bachillerato artístico realizaron marcadores de libro, que, por un lado contienen una receta típica de la gastronomía Catalana, y por el otro su ilustración.LANGUAGE(S)
Polish
AUDIENCE(S)
Students, Teachers, Trainers, Educators, Parents
PRODUCT TYPE
Craftwork
AVAILABILITY
Not available
COPYRIGHT
Yes
Pictures
All the students who took part in the project cooked some dishes and desserts, and took pictures of the whole process.Fotografías
Los alumnos que participaron en el proyecto prepararon diversos platos y postres, e hicieron fotografías de todo el proceso.LANGUAGE(S)
Polish
AUDIENCE(S)
Students, Teachers, Trainers, Educators, Parents
PRODUCT TYPE
Image set
AVAILABILITY
Not available
COPYRIGHT
Yes
Exhibitions
The products we made ceramics, bookmarks and pictures were exhibited in our school. They were available to all members of the comunity.Exposiciones
Los productos elaborados: cerámicas, marcadores y fotografías fueron objeto de sucesivas exposiciones, que estuvieron abiertas a toda la comunidad educativa de nuestro instituto.LANGUAGE(S)
Polish
AUDIENCE(S)
Pupils, Students, Teachers, Educators, Parents
PRODUCT TYPE
Craftwork
AVAILABILITY
Not available
COPYRIGHT
Yes
International cookbook
The partner schools wrote and published a cookbook, initially in digital form on their homepages, later in the form of a book. It contains recipes and profiles of the partner schools’ regions. Every school chose a typical dish of its region. Text are published both in english and in mother tongue. Geographical, social, economical and cultural specialities of the regions were researched and documented by the students and are based on the particular cuisine.Libro de recetas internacional
Los centros asociados han creado un libro de cocina común, por primera vez en formato digital en páginas web, a continuación, en forma de libro. Contiene recetas, descripciones de las escuelas y los perfiles de las regiones asociadas. Cada escuela considera un alimento típico de su región también desde el punto de vista nutricional. Los textos se publican en el idioma nativo e Inglés. La mayor parte del material aportado ha sido investigado y documentado por el alumnado.LANGUAGE(S)
Polish
AUDIENCE(S)
Students, Trainees, Adult learners, Teachers, Trainers, Educators, Parents
PRODUCT TYPE
Printed material
AVAILABILITY
To be ordered to info@theodor-frank-schule.de
COPYRIGHT
Yes
Food - Culture and Health
Realization of an international cookbook with regional specialities which were drafted in the language of the country and in English. Regularly, the raising awareness is made around the importance of a well-balanced food and the impact on the health. Links were possible between the traditions, the culture, the natural environment and the food habits. The remote exchanges allowed to develop the usage of the TICE and the mobilities to develop the oral practice.Education à l'alimentation et à la santé
Réalisation d'un livre de recettes international avec des spécialités régionales qui ont été rédigées dans la langue du pays et en anglais. Régulièrement, la sensibilisation est faite autour de l’importance d’une alimentation équilibrée et l’impact sur la santé. Des liens ont été possibles entre les traditions, la culture, l’environnement naturel et les habitudes alimentaires. Les échanges à distance ont permis de développer l’usage des TICE et les mobilités de développer la pratique orale.LANGUAGE(S)
English, French
AUDIENCE(S)
Pupils
PRODUCT TYPE
Image set
FOOD - CULTURE AND HEALTH
The partner schools published a common digital cookbook on their homepages, later a real book. It containes healthy recipes and profiles of the partner schools’ regions in Teningen, Gardabär, La Broque, Bari, Lleida, Lahti and Tianji. The schools researched and documented geographical, historical, social, economical and cultural specialities of their regions. In the project the recipes were collected, partly developed, exchanged, tested and tasted in practice. To the end we had a festival day.Food - Culture and health
Hankkeessa luotiin sähköisesti ja myöhemmin julkaistiin keittokirja, joka sisältää Teningenin, Gardabärin, La Broquen, Barin, Lleidan, Lahden ja Tianjin koulujen maille ja alueille tyypillisiä, terveellisiä ruokareseptejä, alueen historiaa, kulttuuria, maantiedettä ja tietoa sosiaalisista olosuhteista. Vaihtojen aikana opiskeltiin kansainvälisissä oppilas- ja opettajavaihdoissa kirjassa esitettyjä asioita käytännössä yhdessä tekemällä, näkemällä, kokkaamalla ja maistamalla. Lopussa juhlittiin!LANGUAGE(S)
German, English, Spanish, Finnish, French, Icelandic, Italian
AUDIENCE(S)
Pupils, Teachers, Parents
PRODUCT TYPE
Printed material
AVAILABILITY
To be ordered to vollherbst@theodor-frank-schule.de
COPYRIGHT
No
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