CULTURAL GASTRONOMY
EDUCATION - AWARENESS RAISING
Sample implementation:
BEES MEET GASTRONOMY AT ANIXI HIGH SCHOOL
Target
group: Primary and secondary
school students (all grades)
Venue: Classroom & school event hall
Duration: 4+ teaching hours
MODULE: CULTURE
THEME: CULTURAL HERITAGE
SUBTHEMES: CULTURAL GASTRONOMY, MEDITERRANEAN AND HEALTHY DIET, INTANGIBLE CULTURAL HERITAGE, GREECE'S AGRI-FOOD TREASURES, ENVIRONMENT
DESCRIPTION - GOALS
Using the traditional sweet Melekouni of Rhodes (or another element of Greece's agri-food heritage, selected by the teachers) as a starting point, students explore the concept and value of intangible cultural heritage and its preservation. They become aware of the need for collective efforts in safeguarding cultural assets and learn about healthy eating.
ACTIVITIES
Activity 1: Start-up
Students discover the meaning and value of intangible cultural heritage, with an emphasis on our agri-food treasures.
Activity 2: Case study
Students learn about the intangible cultural heritage element Melekouni of Rhodes, exploring its cultural, historical, and nutritional value. They also participate in experiential activities and watch audiovisual material.
Activity 3: Cultural gastronomy workshop
Together with their teachers, students prepare "culture bars" inspired by Melekouni of Rhodes, or another agri-food treasure of Greece (selected by the teachers). Guidelines are provided.