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European Food Education Saeson
Start date: Sep 1, 2015, End date: Aug 31, 2018 PROJECT  FINISHED 

The preservation of culinary and cultural heritage, respectful of its local area and the people who live there, is an obligation in respect of future generations. The promotion of this identity occurs through the transmission of knowledge and education in food cultures; a vehicle for the values of generosity, fraternity, humanism and exchange. It also enables us to better understand other European cultures. The overlapping approach of the City of Tours labelled Tours Cité de la gastronomie, as well as all of the partners such as the European Institute of History and Food Culture (IEHCA), the University of Tours (Food Team Laboratory), the Training Centre for Apprentices from the City of Tours (CFA), the Association des Halles de Tours, the University of Torùn and the University of Braşov, are signed up to continuing the European parliament resolution, adopted on Wednesday 12th March 2014, encouraging the promotion of European gastronomic heritage. This resolution recognises gastronomy as “one of the most important cultural manifestations of human beings” and reminds us “that it is part of our identity and is an essential element of European cultural heritage as well as the cultural heritage of the member states”. The project priorities: - Supporting the discovery and production of tools relating to the transmission of food cultures through cross-sectorial work (university lecturers, apprentices, instructors from professional training, traders); - Developing tools combining approaches from different disciplines in the context of teaching and professionalisation. The overall objective of the project is to exchange experiences and best practices between universities, apprentices, instructors from professional training and traders in order to: - Take stock of needs; - Promote and develop food culture education; - Reflect on transmission methods for gastronomic culture and create innovative teaching and circulation tools; - Draw out the contributions of regional culinary culture, as well as the importance of food specifics on a European scale. In order to achieve these objectives, several activities are planned: - Organising experience sharing meetings or Spring Schools, in Tours, Torùn and Braşov in 2016, 2017 and 2018; - Designing and producing innovative tools dedicated to transmitting food culture (video clips, MOOCs, etc.); - Circulating these tools with as many people as possible, during original operations (during the different Spring Schools). During these operations, planning events for the general public like cooking workshops, tasting workshops, etc.; - Producing a travelling exhibition enabling the dissemination of the project; 7 partners are involved with this project: 5 partners in France (The City of Tours, the University of Tours, the IEHCA, the CFA of Tours and the Association des Halles de Tours). There are 2 partners internationally: the University of Torùń and the University of Braşov. In the long term, this project aims to promote education on food cultures, with multi-disciplinary approaches and innovative circulation tools. For this, it will develop new transposable and sustainable working methods from one country to another.
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6 Partners Participants