Food and celebration are inseparable. Nobody would argue about this statement. When we celebrate mostly we prepare dishes and enjoy meals. Food served during particular festivities can tell a lot about the country, climate, reason of fiesta: Erasmus+ project “Eat healthy. Act responsibly” participants came together online on Google Meet platform to share their typical national dishes which they eat when they celebrate. The project partners met the second time and had lots to present to each other. Although they were not able to disseminate their presentations live among other students what would have been possible when the meeting was carried out in normal circumstances but participating at the computers and sharing the screen contributed to knowledge about national dishes in European countries, consolidated European value and cooperation.
This Erasmus project deals with food, health, consumption, arranging experiment, survey about eating habits, investigating food producers in each participating country, improving English and education of responsibility. The partners are in the second step of their activity and preparing the third step which deepens the understanding of food and health and develops critical thinking. Participating in the activity online the partners could join in big numbers because the participants are not limited. Three days of meetings passed fast because the topic was enjoyable and thoroughly prepared presentations. Polish and Lithuanian dishes are so similar and even their meaning during the national holidays. It is understandable that Polish and Lithuanian habitants live in colder climate thus they must eat more meat and fat in the winter and autumn. The cold beetroot soup is an evidence that in the summer people are used to eat vegetables and drink sour milk or kefir. Kefir emerged in the presentations of Turkish drinks as well. Catalan partners from Begur gathered all in the school and demonstrated live how to make tomato bread. Astonishingly the Catalans have so many dishes related to different catholic celebrations. It was the visible reflection of tight bonds between fiestas and food. Romanian dishes varied with luxury and nobody could deny that Romanians don’t like to eat. So many variations of vegetables combined with meat and bread products made all participants hungry during the activity. The students sent their appreciating comments. North Macedonians demonstrated the process of making Flia. Many of partners became curious to taste this dish because the time of preparation was so long.
The second project partners’ meeting convinced teachers and students that food and traditions are closely related and make our culture. It was great to see that countries participating in this project value their dishes, preserve traditions and have so much to share with others. Students had a great opportunity to talk in English and it contributed to improving their foreign language skills.
Project coordinator Meilute Balbieriute