In search of lost tastes
Start date: Aug 1, 2015,
End date: Jan 31, 2016
The project "In Search of lost tastes" wanted to be an resource for Europe, to draw on national cultures, rediscover the genius loci of the partner countries and, from this, propose ideas for the future. It aimed from the culinary traditions of the participating countries to build living space for innovation, promoting the exchange of knowledge between young people from the partner countries (Lithuania, Spain, Hungary and Turkey) and young people who live in Italy.
The project was developed in the fields of traditional cuisine and typical food products and its main objective was to facilitate the meeting between different cultures and make participants think on the issue of unemployment, active labor market policies, the need to do business. The sharing of the difficulties has to become a golden opportunity and the starting point to build awareness and find new ways to face the future.
Conducting a common experience on traditional gastronomy means revalue the local history, the production of original dishes in place of industrial production and serial.
The main objective of this project, therefore, was to conduct a common experience on the food traditions to make the young participants, from the sharing of the difficulties (unemployment) and the exchange of knowledge on their culinary traditions, and acquire tools skills that can be transformed into business, and thus in employment.
This project met various objectives of the Erasmus +, in particular what has become one of the most urgent goals for the European governments, which aims to "combat the increasing levels of unemployment, especially among young people" and
"providing citizens with the skills required by the labor market and the economy, while allowing them to play an active role in society and achieve personal satisfaction."
The exchange of young people took place in Vallefiorita in Calabria (Italy) and has involved 25 young people between 18 and 25 years
During their stay, the participants:
1. they presented their local and national culture through traditional dishes and typical foods;
2. they knew the local culture and national partner country and of the host country through the traditional cuisine;
3. they cooperated among peers assuming and planning a joint venture (staging shows on local products)
4. they worked in workshops with local experts for the production of food, products related to culinary tradition;
5. they had the opportunity to experience cooperative learning, peer education, and to be teachers and students at the same time;
6. they had the opportunity to gain practical skills and improve their communication skills.
In the construction we used the following methods: team building, peer-education, cooperative learning, role playing, discussions, focus groups, outdoor activities, learning by doing and workshops.
The project also promoted creative thinking, knowledge of the cultural and gastronomic heritage of the partner countries.
Expected results - Participants learned to use the different techniques presented in the workshop to produce food and products and improve the ability to design, to build, to think in terms of self-entrepreneurship.
Impact - The project had a positive impact at the various levels (local, regional, national and international) through the deployment of the experience and techniques learned through social networks and thanks to the work of those organizations and of the young participants, who will spread the results, in our own country, organizing workshops for the dissemination of the experience.
The acquisition of techniques of food processing and the development of capacity-car business, are an enrichment of personal ability to know and be able to do that are, for the young participants and the communities they belong to, important long-term benefits.
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