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COMMENIUS GALA
GASTRONOMY, LIFE AND ARTS - EUROPEAN UNION Gastronomy, an intangible good of mankind, belongs to the cultural heritage of the peoples. The gastronomic tradition is one of the pieces in the identity puzzle since it transmits the particular features of each region and country. This knowledge has become an art. The pleasure of tasting delicacies and beverages, together, around a table, is a tradition rooted in all civilizations and is a fact that encourages social interaction and strengthens emotional and cultural traditions. Our project 'Gastronomy Life and Arts European Union (GALA.EU)' will study how the influence of gastronomy has transcended to other arts. This has been reflected in the artistic expressions of painting, literature and film that have been witness of the life, customs, traditions and spectacular changes of our European society for centuries. Through gastronomy, our students will discover, learn and respect the rich common European heritage, analysing the cultural, social, artistic and economic developments of Europe and its citizens. The project will also raise awareness of the importance of following a rich, healthy and balanced diet. The project aims to take full advantage of ICT in order to improve learning opportunities for everyone, especially the less advantaged. We would like to encourage the participants of our project to broaden their knowledge of other langaguages and cultures and show them how people from different European countries promote and preserve their cultural sights.
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PARTNERS High School of Natural Science and Mathematics "Academician Nikola Obreshkov" Burgas BULGARIA
Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní Prague CZECH REPUBLIC Liceo Scientifico Statale E. Fermi Bologna ITALY
Rigas 89. vidusskola Riga LATVIA IES Balears Valencia SPAIN
Büyükşehir Hüseyin Yıldız Anadolu Lisesi Istanbul TURKEY
Birmingham Metropolitan College Birmingham UNITED KINGDOM
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OUR BLOGS Burgas, Bulgaria http://bulgaria-bourgas-galaeu.blogspot.com/
Prague, Czech Republic http://gala-prague.mypage.cz/
Bologna, Italy http://gala-eu-fermi.blogspot.it/p/homepage.html
Riga, Latvia http://galariga.blogspot.com/
Valencia, Spain http://comeniusgalavalencia.blogspot.com.es/
Istanbul, Turkey http://comeniusgala-istanbul-turkiye.blogspot.com/
Birmingham, United Kingdom http://galauk.wordpress.com/
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VALENCIA - PREPARATORY VISIT On the 21st, 22nd, 23rd and 24th of January 2012, we received our potential Comenius partners at the IES Balears of Valencia in the framework of a preparatory visit. Seven European schools have contacted through e-twinning and established personal relationships to undertake a Comenius Multilateral project that will focus on the gastronomy and its influence on arts, literature, films and paintings. The seven schools were invited to attend a preparatory visit in Valencia, but the schools from Riga and Prague couldn’t come. The schools and teachers who attended this visit were: High School of Natural Sciences and Mathematics "Ac.Nikola Obreshkov", Burgas, Bulgaria Mr. Stanimir Baev, Deputy Headmaster Mrs. Jacqueline Moutafian- Neicheva, Senior Teacher of English Birmingham Metropolitan College, Birmingham, UK Mr. Graham Burquest, Art teacher Liceo Scientifico ‘W.Fermi’ of Bologna, Italy Mr. Maurizio Lazzarini, Headmaster Mrs. Annamaria Bernardini, English teacher IES Balears, Valencia, Spain Mrs.Amparo Martínez Nohales, French teacher Mrs. María Dolores Rodríguez, English teacher Mrs. Mª Josep Carro, Valencian teacher Mrs. Gema Gilabert, Economy teacher Mrs. Mª Jesus Cartagena, Art teacher Büyükşehir Hüseyin Yıldız Anadolu Lisesi, Istanbul, Turkey Mrs. Duygu Altay, English teacher Mrs. Gülay Çalışkan, Chemistry teacher and head teacher assistant Mrs. Samiye Akbulut, Head teacher assistant The work program has the following objectives:
Start building the personal relationships on which a successful partnership is built Select the language of the project Analyze the educational system of each participating country and the particular backgrounds and contexts of schools that will develop the project Define the aims, objectives and methodology of a future partnership 5
Agree on the main idea and guidance of the joint project from the ideas and the work performed previously in each school. Agree on a common model to describe the various activities that will be implemented with students. Define which of these activities will be conducted jointly by the schools participating in the project Develop a work plan for a future partnership, including methods for monitoring, evaluation and dissemination. Define partner roles, responsibilities and tasks within a future partnership. Complete the joint partnership application form.
AGENDA SATURDAY, 21st JANUARY Reception and welcoming of guest teachers in Valencia Hotel accommodation Dinner and exchange of views SUNDAY, 22nd JANUARY 10:00: Visit of the City Center 14:00: Lunch in a restaurant on the beach. 18:00: Visit of the City of Arts and Science
MONDAY, 23rd JANUARY: Work session at the IES Balears 08:30 Reception at the school, welcome from the school board and visit to the school premises 09:30 Beginning of the working session chaired by the school principal and with the assistance of the five teachers involved in the Comenius project 11:00. Coffee break and presentation of the rest of the teacher colleagues during recess. 11:30 Resumption of the working session 13:30 Lunch in a restaurant near the school. 16:00 Working session and information to Riga's and Prague’s school who could not come. 21:30 Dinner at one of the teacher’s house
TUESDAY, 24th JANUARY 6
09:00 last meeting at the school to finalize the project details and write the final conclusions 13:30: Lunch at school 15:30: Final working session. Writing the final application form. 17.30: Free afternoon for shopping or to discover other Valencia's sightseeing 21:00: Dinner in a typical “ tapas� restaurant WEDNESDAY, 25th JANUARY Departure
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FIRST TRANSNATONAL MEETING MINUTES OF THE MEETINGS HELD IN BIRMINGHAM ON THE 17H, 18TH AND 19TH OCTOBER 2012
17th October Greetings and welcoming. Gala Comenius dinner with a broad representation of teachers and students of the seven countries. 18th October Guided tour of Birmingham Metropolitan College campuses for teachers. Guided tour of the city for students. Taking photographs for a later workshop. Lunch at Sutton campus. Official meeting of the Gala Comenius Association. Welcoming by the staff management of the school. All partners revise the final products to be done and the responsibilities of each country.
Birmingham designs the logo and poster. Valencia is in charge of the Gala webpage.
Riga is responsible of the initial, intermediate and final evaluation of the project. Bologna designs and makes the Gala boxes, which will be finished before May 2013. Burgas will produce the final Gala e-book which will include the works done during the two years in the blogs of each country (Food, traditions, festivals until June 2013 and Arts until June 2014). Istanbul makes the Glossary of culinary terms. Prague makes the DVD-video Gala together.
Prague and Istanbul exchange responsibilities regarding their final products. Valencia suggests this change and both partners agree. All the mobilities written on the project must be done by all countries. Valencia presents its suggestions and ideas for the blog: It will include an autumn, winter, spring and summer blog with the works done by the students based on traditions and festivals and their food. There will be a section devoted to healthy diet with questionnaires and the results of surveys. Spanish recipes recorded by students. Video-tour of Valencia showing its most significant architecture and using food as a thread. Famous painters and the influence of gastronomy and cooking on their personalities. Exhibition of different pictures painted by students and inspired in famous paintings. Valencia explains what will be included in the webpage: Minutes of the meetings Photos of meetings Links to the blogs Most important works done by countries Logo/poster News Student’s corner Burgas presents its blog and the Birmingham travel booklet done by students. In the application form it is written that guest schools will prepare a travel booklet of the host city. It is discussed if it is more convenient that the host school prepares it. Burgas thinks it is a very good idea so that students can have a good knowledge of the host city. After an exchange of ideas, it is decided that each can choose what to do, the travel booklet of the guest city or the travel booklet of their city. The different partners inform about their possibility of hosting students. Istanbul, Riga and Burgas won’t have any problem to accommodate students. Bologna, Prague and Valencia can’t accommodate students since they live far away or don’t have space at their homes. Partners agree the following dates for the next meetings: Bologna: 16th to 20th January. Riga: 8th to 12th May. Prague:
2nd to 6th October 8
Istanbul:
27th November – 1st December
Students are working at the college with the photographic material taking during the morning tour, developing photos and using CAD. Teachers pick up students and see their work. 19th October Continue and completion of meeting. Birmingham is responsible of including the GALA project in e-twinning and inviting all schools. This tool can be used as a means of communication among partners (students and teachers). It is also suggested to use Dropbox to share works, photos and other material. All partners agree and give their addresses. The folder Gala Comenius is created. Birmingham shows the blog of outline, Art and Design Department of Birmingham Metropolitan College. Students are participating in a drawing workshop at the college. AGREEMENTS FOR THE NEXT MEETING.
Sending the logo of each school to Birmingham as soon as possible. Starting the webpage in November. All schools will start and present their blogs in the Bologna meeting. Birmingham will design logo and poster. Riga will do the initial evaluation for the Bologna meeting. Bologna will determine the size of the Gala postcards and inform partners as soon as possible. Partners will start working on the Gala postcards.
Final Comenius Lunch at the British Carvery in Sutton Park. Birmingham, 19th of October 2012. ATTENDANCE: High School of Natural Science and Mathematics "Academician Nikola Obreshkov" (BURGAS, BULGARIA) Mr. Stanimir Baev Mrs. Jacqueline Mutafyan-Neycheva Students: Mr. Evgeni Sabev Miss Natali Neycheva Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní (PRAGUE, CZECH REPUBLIC) Mrs. Marta Chvojkova Mrs. Miroslava Velebilova Mrs. Tamara Vosecka Mrs. Monika Telecka Liceo Scientifico E. Fermi (BOLOGNA, ITALY) Mr. Maurizio Lazzarini 9
Mrs. Annamaria Bernardoni Mr. Donato Boschetti Students: Mr. Marco Ciancabilla Mr. Matteo Gadignani Miss Fabia Nardacchione Mr. Luca Pisani Mr. Federico Gandolfi Rigas 89. vidusskola (RIGA, LATVIA) Mrs.Marina Serkova Mrs. Irina Selaha Mrs. Karina Svircenkova IES Balears (VALENCIA, SPAIN) Mrs. Mª Jesús Cartagena Menoyo Mrs. Mª Dolores Rodríguez Rodríguez Mrs. Mª Amparo Martínez Nohales Büyükşehir Hüseyin Yıldız Anadolu Lisesi (ISTANBUL,TURKEY) Mrs.Samiye Akbulut Mrs.Duygu Altay Mrs.Fatoş Gülay Çalışkan Mrs.Nalan Güçer Birmingham Metropolitan College (BIRMINGHAM, UNITED KINGDOM) Mr. Graham Burquest Mr. Colin Young Created by Valencia Team
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What is ‘GALAUK’ GALA is the acronym for ‘Gastronomy, Life and Arts’. The UK is United Kingdom. This is a Comenius project that the students at Outline, Birmingham Metropolitan College, Birmingham, UK, are participating in, that involves six other countries from Europe: Spain, Italy, Czech Republic, Turkey, Bulgaria and Latvia. The project is about looking at different food recipes, traditions and festivals that exist in the different countries involved. It will be an opportunity for students from the seven college’s to work together in gaining a greater understanding of the diversity of gastronomic traditions throughout Europe. Students will be able to discuss via the web the on-going project work, as well as having the opportunity to meet at different points throughout the projects life-cycle. This blog will be used to record and publicise all activities that relate to the project. The project will run for two years, beginning October 2012, due for completion in July 2014. It is funded by the Lifelong Learning programme.
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FOOD Great British Food!! For this project we have been asked to take photographs of “great british foods”. We began by compiling ideas of what constitutes British food, following which we started to look at other photographers who photograph food to give us some ideas about what is out there. We settled on four foods; Full English breakfast, Fish and Chips, a Carvery and a Birmingham Balti. We then set out to capture these foods in our local shopping area, Sutton Coldfield. As you can see from below, we have currently photographed the Full English and the Fish and Chips, and aim to do the Carvery and Balti next week. When taking these photos, we encountered some issues with natural and artificial light. To combat this we moved around the cafe to get more natuaral light via the windows, and also altered the aperture and ISO settings on the camera. The camera lense was not focusing as well as we would have liked. However, despite these problems, we think we got some good photos. So far so good and on to the next. We look forward to visiting Bologna and showing our photographs there. Kem & Mo, Art Foundation students at Outline, Birmingham Met college. One of the initial activities for the project is to gather images of British foods, so to begin students have been gathering information and images of what we like to eat. They visited a local cafe that serves many traditional dishes, including the great ‘British Breakfast’.
Then it was on to the ‘Fish and Chip’ shop, another British tradition.
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More to follow!!
More British Food A bit more about some British Food…. Great British snacks include: The pork Pie…
Cornish Pasties..
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And Scotch Eggs…
There are many different foods from the Union countries and the regions;
Haggis from Scotland…
Irish Stew from Ireland…
(and not forgetting Guinness..)
And also Welsh cakes from Wales..
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Food in Art – A short exploration of the depiction and use of food in art. (L- R) The Arnolfini Wedding Portrait – Jack Van Eyck (1434). The oranges on the windowsill and table suggests innocence before Adam and Eve’s fall from grace aswell as the couple’s wealth. There are some arguments to say the oranges could infact be apples. If this is the case, they would represent the temptation of knowledge and the Fall. L’Ultima Cena (The Last Supper) – Leonardo da Vinci (1494-1498). There are discussions questioning if infact this last supper was a Passover meal. The only way it could be determined is to decide if the bread is leavened or unleavened. The bread would symbolise jesus’ body and the goblets/glasses would contain wine which would symbolise his blood; ‘Now as they were eating, Jesus took bread, and blessed, and broke it, and gave it to the disciples and said, “take,eat; this is my body’ And he took the cup, and when he had given thanks he gave it to them, saying ‘ drink of it, all of you, for this is my blood of the covenant” The Travelling Companions – Augustus Egg (1862) The ladies, be they twins, companions or the same woman have different items in their baskets. The flowers here could be a symbol for virginity and sexual virtue where as the fruit in the other basket could refer to Eve’s temptation and fallen virtue.
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(L-R) Still life with quince, cabbage, melon and cucumber – Juan Sanchaez Cotan (1602- 1603) From the spanish Baroque period this is a simple yet striking painting. There are discussions as to wether this was just an exercise in painting or if it has religious connotations; should it be understood as a celebration of God’s most humble creations? It is said that Cotan gave up his worldly possessions to become a monk not long after he painted this. Still Life with Fruit and Ham – Jan Davidszoon de Heem (1648 -1649) During the Dutch Baroque era, paintings like this with an incredible amount of detail and sensuality were used to demonstrate wealth. Un Coin de Table – Paul Cezanne (1895) Cezanne is a well known impressionist painter. “Critics often found the distortions of perspective in his paintings willful and incompetent, but they are often explicable in optical terms. The refusal to correct these distortions indicates Cezanne’s aim of remaining true to perceptual experience”
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(L-R) Summer – Guiseppe Archimbaldo (1563) Paints mosaic images of fruit and vegetable portraits. Innovative, fresh and fun with Surrealists drawing inspiration from his work. It has been suggested that his paintings are either the product of a deranged mind or a pointed critique of the academic and wealth culture in Italy. Campbell’s Soup Can – Andy Warhol (1964) This piece by the American Pop Artist, became his signature piece and inspired him to experiment with the visual effect of serial imagery. Skinned Rabbit – Antonio Lopez Garcia (1972) The subject of the painting is depicted in an almost photorealistic way but it still retains a sense of mystery.
(top)Bread Village – Carl Warner He creates ‘foodscapes’ using fruit, vegetables and bread. Each creation is sketched out, then pins and super glue are used to hold the creations together. (Bottom left) Untitled – Christel Assante (-n/a-) These sculptures use eggshells as their canvas and almost resemble lacework due to how intricate the designs are. (bottom right) Mother and Child frie nach Damien Hirst – Karsten Wegener (2013) – a playful take on works of art by other artists
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Student work on food. Hi, its Vanya typing for the blog, I am student studying a levels, including btec art and design at the college. To contribute to the subject topic on food and associations, i have chosen to focus on linking the mind to food, resulting in eating disorders. this is the opposite to the glorification of food! I would like people to see what problems exist. These are images that I have taken in relation to the project, the focus being on anorexia.
. Hi, Im Amy, and i will be going to Riga in the following week, very exciting!!! The work that I am doing is looking at the sexualisation of food and drink. I think that the use of food can portray much, as some of these images that i have produced are showing.
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A project based upon Fruit and Veg!! During the second yellow week at the college, the current group of Subsidiary Diploma students are producing work inspired by the theme of the Comenius exchange programme, which is ‘Gastronomy’. Today the students are working in three different groups. Each group is working on a set activity for either a morning or afternoon, before switching over to the next activity. The activities on offer are a large scale drawing, which encourages the students to work large-scale across walls and floors. A sculptural outcome, which encourages students to use wire to create a three-dimensional response. And a relief printing workshop, which requires of the students to first build and then print their own large-scale printing plate, which is made from paper and other found materials. On Thursday all work produced during the yellow week activities will be showcase in a final exhibition, which will be held at Outline, Sutton Coldfield.
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Above: Students ‘translating small-scale models into large scale wire sculptures
Above & below: Students painting and printing their relief printing plates.
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Above: Final group crit
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FINAL POSTCARDS These are the final images of the British foods that we have taken to Bologna. they will be added to the food box that contains all the foods from the countries taking part in the project.
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ISTANBUL Istanbul was a fantastic experience, the meeting of Europe and Asia is a real melting pot of cultures. An amazing place with so much history. The food was not to bad either!
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PRAGUE Prague is an amazing city! It has truly wonderful architecture, from Gothic cathedrals to the most impressive art nouveau buildings. The place seems to live and breath art. You wander through the small cobbled streets and think you see Kafka hiding in the shadows.
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RIGA
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Bologna 16-20 Jan 2013
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SECOND TRANSNATONAL MEETING
MINUTES OF THE MEETINGS HELD IN BOLOGNA ON THE 17H, 18TH AND 19TH OF JANUARY 2013 17th January
Greetings and welcoming at the Liceo Scientifico E.Fermi Gala meeting of students and teachers in the conference room Short speech of the headmaster, Maurizio Lazzarini Exchanging of presents and gifts First screening of one of our final products the Gala video, done by the Prague school Students of the seven schools take part in several art workshops organized by the host school Meeting of teachers for a work session. During the work session the following issues were discussed:
Presentation of the webpage and the blogs.
Watching the Gala video.
E-twinning. Gala Comenius project is in this platform. Birmingham will start working with Istanbul in the new-twinspace.etwinning.net. Once both schools have been in contact and have worked with students at schools, they will invite other countries to join them. Students and teachers will get in touch and communicate using this tool.
Bologna shows the design of the gala boxes. The size of the postcards is 10.5 x 15 cm. Gala boxes will be handed in to the schools in the Riga meeting by Bologna school.
Choosing the poster and logo. Birmingham shows all posters and logos designed by students for the project. After admiring the different designs, schools vote the winner.
Evaluation of the project. Riga presents the conclusions of the midevaluation after summarizing the ideas schools wrote in the evaluation questionnaire worked at each school before the meeting.
Lunch at a nearby Pizza restaurant. Both students and teachers share a nice meal having the opportunity to make friends, enjoy the gastronomy, practice languages and know other cultures. Guided visit of the museum Genus Bononiae Palazzo Pepoli by students of the Liceo Fermi
Student party at school with food and music. 18th January Guided tour of Bologna city centre. Students and teachers go sightseeing in Bologna. 29
Lunch at a typical Italian restaurant to taste Bologna’s specialities. Renaissance dinner. Students and teachers attend a presentation of Bologna in the Renaissance, accompanied by Renaissance dances performed by students and teachers of Liceo Scientifico E.Fermi, wearing costumes. All participants enjoy an unforgettable evening tasting the specialities of the European cuisine in the Renaissance and strengthening bonds of friendship with the other partners. 19th January Farewell meeting in the evening. Students and teachers exchange their experiences during their stay in Bologna.
AGREEMENTS FOR THE NEXT TRANSNATIONAL MEETING IN RIGA
All schools will include their postcards in their blogs so that they can be downloaded by each country from the site.
Bologna will bring the Gala boxes for the next meeting in Riga and will give three boxes to each school.
Birmingham will bring the Gala posters and will give the agreed number of posters to each school.
Riga will continue working on the project evaluation. Schools will continue working out their blogs. All schools will disseminate the Gala project in their schools and cities. The webpage will include the logo and a record of the meeting. Dates for the Riga meeting: From 8th to 12th of May
ATTENDANCE High School of Natural Science and Mathematics "Academician Nikola Obreshkov" (BURGAS, BULGARIA) Mrs Sonya Dimova Mrs Jacqueline Mutafyan-Neycheva Students: Miss Iva Aleksieva Miss Denitsa Dimova Miss Dora Koprivchina Miss Zornitsa Karidkova Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní (PRAGUE, CZECH REPUBLIC)
Mrs Miroslava Velebilova Mrs Tamara Vosecka 30
Mrs Monika Telecka Students: Mr Jakub FICAL Miss Veronika HORAKOVA Miss Renata KRALOVA Miss Tatyana GRIMBERG Miss Kristyna MARIKOVA Miss -Magdalena PYCHOVA Liceo Scientifico E. Fermi (BOLOGNA, ITALY) Mr Maurizio Lazzarini Mrs Annamaria Bernardoni Mr Donato Boschetti Students: Broad representation of students. Rigas 89. vidusskola (RIGA, LATVIA)
Mrs Marina Serkova Mrs Irina Selaha Mrs Karina Svircenkova Students:
Mr. Jakovs Zilbermans Miss Ksenija Gerasika Miss Ilja Morozovs Miss Vlada Visnakova Mr Antons Veidemanis Mr Aleksejs Zajakins Mr Arturs Kusins Miss Veronika Hodorenoka IES Balears (VALENCIA, SPAIN) Mrs Mª Jesús Cartagena Menoyo 31
Mrs Mª Dolores Rodríguez Rodríguez Mrs Mª Amparo Martínez Nohales Mrs Gema Gilabert Solanes Mrs Mª Josep Carro de Mena Students: Mr Pablo Martorell Lara Miss Andrea Mendieta Rodríguez Mr Alvaro Salla Andrés Mr Alvaro García-Pozuelo Cabañero Miss Liliana Llopis Castillo Miss Andrea Tormos García Miss Teresa Vázquez Alberni Miss Andrea Sanz Albuixech Miss Sandra López Úbeda Miss Sabina Esquer Fosatti Miss Luciana Georgiana Tutuianu Büyükşehir Hüseyin Yıldız Anadolu Lisesi (ISTANBUL,TURKEY) Mrs Duygu Altay Mrs Fatoş Gülay Çalışkan Students: Mr Baris Solmaz Mr Enis Eraslan Miss Bleyza Kinali Miss Piril Okurogullan Mr Özer Can Temel Miss Özge Yesiltas Miss Tugba Aslan 32
Miss Pelin Su Doganay Birmingham Metropolitan College (BIRMINGHAM, UNITED KINGDOM) Mr Graham Burquest Mrs Mara Lagonigro Students: Mr Patrick Young Mr Kemet Tenkamenin Mr Mohammed Safwan Miss Phillipa Michelle Rawlings Mr Liam Guy Rennie-Jeffries Mr Paul Louis Farrell Mr Emraan Abdiaziz Mayow Bologna, 19th January 2013
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- Gastronomy Life and Arts -
BOLOGNA, 16 - 19 JANUARY 2013 GALA MEETING
LICEO FERMI AND GALA Food.........................to celebrate our lives' most important events Food.........................to share with the people we love Food.........................to brighten up the gloomy days. Food has always played such an important role in man's life, that it is one of those topics which cannot be neglected. When we enjoy our meals we do much more than simply providing for our basic survival needs, something which is deeply rooted in our personal, emotional life as well as in our culture and society. Our attitudes, practices, and rituals surrounding food are a window into our most basic beliefs about our world and ourselves. The GALA project aims to promote mutual knowledge and understanding among students from different European countries through cuisine. Liceo Fermi is proud to take part in this project and to share with our partners the invaluable heritage of culture and tradition conveyed by the diverse gastronomic traditions.
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DISCOVERING BOLOGNA, ITALY
Bologna is known in Italy as "La Dotta, La Rossa, La Grassa", which translates as "the educated, the red, the fat". "Educated" is for the city university, the oldest in Europe . "Red" refers both to the red bricks that most of Bologna historic buildings and porticoes are made of and to the city history of leftist politics. And "fat", of course, is for Bologna culinary history, one based on creamy pasta sauces and rich meat dishes. Thanks to its strategic location, Bologna has always been an important crossroads between the North and the south of Italy, but also between the mediterranean and the sea. Bologna was conquered by the Etruscans, the Romans and many other populations throughout the centuries. In the Middle Ages it became a very important international centre thanks to its famous University, which attracted students from all over Europe . Boasting one of the country’s great medieval cityscapes – an eye-catching ensemble of red-brick palazzi, Renaissance towers and 35 km of arcaded porticoes – Bologna is a wonderful alternative to the north more famous cities. PLACES YOU CAN'T MISS Piazza Maggiore Piazza Maggiore, the symbol of religious and economic power, is the very heart of the city and of the civic life. It is is one of the best preserved ones in Europe: the square is composed of different buildings: the Accursio Palace (that is the Municipal Palace), King Enzo’s Palace, the Palace of the Mayor, the Notary Palace, the imposing Basilica of S. Petronio, our Patron Saint and the Bankers’ Palace. Palazzo d'Accursio The Town Hall consists of a set of buildings, that over the centuries have gradually been joined to the oldest ones acquired by the city at the end of the thirteenth century. Including among other things, 35
Accursio’s home, teacher of law at the University of Bologna. It was originally intended to keep the public reserve, "some grain-growing and municipal offices”. In 1336 it became the residence of the Elders, the highest judiciary of the City Government and is the seat of city government. Palazzo Re Enzo Also called 'new palace' to differentiate it from the Podestà palace, King Enzo Palace was built between 1244-46 as an extension of Municipal buildings. Just three years later it became the 'residence' of the King taken prisoner in the battle of Fossalta: King Enzo of Sardinia, son of Frederick II. In the upper of the three original floors the King was assigned a large room, where he spent his remaining twenty three years of life, until his death in 1279. Palazzo dei notai The old seat of the Notary's guild or association - as inferred by the three ink pots with quills depicted in the coat-of-arm on the façade - went through several building stages - dates back to 1287. Neptune fountain Fontana del Nettuno Fountain of Neptune, was built between 1563 and 1566 by the Flemish sculptor Giambologna. It is a symbol of the power of the Pope: he ruled the world like Neptune ruled the seas. At the feet of the statue there are four mermaids. They represent the rivers of the four discovered continents at that time: Ganges, Nile, Amazon River and Danube. San Petronio The construction of this megalomaniac dream and requested to build up the Archiginnasio. Even the facade was left incomplete; the central nave covering and the apses shooting, designed by Girolamo Rainaldi. The Basilica of St Petronio, honoring the patron saint (eighth bishops of Bologna from 431 to 450), is the most imposing (a length of 132m, a width of 66m, a height of 47m) and the most important church in Bologna.
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Building started in 1390 and the church's original design was created to celebrate the reconquest of the town. In 1514, Arduino degli Arriguzzi proposes a new model with a Latin-cross aimed to overtop St Peter's Church in Rome. According to the legend, Pio IV stopped Rainaldi and directed by Francesco Martini, were completed only in 1663; the lower naves were closed by rectilinear walls. The two towers Right close to Piazza Maggiore the famous Two Towers stand out The Torre degli Asinelli and the Torre Garisenda, standing at 97.2m and 48m respectively, each with a considerable overhang due to centuries-long subsidence, are named after the families who built them in the early 12th century. In its heyday in the 12th and 13th centuries Bologna boasted around 100 towers, of which fewer than 20 now remain. Climb the 498 rickety wooden stairs to the top of the Asinelli for an uninterrupted view of the city. Saint Stephen Basilica The authority of the Church ruled Bologna for a very long time: our city contains a fascinating group of Middle Ages buildings, called the Seven Churches, dedicated to Saint Stephen. Interesting facades, windows, chapels, graves, courtyards, cloisters, still attract the visitors, captured by the mystery of their beauty. This compound of religious buildings was originally made up of seven churches, but now only four remain. in. From the beautiful, triangular Piazza di Santo Stefano, visitors enter the 11th-century Chiesa del Crocifisso, which holds the bones of Bologna’s patron saint, St. Petronius. Attached to this church via a series of small courtyards, gardens and passageways are the Chiesa del Santo Sepolcro, the Chiesa della Trinitå and the Chiesa dei Santi Vitale e Agricola. The latter features some Roman flooring and carvings, brought to the church when it was built in the 11th century. Porticoes Bologna keeps an unbeatable record: 35 km of porticoes, scenic rows of arcades create a fantastic game of light and shade and perspective illusions, from the wooden ones of Medieval houses to the harmonious ones of the Renaissance and Baroque ages.
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The University In the 13th century the University gained a high reputation for its excellent teachers: the Studium (as it was originally called) was founded in 1088, during the Middle ages marks the period of higher splendour with the arrival of several students from all over Europe. Law, Medicine and Anatomy were the most popular subjects: Here the teachers explained the human body, while a surgeon dissected the corpses stretched on the marble desk. The Archiginnasio The Archiginnasio which has housed the Civic Library since 1838 was originally built as the seat of the ancient university and it is one of the most important buildings in the city. It was built in the sixteenth century when the Pope called for a drastic change of the Piazza Maggiore area. The pope commissioned the work through Cardinal Carlo Borromeo because he felt it was important to have all the different university disciplines taught in a one place instead of spread out across different locations like before. The Archiginnasio remained the seat of the Bolognese Studium until 1803. The building has two floors and, like most buildings in Bologna, is entered through a portico. It also has an internal courtyard that incorporates the former church of Santa Maria dei Bulgari. Inside there is the splendid Anatomical Theatre. Built in 1637, the fir panelled amphitheatre was built for anatomical studies. The room has fasci natin g statu es in various anatomical positions. The cathedra is also unique: it is covered with a canopy suspended between two statues of men with their skin removed called "The Skinned", a seventeenth century work that merges art and science. National Art Gallery This gallery is large enough to fill a couple of rainy-day hours, but small enough not to seem overwhelming. Of its large collection, particular mention should go to works of the artists of the 17th century Bologna school, such as Annibale Carracci, Domenichino Guido Reni and Guercino. Other major Italian painters, including Raphael, are also represented. 38
The market Every Friday and Saturday Piazza 8 Agosto springs to life with the Piazzola Market where people can find all kinds of goods at very reasonable prices: clothes, bags, shoes, food, household goods, trinkets, watches and much more.
Food and Wine After discovering Bologna “The Learned”, spend time exploring Bologna “The Fat”, the Bologna of good food and excellent cooking. Go back on yourself, behind Piazza Maggiore, and enjoy wondering through the narrow streets of the old city market, the Quadrilatero. During the day, you will come across many stalls filled with all kinds of food products, from seasonal fruit to fresh fish from the nearby Adriatic Sea, from tortellini and that speciality of Bologna, mortadella, to various sweets. In the evening, just before dinner, these streets are transformed and shops give way to bars and drinking places, where people of Bologna can enjoy an aperitif at the end of the day. Bologna has a reputation for memorable food and good wine. Handmade egg pasta and stuffed pasta, especially tortellini, are specialties of Bologna and of course, there are the famous tagliatelle alla Bolognese, with a very rich meat based sauce. Bologna is also known for its salami, Parma ham and ham. The cuisine of the Emilia-Romagna region is some of the best in Italy. Balanzone Bologna has its own character called “Doctor Balanzone”; he is a blackdressed man with heavy books in his hands. The doctor is a local, angry, disruptive busybody who doesn't listen to anyone else from any of the fields that he claim to know about, which is many (medicine, law, etc.). He pretends to be a learned man but he only knows nonsense.
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Food and beyond FOOD IDIOMS TO BRING HOME THE BACON To earn the money for your family. “You work a lot of hours for this job!” “I have to bring home the bacon…”
YOU CAN'T HAVE THE CAKE AND EAT IT
“You can either go to a movie or get pizza, but you can't have the cake and eat it.”
IT'S JUST A STORM IN A TEACUP When someone makes a great fuss over something that is not terribly important. “Oh, that was anything serious, it was just a storm in a teacup.”
HE'S GONE BANANAS To be irrational and wild; to lose control. “Keep calm, you’re going bananas!”
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HE'S GONE NUTS To go mad. “Keep calm, don’t go nuts!”
DON'T CRY OVER SPILT MILK Don’t cry on something that already happened. “A: I missed my bus! I'm so angry! B: Hey, don't cry over spilled milk.”
AS COOL AS A CUCUMBER Very calm and in control of your emotions. “When everything seems to be going wrong, she stays as cool as a cucumber.”
TAKE STH WITH A PINCH OF SALT You do not completely believe what someone told you. “You have to take these findings with a pinch of salt.”
IT'S NOT MY CUP OF TEA I don’t like something. "David, would you like to go ice-skating tomorrow evening with me?" “Sorry, but it is not my cup of tea.”
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COUCH POTATO Sedentary person. “You have to do a lot of exercises, don’t have a couch potato lifestyle!”
IT'S AS EASY AS A PIE Very easy. “Oh, that classtest was incredibly easy! I can say that it was as easy as a pie!”
HE'S FULL OF BEANS Energetic, badly mistaken. “He never stop! He’s full of beans”
SHE IS THE APPLE OF MY EYE She is my beloved. “I think I fall in love with her. She is the apple of my eye.”
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Health Do you have healthy habits?
. .
.
1.
What is the most important meal of the day for you? A - Breakfast B - lunch C- dinner 2.Is there a dish which is always present in your daily diet? A - fruit and vegetables B - pasta C - meat 3. What do you usually drink at meals? A - water B - fruit juice C - fizzy drinks
HOW MANY‌? 6. How many portions of vegetables do you eat in a day? A - three B - one C - I don't like vegetables 4. A B C 5. A B C
Do you always have breakfast? - Yes, always - sometimes - never If so, What do you usually eat for breakfast? - cereals and milk - vegetables - crisps
7. How many portions of fruit do you eat in a day? A - three B - one C - I don't like fruit .
8. How many times a week do you eat meat (including Bologna, ham, Parma ham, etc?) A - three times B - everyday C - usually at lunch and dinner
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9. How often do you eat junk food? A - once a month B - twice a month - once a week
C
10. Do you generally check the calories of your favourite snacks? A - sometimes B - always C – never 11. How often do you eat frozen food or take away pizzas? A - occasionally B - once a week Cevery other day
12. Do you ever cook your own meals? What can you cook? A - When I'm alone I can manage B - When I'm alone I grab anything I find in the kitchen C- never , I can't cook
13. Do you usually eat alone 14. Do you usually watch TV or with your family? while you are eating? A - With my family A - No B - occasionally B - I am alone at lunch C - Always C- nearly always alone
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If most of your answers are A
Your eating habits are perfect! You take care of your health by eating fruit and vegetables. You are in good health, so all you need to do is to keep behaving this way!
If most of your answers are B
If most of your answers are C
You eat rather correctly, but your eating habits could be improved. Don’t be lazy and don’t forget to do physical exercise to get in good shape!
Youdefinitely must change your eating habits and give up your couch-potato lifestyle. Try to eat junk food and sweets, only occasionally. Your heart and also your mood suffer from such bad habits.!
.
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RECIPES
Pasta & Beans Soup Ingredients 200g of dried beans from 1 to 3 teaspoons of salt 2 tablespoons of olive oil 1 finely chopped medium onion 1 finely chopped stick of celery 3 carrots, halved lengthways and sliced 2 medium potatoes cut into pieces 1-2 cloves of garlic 100g of short pasta ground chilli (optional), extra virgin oil Directions Soak dried beans in cold water overnight. Put the finely chopped onion, celery, and garlic into a saucepan with a little extra virgin olive oil and cook as gently as possible, with the lid on until all the vegetables are soft, but not brown. Drain your beans well and rinse them in cold water, then add them to the pan and cover with water. Add the salt and leave them gently simmer for at least one hour or more, till they get soft. Now take a couple of ladles of beans and put them aside. With a blender mash the vegetables and part of the beans so as to make a smooth thick cream to which you will now add the beans you had put aside. Season to taste with salt (if needed) and pepper. Add a short kind of pasta and add a little more boiling water, should your soup be too thick. Before serving drizzle with extra olive oil. EXTRA TIP
If you are short of time you can use tinned beans. Try adding some chilly: it will taste great You can make the soup a day in advance, apart from pasta which must be cooked at the moment. It will taste even better! 46
Spaghetti with Prawns INGREDIENTS (the amount of ingredients is for four diners) ·
- 320 grams of noodles - 1/2 kilo of fresh Prawns
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- chilly
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- salt
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- 500 grams of cherry tomatoes
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- 1 chopped sprig of parsley
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- 3 cloves of garlic
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- Extra virgin olive oil
PREPARATION Wash the cherry tomatoes carefully and halve them . Take the prawns and wash them. Put some oil in a large frying pan with the garlic and heat them. After one minute add the cherry tomatoes and stir for a few minutes .Then add the prawns. When they turn orange season with chilly and a pinch of salt.
Meanwhile put a large pan of salted water to boil. Once boiling, put the noodles into the water and cook them according to instructions on the packet . Remember to drain them very much al dente, since you will complete the cooking with the sauce. Scoop out a small cupful of the pasta water and add it to the sauce together with 2 more tbsp of extra virgin oil. Tip the noodles into the prawns’ sauce and if the sauce is a bit thick add a splash of cooking water. Add the parsley and serve.
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Peperonata INGREDIENTS:
- 2 onions - 3 assorted sweet peppers (yellow and red) - 2 tablespoons of extra virgin olive oil - Salt INSTRUCTION: - Prepare the ingredients you'll need to make your delicious vegetarian stew. - Peel and thinly slice the onions . - Put the oil in a large frying pan and when it is hot add the onions. - Let them fry gently on low heat for 15 minutes stirring occasionally. - When the onions are soft add the peppers and mix them with the onions. - Cover with a lid and stew on low heat, without adding liquid for at least 30 minutes. This will help to bring out the flavour of your tasty peperonata.
- Add the tomatoes, salt and stew for another 15 minutes. EXTRA TIP - If the Sauce gets too thick pour a little bit of water - At the end you can add some more extra virgin olive oil
Mushroom tagliatelle Serves four Ingredients for the tagliatelle: 4 eggs; 400 grams of flour. Ingredients for the mushroom gravy:
90 grams of dried mushrooms; 48
half an onion, a clove of garlic and some cooking cream half a glass of white wine.
Directions Make the tagliatelle: put the flour in a” heap” (a volcano like shape) on the chopping board, then brake the eggs and put them in the middle of the volcano-heap hole. Then knead eggs and flour as shown (video). Tip: put some flour on your hands in order not to let the mixture stick on them, do the same for the chopping board. When the mixture looks very smooth like this (picture) put it between two bowls and let it rest for at least half an hour. Now you have to stretch the dough to make it thin as shown (picture) with the rolling pin. Later you have to roll it trying to get a rectangle as shown, then you have to cut it striped like in the picture. Take the stripes and unroll them like shown in the video. Finally twist them like “nests” as shown (picture) and wait until they dry.
Make the sauce: put the mushrooms in a bowl of water and soak them, it should take about twenty minutes Meanwhile thinly slice an onion and put it in a frying pan with hot olive oil, add a clove of garlic but remember to take it out at the end. Take the mushrooms out of the bowl and squeeze them so that they lose the absorbed water but remember to keep that water. Put the mushrooms with the fried onion and cook on medium heat , after about five minutes blend with wine and wait until it evaporate. Complete the cooking adding the mushroom’s water when the pan gets dry, season to tastewith salt and black pepper.
Cook the tagliatelle: fill a pot with water and put it on fire, when the water starts boiling add and the noodles. After about five minutes noodles should be cooked, drain them well al dente and toss them in the pan with the sauce. To complete the dish you may put some cream, just enough to mesh the noodles with the sauce but remember that the less is the better, stir for a couple of minutes and remove the garlic.
EXTRA TIPS - Sprinkle with parsely - Sprinkle with parmesan cheese - if you can get fresh, wild mushrooms, your dish will be even better! 49
- If you are short of time you can buy pasta instead of making it.
Pizza recipe https://www.youtube.com/watch?v=LgRgBJLygPk Preparation time: About 2 hours Ingredients (for 10 pizzas): - 2 tablespoons of olive oil
- 500g of flour - 2 glasses of warm water - 5g of yeast - 10 gr. of salt - 10 gr. of sugar Directions 1. Put the flour into a large bowl, then stir in the yeast , the sugar which will boost the yeast and the salt. 2. Make a well, pour in the warm water and the olive oil and mix till you get a soft, fairly sticky dough. 3. Put the dough onto a floured surface and Knead until the dough is smooth, then put the dough into a bowl and cover it with a cloth. 4. Leave it to rest for at least 1 hour but you can make the dough well in advance and the result will be excellent all the same. 5. Make some “balls” with the dough and then roll them out with a rolling pin; you can make a round or a rectangular pizza, according to the baking tray you have. 6. Now you are ready to put your favourite toppings on your pizza: tomato and cheese is a great classic. Season with salt and oil. 7. Bake the pizza in your pre-heated oven at about 200° for 20'-However have a look because the baking time depends very much on the oven you use, so it's pretty difficult to give a final word on it. Your Italian pizza is ready, enjoy your meal! 50
EXTRA TIP - If you want, you can add your favourite food on the top (ham, sausages, mushrooms, vegetables, olives etc) just before putting mozzarella cheese. - Do you love spicy food? Sprinkle some chilli on it!
Chocolate cake Ingredients: - 150 grams of butter; - 150 grams of chocolate; - 100 grams of sugar; - 50 grams of flour; - 50 grams of milk; - 3 eggs.
Procedure: - Break the chocolate into pieces and then melt it with milk and butter; - Separately mix the sugar with the egg yolks and then add the flour; - Wait till the chocolate is cool and then add the cream; - Beat the egg whites until stiff and add them the mixture, stirring slowly; - Pour into a buttered baking mould and bake at 170 degrees for 25 minutes; - Once cooked sprinkle the cake with icing sugar.
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Bolognaise Sauce or Rag첫 This is such a traditional recipe that it is nearly impossible to give a definite version, probably every family has their own way to cook it. This is a fair compromise Serves six people Ingredients: 250 g minced pork 250 g minced beef or 500 g minced beef 1 carrot 1 stick of celery, 1 onion 2 tablespoons of oil (if possible olive oil)/50 g butter 400 g peeled tomatoes without seeds 1 glasses of red wine (optional) salt pepper
Procedure: Clean, wash and chop all the vegetables. Put the oil in a pan, add the vegetables and cook gently till they are very well cooked and dry. Now you can add the meat, break up lumps with a fork or a spoon, stirring from time to time and season with salt and pepper. Cook it at medium heat till the mince gets brown. Your meat should get nearly crispy, not boil in its own liquid. Now you can pour the wine, and leave it to simmer till it evaporates. It's time to add the tomatoes, stir a little bit, put a lid on........an forget it over very low heat for at least 2 hours and a half or even more. We eat it with tagliatelle, maccaroni or different kinds of pasta, but believe it or not............never with spaghetti!!!
EXTRA TIPS - A little bit of butter on your pasta will improve the taste of your rag첫. - You can replace the tinned tomatoes with tomato sauce. - When your rag첫 is nearly cooked you can add a little bit of milk. - Should the sauce be too thick, add a little bit of water. 52
Spaghetti Carbonara Ingredients for 4: 400 gr of spaghetti, 150 gr of bacon, 2/3 eggs, 100 gr of Parmesan cheese, 2 spoon of extravirgin olive oil, salt, pepper nutmeg.. Put a large pan of salted water on to boil, moderately salty, since the sauce is very tasty. Meanwhile dice the bacon into small cubes, put it into a pan without adding oil and leave it on low to medium heat until the fat becomes translucent and slightly crisp, then remove from heat and let it cool slightly. Meanwhile, beat the eggs in a bowl then add the Parmesan cheese, pepper and nutmeg if you like it. Mix all the ingredients well with a whip, then add the bacon. Boil the pasta and when it is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in your bowl and stir quickly with the previously prepared sauce. Serve the spaghetti carbonara immediately and if necessary add more Parmesan cheese and pepper. (No more cooking now, otherwise you’ll scramble the eggs). If the sauce is too thick you can add a little of the cooking water you have kept aside.
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Recipe: Spaghetti with clams. Ingredients: (4 people)
https://www.youtube.com/watch?v=_CeZcia7UhU - Clams 1 kg. (with the shell and shelled) - Tomatoes 3, 4 fresh tomatoes - Shallots 1 or 2 (if you can't find it, you can replace it with a leek or half onion) - Parsley - Spaghetti 400 gr.
Sauce Preparation:
- Wash the clams thoroughly - Finely chop and fry the shallot. - Add chopped tomatoes and a glass of wine with the onion. Cook for 20 minutes. - In a separate pan pour a tbsp of olive oil, with a crushed clove of garlic (better if you use extra virgin oil) and cook the clams on a medium heat. -Cover with a lid and shake the pan from time to time. The clams will open in, say, about five minutes. When they are all open you can turn off the fire - Shell some of the clams and leave the others with their shell. - First add the clams to the sauce and cook for some minutes, then add the shelled ones. Spaghetti preparation: - Cook your spaghetti in boiling salted water according to packet instructions. - Drain the spaghetti al dente (i.e. not perfectly cooked.) Put the spaghetti in a large pan with the sauce and cook on a high heat and stir or toss for a few minutes. Sprinkle with fresh parsley before serving. Extra tips: - If you like it, you can add a little bit of chilli. - If you are short of time , leave all the clams with their shell. The dish will be still excellent! 54
- Timing is essential. make sure your sauce is nearly ready when you cook spaghetti: pasta cannot wait in the colander, or it will turn into a sticky indefinite mass .
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POSTCARDS Ingredients Serves four 400 gr of spaghetti, 150 gr of bacon, 2/3 eggs, 2 spoons of extravirgin olive oil, Salt and pepper
Put a large pan of salted water on to boil, moderately salty, since the sauce is very tasty. Meanwhile dice the bacon into small cubes, put it into a pan without adding oil and leave it on low to medium heat until the fat becomes translucent and slightly crisp, then remove from heat and let it cool slightly. Meanwhile, beat the eggs in a bowl then add the Parmesan cheese and pepper. Mix all the ingredients well, then add the bacon. Boil the pasta and when it is cooked, drain it and toss it in your bowl. Quickly stir with the previously prepared sauce. Serve the spaghetti carbonara immediately and if necessary add more Parmesan cheese and pepper. If the sauce is too thick you can add a little of LEMON ESCALOPES Ingredients - Serves four 8 sm all slices of chicken breast or of veal 50 gr. of butter or 2 tbsp olive oil juice of 1 lemon half a glass of warm water 1 tbsp freshly chopped parsley 50g flour Flatten each chicken breast until it has widened and become about 1 cm thick. Lightly dust the escalopes with flour, making sure it forms a light smooth coat around the meat. Take a pan and place the butter into it, let it melt gently, then put the meat, add salt and pepper and let it cook for a few minutes, till the part below is well gilded. Turn the meat so that it can get the same golden colour on both sides. Now pour the lemon juice in, cover with a lid and leave it to evaporate. Add half a glass of warm water which, mixing with the flour will make a nice, tasty sauce. 56
Sprinkle with parsely, or, if you prefer, with lemon zest.
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CHICKPEAS SOUP Ingredients - Serves four 200g of dried chickpeas from 1 to 3 teaspoons of salt 2 tablespoons of olive oil 2onions, 1 stick of celery 2 carrots, 2 cloves of garlic 100g of short pasta ground chilli (optional), extra virgin oil If you use dry chickpeas, place in a medium bowl and add warm water to cover. Let them soak overnight forno less than 12 hours. If you want to save time you can use tinned chickpeas. Place them in a large saucepan with water, garlic and a pinch of salt. Simmer till they get tender but not too soft, then add onions, carrots, celery and a tin of peeled tomatoes and cook for at least half an hour. Now remove about half of the chickpeas and process the remaining ones together with the vegetables so as to get a thick, smooth soup. Add the chickpeas you have put aside and cook pasta into it. Complete your dish with some spoons of extra virgin oil and chilly, if you like it hot.
BRUSCHETTA Ingredients - Serves four 57
One loaf of bread one clove of garlic (optional) 0.5 kg of red, ripe tomatoes A few spoons of extra virgin olive oil some leaves of basil a pinch of salt Wash the tomatoes and dice them. Then season your tomato salad with salt and extra virgin oil. Slice your loaf and toast eight slices in a toaster or grill them. If you like garlic, you can rub some on one side of the slices , then drizzle half a tablespoon of olive oil over each one. Top them with plenty of diced tomatoes and some basil leaves, then sprinkle some more olive oil. Simple as it is, this is a wonderful snack, a good appetizer, very healthy and quick to make.
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FOOD IN ART
“The last supper”
http://gala-eu-fermi.blogspot.it/p/food-in-art.html
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Within the Comenius project GALA and the project of sustainability carried out by our school the students have produced works of art where the vegetable waste from the supermarket is turned into expressive technique and, after a fleeting time of glory, becomes part of the compost for the vegetable garden of our school. REDUCE REUSE RECYCLE The Lady with the ermine Technique: vegetables on paper. Inspired by Arcimboldo's portraits, (1526-1593), copy of the painting by Leonardo da Vinci (1488-1490), Czartoryski Museum of Cracovia.
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The birth of Venus Technique: vegetables on paper Inspired by Arcimboldo's portraits, (1526-1593), copy of the painting by Sandro Botticelli 1488-1490, Uffizi Gallery, Florence.
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The beaneater Technique: vegetables on paper Inspired by Arcimboldo's portraits, (1526-1593), copy of the painting by Annibale Carracci, 1580-1585, Colonna Gallery, Rome
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Bacco Technique: vegetables on paper Inspired by Arcimboldo's portraits, (1526-1593), copy of the painting by Caravaggio, 1596-1597,Uffizi Gallery, Florence.
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FOOD IN FILMS
https://www.youtube.com/watch?v=WhE-0I152u4 Food in Literature http://gala-eu-fermi.blogspot.it/p/food.html
The Futurist Cookbook Chicago Tribune proclaimed it a bold manifesto to revitalize culture by revolutionizing how people ate, what the The Futurist Cookbook, by Italian poet and editor Filippo Tommaso Marinetti, was originally published in 1932 and reprinted in 1989, and translated into English by Suzanne Brill. But while major newspapers like the media missed at first was that the cookbook was arguably the greatest artistic prank of the twentieth century. It wasn’t a populist effort to upgrade mass cuisine but, rather, a highbrow quest to raise the nation’s, perhaps the world’s, collective artistic consciousness. What made Futurist “cooking” so revolutionary was that it drew on food as a raw material for art and cultural commentary reflecting the Futurist idea that human experience is empowered and liberated by the presence of art in everyday life, that osmosis of arte-vita “The Futurist culinary revolution … has the lofty, noble and universally expedient aim of changing radically the eating habits of our race, strengthening it, dynamizing it and spiritualizing it with brand-new food combinations in which experiment, intelligence and imagination will economically take the place of quantity, banality, repetition and expense. This Futurist cooking of ours, tuned to high speeds like the motor of a hydroplane, will seem to some trembling traditionalists both mad and dangerous: but its ultimate aim is to create a harmony between man’s palate and his life today and tomorrow.” “It is not by chance this work is published during a world economic crisis, which has clearly inspired a dangerous depressing panic, though its future direction remains unclear. We propose as an antidote to this panic a Futurist way of cooking, that is: optimism at the table.” Marinetti believed that “men think, dream and act according to what they eat and drink.” But nowhere did his culinary and cultural dogmatism shine more blazingly than in his contempt for pastasciutta, better-known simply as pasta — the traditional Italian staple beloved the world over. He preceded the modern low-carb craze by more than seven decades, outroaring even its most zealous contemporary adherents with the fanaticism of his convictions. Pasta, he asserted, made people heavy in both body and spirit, turned them sour and pessimistic, and robbed them of the creative impulse”. 64
“Futurist cooking will be free of the old obsessions with volume and weight and will have as one of its principles the abolition of pastasciutta. Pastasciutta, however agreeable to the palate, is a passéist food because it makes people heavy, brutish, deludes them into thinking it is nutritious, makes them skeptical, slow, pessimistic”. Marinetti then outlines the eleven requirements for the ideal Futurist meal: 1.Originality and harmony in the table setting (crystal, china, décor) extending to the flavors and colors of the foods. 2.Absolute originality in the food. 3.The invention of appetizing food sculptures, whose original harmony of form and color feeds the eyes and excites the imagination before it tempts the lips. 4.The abolition of the knife and fork for eating food sculptures, which can give prelabial tactile pleasure. 5.The use of the art of perfumes to enhance tasting. Every dish must be preceded by a perfume which will be driven from the table with the help of electric fans. 6.The use of music limited to the intervals between courses so as not to distract the sensitivity of the tongue and palate but to help annul the last taste enjoyed by re-establishing gustatory virginity. 7.The abolition of speech-making and politics at the table. 8.The use in prescribed doses of poetry and music as surprise ingredients to accentuate the flavors of a given dish with their sensual intensity. 9.The rapid presentation, between courses, under the eyes and nostrils of the guests, of some dishes they will eat and other they will not, to increase their curiosity, surprise and imagination. 10.The creation of simultaneous and changing canapés which contain ten, twenty flavors to be tasted in a few seconds. In Futurist cooking these canapés have by analogy the same amplifying function that images have in literature. A given taste of something can sum up an entire area of life, the history of an amorous passion or an entire voyage to the Far East.
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11.A battery of scientific instruments in the kitchen: ozonizers to give liquids and foods the perfume of ozone, ultra-violet ray lamps (since many foods when irradiated with ultra-violet rays acquire active properties, become more assimilable, preventing rickets in young children,etc.), electrolyzers to decompose juices and extracts, etc. in such a way as to obtain from a known product a new product with new properties, colloidal mills to pulverize flours, dried fruits, drugs, etc.; atmospheric and vacuum stills, centrifugal autoclaves, dialyzers. The use of these appliances will have to be scientific, avoiding the typical error of cooking foods under steam pressure, which provokes the destruction of active substances (vitamins, etc.) because of the high temperatures. Chemical indicators will take into account the acidity and alkalinity of these sauces and serve to correct possible errors: too little salt, too much vinegar, too much pepper or too much sugar.
Here are some of the favourite recipes of Marinetti: AEROFOOD The diner is served from the right with a plate containing some black olives, fennel hearts and kumquats. From the left he is served with a rectangle made of sandpaper, silk and velvet. The foods must be carried directly to the mouth with the right hand while the left hand lightly and repeatedly strokes the tactile rectangle. In the meantime the waiters spray the napes of the diners’ necks with a conprofumo [perfume] of carnations while from the kitchen comes contemporaneously a violent conrumore [music] of an aeroplane motor and some dismusica [music] by Bach. IMMORTAL TROUT Stuff some trout with chopped nuts and fry them in olive oil. Then wrap the trout in very thin slices of calves’ liver. HUNTING IN HEAVEN Slowly cook a hare in sparkling wine mixed with cocoa powder until the liquid is absorbed. Then immerse it for a minute in plenty of lemon juice. Serve it in a copious green sauce based on spinach and juniper, and decorate with those silver hundred and thousands which recall huntsmen’s shot.
DATES IN MOONLIGHT 30–40 very mature and sugary dates, 500 grams Roman ricotta. Stone the dates and mash them well (all the better if you can pass them through a sieve). Mix the pulp thus obtained with the ricotta until you have a smooth poltiglia [mush]. Refrigerate for a few hours and serve chilled.
The Inn of the Red Lobster Cat and Fox and Marionette walked and walked and walked. At last, toward evening, dead tired, they came to the Inn of the Red Lobster.
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"Let us stop here a while," said the Fox, "to eat a bite and rest for a few hours. At midnight we'll start out again, for at dawn tomorrow we must be at the Field of Wonders." They went into the Inn and all three sat down at the same table. However, not one of them was very hungry.
The poor Cat felt very weak, and he was able to eat only thirty-five mullets with tomato sauce and four portions of tripe with cheese. Moreover, as he was so in need of strength, he had to have four more helpings of butter and cheese. The Fox, after a great deal of coaxing, tried his best to eat a little. The doctor had put him on a diet, and he had to be satisfied with a small hare dressed with a dozen young and tender spring chickens. After the hare, he ordered some partridges, a few pheasants, a couple of rabbits, and a dozen frogs and lizards. That was all. He felt ill, he said, and could not eat another bite. Pinocchio ate least of all. He asked for a bite of bread and a few nuts and then hardly touched them. The poor fellow, with his mind on the Field of Wonders, was suffering from a gold-piece indigestion. Supper over, the Fox said to the Innkeeper: "Give us two good rooms, one for Mr. Pinocchio and the other for me and my friend. Before starting out, we'll take a little nap. Remember to call us at midnight sharp, for we must continue on our journey." "Yes, sir," answered the Innkeeper, winking in a knowing way at the Fox and the Cat, as if to say, "I understand." As soon as Pinocchio was in bed, he fell fast asleep and began to dream. He dreamed he was in the middle of a field. The field was full of vines heavy with grapes. The 67
grapes were no other than gold coins which tinkled merrily as they swayed in the wind. They seemed to say, "Let him who wants us take us!" Just as Pinocchio stretched out his hand to take a handful of them, he was awakened by three loud knocks at the door. It was the Innkeeper who had come to tell him that midnight had struck. "Are my friends ready?" the Marionette asked him. "Indeed, yes! They went two hours ago." "Why in such a hurry?" "Unfortunately the Cat received a telegram which said that his first-born was suffering from chilblains and was on the point of death. He could not even wait to say goodby to you." "Did they pay for the supper?" "How could they do such a thing? Being people of great refinement, they did not want to offend you so deeply as not to allow you the honor of paying the bill."
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THIRD TRANSNATONAL MEETING
MINUTES OF THE MEETINGS HELD IN RIGA ON THE 8th, 9th, 10th AND 11th OF MAY 2013 8th May Arrival of the school delegations in Riga Welcome dinner. Attendance of Istambul, Burgass and Riga schools. 9th May Greetings and welcoming at the Rigas 89. vidusskola (RIGA, LATVIA) Visit of the school for students and teachers. Short speech of the headmistress, Mrs Marina Serkova Exchanging of presents and gifts Students attend a Maths workshop and speech organized by the host school Gala meeting of teachers in the conference room for a work session During the work session the following issues were discussed:
Checking the webpage and the blogs. Spain presents the new design of the GALA webpage. The works and activites done by the schools are included in the blogs.
Second screening of one of our final products the Gala video, done by the Prague school
e-twining. Birmingham shows our Gala project in the e-twining platform. Spain shows the e-twining label award our Gala project received.
Bologna gives the final Gala boxes to all schools. The postcards can be downloaded and printed from the blogs.
Birmingham hands the posters to the schools that asked for them. Spain got four posters. The other schools can print the copies they need from the webpage.
Evaluation of the project. Riga sent the questionnaires to the partners and will send the conclusion once she got all answers.
Spain remembers all schools to fill in the application form of the intermediate evaluation of the project. The document will be at their disposal in the webpages of the national agencies of each country. It should usually be sent before the end of june.
Spain also reminds all schools their duty to fill in the final evaluation form on their own next year.
Spain will include the activities and final products done by our Association this year in the European Shared Treasure. Each school should include their own activities in this site. It also serves as a media of dissemination for our Gala project. Lunch at the Riga school. Both students and teachers share a nice meal having the opportunity to make friends, enjoy the gastronomy, practice languages and know other cultures. Students and teachers visit the factory which produces traditional bread ‘Laci’. Guided visit with the tasting of bread. Dinner at school. Tasting Latvian specialities in a relaxed atmosphere. 69
Concert at school. Students of the Latvian schools with the help of teachers perform an extraordinary show, which includes theatre plays, concerts, martial arts, sports disciplines, music, dance, etc. They transmit their effort, enthusiam and joy to all of us. 10th May Guided tour of Riga city centre. Students and teachers go sightseeing in Riga. Lunch at a Pizza restaurant in Riga’s old town. Dinner in the national Latvian restaurant ‘Lido’. All participants enjoy an unforgettable evening tasting the specialities of the Latvian cuisine in this typical restaurant with live music. 11th May Farewell meeting in the evening with superb views of Riga. Students and teachers exchange their experiences during their stay in Riga. AGREEMENTS FOR THE NEXT TRANSNATIONAL MEETING IN PRAGUE
Dates for the Prague meeting will be from 2nd to 6th October, as they were already set in the previous transnational meeting.
Dates for the Istanbul meeting will be from 27th November to 1 st December 2013.
Dates for the Valencia final meeting will be from 7th to 11th May 2014.
The dates for the Burgas meeting will be discussed once the Bulgarian school has their school calendar.
Riga will continue working on the project evaluation.
Schools will continue working out their blogs.
All schools will disseminate the Gala project in their schools and cities.
The webpage will include a record of the meeting.
Activities for the second year of our Comenius will be discussed in the Prague meeting. They will be based on the influence of Gastronomy in Arts (Literature, Cinema, etc...) ATTENDANCE: A broad representation of students and teachers of the seven countries. High School of Natural Science and Mathematics "Academician Nikola Obreshkov" (BURGAS, BULGARIA) Mrs Stancho Slavov Mrs Jacqueline Mutafyan-Neycheva Mrs Stanislava Pikuyulieva Mrs Mihail Icherenski Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní (PRAGUE, CZECH REPUBLIC) Mrs Miroslava Velebilova Mrs Monika Telecka Mrs Marie Pastuchova Mrs Marta Chvojkova Liceo Scientifico E. Fermi (BOLOGNA, ITALY) Mr Riccardo Martinelli Mrs Annamaria Bernardoni 70
Mrs Carla Donati Mrs Andrea Amaduzzi IES Balears (VALENCIA, SPAIN) Mrs Mª Jesús Cartagena Menoyo Mrs Mª Dolores Rodríguez Rodríguez Mrs Mª Amparo Martínez Nohales Mrs Gema Gilabert Solanes Mrs Mª Josep Carro de Mena Büyükşehir Hüseyin Yıldız Anadolu Lisesi (ISTANBUL,TURKEY) Mrs Duygu Altay Mrs Fatoş Gülay Çalışkan Mrs Samiye Akbulut Mrs Dilara Selcuk Birmingham Metropolitan College (BIRMINGHAM, UNITED KINGDOM) Mr Graham Burquest Mrs Sally Butcher Mrs Amy Inston Mrs Vanya Cantone Mrs Charlotte Helen Woltynski Rigas 89. vidusskola (RIGA, LATVIA) Mrs Marina Serkova Mrs Irina Selaha Mrs Karina Svircenkova Riga, 11th May 2013
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Our School About our school. Our school locate in Latvia, Riga in Mežciems. It’s a school for kids which first language is Russian. We study 12 years (4 years – initial school, then 5 years of basic school and then, if you want, you can go to the medium school (3 more years) or you can go to the others institutions). We are studding 5 days a week and then 2 days of weekends, but we are not just studding in school, because we have a lot of activities there like sport games, theatre group, and other. In free time we can go to the “rest room” in school. There we can play air hockey, ping pong, monopoly (if you like table games), mini pool, or (my favorite) nous, it’s a traditional Latvian game which can recall a pool, but it’s more fast and dynamic game. Every year we are celebrating a lot of holidays and each of it have a one same tradition. Some of the high school students with teachers do a concert for the rest of the school, each of it is unique and interesting. Our school also involve in a lot of games (not just in sport games, but also in math olympiades and others intellectual games). We often take a prize places.
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Winter Traditions Winter Traditions and Recipes
Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea. Latvian cuisine has been influenced by neighboring countries in the Baltic region. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Latvian food is generally quite fatty, and uses few spices. Meals Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelette, with a drink, often milk. Lunch is eaten from noon to 3 p.m. and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes also soup as an entree and a dessert. Supper is the last meal of the day, with some choosing to eat another large meal. Consumption of ready-made or frozen meals is now common. In the holiday of winter solstice, when the increase of lightday was marked, ate the special dishes. Many of these dishes are served up and now during celebration of Christmas in Latvia. A popular dish the boiled pork head was considered with the boiled pearlbarley, but presentlyon Christmas more often give the boiled grey peas with the pieces of the fried meat and fat bacon that it is necessary towash down the curdled milk (ruguspiens) or kefir.This dish the whole year round can be found in the menu of many restaurants and cafe of Latvia. All peas cooked on Christmas, it is necessary to the morning to eat, otherwise many tears will be spilled in New Year. Other special Christmas dish the former is considered once popular blackpudding with a pearlbarley, because convolute a ringsausage reminds a circle symbolizing a sunny cycle. In the West of Latvia a traditional Christmas appetizer are sklandurausi (small baskets with filling from a potato and carrot). For the last 100 another custom that is Christmas stoveginger breads. The today most widespread Christmas dish a roast pig is considered with the stewed chouc route. On a today's festive table a dish is often present from a carp, and a fish scale is folded in purses and pockets, that New Year brought much money. On Latvian tradition on Christmas it is necessary to eat nine dishes, that a coming year was profitable, but now this ritual is observed very rarely.
Recipes Grey Peas with Bacon 200 g (7oz) grey peas, 60g (2.1oz) smoked or unsmoked streaky bacon, 40g (1.4oz) onion, salt. Soak peas, then cover with hot water and boil until tender. Dice bacon and onion and saute. Serve drained peas in individual clay bowls, adding fried bacon mixture to each serving. Serve with a drink of ruguspiens (curdled milk). Beans with fresh bacon are also prepared in this way. 73
Pork in Aspic Ingredients: 1kg (2lb., 3oz) pork, 50g (1.75oz) flavouring vegetables (onion, carrot, parsley, celery), pepper, bay leaves, salt. Choose meat from a young, relatively fatty piglet (knuckles and a piece of side or shoulder). Chop knuckles in half, cut up the side or shoulder. Wash all of the meat. Place in a saucepan and add cold water to cover meat. Cover saucepan and bring to the boil, skimming off any foam. Add peeled flavouring vegetables and salt, then simmer on low heat with the saucepan partly covered. Add pepper and bay leaves towards the end of cooking. Remove from flame when meat separates easily from the knuckles. Remove meat from broth, separate from bone and cut into cubes. Strain broth, let it settle, and skim fat from the top. Rinse bowls in cold water. If you wish for the aspic to have a garlic flavour, add a clove of minced garlic to each bowl. Arrange boiled carrot and parsley in the bowls. Add meat and pour over broth. Place in a cool room to set. Before serving, upturn the pork in aspic on a shallow dish. Serve with vinegar, mustard and horseradish. Veal in aspic is prepared in the same way. "Herring in a Jacket" (Herring with vegetables) 1 salted herring, 150g (5.25oz) boiled vegetables (carrot, beetroot, green peas), 100g (3.5oz) sour cream, 10g (0.35oz) horseradish, salt, sugar to taste, spring onions. Soak herring and peel off skin. Slice fillet into angled pieces. Dice vegetables and arrange to cover a fish plate in a slight mound. Arrange the pieces of herring on top of the mound with the points coming together in the centre. Mix sour cream, horseradish, salt and sugar and pour diagonally over the herring. Spread chopped spring onions. Cut hollow cone shapes from a boiled carrot to decorate the centre or one side of the dish. Baked Pork Ribs (with sauteed sauerkraut and boiled potatoes) For 10 people: 1.5-2kg (3.2-4.3lb.) pork (the side, with ribs), 50g (1.75oz) onion, 50g (1.75oz) carrot, 25g (0.875oz) parsley, salt, ground pepper. Make a series of 6-7 cm long cuts diagonally across ribs or cut membrane across each of the ribs, so that meat can be easily divided after roasting. Rub with salt and pepper and bake for 1 hour as you would a pork roast. If meat is fatty, remove skin and layer of fat. After baking, divide into portions (two ribs to each serve), place in a serving bowl, pour over the pan juices and serve with boiled potatoes.
Spring Traditions Easter Lieldienas, "The Great Day", "Great Days" - these are designations used in the folk songs for the spring equinox. According to folk tradition Easter has arrived when the day has become longer than the night for the first time that year.On Easter morning people arose before the rising of the sun, and to obtain health and beauty, they hurried to wash their faces in a spring or a stream running east. This was followed by one of the 74
most important Easter activities - awaiting the sunrise exactly when it appears on the equinox morning. In Liv villages the morning began with the calling and awakening of birds so they might protect the people from evil and sickness. Those who had risen first, awoke those who were still sleeping and switched them with steamed birch branches. In this way a special force that encouraged fertility and endowed people with health and success was transferred from the branches. This ritual is connected with archaic concepts about the staff of life and its fertility enhancing power. The spring equinox (March 21) is the time when farmers are hurried by endless labors and must keep up with the rapid awakening of nature and the rhythm of work. But the Latvian preserves a certain independence from this haste: for instance, one of the most important Easter rituals is the hanging of the swing and swinging. But when swinging at Easter, one must not stop the swing; it must stop on its own. Only when the swinging is gentle, will the flax field finish its blooming without being beaten down by rain or wind. According to archaic beliefs, swinging is connected with fertility, and it must be done, so the livestock will do well, as well as the flax, and one will be spared bites from mosquitoes and gadflies. The first to be swung were usually the master and mistress, after that the rest took their turns. In return for swinging them, the girls paid the boys eggs, pies, or even handmade mittens and socks. In the past, eggs for different peoples were a symbol of life, and also in Latvian spring equinox traditions they were given a special place. Awaiting Easter, eggs were colored with onion skins, rye shoots, chamomile, or hay cuttings. This is not such an old custom, but in our day very popular. Eggs are given for swinging, and eggs are knocked together to see which one survives cracking, as according to belief, the one whose egg shell was strongest, will live longer. During Easter, eggs are rolled and eaten in great quantities, because in addition to round flatbreads and sprouted grains, they are the primary Easter foods.
Summer Traditions Summer Traditions and Recipes Ligo In many places of Latvia, Ligo is celebrated according to ethnic traditions, singing farewell folk songs to the sun, as it sinks behind the horizon, and welcoming it at dawn. A pitched barrel filled with firewood is lit and raised up on a post, and revellers, dressed in traditional folk costumes, sing and dance all night long. Many Latvian folk ensembles hold Ligo celebrations at Riga’s Ethnographic Open-air Museum and
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Turaida Museum Reserve. Everyone is welcome to take part in the festivities. Several traditional schlager and pop music concerts gather thousands of listeners on Ligo night every year, and open-air dances take place in Latvian cities and towns. And while the bonfires reach towards the sky throughout Latvia, guests are greeted with beer and traditional Jani cheese with caraway seeds. Some people still maintain the old Ligo tradition of running naked through the morning dew, which has seen a modern revival in Pedvale near Sabile and in Kuldiga, where a “Naked Run” takes place across the Old Venta Bridge. During the recent years, several Latvian cities have also begun to offer interesting Ligo events. Last year, Ligo festivities in the centre of Riga – on the 11th November embankment, gained wide recognition among the city’s residents and tourists. Various pop musicians and bands performed on three stages until the break of dawn. Ingredients:
Cottage cheese 3 kilograms or 6.6 lb Butter 250 grams or ? lb Milk 300 ml or 10 ounces 3 eggs salt caraway seeds
Preparation: Put cottage cheese in the blender, add milk, eggs, salt, and caraway seeds and mix well. Melt butter in a big casserole and add the mixture. Continue heating and stirring until the mixture transforms to shiny and homogeneous mass. Grease big bowl with butter. Put the cheese into the bowl and keep refrigerated until the cheese hardens. Preparation time: 60 minutes. Debessmanna (Whipped cranberry dessert with milk) 75g (2.65oz) cranberries (or other berries), 200g (7oz) water, 50g (1.75oz) sugar, 30g (1.05oz) semolina.Rinse cranberries. Crush and squeeze out juice. Place cranberry solids in a saucepan, cover with water, boil for five minutes and strain. Add sugar. Gradually add semolina, stirring constantly. Heat until semolina thickens, then add cranberry juice. Pour mixture into a bowl and cool rapidly. Whip mixture until it becomes light and airy and has doubled or tripled in volume. Serve in deep dessert dishes with cold milk.? Layered Rye Bread Dessert Version 1: 75g (2.625oz) dry rye bread, 50g (1.75oz) loganberry jam, 20g (0.7oz) sugar, 60g (2.1oz) cream, cinnamon, vanilla essence. Finely grate rye bread, mix with cinnamon and half of the sugar. Beat cream, adding sugar and vanilla essence gradually, until mixture forms stiff peaks. On a shallow dish arrange layers of bread, jam and whipped cream, finishing with a layer of bread which is decorated with whipped cream. Serve with a drink of milk. 76
Version 2: 80-100g (2.8-3.5oz) dry rye bread, 20g (0.7oz) sugar, 15g (5.25oz) butter, 50g (1.75oz) loganberry jam, 60g (2.1oz) cream, vanilla essence. Finely grate rye bread, add half of the sugar and fry in melted butter on the pan, stirring frequently. Allow mixture to cool. Beat cream with remaining sugar and vanilla essence. Layer rye bread, jam and whipped cream in serving dishes, sprinkle rye bread on top and decorate with whipped cream. Serve with a drink of milk.
Autumn Traditions Miķeļi The ending of summer and the turning of the sun towards winter marks the autumn equinox (September 23). By the celebration of Miķeļi all crops must be stored and the gardens harvested, as after Miķeļi the gates are open for winter. There is a special place for rituals connected with the reaping of grain at the end of summer and the beginning of fall. With the beginning of reaping theRudenāji are celebrated, but at the conclusion of the reaping work, the most important assignment for the reapers was the driving or catching of Jumis. The word "Jumis" has two meanings: two ears on one stalk are called Jumis, or two fruits or vegetables that have grown together. In addition, Jumis in Latvian beliefs is a field spirit and embodiment of fertility. The oldest way of catching Jumis combined expressions of sowing and reaping work. That is, upon the completion of reaping, a Jumis-clump was left uncut, the ears were tied in a knot, bent to the ground, and weighed down with a stone or surrounded with soil. The grain was rubbed out of the ears in the clump and scattered in the prepared soil. The spirit and strength of the harvest was directed back into the earth, so that it could appear again in the new sowing. Later the last sheaf is plaited into a wreath or braid, taken home with great honor, and given to the mistress, who saves it in a place of honor until the next sowing. In the spring the grain rubbed from the wreath is sown, or the entire wreath is placed under a rock in the field. As a special Jumis-food, a particular Jumis-loaf is baked. It is larger than the usual bread loaf, and it is a great honor to eat this. Sowing, threshing, and the catching of Jumis is connected with group labor - talkas. Neighbors gathered together to do work, and after that they had a feast with special responsorial singing, dancing, and fertility rituals with erotic symbolism. One of these rituals was the struggle over the stebere (an imitation of the phallus from a carrot and a pair of onions), that the boys tried to take away from the girls. When the harvest is completed the festival of Apjumības is celebrated. Following this, or in some regions after Miķeļi, the quiet shadow period begins. At this time the shadows - spirits of the dead - visit the farmsteads to look over the life of the household and to bring blessings for the course of future life and work. Special feasts are prepared in the threshing barns, saunas, or the living room.
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Healthy Diet One of the most important things you can do to help your overall health is maintain a healthy diet. Developing healthy eating habits should not be as confusing or as restrictive as many people might imagine. Eating a wide variety of foods is one of the best ways to help your body get the nutritional contributions it needs each day.
What is a "Healthy Diet"? A healthy diet should emphasize plenty of fruits, vegetables and whole grains. These foods are high in complex carbohydrates, fiber, vitamins, and minerals, low in fat, and free of cholesterol. Fill the bulk of your diet with these healthy and nutritious food choices. The rest of your diet should come from low-fat dairy products, lean meat and poultry, and fish. Avoid foods that are high in saturated fats, trans fat, cholesterol, salt and added sugars. Physical activity is an important part of maintaining an overall healthy diet. Calorie expenditure is just as important as your calorie intake. If you consume more calories than your body can use you will begin to gain weight. More activity means you can eat more food and continue to maintain a balanced diet. Don't be afraid of treating yourself every once and a while to your favorite hamburger. Just limit your proportions and don't eat these items too frequently. Keep in mind that a healthy diet also provides a great opportunity to try new foods. Healthy eating does not need to be bland or boring.
Why is a Healthy Diet Important? A healthy diet will help ensure your body is getting the nutrition it needs, and will help you maintain a healthy weight. People who are overweight or obese are at an increased risk for certain health problems such as heart disease, diabetes, high blood pressure and stroke. Your weight is directly affected by your diet and physical activity, and the food you eat greatly affects your body and how blood flows through your heart and arteries. High fat and high cholesterol diets can cause a buildup of plaque in your arteries. A blockage in a heart artery can cause a heart attack just as a blockage in your brain can cause a stroke. A healthy diet will help prevent buildup in your arteries and blood vessels and reduce your risk of acquiring weight-related health problems.
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Making Culinary Pieces of Art from Food
Dissemination This is the link to the article in state educational site about our project in Riga Secondary School N89 http://www.iksd.riga.lv/public/52836.html 79
Gastronomy and Literature The students of Riga Secondary School N89 have opportunity to read the book H. Molecular Gastronomy. Exploring the Science of Flavor and prepare the presentation about any chapter that the liked. “It takes a tough guy to raise a tender chicken!” the late Frank Perdue used to proclaim in his radio and t v advertisements. Physical chemist Hervé This (pronounced teess), the internationally controversial molecular gastronome, explains to us in understandable yet precise terms the science of tenderness. What defines tenderness, anyway? How does one achieve it in the farmyard and the kitchen? What chemical interactions give a chicken the potential to be a gourmet chicken? How is tenderness perceived by the complex nerve endings and taste buds of the mouth? The current cult of “Slow Food” may have a basis in molecular science, or it may be mere Walden Pondish Romantic Rousseauism. After reading this absorbing book I now know what I mean when I sing, “Try a little tenderness!” Hervé This combines the seriousness of purpose and acumen of a respected scientist (Collège de France) with the aura of dynamic t v personality. He succeeds more than others in making what seems recondite to some accessible to all. We worry about making good French fries; here we read that there is laboratory predictability in the choice of potato variety, the slicing technique, and the discoloration that occurs when enzymes in the air hit the uncooked spud. Each scientific food inquiry raised in this book takes root in specific everyday (and useful) examples, the whys and wherefores of our very real culi
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Meeting in Turkey
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Meeting in Prague
Comenius in Latvia
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Trip to Italy
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FOURTH TRANSNATONAL MEETING MINUTES OF THE MEETINGS HELD IN PRAGUE ON THE 2nd, 3rd AND 4th OF OCTOBER 2013
2nd October Arrival of the school delegations in Prague 3rd October Greetings and welcoming at the College of Fashion Design in Prague (Czech Republic) Visit of the school for students and teachers. Short speech of the headmistress Mrs Marta Chvojková Exchanging of presents and gifts Third screening of the video Gala together, and a fashion video, which shows the works, and activities of the host school Students attend workshops (make-up, jewellery, T-shirts and photography) Gala meeting of teachers in the conference room for a work session During the work session the following issues were discussed: • Checking the webpage and the blogs. • Partners design the activities for this second year of the project. Schools will work the influence of gastronomy on art (literature, film and painting). The schools will include their activities and works in their blogs. • Istambul is working on the glossary of culinary terms, one of the final products that must be finished in May. • Evaluation of the project. Riga will send the questionnaires to the partners and once they get the answers, they will prepare the evaluation for the next meeting. • Each school is responsible for filling in the final form. Each country will include the activities they have done at school during the two years of the Comenius project. • The Gala-ebook will be carried out by Burgass and it is also a final product of the project. • The schools that have not included their activities in the European Shared Treasure should add their activities. It is a media for the dissemination of the project. • Partners decide the dates for the next meetings: Istambul (27th November – 1st December) Burgass (9th to 13th April) Valencia (7th to 11th May) • Schools should disseminate the project in digital press or other media. • Istambul gives some information about the agenda for its meeting. The best place for the accomodation is Sultanahmet. School will provide its bus for the transport of the delegations to school. 85
Lunch at Prague school. Students and teachers have a nice meal having the opportunity to make friends, enjoy the gastronomy, practice languages and know other cultures. Students and teachers attend the fashion show especially organised by the Prague school for their partners at the European House in Prague. A member of the town council also attends the show and gives a short speech. 4th October Visit of the Museum of Gastronomy in Prague old town. Students and teachers discover the history of gastronomy and its development from prehistoric times to modern times. Dinner at a very famous restaurant in Prague old town. Tasting Czech specialities in a relaxed atmosphere. Prague school surprises all schools with the gift of a very beautiful calendar with photos of the students participating in the Gala artistic workshops at school. 5th October Sightseeing in Prague. Informal farewell meeting at a charming restaurant in the evening. AGREEMENTS FOR THE NEXT TRANSNATIONAL MEETING IN ISTANBUL • Dates for the Istanbul meeting will be from 27th November to 1 st December 2013. • Dates for the Burgass meeting will be from 9th to 13th April • Dates for the Valencia final meeting will be from 7th to 11th May 2014. • Riga will continue working on the project evaluation. • Schools will continue working out their blogs. Gastronomy in art (film, literature and painting) • All schools will disseminate the Gala project in their schools and cities. • The webpage will include a record of the meeting. ATTENDANCE: A broad representation of students and teachers of the seven countries.
High School of Natural Science and Mathematics "Academician Nikola Obreshkov" (BURGAS, BULGARIA) Mrs Jacqueline Mutafyan-Neycheva Mr Stanimir Baev, Deputy Headmaster Mrs Sonya Dimova, IT teacher Students Lili Chaneva Silvia Topchieva Zlatka Yorgova
Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní (PRAGUE, CZECH REPUBLIC) Mrs Miroslava Velebilova Mrs Monika Telecka Mrs Marie Pastuchova 86
Mrs Marta Chvojkova Students of the school
Liceo Scientifico E. Fermi (BOLOGNA, ITALY) Mrs Annamaria Bernardoni Mr Maurizio Lazzarini (headmaster) Students Matilda de Angelis Fabia Nardacchione Francesca Santoro Camilla Cattabriga Sara Zaffaroniara Beatrice Bernardoni Matteo Gadignani Nicole Sighinolfi Martinelli Riccardo Bartolomei Francisco
IES Balears (VALENCIA, SPAIN) Mrs Mª Jesús Cartagena Menoyo Mrs Mª Dolores Rodríguez Rodríguez Mrs Mª Amparo Martínez Nohales Mrs Gema Gilabert Solanes Mrs Mª Josep Carro de Mena Students Ana Llopis Jennifer Gutiérrez Paula Sanz Héctor Fontabella Isabelle Nana Alba Medina Lydia Ramón Kaouthzar Talbi AdriánTrilles Cristina Bustos Andrea Alonso Nerea Vera
Büyükşehir Hüseyin Yıldız Anadolu Lisesi (ISTANBUL,TURKEY) Mr. Abdullah Alp (Head Master) 87
Mrs.Duygu Altay (English teacher) Mrs.Fatoş Gülay Çalışkan (Chemistry teacher) Mrs.Samiye Akbulut (Head Master Assistant)
Birmingham Metropolitan College (BIRMINGHAM, UNITED KINGDOM) Mr Graham Burquest Miss Rebecca Timbrell Miss Helena Kameleish de Reyebekill Miss Jessica Jane Lee Mr Callum John Watt Miss Lauren Susan Buffery
Rigas 89. vidusskola (RIGA, LATVIA) Mrs Karina Svircenkova Mrs Natalija Sergejeva Students: Sergejs Dankovs Marija Babuskina Zannna Gribanova Aleksandr Zajakins Prague, 6th October 2013
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CZECH REPUBLIK The College of Fashion Design and Secondary School of Fashion (VOŠON a SPŠO) in Prague 7 has been open since 1956 and offers specialized study in fashion design and clothes creation. As the only school of its kind in the Czech Republic, it has two branches – secondary and post-secondary. The achievements of many of the students prove that the level of education provides an excellent base for a career in the clothing business and many other related fields. The goal of the school for the future is to carry on the historical tradition of clothes studies and to improve professional preparation in areas such as visual merchandising and development of personal image. The post-secondary program offers a fashion design program on the module system with credit evaluation on the European Credit Transfer and Accumulation System (ECTS).
International cooperation Our school greatly benefits from the comparison of our teachers’ work with other schools, institutions, and employers, not only in the Czech Republic but also abroad. The exchange of knowledge based on our staff's interpersonal relations with foreign partners has become a proven method and has in many instances resulted in the implementation of joint projects. One of the forms of this initiative is the project of professional placements within the Leonardo da Vinci EU programme, which are financially supported by refunding part of the placement cost to vocational school students. Over 160 students from our school were placed in 10 different countries within the programme in recent years. Within the programme the school not only sends its students abroad, but also receives foreign participants, who gain experience in Prague (we arrange placements for students from Germany, Italy, Portugal and Greece). Exchange stays and meetings with foreign students and specialists improve the students' knowledge of languages, extend their professional knowledge, and lead to mutual cultural exchange and understanding. Adequate language as well as professional and cultural preparation are the guarantee that the best students will really benefit from their placement.
Chech realities Gastronomy in the Czech Republic during Christmas How to do Christmas table People in the Czech Republic celebrate the 24th of December as the Christmas Day, although it is in fact the Christmas Eve. Advent period is also part of the Christmas celebrations. There are many traditions connected with Christmas, for example the tree, nativity scene, gifts brought by baby Jesus, or Christmas cookies. Some of these traditions date back to pagan times when people celebrated the winter solstice. Most Czech families decorate Christmas tree with glass balls, glittering chains or straw decorations. According to the tradition people were not allowed to eat during the Christmas Eve so that they could see the golden piglet. The festive diner traditionally consists of fried carp or steak with potato salad. After the diner there comes the bell and for those who were good all year round there are gifts under the tree from the baby Jesus.
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Christmas Cookies
Baking Christmas cookies belongs to the most popular traditions still kept in majority of Czech households. Most Christmas cookies are made from flour, sugar, nuts, eggs, butter, cocoa, chocolate and candied fruits. Among the most typical are Linz cookies, usually flavored with cocoa or coconut. The typical seasonings are vanilla and cinnamon. When I got married, I took over some Christmas traditions of my husband’s family. One of them was the habit of twelve courses at Christmas table, perhaps as a memory of twelve Apostles. These meals symbolized various continents and countries to which the Apostles spread faith. We keep refreshing the menu with new interesting recipes. And here comes the recording of the preparation of our Christmas diner. Other Christmas traditions Cutting apples into halves – if there is a nice star and the seeds are intact, the person will be healthy next year. We play and sing Christmas Carols. We make little boats from walnuts, put them to water and watch whether thy stick together or float different ways. We pour melted wax into cold water and form the resulting shapes we predict the future.
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Easter Like in other countries, Easter in the Czech Republic is one of the most important Christian holidays and is celebrated mainly in this context.
Like in other countries, Easter in the Czech Republic is one of the most important Christian holidays and is celebrated mainly in this context. Easter is tied to a wealth of traditions and customs, some roots of which date as far back as Pagan times. The traditions have somewhat diminished in the city, but are still very vivid in the country and regions with strong folklore, e.g. Moravia. Easter in the Czech Republic lasts two days – Easter Sunday and Monday. Easter Sunday is celebrated in the spirit of joy and delight in the resurrection of Jesus Christ. Churches hold ceremonial services, Easter meals (lamb, hot cross buns, eggs, bread and wine) are blessed and families come together to feast. The traditional meals involve meat, especially minced meat in combinations with eggs or various meat fillings. Most people eat lamb at Easter. Easter Monday is not associated with any special Christian festival, but rather with folk traditions. It is a day of mirth, a day when young lads whip young maids so that they are healthy and cheerful for the entire year to come. The Easter whip is made of braided willow twigs decorated with ribbons. As a reward, girls give boys decorated eggs called kraslice, i.e. painted Easter eggs. Every region boasts different ornaments. Nowadays, chocolate eggs are also very common. The decorated Easter eggs, whipping and the Easter Lamb are the main symbols of Easter in the Czech Republic. Burning of Witches Burning of Witches, Walpurgis Night or Beltaine are the names used for the last night of April in the Czech Republic, traditionally connected with the practise of "burning witches". The long tradition is celebrated both in the Czech Republic and in many other European countries.
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The tradition of burning witches is a reminder of the pagan ritual. There are many legends about the origin of the ritual. According to ethnologists, the beginnings of the tradition can be seen in pre-Christian shepherds, who considered May 1st as the beginning of a new half-year. It was the time of transition from the cold to the warm period of the year. Therefore, people would set fires in the belief that it will help them to remove any evil powers that had gathered inside them during the dark, winter times, celebrating the oncoming spring and summer period. Later, the habit developed into the burning of witches. The ritual of burning witches is very popular in the Czech Republic. An ancient legend says that on the magic Walpurgis Night 30 April / 1 May, evil powers are at their peak of strength, and people must protect themselves, their households and cattle. In ancient times, people believed that crowds of witches flying on broomsticks travelled to a witches’ assembly on that night. As such people would light fires on the hills, throwing burning brooms up into the air in order to weaken the witches’ powers and get rid of them. Nowadays, the burning of witches is fun. Throughout the country, thousands of fires are set on the last April evening in order to burn a witch – an effigy of a witch made of straw and old clothes. When the fire is roaring people roast sausages on sticks, dance, play music and sing. Hardly anybody would now connect the celebration with magic rituals. South Bohemian wedding In the summer 2013 our colleague Mirka’s daughter was getting married. The wedding took place at their country house’s garden in the spirit of the local southern Bohemian tradition. This event is interesting for our project as it shows the typical gastronomical products of that region. You can see them in our photo gallery.
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Some Czech Sweets
Prep time: 3 hours, 10 minutes Ingredients 2 packages (1/4 ounce each) unflavored gelatin 2 cups white grape juice 1/2 cup sugar 5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, strawberries, blueberries, raspberries, and blackberries) Directions 1 In a small bowl sprinkle gelatin with 1/4 cup grape juice; leave soften 2 to 3 minutes. 2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice. 3 Place berries in a 4-by-8-inch (6 cup capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary.) Refrigerate until firm, at least 3 hours. 4 To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream.
Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup of sugar 1 teaspoon ground cinnamon 5 1/2 Tbsp unsalted butter, room temperature 1 egg, beaten 1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced Directions 1 Preheat the oven to 375째F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity. 2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt. 3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside. 4 Using an electric blender beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. 93
Add the flour mixture in three additions, alternating with the milk, beating after each addition until combined. 5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top. 6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges. Prep time: 15 minutes
Cook time: 30 minutes Ingredients 3 or 4 ripe bananas, smashed 1/3 cup melted butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 Tbsp espresso or strong coffee (optional) 1 teaspoon baking soda Pinch of salt 1 1/2 cup of flour 1 cup chopped walnuts (toasted or raw) Directions No need for a blender for this recipe. 1 Preheat the oven to 350째F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. 2 Mix in the sugar, egg, espresso and vanilla. 3 Sprinkle the baking soda and salt over the mixture and mix in. 4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts. 5 Pour the mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack. Yield: Makes 12 muffins.
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Ingredients 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold 1/4 cup brown sugar 1 teaspoon cinnamon 1/4 cup chopped pecans 1/4 cup currants or chopped raisins 1 Tbsp butter 3/4 cup boiling water Directions 1 Preheat oven to 375째F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide. 2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps). 3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices. Serve warm with vanilla icecream on the side.
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Collages inspired by food Students of our secondary school have used food to create simple collages. They had to remake reality in humorous variations. Gastronomic variations by Matej Schorovsky
White House by Karolina Kocova
Pac man by Linda Vondraskova
Jack Burger by Sara Michailidisova
Lincoln by Vladimira Cechova
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Collages inspired by gastronomy Students of our College created collages from their own photographs inspired by our feelings provoked by gastronomic experience. These feelings can be both positive and negative. Our perception of food is not limited to taste only, inspirational stimuli also arise thanks to the visual and olfactory experience. And this empiric experience was the basis for experimental works by our students. Appetite is hunger in a luxury edition by Lucie Bendlova
Born to fight by Kristyna bartosova
It depends on the meal, you are what you eat by Benjamin Ethan
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Taste of fantasy of Kristyna Khinova
Wild Meat by Ludmila Salingova
Love for Food lasts forever by Arina Taylasheva
The Greed by Delie Stastna
Pastry wrapping by Filip Pavloski
Birth of gastronomic passions I by Sarka Musilova
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Birth of gastronomic passions II by Sarka Musilova Birth of gastronomic passions III by Sarka Musilova
Only with love by Josef Konecny
For his desire by Josef Konecny
Undiscovered flavors by Josef Konecny
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Professional clothes for gastronomy Waiter and waitress in a sports club
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Waiter and waitress in Napoleon club
Waiter and waitress in pub
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Fashion-design inspired by food Bread and Circuses
Cabbage pie
Cotton candy
Hazel meditation
Cherry liqueur
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Chocolate dream with blueberry mousse
Milk whim
Molasses dance
Plum variations on the theme of men
Pineapple passion
Raspberry pleasure
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RosĂŠ ice cream
Shrimp cocktail
Spinach-pie
Strawberry pudding
Sugar crystals
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Recipes Inspired by Italy Stuffed ciabatta
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Pancakes
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Spinach spaghetti
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Prohibited cake
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Hot dog
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Sandwich
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FIFTH TRANSNATONAL MEETING MINUTES OF THE MEETINGS HELD IN ISTANBUL ON THE 27th, 28th AND 29th OF NOVEMBER 2013 28th November Greetings and welcoming at the Büyükşehir Hüseyin Yıldız Anadolu Lisesi (Istanbul,Turkey) Visit of the school for students and teachers. Gala meeting of teachers in the conference room for a work session During the work session the following issues were discussed:
Checking the webpage and the blogs. The glossary of culinary terms will be the same size as the Gala boxes. Istanbul will bring the printed glossary (3 copies for each country) for the next meeting in Burgas. Burgas remembers the partners to include in the blogs the traditions and customs related to gastronomy before the end of the year. The dates for the Burgas meeting are from the 9th to the 13th April. Burgas hands out each school an invitation for the next meeting in Bulgaria. Partners will include discuss the activities they are working in their schools related to the influence of gastronomy on art (literature, film and painting) in their blogs.
1. It is agreed the dates for the meeting in Valencia (7th to 11th May). 2. Schools should disseminate the project in digital press or other media. Surprise meeting for teachers and students Short speech of the headmaster Mr Abdullah Alp Exchanging of presents and gifts Video of Istanbul and Turkey sightseeing and culture Songs and dances performed by the students of the host school Fourth screening of the video Gala together Delicious and exquisite food at school for all teachers and students. The school prepares a true dining experience with a variety of Turkish food. Students and teachers have a nice meal having the opportunity to make friends, enjoy the gastronomy, practice languages and know other cultures. Students and teachers visit the Koska (Halva&Turkish Delights factory) Students and teachers go on board a cruise ship along Bosphorus and enjoy a fantastic dinner.
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29th November Guided cultural visit of the old city centre, Topkapi Palace and Hagia Sophia Lunch at a very cozy restaurant of traditional Turkish food. Visit of the blue Mosque, Pierre Loti Hill with its amazing views of Istanbul Golden Horn and Galata tower. Dinner in Malta Kiosk, a historic imperial Ottoman residence located within the garden of the Yıldız Palace. Tasting Turkish specialities in a relaxed atmosphere. All delegations take photos of this special moment while students and teachers collect their attendance certificates. 30th November Sightseeing in Istanbul. Departure of the delegations. AGREEMENTS FOR THE NEXT TRANSNATIONAL MEETING IN BURGAS • Dates for the Valencia meeting will be from 7th to 11th May 2014 • Riga will continue working on the project evaluation. • Schools will continue working out their blogs. Gastronomy in art (film, literature and painting) • All schools will disseminate the Gala project in their schools and cities. • The webpage will include a record of the meeting. ATTENDANCE A broad representation of students and teachers of the seven countries. High School of Natural Science and Mathematics "Academician Nikola Obreshkov" (BURGAS, BULGARIA) Mrs Jacqueline Mutafyan-Neycheva Mr Stanimir Baev, Deputy Headmaster Mrs Sonya Dimova, IT teacher Students: 1.Nadezhda Aleksieva, 2.Mirela Ivanova, 3.Velin Vergiev, 4.Ralitsa Georgieva, 114
5.Kaline Yanakieva, 6.Evgeniya Terzieva, 7.Natali Neycheva, 8.Dora Koprivchina, 9.Denitsa Dimova, 10.Iva Aleksieva, 11.Mihail Icherenski, 12.Lili Chaneva, 13.Silviya Topchieva, Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní (PRAGUE, CZECH REPUBLIC) Mrs Miroslava Velebilova Mrs Monika Telecka Mrs Marie Pastuchova Mrs Tamara Vosecka Liceo Scientifico E. Fermi (BOLOGNA, ITALY) Mrs Annamaria Bernardoni Mrs Aurora Pagano IES Balears (VALENCIA, SPAIN) Mrs Mª Jesús Cartagena Menoyo Mrs Mª Dolores Rodríguez Rodríguez Mrs Mª Amparo Martínez Nohales Büyükşehir Hüseyin Yıldız Anadolu Lisesi (ISTANBUL,TURKEY) Mr. Abdullah Alp (Headmaster) Mrs.Duygu Altay (English teacher) Mrs.Fatoş Gülay Çalışkan (Chemistry teacher) Mrs.Samiye Akbulut (Headmaster Assistant) 115
Birmingham Metropolitan College (BIRMINGHAM, UNITED KINGDOM) Mr Graham Burquest Rigas 89. vidusskola (RIGA, LATVIA) Mrs Karina Svircenkova Mrs Marina Istanbul, 1st December 2013
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TURKEY
Gastronomy Life and Arts - European Union (GALA.EU) Our project 'Gastronomy Life and Arts - European Union (GALA.EU)' will study how the influence of gastronomy has transcended to other arts. This has been reflected in the artistic expressions of painting, literature and film that have been witness of the life, customs, traditions and spectacular changes of our European society for centuries. Through gastronomy, our students will discover, learn and respect the rich common European heritage, analysing the cultural, social, artistic and economic developments of Europe and its citizens. The project will also raise awareness of the importance of following a rich, healthy and balanced diet. We believe that our project will be the connection platform with Europe and its young people and will foster the sense of belonging to a same community. It will develop the knowledge and ownership of the European cultural heritage, through the cuisine, and the respect for the European identity, its plurality and its linguistic richness. Working with our European partners gives us access to their culture and knowledge. Teachers and students can discover that different languages or cultures are not insurmountable barriers but only small obstacles we have to overcome and this will stimulate us to improve our linguistic and strategic competences.
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Turkish Culinary Culture Nutrition is a central fact of existence for all living things, it is something we must achieve in order to remain alive. We may approach the subject of nutrition in Turkey, and Turkish cuisine, from a variety of standpoints. Different societies have different cultures, and among these cultural differences is the element of eating habits. All people must eat to live. But what a person eats depends on both geographical conditions, and upon his culture. Throughout our country, eating habits exhibit variety according to history, region, and even among various sections of society such as urban or village dwellers. In addition, we can speak of common features despite these differences. With a long history, the Turks have a rich culinary culture. This wealth is evident in the rich variety of foods. In generally, we observe the following characteristics in Turkish foods:
Nomadism and the agricultural economic structure have affected Turkish food.
Foods exhibit variety according to our country’s geographical regions.
Foods generally exhibit differentiation according to families’ socioeconomic level.
The variety of foods is indicative of reciprocal influence with other cultures.
Our cuisine is influenced by our religious structure, norms and values.
Eating habits display a certain degree of differentiation according to gender
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Special Days The special days for which we will examine the foods as follows: 1. Religious Festivals and Special Days a. Ramadan (Feast of Ramadan) b. Feast of the Sacrifice c. Month of Muharrem (Month/day of Aşure) d. Kandils 2. Seasonal Festivals and Special Days a. Hıdrellez b. Nevruz c. Kiraz Bayramı d. Yoğurt Bayramı 3. Marriage a. Söz Kesme b. Engagement c. Wedding d. Bride’s Bath e. Henna Night f. Other Days of the Wedding g. Night of Consummation 2. Circumcision
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Foods of Ramadan and Culinary Culture General Information One of the five pillars of Islam is to keep the fast during the month of Ramadan. As a religious observance, the fast is a particular time period during which people refrain from doing certain things. To put it another way, the fast is an act of devotion, observed by not eating or drinking from dawn to dish, and refraining from sexual relations. It was instituted during the second year after the flight from Medina. Foods for Sahur The meal eaten befor the break of dawn (fecr-i sâdık) by those intent on keeping the fast is called sahur. Sahur, called the “blessed meal” by our Prophet, is the beginning of the day of fasting. The eating of sahur by one who will fast is not a religious requirement but is recommended, is it will provide him or her strength throughout the day. Thus the sahur meal is recommended in a Hathith (İbn Maja, Saum 22). Our Prophet made a command to this effect in another hadis: Eat the sahur, for in the sahur is a blessing. (2:495) It is also recommended not to eat the sahur meal too early. But all eating and drinking must obviously be finished before dawn, as the dawn marks the beginning of the fast. Foods for the Feast Following Ramadan The Feast of Ramadan, or as it is commonly known, “Sugar/Candy Feast,” is an expression of the joy at having fasted for the month of Ramadan and having gained God’s favor. At the same time it is the anniversary of the second Ramazan after the flight to Medina, during which the Prophet with his small army met the Quraishi army, many times stronger than his own in the southwest section of the city, and soundly defeated them. When the Prophet returned to Medina following this battle, the month of Ramadan had come to its end, and the fast was over. In a speech to his followers, he told them to perform a special namaz on the first day of Shawwal, which followed Ramadan, and give a certain percentage of their goods to the poor. The first Feast namaz was performed on this date. Including the goals of reconciling those at odds, strengthening feelings of friendship and family, the Feast or Ramadan is also important as it relates to our culinary culture.
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Feast of Ramadan (Şeker Bayramı) Guests are treated to candy and sweets, for which reason the holiday is known as Şeker Bayramı, or “Candy Festival.” When coffee is available, it is commonly served. Various sweets are made both to eat and to serve to guests.
Feast of the Sacrifice (Kurban Bayramı) Most of the dishes are based on the meat of the animal which has been sacrificed. In some areas, the kidneys or liver of the animal strictly fall to the person who slaughtered the animal. Besides this, the most widespread custom is to make kavurma (a sautéed meat dish) on the first day. Other dishes are made in addition to the kavurma.
The Month of Muharrem (Aşure Month/Day) The month of Muharrem is also called Aşure month, after the dish aşure, a special wheat pudding, which is cooked without fail during the month. The aşure is cooked on the 10th or 11th day of Muharrem, and distributed to friends and neighbors, and served to visitors. Especially those who sacrifice an animal must prepare aşure. The ingredients used in aşure, which is said to have first been made by Noah and his family with the last of all the provisions on the ark after the flood, vary from region to region. Kandils Kandils are special days commemorating major events in the life of the Prophet Mohammed: his conception, birth, receiving of the Koran, his ascent into heaven, and his death. In most regions, certain sweets are made and distributed on each Kandil, but in some areas, the first Kandil is celebrated but nothing in particular is done for the second or thirds unless there 122
are special local traditions. The second Kandil is the Miraç Kandil, the commemoration of the ascent. A sweet known as lokum or lokma is made in almost every region and distributed among friends and neighbors. Halva is as common as lokma for distribution.
Seasonal Festivals Hıdrellez Generally celebrated on May 5-6, Hıdrellez is a seasonal festival which celebrates the coming of spring, the waking up of nature, and includes certain customs which people peform with the hope of having their wishes granted. On that day, people go into the country, and special items placed into a clay pot are drawn out as wishes are made and manis or quatrains, are sung. In addition to all this, certain foods are prepared especially for Hıdrellez, and taken into the country, where people celebrate, dance and eat together. Generally these are easy-to-transport dishes. Kiraz Bayramı (Cherry Festival)
The cherry festival, which we find in Isparta province, lasts from the end of May until mid-June. During this time, those who have cherry orchards invite friends, neighbors and relatives, where they celebrate and pass the time.
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Yoğurt Bayramı (Yogurt Festival) The yogurt festival is held when sheep are milked for the first time after their lambs are weaned. The first milk is either made into yogurt, or distributed as is. Flock owners take their relatives and friends into the country, where they slaughter a lamb, a chicken or a turkey. Foods include pilaf, zerde (a saffron pudding) and sherbets, which are eaten with the first yogurt.
Traditional Breads in Turkish Cuisine Bread is a foodstuff generally made by combining a grain flour with water and salt, either leavened or unleavened, then shaped and cooked. Though wheat flour is most commonly used, bread is made from such grains as corn and rye as well. Bread is generally eaten along with other foods. When bread is eaten without an accompanying dish, it is called yavan ekmek Types of Bread Bread is generally made by the combination of grain flours with water, salt and yeast, which is allowed to ferment and then baked. Bread is a chief staple in Turkish culture, and for this reason there are many different types. So many that according to their cooking methods, they have taken many different names, shapes and flavors. The type of flour used, it’s strength, the presence or absence of leavening, and the addition or absence of oil, eggs, meat, cheese, various vegetables and herbs are all taken into account when classifying the various types. Historically as well as in the present, bread has been made either as a loaf, as bazlama or as yufka. All three are common today. Bazlama, küskeç, sinçü and pide are the chief types of bread which were made historically and have survived to the present . The flours used in their making are wheat, rye and corn flours. Ak ekmek: Meaning “white bread,” his was a special bread made from well-sifted wheat flour. In the Khorezmshah period, this type of white bread was known as ak ötmek. The Mongols learned to make this bread from the Turks. Some Turkish tribes also gave a white color to bread by the addition of milk. Kara ekmek: “Black bread.” Some breads made with barley and millet flours truly were black, hence their names. Some types of bread were also made in the form of meat pide. Darı ekmeği (millet bread): This was eaten in Mongolia and in the Altay mountains. It was eaten mostly by the poor. Yufka: This is mostly a bread of theYörüks and Turkmen. It is an unleavened bread baked on a sac, a convex griddle. We know from Göktürk inscriptions that the Turks were eating this bread 1,300 years ago. Torn into pieces and eaten with food, yufka is also eaten in the form of dürüm, a “roll-up” or “wrap,” in which it is rolled around cheese or other ingredients; it is very popular throughout Anatolia. Yufka is also 124
preferred because of its storability. In the heat of summer, when heavy agricultural work is underway, yufka bread is preferred over other types. Bazlama: This is cooked on a sac and is generally leavened. Somun: This is the familiar loaf type bread, leavened and made at home. Other types of bread include saç ekmeği, iki saç arası ekmeği, mayalı, tepsi ekmeği (tava ekmeği, yağlı ekmek) and ebeleme. Another type of bread with many varieties is çörek. These include güllaylı çöreği, mısır çöreği, yazma çöreği, çoban çöreği, ağa çöreği, and kete. There are also small-sized breads made only for children, such as the cücü made in Afyonkarahısar and külçe baked in Ankara. In addition there are dishes made from leftover, stale bread, such as tirit and ekmek dolması(stuffed bread). Pide is a type of flatbread made generally out of a rather soft dough, topped or filled with ingredients such as cheese, ground meat, eggs, sucuk, pastırma, and spinach. Hamur İşi Yiyecekler Foods Based On Dough Foods made with dough also have an important place in Turkish culture, so much so that they constitute a separate class, hamur işi, literally, “dough work.” The most important complimentary ingredients to these foods are yogurt and meat. Various spices such as pepper and sumac, and oil/butter are added to lend flavor. Below are the most common dough-based foods from various regions of Anatolia. At the top of the list is mantı. Mantı Mantı is a dish resembling tiny ravioli. The word is used in Central Asia by the Kazakhs and the Uygurs. In some places it is known as Tatar Böreği and exists in many different forms, such as Çorum and Kayseri mantısı. Samsa A type of bun resembling the Turkish poğaça is called samsa by the Uygurs. In Turkey there is a sweet called samsa tatlısı. Tutmaç This is a dish made with yufka made from an egg dough, meat and butter.
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Börek Börek (also appears in the form böreği)is one of the most popular “dough-based” foods. The duo of baklava and börek can be considered one of the richest cornerstones of Turkish cuisine. Böreks can be divided into three groups: a) Böreks made with dough layered with fat: Examples of this type are talaş and bohçaböreks. b) Yufka böreks: There are many different types in this group, including tepsi, sigara, su böreği. The common characteristic is that the various doughs are rolled out very thin with a rolling pin called an oklava. Gözleme is a yufka cooked on a griddle and layered with oil. c) Böreks made from raised doughs: These included muska böreği and kol böreği. Böreks owe their flavor to the variety of ingredients with which they are filled. This may include cheese, ground meat, spinach, potatoes, leeks (in Thrace), as well as pastırma and sucuk. Böreks owe their flavor to the variety of ingredients with which they are filled. This may include cheese, ground meat, spinach, potatoes, leeks (in Thrace), as well as pastırma and sucuk.
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Recipies Fırında Kağıt Kebabı Oven-baked kebab in paper Ingredients: ½ kg small-cubed lamb (preferably leg or shoulder meat) 200 gr peas 1 tomato, finely chopped 2 “sivri” peppers, finely chopped 1 onion, cut into rings 8 pieces of parchment or 4 small oven bags Chopped parsley and/or dill 2 tablespoon olive oil Salt, black pepper, thyme Mix all the ingredients and allow to rest for ½ hour. Distribute the mixture among 4 oven bags or four doubled piece of parchment paper, add 200ml water. Close bags (if using parchment, bring two ends together and fold over, rolling and folding, until you have come to the meat, then fold the ends into the center to make a square packet) and invert onto a baking dish. Bake in a medium oven until meat is tender. Güllaç This is a typical sweet prepared during the month of Ramadan. The name is a shortening of “güllü aş,” or “food with roses,” a reference to the rosewater. It is made from ready-made starch wafers, the making of which is a complex process and not feasible for the home cook. However they are generally available in Turkish food stores and online. Ingredients10 güllaç sheets 1 liter milk 200g sugar 1/6 glass rose water 150 g blanched sliced almonds, unsalted Bring the milk to a boil, reduce heat to a bare simmer and stir in 2 c sugar. Place a sheet of güllaç in a wide pan and pour a ladle of hot milk over it and let it soften and absorb milk, then place in a pan to fit. It will wrinkle and expand. Repeat with four more of the sheets, then spread the nuts over the güllaç. Finish off with the remaining five sheets and pour more milk over. There will be some unabsorbed milk, this is fine. Pouring on very hot milk will give the dish a better consistency as it cooks the starch; otherwise the dessert will be mushy. To serve, cut into squares and garnish each square with nuts, slices of fruit, pomegranate kernels or ground pistachio, or any combination you like. Sprinkle with rose water and serve. A more traditional but more time-consuming way is to soak each sheet and then cut it in half, and wrap the filling inside and arrange in a pan, and pour the rest of the milk over and garnish as desired. Alternate fillings can be hazelnut, walnut, marzipan, coconut or any combination you like. Aşure (White Aşure) Noah’s Pudding Ingredients: 250 gr hulled wheat for aşure (1 ½ c) 100 gr rice (1 ½ c) 7 ½ lt water 750 gr milk (3 c) 750 gr sugar (3 c) 127
50 gr white beans 50 gr dry hulled fava beans 50 gr chickpeas 100 gr shelled walnuts 100 gr dried apricots, chopped 150 gr sultanas (white raisins) 100 gr dried figs, chopped 25 gr peanuts 25 gr currants 100 gr blanched almonds 1/3 glass rose water Extra walnuts, almonds, raisins and pomegranate kernels for garnish. Soak the wheat and rice in enough water to cover and allow to soak overnight. The next day, boil the walnuts and almonds and remove the skins, otherwise they will darken the aşure. Cook the beans, chickpeas and favas separately. Rinse the wheat and rice, add the water, 3 c of sugar and 3 c milk, and bring to a boil. Cook, stirring, on medium heat till the wheat and rice have softened. Add the cooked beans, favas and chickpeas, followed by the raisins, currants, apricots, figs, peanuts, almonds, chopped walnuts and rose water. When it has thickened, pour into bowls, chill and garnish with almonds, walnuts, raisins and pomegranate kernels. Kaburga Dolması(Stuffed Ribs) Ingredients: 1 set of lamb ribs (one side), 2 soupspoonful vegetable oil 1 onion 1/3 glass almonds 2 glass of coarse bulgur 2 glass of water 1 c finely chopped purple plums 1 tablespoonful pepper paste Salt, black pepper, mint Rub inner and outer surface of ribs with salt, pepper and grated onion. Put oil in a pan, and sauté onion and almonds. Add washed bulgur and water, bring to a boil, add plums, salt, black pepper and mint. Cook, covered, until the bulgur has absorbed the water. Fill the pocked in the ribs with the pilaf, and close the open end with toothpicks. Wrap in foil, put in pressure cooker and add water to cover, then cook for ½ hour. Remove from pressure cooker, remove foil, place in a baking dish. Rub with pepper paste, and brown in a hot oven. Ekşili Köfte Meatballs with egg lemon sauce 750 gr lean ground meat 1/3 c rice ½ lt water 2 medium carrots, cubed 1 medium potato, cubed Salt and pepper to taste 1 onion 1 egg Juice of ½ lemon
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Pick over and wash rice, mix with the meat, and form into small balls. Put 1.5 liters of water into a deep pan and bring to a boil, add meatballs. Add carrots and potato, and one onion, and boil for ½ your. When done, remove from heat, cool slightly. Whisk together egg yolk and lemon juice, and whisk into soup. Mercimekli Köfte Red Lentil Köfte Ingredients: 2 c red lentils 1 c fine bugur 4 c water 1 large onion, finely chopped 2 t salt 2 t red flake pepper 2 t cumin 1 t black pepper 1 T pepper paste 5-6 scallions, chopped ½ bunch parsley, chopped ¼ c olive oil Rinse lentils and simmer in 4 c water till very soft, stirring frequently towards the end to prevent sticking. Remove from heat and add bulgur, cover and let sit for 15-20 minutes. Sauté onion in a little vegetable oil, add pepper paste and allow to cool, then add to the lentil-bulgur mixture, along with all the rest of the ingredients. Knead together and form into oblong köfte by squeezing with the fingers of one hand. If desired 1T pomegranate molasses may be added. Serve with wedges of lemon, as is or accompanied by romaine lettuce leaves, roll the köfte in the lettuce. Sebzeli Kuzu Haşlama Lamb Simmered with Vegetables Ingredients: 1 kg thickly sliced lamb leg meat 1 onion 6 potatoes 3 carrots 3 “sivri” peppers 5-6 clove garlic Salt, pepper, oregano Optional: lemon juice, celeriac Put lamb in a pressure cooker. Add onion and peppers whole. If potatoes are small, add whole; if large, cut into thirds. Cut carrots lengthwise into four and add. Add 4-5 cups of hot water, salt and pepper to taste, and a pinch or two of thyme. Close pressure cooker and put on to boil. When steam begins, cook for 25-30 minutes. When done, crush garlic and mix with broth. Serve lamb with the vegetables and broth. Stuffed Eggplant Karnıyarık Ingredients: 7-8 small eggplant (long type) 1 T oil 1 onion, diced finely 2 tomatoes, 1 peeled and cut small, 1 sliced into rounds 300 gr ground meat 129
1 green pepper, finely diced Salt, pepper to taste 1 T tomato sauce 1 T pepper sauce 1c water Peel eggplants in strips, leaving half the peel, and fry in oil until the peeled stripes are browned. Make the filling: Saute onion in 1T oil, add the meat and brown. Add pepper and continue cooking, stirring. Remove from heat and add salt and pepper. Arrange eggplants in a wide pot, split down the middle to the center, and fill with the meat filling. Arrange tomato slices over top. In a small saucepan, heat pepper and tomato paste in 1T oil, stirring. Add 1c water, mix well and pour into pan with eggplants, then simmer covered until done. May also be baked in a medium oven. Winter Vegetable Stew with Meat Kış Türlüsü Ingredients: ½ kg meat, cut into small pieces 4 leeks 4 potatoes 1 carrot 1 celeriac root 2 onions, chopped 1 T vegetable oil 1 T tomato paste 1 c hot water Salt, black pepper Cut vegetables into walnut-sized pieces. Put the oil in a large saucepan, add the meat and onion, and sauté till the onion has gone transparent. Add the tomato sauce and stir. Add the vegetables, ending with the potatoes. Add salt and pepper, and 1 cup of hot water. Bring to a boil, then reduce heat to low and simmer covered until all the vegetables are tender. Green Beans with Meat Etli Taze Fasulye Ingredients: 1 kg fresh green beans 1 onion, chopped 300 gr small cubed meat 1-2 T combined tomato and pepper paste 1-2 tomatoes, peeled and cubed Salt to taste 1 t sugar 2 T oil Wash and clean beans, and either snap, chop or slice. Saute onion and meat with oil in a pot. When the meat is tender, add the pepper and tomato pastes and mix. Add the beans and sauté, add salt, pepper and sugar. Add tomatoes and continue sautéing for a few minutes. Then add boiling water just to the surface of the beans, or more or less if desired, reduce heat and simmer covered until the beans are tender Artichokes with Fresh Broad Beans in Olive Oil* Zeytinyağlı İç Baklalı Enginar Ingredients: ½ kg fresh shelled favas, peeled 5-6 artichokes, cleaned down to their hearts and cubed 130
2 onions, chopped ½ c olive oil 1 bunch dill Salt to taste 1 cube sugar Juice of 1 lemon Stuffed Vegetables with Meat Etli Dolma
Ingredients: 500 gr lean ground meat 300 gr rice 1 kg vegetables for stuffing (peppers, eggplant, zucchini, etc.) 1 bunch parsley, finely chopped 3-4 T tomato and pepper sauce, mixed 2 T oil 2 T butter 2 onions, finely chopped 1 clove garlic, crushed, or more to taste 1 tomato Salt, to taste, pepper, mint Juice of 1 lemon 2 T pomegranate molasses Clean and hollow out vegetables. For peppers, cut around the stem, leaving a “shoulder,” and remove seeds. For eggplant, choose small ones, cut off ends and remove soft inner pith with an apple corer, then finish with a narrow spoon. If they are larger, cut in half and hollow out from cut end. Prepare zucchini as for larger eggplants. Prepare filling: Mix 2 T of oil with the pepper and tomato paste and sauté briefly. Combine all the ingredients. Fill the vegetables to the top but do not pack the filling too tightly or they will split when the rice expands. One way to close them, especially peppers, is with a thin slice taken from the outside of a tomato. The rest can be arranged end-to-end in a pot so that they seal each other. They should be packed evenly to the same level. If you have extra, cook them in another pan into which they fit well rather than packing them higher than the rest in the main pan. Cover with a plate to hold in place (find one just slightly narrower than the cooking pot), and fill with hot water just to cover. Bring to a boil, then reduce to a simmer and cook for half an hour or until the rice is done. Often these are made with a combination or vegetables as well as vine leaves, and from dried peppers, eggplant and zucchini in the winter. These must be softened in hot water before using; you can use the soaking water for cooking as well. Every cook from every region has his/her own particular version of dolma/sarma stuffing, this is a good one to start with. Experiment with other ingredients such as chopped tomatoes (squeeze to remove extra liquid), chopped fresh peppers, red flake pepper or isot, and sumac; chopped instead of ground meat (popular in eastern Turkey). In some areas they are cooked with a bed of ribs on the bottom of the pot; this adds more flavor. You can forego the pomegranate molasses or lemon and cook them in water in which a handful of sumac (either ground, or whole if you can find it) has been added. In this case you would not add sumac to the filling. İrmik Helvası Semolina Halvah 131
Ingredients 350 gr coarse semolina (2 c) 165 gr clarified butter (3/4 c) 420 gr sugar (1 ¾ c) 875 gr boiling water or milk (3 ½ c) ¼ c pine nuts Heat the clarified butter in a saucepan, and add the semolina and pine nuts. Stir on medium heat until the pine nuts and semolina have browned lightly This takes around 40 minutes. When the semolina is lightly brown, add the boiling water or milk. Add this gradually as it will boil violently and produce a lot of steam. Stir well, then add the sugar and mix well. Cover and allow to cook on very low heat for around 20 minutes. The remove from the heat and allow to cool to lukewarm. Stir the halvah and put in its serving dish. Lokma Raised Dough Fritters with Syrup Ingredient For Frying: s 200 gr flour 220 gram olive oil 200 gr warm water 20 gr butter 30 gr yeast 1 t salt Oil for deep frying Syrup: 420 gr sugar 375 gr water 1 t lemon juice First make syrup – combine sugar, water and lemon juice in a pan and bring to a boil, then remove from heat and set aside to cool. In another pan, mix the flour, yeast, butter, salt and water, and allow to rise slightly. When the dough is ready, either put the dough into a pastry bag with a thick round tip and squeeze balls off, cutting them to fall into the oil, or do it the traditional way: Take a handful of the dough and squeeze it out between your thumb and curled forefinger, cutting off pieces with a spoon and allowing them to drop into the oil. Let them cook, then drain and put into the syrup, then remove and serve warm. Dust with cinnamon if desired. Zerde Ingredients: 125 gr good quality short-grain rice (2/3 c) 1 ½ kg water (6 c) 300 gr sugar (1 ¼ c) 2 pinches saffron 1/3 c hot water (for the saffron) Garnish: 1/3 c black dried currants 1/3 c peanuts Kernels of 1 pomegranate, if in season Combine rice, water and sugar and bring to a boil. Reduce to a simmer and cook. Crush the saffron in a small mortar and pestle, then add hot water to extract its color. Add to the boiling rice and cook for 20-30 minutes, until the mixture thickens. Pour into serving bowls immediately and chill. Garnish the top with the currants, peanuts and pomegranate kernels. 132
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CULINARY TERMS Albumen(n): An other name for egg White. Al Dente(n): Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. Apron(n): Garment worn over the front part of the body to keep the wearer’s clothes clean while working. Aspic(n):Frozen food in jelly. Bake(v):To cook by dry heat, usually in the oven. Barbecue(n):Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. Barbecue(v): To cook foods on a rack or a spit over coals. Baking powder(n): A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated. Baking soda(n): The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid. Baste(v):To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. Baster(n): Used during cooking to cover meat in its own juices or with a sauce. Batter(n): An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients. Bib(n): A cloth worn while cooking. Beat(v):To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible. Blanch(v): To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal. Blend(v): To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer. Blender(n): An electric machine, that is used for making food into liquid. Boil(v): To heat a liquid until bubbles break continually on the surface. Bone(v): To remove bones from poultry, meat, or fish. Bouquet garni:(n) A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving. 135
Braise(v): To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender. Bread(v): To coat with crumbs or cornmeal before cooking. Broil: (v)To cook on a rack or spit under or over direct heat, usually in an oven. Brew(v): To make a drink of tea or coffee by adding hot water. Brown:(v) To cook over high heat, usually on top of the stove, to brown food.
Can/ tin opener(n): A device for opening tins of food. Caramelize(v):To heat sugar in order to turn it brown and give it a special taste. Casserole(n): A Taype of food made by cooking meet and vegitables in liquid for a long time in the owen. Cherry pitter (n): A tool used for the removel of pits from cherries or olives. Chinoise (v): Straining substances such as custards, soups and sauces or to dust food with powder. Chop(v):To cut solids into pieces with a sharp knife or other chopping device. Clarify(v): To separate and remove solids from a liquid, thus making it clear. Cookie cutter(n): A sharp metal or plastic device used to cut cookies into shapes before they are cooked. Cream(v):To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste. Cream(n): The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy. Crumble(v) :To break in to small pieces. Cube(v): To cut food into small (about 1/2- inch) cubes. Cup(n): Small bowl-shaped container usually with a handle for drinking tea, coffee. Cut in(v): To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Cutting board(n): A wooden or plastic tool used for cutting vegitables, fruits, meat on it. Cure(v):To preserve meats by drying and salting and/or smoking. Core(v): To remove the seeds or tough woody centers from fruits and vegetables.
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Deep-fry(v): To cook by completely immersing food in hot fat. Deglaze(v):To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. Degrease(v):To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. Dice(v):To cut food in small cubes of uniform size and shape. Large Dice(n): Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch. Medium Dice(n): Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch. Small Dice(n): Small dice is a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch. Dissolve(v):To cause a dry substance to pass into solution in a liquid. Dollop(n): A spoonful of soft food such as whipped cream or mashed potatoes. Dot(v): To scatter butter in bits over food. Drain(n): To withdraw or draw off a liquid gradually. Dredge(v): to sprinkle or coat with flour. Dress(v): To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking. Drippings(n): Juices and fats rendered by meat or poultry during cooking. Drizzle(v): To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream. Dust(v): To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag. Dredge(v): To sprinkle or coat with flour or other fine substance.
Egg timer(n): A device that helps you judge when a boild egg has been cooked long enough to be eaten.
Fillet(v): As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned. Filter(v): To pass a liquid throuh a filter. Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs. Flake(v):To break lightly into small pieces. Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, 137
ignite the food just before serving. Flute: To make decorative grooves. Usually refers to pastry. Fold(v):To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended. Fork(n): Small implement with a handle and two or more points or prongs, used for lifting food to the mouth or holding thing firmly while they are cut. Fricassee(v):To cook by braising; usually applied to fowl or rabbit. Fry(v): To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
Garnish(v):To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes. Glass(n): Transparent container for drinking water. Glaze(v):To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing. Grate(v): To rub on a grater that separates the food in various sizes of bits or shreds. Grater(n): A kitchen tool that is used for cutting food in to small pieces by rubbing it across its rough surface. Gratin(n):From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form. Grease(v): To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it. Grill(v): To cook food on a rack under or over direct heat, as on a barbecue or in a broiler. Grind(v): To process solids by hand or mechanically to reduce them to tiny particles. Gut(v): To remove the organs from inside an animal.
Hull(v): Clean the stalks and leaves of fruits or vegitables with a knife. Ice tray(n): Plastic tray to freeze water in fridge and to get ice.
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Icing sugar(n) : A soft powder made from sugar that is used to make icing for cakes. Immersion Blender(n): An immersion blender is a tool used for blending soups, sauces and other liquids.
Julienne(v):To cut vegetables, fruits, or cheeses into thin strips. Julienne(n):Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Kettle(n): A container with a lid, used for boiling water. Kitchen cabinet (n): A room used to store utensils Kitchen gloves (n): Gloves worn while cooking. Kitchen tangs(n): used to hold the roast dinners. Knead(v):To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. Knife(n): A tool used to devide or used to cut the food.
Ladle(v): To serve food with ladle. Lard(v): To prepare or enrich meat,chicken with fat especially with lardons . Lemon squeezer(n): A small kitchen tool with an attached bowl that you use for getting the juice out of a lemon. Lukewarm(v):Neither cool nor warm; approximately body temperature.
Marinate(v): To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood. Meuniere(v): Dredged with flour and sauteed in butter. Mince(v): To cut or chop food into extremely small pieces. Mix(v): To combine ingredients usually by stirring. Mortar(n): Strong bowl in which substances are crushed and ground with a pestle.
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Pan(n): Wide flat usually metal container with handle or handles, used for cooking food in. Pan-Broll(v): To cook uncovered in a hot fry pan, pouring off fat as it accumulates. Pan-Fry(v): To cook in small amounts of fat. Parboil(v): To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce. Pare(v):To remove the outer most skin of a fruit or vegetable. Peel(v): To remove the peels from vegetables or fruits. Peeler(n): A tool for removing the skin of fruit and vegetable. Pickle(v):To preserve meats, vegetables, and fruits in brine. Pinch(n): A pinch is the trifling amount you can hold between your thumb and forefinger. Pit(v):To remove pits from fruits. Pizza Peel(n): A wooden board with a tapered edge and a long handle designed to slide pizzas and other baked items into the oven. Pizza cutter(n): A tool used for pizza to cut into slices. Pizza tray(n): A tray used for cutting pizza on . Planked(n):Cooked on a thick hardwood plank. Plump(n): To soak dried fruits in liquid until they swell. Poach(v): To cook very gently in hot liquid kept just below the boiling point. Pot(n): Round vessel made of earthenware, metal for cooking things in. Potato Ricer(n): A potato ricer is a kitchen tool used for pressing potatoes and other soft foods. Puree(v): To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
Reduce(v): To thicken a liquid and concentrate its flavor by boiling. Render(v): To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings. Roast(v): To cook a large piece of meat or poultry uncovered with dry heat in an oven. Refresh(v):To run cold water over food that has been parboiled, to stop the cooking process quickly.
Saute(v): To cook and or brown food in a small amount of hot fat. Scald(v): To heat liquid almost to a boil until bubbles begin to form around the edge. 140
Scallop(v):To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over. Score(v):To cut narrow grooves or gashes partway through the outer surface of food. Sear(v):To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. Shred(v):To cut or tear in small, long, narrow pieces. Sift(v):To put one or more dry ingredients through a sieve or sifter. Simmer(v):To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. Skim(v):To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. Spatula(n):A cooking utensil with a wide, flat blade that isn’t sharp, used especially for lifting food out of pans. Spoon(n): An object with a round end a long handle that you use for eating, mixing or serving food. Springform pan(n): A springform pan consists of two parts, the bottom and the side, which is removable and attaches with a clip. Being able to remove the sides without flipping the pan over makes it much easier to remove the cake from the pan. Steam(v): To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary. Steep(v):To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point. Sterilize(v): To destroy micro organisms by boiling, dry heat, or steam. Stew(v):To simmer slowly in a small amount of liquid for a long time. Stir(v):To mix ingredients with a circular motion until well blended or of uniform consistency. Sauté or panfry: To cook food in a small amount of fat over relatively high heat. Stir-fry(v): To quickly cook small pieces of food over high heat, stirring constantly. Strainer(n): A utensil with a lot of holes in it for seperating liquid from solid. Stuff(v): To fill meat, vegitables with seasoned bread crumbs or other avory matters. Toss(v): To combine ingredients with a lifting motion. Truss(v):To secure poultry with string or skewers, to hold its shape while cooking. Whip(v): To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. Whisk(v): To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air. Wok(n): A large bowl shaped Chinesse pen used for frying food quickly in hot oil.
Zest(n): The outer, colored part of the peel of citrus fruit. Zester (n) : A kitchen appliance used to remove the outer part of citrus fruit peel. 141
SIXTH TRANSNATIONAL MEETING MINUTES OF THE MEETING HELD IN BOURGAS ON THE 9TH, 10TH 11TH AND 12TH OF APRIL 2014 9th April Arrival of the school delegations in Bourgas 10th April Delegations are picked up by Bulgarian students at their hotels and accompanied to the City Hall. Greetings and welcoming by the Mayor/Deputy Mayor of Bourgas Municipality at the City Hall. Short speech of the Mayor. After the visit to the City Hall, students play an introductory game ‘Discover the City’ and teachers visit a charitable Home Care service of Bourgas Municipality – an activity supplying freshly cooked meals to the needy. Students and teachers visit the ‘Sea Casino’ cultural center in the sea garden for the presentation of Bulgarian folklore traditions, rituals and concert. Students and teachers enjoy a delicious lunch-home made food, prepared by the Bulgarian hosts. During the meal, participants have the opportunity to deepen their bonds of friendship, enjoy the rich gastronomy, practise languages and know other cultures. Meeting at the High School of Natural Sciences and Mathematics. Work session at school to discuss the project activities done and to be completed before the final meeting in Valencia.
Watching GALA together video. It will be uploaded on youtube. The Check team will also send a copy of it to partners. blogs and webpage are checked Istambul hands out three copies of the glossary of culinary terms to each country. It is reminded that each partner should include their final works regarding art and literature in their blogs as soon as possible. Burgas shows partners a draft of the e-book, which contains all our activities, works and meetings. Videos cannot be uploaded in the e-book, but as they are on the blogs, it won’t be necessary to include in the e-book. Valencia remembers partners to disseminate the project in the media and in the European websites (E-twinning and European Shared Treasure.
Exchanges of presents and gifts. Visit to the Ethnographic Museum and walk to the Sea Garden along the main streets. Exquisite dinner at the Neptune Restaurant.
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11th April Students pick up the school delegations at their hotels and take them to the Culinary High School in Bourgas. Preparation and degustation of typical Bulgarian dishes. Students and teachers get on a bus for a trip to visit the museum of Salt in Pomorie. They learn how salt is produced in the area. Guided visit of the the Thracian Tomb. Visit to the ancient town of Nessebar, UNESCO World heritage. Guided tour around the main sights and museums. Enjoying the beautiful views of the Black Sea and its sunny beaches. Visit to the ethnographic complex in the village of Medovo. Dinner with live folklore dances and music. Students and teachers have fun with the extraordinary performance of dancers and musicians. 12th April Departure of the delegations. Attendance: A broad representation of students and teachers Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní PRAGUE ( Czech Republic) Mrs. Monika Telecka, Mrs. Miroslava Velebilova, Mrs. Tamara Vosecka Rigas 89. Vidusskola RIGA ( Latvia) Mrs. Karina Svircenkova Mrs. Marina Serkova IES Balears, VALENCIA (Spain) Mrs. Mª Dolores Rodríguez Rodríguez Mrs. Maria Jesus Cartagena Menoyo Mrs. Gema Gilabert Solanes Mrs. Maria Amparo Martínez Nohales Büyükşehir Hüseyin Yıldız Anadolu Lisesi ISTAMBUL (Turkey) Mr.Abdullah Alp (Headmaster)
Mr.Hasan Günakan (Headmaster Assistant)
Mrs.Duygu Altay (English teacher)
Mr.Fatih Ayhan(Geography teacher)
Mrs.Fatoş Gülay Çalışkan ( Chemistry teacher)
Mrs.Sebahat Ulupınar Duman ( Turkish teacher) 143
Mrs.Saliha Leyla Eraslan ( History teacher)
Ladin Gökalpay
Mrs.Naime Alkan (Mathematics teacher)
Büşra Begüm Sarısoy
Mrs.Meltem Aydın (Arts teacher)
Pelin Su Doğanay
Students
Edanur Filiz
Naci Burak Duru
Beste Anlı
Güngör Yolaç
Fazıla Müberra Kaya
Edanur Turan
Tanem Tezgeldi
Ece Tuna
Alp Işık
Buket Çakar
Nisa Tezcan
Berçem İrem Doğan
Berk İbiş
Emel Şahin
Aslıhan Aydın
Dilara Selçuk Birmingham Metropolitan College , BIRMINGHAM ( United Kingdom) Mr. Graham Burquest and British students from Birmingham Metropolitan College Liceo Scientifico Statale E. Fermi BOLOGNA ( Italy) Mrs. Carla Donati Mrs. Angela Droghetti High School of Natural Science and Mathematics "Academician Nikola Obreshkov" BURGAS ( Bulgaria) Mrs. Jaqueline Mutafyan-Neycheva Mrs.Sonya Dimova Mr. Stanimir Baev Bulgarian students.
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OUR SCHOOL The High School of Mathematics "Academician Nikola Obreshkov", was founded on 27th of May 1971 as a part of the Bulgarian public secondary school education system and it included 12 classes from 8th to 11th grades. Currently at the High School of Natural Sciences and Mathematics, Burgas there are four major areas of specialization: Mathematics with English Language and Computer Studies; Mathematics with German Language and Computer Studies; Computer Studies with English Language and Mathematics; and Biology and Chemistry with English Language. Each year 156 students who have achieved competitive, and many of whom – the highest possible, scores on the national post-secondary school examinations are admitted. All students admitted the seventh grade at the High School of Natural Sciences and Mathematics, Burgas are obliged to go through a five-year course of education including an eighth grade (with an intensive course in English or German), followed by ninth, tenth, eleventh and twelfth grade levels. The courses in Mathematics include a large number of additional classes, most of which on an advanced level, since most of the students are among the best young mathematicians on local and national rank. During its 35-year history, the High School of Natural Sciences and Mathematics, Burgas has taken pride in its competition teams, who have attained the highest places on national level. The students from the school are regular participants and most often the prize-winners at national Olympiads and competitions in Mathematics, Computer Studies and Computer Technology, Physics, English, Biology, Chemistry, Philosophy and Bulgarian Language and Literature, which brought the school more than 420 awards! The High School of Natural Sciences and Mathematics, Burgas is a high-profile school in Bulgaria and is well-known in many universities in the world, as is evident from the annual correspondence with universities such as Oxford University, Harvard, Stanford University, MIT, NYU, Colgate University, American Universities worldwide and many others. It has always been and will continue to be respected as a school of talented! We are all extremely proud to be students at such an elite and prestigious school as the High School of Natural Sciences and Mathematics "Akademic Nikola Obreshkov" Burgas! Except for the notable mathematical and science achievements, our school is also proud of its numerous sports talents! Since the school was founded, the students have been winning many awards at basketball, volleyball , table tennis, handball and chess tournaments among local schools.
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SPRING HOLIDAYS Sirni Zagovezni Sirni Zagovezni is celebrated seven weeks before Easter and always on Sunday. It marks the beginning of the longest period of fasting. On that day people beg each other forgiveness for their wrong-doings during the year. Usually the younger ask the elder for forgiveness and are also asked to forgive on the part of their parents, relatives, friends or just the people they live or work with. In the past a special custom was being performed in the evening. A piece of halva was tied on a long thread, hanging from the ceiling (a hardboiled egg or some coal is an alternative). The thread is swayed around in a circle and the participants keep on trying to catch the lump in their mouth. The Bulgarian villages have preserved the "Kukeri" ritual, in which the masked Kukeri dance in the last days of the winter, just before nature is reborn. The participants in this ritual are only men, dressed in sheepskin garments and wearing scary masks and copper bells attached to their belts, dancing and singing songs, and chants, with the intention to scare away the evil spirits or ghosts which people believed came back to the living ones in winter. Todorovden Todorovden is also named Horse Easter. Legends say that on this day the Saint wore nine mantles and went to God to ask for summer. On this day horse races are held. On the winning horse a wreath is being put. On this day a lot of people have name days: Todor, Teodor(a), Bojidar(a), Todor(k)a, Darina. The festival has no fixed date. It is celebrated on the first Saturday of the Easter fast. The old custom says that on this day we should eat wheat and ritual cakes and breads called “hoof” and “horse”. In Bulgarian cuisine there are various options for eating wheat: with nuts, dried fruits, sweets Baba Marta Day Baba Marta Day is a holiday celebrated in Bulgaria, on the first of March. “Baba” is the Bulgarian word for "grandmother" and “Mart” is the Bulgarian word for the month of March. Baba Marta is a tradition related to welcoming the upcoming spring. The month of March, according to the Bulgarian folklore, marks the beginning of springtime. Therefore, the first day of March is a traditional holiday associated with sending off winter and welcoming spring. On this day martenitsi are exchanged in anticipation of spring, and worn pinned on the clothing or tied on the wrist. Martenitsi are red-andwhite talismans that provide protection from the power of evil usually made of yarn, in the form of bracelets or of little male and female dolls known as Pizho and Penda. The white color of the martenitsa initially symbolized the man, the strength and the light solar zone. The red color in the martenitsa represents the 146
woman and the health, it is also a sign of the blood, conception and birth. They are given between friends and family members, or even given to someone as a way of saying you want to get to know them better. You never make or buy a martenitsa for yourself, it has to be gifted. Martenitsi are worn until the first sighting of a stork (a harbinger of spring) or, more commonly nowadays, a budding tree. Then the martenitsa is attached to the branches. The Annunciation In Bulgaria, Annunciation is called Blagoveshtenie which means “delivery of the good news�. It is celebrated on March 25th. On this day archangel Gabriel told Virgin Mary that she would conceive and give birth to the Son of God. In the Bulgarian tradition Blagovets is related to the arrival of the migratory birds and the spring awakening of nature. Bulgarians believed this was the day when the cuckoo would sing for the first time in the year. Depending on what they were doing when they heard the bird sing, and depending on how it sounded, they would make different predictions about their lives and well-being in accordance with a rather complicated set of legends. One of the legends advises everyone to leave their house full and with money in their pockets in case they hear the cuckoo sing so that they would be the same way all year long. It is also believed that it is a bad omen to see a stork that is not flying, but laying or walking. On Blagovets, they also used to pierce young girls’ ears. Bulgarians also clean their homes. The holiday meal includes baked or boiled fish. The Blagovets holiday has another even more magical and secret meaning. This is the day when the woodland fairies called samodivi in Bulgaria, reappear in the rivers and lakes after they have spent the winter somewhere far away. The fairies are very secretive and dangerous because they could kidnap anyone who encroaches upon their territory, and take them into another world. Another folklore belief is that this is the day when all snakes and lizards wake up and crawl out. Lazarov Day Lazarov Day is a Christian holiday named after Saint Lazar. The name Lazar is a symbol of health and longevity. Lazarov Day is celebrated on the eighth day before Easter. Therefore Lazarov Day is on different day every year, but always on Saturday. There is a tradition on this day, named Lazaruvane. Early in the morning a group of young girls (Lazarki) gathers to choose their leader and sing a special song for her. Then they go around the village, visiting from house to house singing their ritual songs. One of them carries an egg-basket to collect the eggs which the people give them as a present for their visit. On Saturday afternoon and on Sunday before 147
noon the girls go around the village, entering each house and singing ritual songs, different for each of the family members. On Sunday the elder girls go to the centre of the village, to sing their songs and dance the horo (a circle village dance). This holiday is eagerly expected not only by the young girls, but by all the inhabitants of the village or town. It was believed that a girl, who has not been Lazarka can not get married. That is why it was compulsory. Recipe Lazarov Day pitka Ingredients: 2 tablespoons dry yeast 1 tablespoons salt 1 kg of flour 2 cups water Preparation: The yeast is diluted in a little warm water. Add salt, flour and water and knead the dough. Allow to rise for 1 hour. Place in a baking dish, seasoning with oil and flour, and bake in oven at 200 C. Easter Easter is one of the most significant holidays in the Bulgarian calendar. Starting with Palm Sunday, the holy week leads up to Easter. In our country, the festival is popularly known as "Velikden"( Great Day), which literally means 'the faith in the resurrection of Jesus Christ'. There are several significant days throughout Easter. Palm Sunday Also known as Tsvetnitsa or Vrubnitsa (Flower day).Vrubnitsa marks the start of Holy Week. It is allowed for the faithful to eat fish. Since palms aren't readily available, pussy willows are taken to church to be blessed. In villages where such observances remain possible, the day is traditionally celebrated with young girls weaving crowns from willow branches, which they throw into a stream, where further down boys are waiting. Holy Thursday Easter eggs are dyed on Holy Thursday or Holy Saturday. The first red egg dyed on Holy Thursday is a symbol of health and good fortune for the family and is set aside to be kept until next Easter. Great Friday/Holy Friday/Easter Friday Good Friday is the anniversary of the Crucifixion, and the day when a table is set up in churches representing Christ's coffin. The faithful climb underneath it in the hopes of having a year full of health and fertility. Holy Saturday 148
An hour before midnight on Saturday, all churches begin the Easter liturgy. Families and friends go together to church, carrying the coloured eggs with them. When the clock strikes midnight, they greet each other with the words "Hristos vozkrese" ("Christ has resurrected"). The answer is "Voistina vozkrese" ("He has resurrected indeed"). The priest and the people then walk around the church three times with lit candles in hand. The belief is the following- if one has been a good Christian, his candle will not go out no matter how strong the wind might be, because he has no sins. After services are over, "egg fight" takes place. Opponents smash their eggs into each other with the egg left unbroken proclaimed the winner or “borak”(fighter). The winning egg is kept up until next Easter and is a sign of good luck. On Sunday, because fast is over, the tradition is to have a table laden with food, the most important of which is lamb. The braided kozunak is also a very important part of the Easter table. Recipe Kozunak Ingredients: 1 kg flour 2 ½ tablespoons of yeast 200 ml warmed milk 2 cups of sugar ½ cup of vegetable oil 6 eggs 1 cup or raisins 2 tablespoons of rum 1 cup of walnuts 1 lemon ½ cup of butter 1 tablespoon of vanilla extract How to make it: Mix yeast, warm milk, 1tsp of sugar, some tsp of flour in a large bowl. Cover and leave in a leave in a warm place for 30 min. Put raisins in rum to cover and set aside to soak. Grate and juice the lemons. Set aside. Sift the rest of the flour onto a large bowl. Melt butter and combine with oil. Heat 2 cups of milk and sugar on low in a small saucepan until warm. Set aside one yolk from eggs, the rest beat. Add a handful of the flour from the bowl to the warm yeast mixture. Bit by bit, mix in with a spoon the rest of the flour, the milk mixture, the beaten eggs and the butter/oil mixture. When most of it is together, mix in the lemon juice and zest, and the vanilla. Adding more flour to the work surface if necessary, dump out the dough and knead until it holds together well. Let the dough rest in a warm place until double in bulk (1-2 hours). You may need to divide between two bowls. Punch down and knead the dough. Drain the raisins and dredge in flour. Let the dough sit and rise again (another 1-2 hours). Punch down and knead again. Divide the dough into 8 parts. Each of these, divide into three parts; roll them long and braid into a single loaf. Brush the loaves with the reserved egg yolk and stud the top with nuts. Preheat oven to 180°C . Bake the loaves about 30 minutes or until golden brown. Zelena Salata(Green Salad) Ingredients: One head of lettuce, washed, drained and and cut into thin pieces. A bunch of radishes, sliced as thin as possible. One medium sized cucumber, sliced into thin pieces. 3 boiled eggs. ½ bunch of spring onions ( scallion), green part only, chopped 149
2 table spoons of vinegar 20 ml of sunflower oil Salt to taste How to make it: Wash, drain and cut lettuce into thin strips. Slice the cucumber, radishes and eggs as thin as possible. Chop the green parts of spring onions. In a large bowl mix all the ingredients together, add the vinegar and the sunflower oil, and add salt to taste. This salad is very suitable at Easter, because there are plenty of dried boiled eggs, needed to this salad. Saint George’s Day Bulgaria celebrates Friday, May 6, the Day of Saint George the Victorious and the Day of the Bulgarian Army. It was officially pronounced as the Day of the Bulgarian Army with a decree of Knyaz Alexander of Bulgaria on 9 January 1880. Parades are organized in the capital Sofia to present the best of the army's equipment and manpower. Saint George the Victorious, canonized by the Church because of his brave deeds, is usually painted on icons as riding a white horse with his lance stabbed in the throat of a beast - the dragon. Legend has it that the dragon used to attack the shepherds and their sheep and steal a sheep or a lamb. The shepherds were desperate. Then St. George appeared and killed the dragon. In Bulgaria St. George is the patron of spring verdure and fertility, and of shepherds and farmers. His Day, May 6, is believed to set in summer and the new farming cycle. A common ritual is to cook and eat a whole lamb, which is an ancient practice the fact that St. George is the patron saint of shepherds. Special place on the table is attributed to the ritual Gergyovden bread. All sorts of bread are made for the feast - the cross bread, the shepherd's bread, the large ring-bread, as well as small ones, or the special ring-shaped bun baked by the young wife in the house. Recipes Stuffed Lamb Ingredients: 10kg lamb 1kg potatoes 200gr butter 300gr rice
1-2 onion 2 boiled eggs ½ glass cup milk Black pepper Parsley Mint 150
Salt Way of cooking: 1st stage: Chop the onion and sauté. Next add pre-boiled and chopped giblets, rice and black pepper 2nd stage: The mixture is salt, poured with milk and the broth, in which giblets were boiling, after that boil until the rice is semi-cooked. 3rd stage: Next add the chopped eggs, parsley and mint. Stuff the lamb with the mixture, stitch the hole. 4th stage: Stuffed lamb is smeared with butter and pepper, it’s baked in hot oven. 5th stage: Around the lamb arrange with potatoes to be baked for 20 minutes or more. Drob Same Ingredients: 2 onions 2 cups rice 2 cups lamb giblets, boiled and chopped Red pepper Mint Parsley Oil Broth Preparation: 2 eggs Yoghurt Flour Way of cooking: 1st stage: The onion is stewed, add to the rice and giblets and stir. 2nd stage: Next add red pepper, mint and parsley and the hot broth. After that bake in the oven. 3rd stage: Last thick with dressing and cook until browned.
SUMMER HOLIDAYS Summer in Bulgaria Food, Traditions and Festivals If you get the chance to spend a summer in Bulgaria, you can enjoy many festivals filled with diverse customs and delicious traditional Bulgarian food. Summer festivals have quite interesting and diverse traditions. But there are also similarities between the holidays. In almost every single Christian feast we bring bread in the church. Fruits are also an integral part of the table according to the traditions for fertility and the season. Now we'll present you some festivals during each month of the season: June: “Eniovden” Saint Enio's Day /Midsummer Day June 24th This is the first summer feast in Bulgaria. In the traditions of many people, the changeover from spring to summer is a moment related to special ritual activities. For centuries now, Bulgaria has preserved a similar ritual known as Enio's Day, or 151
Midsummer Day. It is celebrated on June 24 and one of its highlights are special songs sung on this day. This ancient Bulgarian ritual is considered the turning point in the mythological calendar of the ancient people – a ritual connected to the summer Equinox, when the day is longest and the night is shortest. Enyovden / Enyo’s Day is a favourite summer holiday for young and old. It practically divides the year into two. It is believed that after that feast, winter sets on its long way to the people. The story of how Enyo put on his fur coat and went to search for snow reminds that it is time to think about the long cold months. People get up early on this day to see how the sun “turns three times” and whoever manages to "bathe" in the dew will be safe from illnesses until next Midsummer Day. Midsummer Day or Eniovden in Bulgarian was a holiday for everybody, but it was highly revered by clairvoyants, healers and magicians, people who used herbs for their job and were chosen to communicate with yonder worlds and supernatural beings and forces. Midsummer Day was the day when the distance between the upper and the lower world was eliminated. Even today we are aware that herbs picked on Midsummer Day are charged with enormous curing powers. The cult for the Sun is also related to ritual tours of the farming land with a lot of singing. Apart from health, St. Enio, also called Ianio, Ivan Herb-picker can bring over a good news for a rich harvest and happy living. At the night of the dying and the newly-born sun the grass and the herbs have the biggest healing power which is lost with the sunrise. That is why on that day early in the morning lasses and women, fortune-tellers, sorceress and witches pick herbs that they use for healing and magic during the whole year. At the night before Eniovden water has magic power, too. According to the belief, on this day the water in the rivers and the wells is healing because the sun bathed in it. In Western Bulgaria they believe in the healing power of the dew on Eniovden. At that night the roaming magicians, naked and sitting on a yarn-beam, wander other people's fields and while casting spells they put the dew in their aprons to drop it later over their fields. Before the holiday every landlord harvests a few еаrs of corn so that the roamers find it picked. On the holiday young women go to the fields to harvest a wisp, they braid a tress from the corn and put it and the wisp on a cross which is done for fertility. On Eniovden they make predictions about health, marriage and fertility. There are some rituals like Eniova Bulia and Laduvane which were performed by young girls. Enio's Bulia was a little girl aged between 3 and 5. It was dressed as a bride and villagers were taking it around the village wells. After a ritual bathing in the river the little girl was asked about the future crops. Her answers were interpreted as a prophecy induced by God. One more ritual on Midsummer day was Laduvane - fortune-telling by bunches of flowers. Saint Peter’s Day 152
(29th of June) Saint Peter’s Day is on 29th June and is one of the most celebrated holidays in the summer. In the Eastern Orthodox Church Calendar this day is devoted to the Saints Peter and Paul. Although the Eastern Orthodox Church Calendar says that on June 29th Saints Peter and Paul’s Day is celebrated, the Bulgarians celebrate it as Saint Peter’s Day and on 30th they celebrate Saint Paul’s Day. On this day people bring “Petrovski” breads and “Petrovki” apples in the church. There the food is blessed and then is given to the neighbors. July: Ilinden (20th July) On 20th July, Ilinden, Bulgarians celebrate the day of St. Iliya. There are superstitions which say that on this day the sea takes most victims as a sacrifice to St. Iliya. The tradition says that on this day people shouldn’t work because they will make St. Iliya angry. To relent him they make offerings and big feasts. Goreshtnitsi (28th, 29th and 30th July) Goreshtnitsa (hot day) – this Bulgarian holiday is a period of three successive days at the end of July (28, 29 and 30 July). It is celebrated in honor of the fire primarily to prevent fire. The belief that fire descends from heaven by itself ( usually in the form of lightning, determines the local names and Blyasatsi Germanovtsi (since it is believed that St. Germanus is a master of thunder). In the old days ,in the evening of the first day people used to extinguish the fire in all outbreaks in the village. On the second day there are no lights and fires in all of the people’s houses. Finally, on the third day all people light a new fire (live fire, the fire of God) and everyone takes the renewed fire to their fireplaces. August Assumption (15th August) Assumption is one of the most important Christian holidays. Bulgarian Orthodox Church celebrates the feast on August 15. According to the legend, this is the day when Virgin Mary leaves the world and goes to her son.In memory of her appearance before the apostles, the church proclaimed that day of observance and to celebrate with liturgy and makes "exaltation of bread." Traditional dishes on the table are fresh bread decorated with ornaments, chicken mess, boiled wheat, corn and pumpkin. Now you're going to find out the secret in making the typical meals for these holidays: Chicken mess Recipe: Ingredients:
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1. 300-400g white chicken meat 2. 3 tablespoons flour 3. 2-3 cloves of garlic 4. black pepper 5. 1 cup of milk 6. salt 7. fat 8. parsley 9. water
Preparation: Boil white chicken meat. Tear lengthwise and cut it into pieces. Heat up 50 ml fat in a deep skillet or saucepan and fry the flour until golden. Mix it carefully and add water. After that add the meat and spices. Allow to boil while stirring - about 5-10 minutes. Served hot, sprinkled with parsley. Boiled wheat with walnuts and biscuits Ingredients:
500g wheat
150g crushed biscuits
150g chopped walnuts
150g raisins
150g powdered sugar
2 tablespoons lemon peel
1/2 teaspoon cinnamon
Preparation: Wash the wheat. Boil it in water until the wheat burst. Drain it. Add biscuits, raisins, lemon peel and cinnamon. Serve, sprinkled with chopped walnuts and powdered sugar. Baked pumpkin Ingredients:
800g pumpkin 6 tablespoons honey 50g walnuts 1 tablespoon cinnamon
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Preparation: Clean the pumpkin from the peel and seeds and cut into large cubes. Put it in a baking dish and pour it with water so that the liquid covers the bottom. Sprinkle the pumpkin with honey, cinnamon and walnuts. Bake it at high temperature. Serve immediately. Traditional Bulgarian Bread Ingredients:
30g of Yeast 2 eggs 800grams of flour 1 tablespoon of salt 1 tablespoon of sugar 500 grams of milk 2 tablespoons of oil
Steps: - 1 big table spoon of yeast. If yeast is frozen, leave it for 10 minutes to defrost. Put one tablespoon of sugar plus two or three table spoons of flour and some water into the yeast until the mixture becomes thick. Leave it aside for 15 minutes until the mixture has risen. - In a separate bowl, put about 800 grams of flour. Make a hole in the middle of the flour and put in a tablespoon of salt, a teaspoon of sugar, 1 egg and two tablespoons of oil. Once mixed, add 500 grams of milk slowly and mix it together with the flour mixture. The mixture must be thick but not sticky. If sticky, add some more flour as necessary. Spare a small part of dough for the ornaments. - Spread flour on the countertop. Take mixture from bowl and put on floured surface and knead the dough. If it is still sticky, add flour because the dough should not be sticky. When it is ready, roll it with a rolling pin. When rolled out, spread oil over the surface of the dough. - Next, you will need to roll up the dough. Roll it as if you were going to make one long, giant cinnamon roll. Grease a pan with oil and put the bread in it. - Leave the bread to sit for 2 hours to rise in a warm place. The bread is ready to bake when it has risen to three times its size. While you wait for the bread to rise make ornaments with the leftover dough. - When ready, whisk one egg yolk and spread on the top of the bread. Next, put the ornaments on top and bake at a high temperature until it is ready. Check on your bread every 5 minutes after the first 25 minutes. Curious facts and superstitions: If people do important farm work on 29th June (Saint Peter’s Day) the harvest will be poor. If you do any house chores or land work on Goreshnitsi (15th, 16th, and 17th July) your house will burn out. If there are thunders on 20t July (Ilinden) all the nuts (like walnuts and hazelnut) will be hollow and rotten. On Seknovie (29th August) the dragons, wood-nymphs, mermaids and other magical creatures go to their winter quarters around the world. On Seknovie (20th August) eating red fruits and vegetables and drinking red wine is forbidden. 155
If a person is sick during the “Mermaids week” the mermaids have “killed” him. On St Enio's Day all the herbs have greater medical properties. Other typical foods during summer in Bulgaria Summer brings warm days, more time spent outside and an abundance of fresh-grown produce from the garden. With the warmer weather, many people prefer not to heat up their homes, so it is nice to prepare simple, fresh meals using traditional summer foods to satisfy the whole family. Tarator is one of these traditional Bulgarian dishes. It is prepared mainly in the summer months, because it has a cooling effect, but many people prepare it all year long. There is almost no Bulgarian, who will tell you that they do not like eating tarator. Regardless of the season, you can taste tarator in every Bulgarian restaurant. In the various parts of the country you can taste various recipes for making tarator. In its essence, tarator is a cold soup, prepared from yoghurt, cucumbers, walnuts, salt, vegetable oil and spices. If you are far from Bulgaria and you want to taste again one of the traditional soups, favorite to all Bulgarians, you can make it on your own, just for a few minutes. Ingredients: The most important condition for making a delicious tarator is the Bulgarian yoghurt (100 g). If you can not supply yourself with it, you can use similar products, which are offered on the market. You will
also need: 1 cucumber, 5 ml sunflower oil, 5 - 6 cloves of garlic, 25 g walnuts, dill and salt according to your preferences. Recipe 1. Wash the cucumber and the dill and peel the garlic. 2. Slice the cucumber into cubs according to your preferences. You can also grate it. 3. Chop the garlic into fine cubes. You can also grate it or press it. 4. Fine chop the dill. 5. Put the sliced cucumber in a vessel. Add the garlic and the dill. 6. Add salt. 7. Add the yogurt. 8. Stir well until all products mix. 9. Dilute the obtained mix with water until you receive a dense substance. 10. Add some olive oil or sunflower oil and stir.11. Fine crush the walnuts. 12. Add the walnuts to the mixture Peppers with tomato sauce In early August, the streets are filled with aroma that raises the appetite of every passing person - the aroma of roasted pepper. Peppers with tomato sauce is a favorite dish for almost every Bulgarian and can eat in unlimited quantities it every day. Variations of recipes with roasted peppers are endless, and characteristic for that recipe is the fact that the products are in the most natural form, use a small amount of fat, which 156
makes it particularly suitable for lovers of healthy eating. And with a cold soup like gazpacho or tarator for example, peppers with tomato sauce could be the perfect lunch in hot summer days. Ingredients:
1 kg. pepper 1 kg. tomatoes 3-4 cloves of garlic ½ bunch of parsley 2-3 tablespoons of olive oil
Recipe: The peppers: Wash the pepper and bake it. (Better on the grill.) After roasting the peppers , wrap them in a plastic bag or put them in a pot, which is sealed to allow peppers to soften. Peel the peppers. Cut each pepper lengthwise and salt inside. The sauce: First you need to peel the tomatoes. Blend the peeled tomatoes with a blender or food processor, or just cut into very small pieces. Once you blend the tomatoes, pour the mash into a saucepan and set it to boil. Add finely chopped garlic and ½ teaspoon sugar. Tomatoes are boiled to thicken the sauce. Once the sauce has thickened add the olive oil and allow to boil for 5 minutes. Remove from heat and add the finely chopped parsley, then mix well. The final step is to arrange the roasted pepper in a large deep bowl , and then pour the tomato sauce. Add a cheese plate and the dish is ready to serve! Homemade Vanilla Ice Cream Ingredients (recipe makes 5 cups) : • 2 cups heavy whipping cream • 2 cups half-and-half cream • 3/4 cup white sugar • 1 tablespoon vanilla extract Directions : 1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended. 2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. 3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
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AUTUMN HOLIDAYS CONTENTS
1.
Petkovden
·
Lozovi sarmi
·
Shkembe chorba
2. Dimitrovden ·
Pumpkin rachel
·
Plump pestil
3. Arhangelova zadushnitsa ·
Boiled wheat
4. Arhangelovden ·
Bulgarian Guvech- Vegetable Casserole With Meat in a Clay Pot
5. Andreevden ·
Fasul recipe(Beans) PETKOVDEN
Petkovden marks the ending of working on the fields- the last autumn sowing. Until then all farmer works should be done, that is why people say „На Петковден ралото да ти е под стрехата”. If on Petkovden: The sun is shining, the tree leaves haven’t fallen, and the sheep are all gathered in one place - the winter is going to be ruff. This day is also a celebration for the shepherds-on Petkov den they let the ram with the sheep. After that the shepherd is given a gift-banica. On Petkovden we make ceremonial bred, the biggest – called saint Petka is layed on the table on top of a man’s shirt,glass of wine and a small bowl of salt. The house is then sprinkled with holy water and the family kneels before it three times.After that the eldest woman takes the bread in her hands blesses everyone and gives the pieces. The most important meals we have to put on our table on Petkovden are:Gyvech with mutton meat, kurban chorba, lozovi sarmi, shkembe, meals with parsley, celebratory bread. Lozovi Sarmi Ingredients 158
15-20 grape leaves 3 onions, chopped 2 cups white rice 1 teaspoon dried celery or oregano 3 tablespoons oil 1 teaspoon paprika 3 cups water Preparation Steam the grape leaves. Fry the onion in the oil until brown, add the rice, paprika, celery, and oregano and add the water. Boil until water is absorbed. Use the mixture to fill the leaves, shaping them like small bundles. Put in a pot, fill with water so the bundles are fully submerged, boil for about 45 mins on 350 F. Best when served with some yoghurt on top. Shkembe Chorba Ingredients 1 lb tripe (calf belly) 1 cup (sunflower) oil 2 cups fresh milk 1 teaspoon paprika 1 tablespoon ground black pepper 1 tablespoon salt 2 garlic cloves, peeled and thinly diced 1/3 cup red wine vinegar dried hot chili pepper mix Preparation Boil the tripe for about 30 mins, add oil, milk, black pepper and paprika and boil for another 30 mins occasionally topping up the water. The more you cook it, the better it will taste. Combine some salt, garlic and vinegar in a separate cup, let it soak for about an hour. Serve hot, garnish with the garlic and vinegar mixture and the hot chili peppers. Suggestion: best with (or after a lot of) rakia or beer. DIMITROVDEN Who is one of the most loved saints by the Bulgarians? That would be saint Dimitur. A legend says: when he and his brother decided to set on fire Sveta gora and its monasteries, they were thrown for 3 years on the bottom of the sea, but their aunts saint Petka and Nedelq begged God to set them free. In folklore beliefs if saint Dimitur comes on his horse and from his beard falls snow –winter is coming. The time between Dimitrovden and Nikulden people call it Poor man’s summer(siromashko lqto). On this day owners settle with the workers they had hired for Gergiovden(shepherds and cotters),in some places this holiday is called Razpust, and to the most careful cotters they give clothes and a lamb.
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Dimitrovden is filled with a lot prophecies to be fulfilled the following year:If the moon is full – the bee hive too, with honey. On the night before the holiday, shepherd throws a stick in the sheds. If in the morning the sheep lay on top of it, it is believed that winter will be long and ruff. Typical for this day are also celebratory prophesies according to the first guest ever set foot in the house on Dimitrovden. If the guest is kind and wealthy, the year will also be successful. On the holiday table on Dimitrovden there must be kurban or guvech of ram, chicken soup- from cock if the person celebrating is male and from hen if it is a woman. On the table we should also put boiled corn, pestil, pita with apples, vegetables, pumpkin, rachel. Pumpkin rachel Ingredients:
2 kg pumpkin 2 kg sugar 1 l water л 2 table spoon lemon acid 2 vanillas
Preparation: The pumpkin, cleaned and washed, is cut in cubes which are kept in lime water(5l water and 150gr slack lime).After that take them out and wash them very carefully. When you are ready put them in the boiling sauce made from the sugar, dissolved in the water.The Rachel is boiled until it thickens. A little bit before you take of the fire add the lemon and the vanillas. You can enshrine it in jars from jam.
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Plump pestil – dry fruit marmalade
(recipe from 1920)
Choose the sweetest fruit. They are then left for 2-3 days to soften, after that time, they are steamed, pealed and the stones are taken out After that let it boil until they are halved. The stones may not be taken out and the peel also may be left on the plump. The mash is boiled until it thickens.Then it is taken off the oven, splashed on a board (sprinkled with flour) and is put in a low heated oven After a day, take it out and is kneaded again. Sprinkle the board with flour and on top of it splash the mash on a layer 5mm thick and is put in a low heated oven. After the oven is chilled take the mash out and spread it with a wooden stick,so that the mash can settle, after that tamp it with the stick and leave it to dry. After it is dried out wind it up like a homespun and is preserved in dry place. Before consummation dilute with heated water. Arhangelova zadushnica It is celebrated before Arhangelovden – because Saturday is said to be a day for the dead. Arhangelova zadushnica is also the day when we give our never ending appreciation for the many soldiers who had given their lives for Bulgaria. On this holiday, just like on other zadushnici , it is made the so called “table for everyone” (obshti trapezi). Called by the name Big zadushnica, she is the last for the year, that is way on the “table for everyone” in the cemetery people put 7 different meals(between which, such that were favorite of the diseased ),to “hear” the blessings of the dead.The first bite is put on the ground and the first sip of wine is spilled .
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Memorial services are made and people give away, the so called razdavki (*). They are mostly given to relatives, neighbors, or even total strangers. *In the razdavka it is typical to see wine boiled wheat, pitki,bread,meat,such as chicken,lamb, sweets, apples, keks, put you can actually give what you prefer.The wheat is symbol of resurrection, and the bread and wine- a memory to the sacrifice that Christ made for us. Boiled wheat Ingredients:
500 gr wheat lemon’s peel 1 tea spoon crushed walnuts 2 table spoon bread crumbs 1 tea spoon 1 tea spoon powder sugar 1 sprinkle salt
Preparation: The cleaned wheat is washed and water is poured on top(6 tea cups).Add the salt and boil until the water comes to the boil, while we stir carefully from time to time.. After that we cover the pot with a blanket for 2-3 hours. Pour the wheat on a cotton towel spreading it thin. Leave like that for an hour. Pour the wheat in a bigger receptacle. Add the grinded lemon peel crushed walnuts and the bread crumbs. We stir and put in shallow plates. Sprinkle powdered sugar and voila you have just made Boiled wheat. Arhangelovden This holiday is one of the biggest in the Bulgarian calendar of pomenatelni holidays and follows Arhangelova zadushnica, which is celebrated on the first Saturday before Arhangelov den To honor the dead, people make the so called “obshti trapezi”,and a ram is sacrificed in the honor of the saint garding the dead. The women prepare ceremonial bread called “rangelov hlqb” or “bogata pita”. This bread, in the honor of the saint, is broken over the head of the eldest man in the house, after that he spills wine on it and prays for blessing with the words: “Свети Архангеле, свето Никола и вси светци, помагайте ни, почитаме Ви и сечем колач, да се роди ръж до тавана!” . Here we have a widespread custom to give away wheat, and every person who receives it takes it with both 162
hands and says: “Колкото зърна, толкова купи и здраве”. The table on Arhangelov den, traditionally, must have :guvech,fasul, apples and other season fruit, red wine and of course ceremonial bread. Bulgarian Guvech- Vegetable Casserole With Meat in a Clay Pot Ingredients: 1 lb frozen okra, cuts 1 lb frozen broccoli cuts 1 lb green peas 14 1/2 ounces diced tomatoes 16 ounces tomato sauce 2 diced onions, medium size 4 garlic cloves, minced 3 tablespoons dried mint 1/2 bunch chopped parsley 3/4 tablespoon salt 2 1/2 lbs peeled and cubed potatoes 2 1/2 lbs cubed pork loin 2 bell peppers, cubed 1 eggplant, cubed (optional) Preparation: 1 Mix the first 10 ingredients in a large clay bowl.with lid. 2 Chop the other 4 ingredients into 1/4 inch cubes. 3 Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour. 4 Turn down the temperature to 350 and continue cooking for another hour. 5 This dish would serve 10 large portions. Serve sprinkled with parsley if you desire ANDREEVDEN Bulgarians call this holiday “Endrei” or Bear day (Mechki den). According to folklore beliefs, from this holiday on, the day starts to increase. On this holiday’s eve or in the early morning is when every housewife makes boiled corn, fasul ,leshta or oat. That is to help seeds grow just like they swell after being boiled. Everybody eats from these dishes as well as the domestic animals. The women give away to their neighbors to provoke the fertility of the year. In the north parts of Bulgaria, Andreevden is celebrated as a bear holiday, called Bearday. According to an old legend once saint Anderei lived as a lonely hermit in the mountain. There he worked on a small field, but a bear once ate his ox. The angry farmer managed to catch the beast, harnessed it on the ox’s place and the bear gave in under the power of his will. Since then he rode the bear and cultivated the field with its help. That is why this old man is believed to be the patron of bears, as their guardian. Before sunrise on Andreevden the eldest woman in the family takes a handful of seeds and a slice of bread and throws them upwards in the chimney in her house saying the words: “На ти, мецо, кукуруз, че да не ядеш суровия и да не ядеш стоката и човеците!” No household chores are done on this holiday.
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Fasul recipe(Beans) Ingredients:
Fasul(Beans) 200gr; Cooking oil 50gr Onion 100gr Flour 25gr Carrots 2 smashed tomatoes 15 gr red pepper salt
You clean the beans, wash them and soak them into water for 8 hours. Then take the water out and but the beans boiling with cold water on the electric ring. After the beans had come to the boil throw out the water wash them again and leave them boiling. After coming to the boil again add salt and the cooking oil and simmer it until the beans soften. Later add the carrots and onion. Sprinkle some savory. The meal should have enough water so if it is needed you can add more. Now you can put the tomatoes and the red pepper and just a few minutes after, you have yourselves Fasul(Beans)!
WINTER HOLIDAYS St. Nicholas Day (Nikulden) St. Nicholas, whose real name is Nikolai Mirlikliiski, was born in the city Patra. Nikulden is celebrated on 6th of December. It is one of the most important orthodox holidays and also the nameday of everyone called Nikolai, Nikola, Nikolina, Nikoleta, Nina or Nikol. St. Nicholas is the patron of the Bulgarian sailors, fishermen, bankers, travelers, merchants and also of our beautiful city- Burgas. On St. Nicholas Day Bulgarians traditionally eat a special meal called Ribnik. There are plenty of different recipes but it is always made of crap. Also there is this bread called Nikuldenska Pita. It means bread for St. Nicholas Day. The holiday is exactly in the middle of the Christmas Fast so vegetarian foods like Sarmi, Beans Soup, Peppers stuffed with rice and wheat, walnuts and different fruits such as apples are very popular.
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Some religious people say that the bread and the crap must be consecrated in a church. Moreover, the bones of the fish should not be thrown away. They must be burned and buried in the ground. It is believed that that way the ground will be more fertile. Traditional Ribnik Ingredients: 1 large crap, onion, walnuts, tomatoes, cooking oil, parsley and lovage Directions: Firstly, you have to fry the onion and the walnuts for 2-3 minutes. Secondly, you add the parsley and the lovage. Then you fill the crap with the stuffing. After that, put in a pan the sliced tomatoes together with a little cooking oil and the fish, of course. Roast for about 30 minutes. Nikuldenska Pita Ingredients: 1kg flour, 2 eggs, 1/4kg yoghurt (kislelo mlyako), salt, sugar, saleratus, cooking oil Directions: In a big bowl you add the flour, the salt and the saleratus. In a different plate or bowl you mix the yoghurt with the eggs, the sugar and the oil. After that you put everything together and stir with hands, you can add some water if it is needed. Leave the dough to rise for about 30 minutes and bake. Bulgarian Christmas Eve Prior to Christmas day celebrations, Bulgarians observe a 40 day fast, until the eve of Christmas. The fast begins on November 15th of every year. During the fast, people stay away from animal products, yoghurt, cheese, butter, eggs and milk. Christmas Eve is as important as Christmas day during which an extravagant vegan meal is prepared for the entire family. Christmas season starts off from 20th of December and extends up to the 26th of the month. It is com monl y believed in Bulgaria that Mary gave birth to Christ on Christmas Eve, but announced the birth on Christmas day. This is exactly why mothers of a new born announce the birth of their babies only a day after they are born. Bulgaria's Christmas Eve is celebrated with a meal consisting of an odd number of dishes. This vegetarian meal includes grains, vegetables, fruits, and nuts. Walnuts, in particular, are found on the Bulgarian Christmas Eve table. These nuts are cracked in order to predict success or failure for the coming year. Another special aspect of the the Bulgarian Christmas Eve meal is the round loaf of bread, into which a coin is baked. The person who finds the coin will be rewarded with good fortune. 165
The Christmas Eve dinner table may not be cleared until the next morning to provide sustenance for the ghosts of ancestors who may come back to visit before Christmas morning. The next day the Bulgarian family usually brings Christmas lunch. Fasting is done and the eating of meat and animal products is permitted. Bulgarian Christmas Bread Recipe Ingredients:
1 cup warm water
1 package active dry yeast
2 tablespoons sugar
2.2 pounds all-purpose flour
4 tablespoons oil or softened butter
4 large eggs (reserving 1 egg yolk to brush on bread)
1 tablespoon salt
Preparation: 1. In small bowl, dissolve yeast in water. Stir in sugar and 2 tablespoons flour until well combined. Transfer to a stand mixer bowl, and add remaining flour, oil or butter, 3 whole eggs and 1 egg white (reserving remaining egg yolk to brush on the bread before baking), and salt. Knead until smooth and pliable. If dough is too dry, add 1 tablespoon warm water at a time until desired consistency is met. Likewise, if dough is too wet, add 1 tablespoon flour at a time until deisred consistency is met. 2. Divide dough into 7 equal-size balls. Place 1 ball in the center of a greased 12-inch baking tray like a pizza pan without a lip. Cover with greased plastic wrap while you roll each of the other balls into 10-inch circles and, using a pizza cutter, cut into 8 triangular pieces. 3. Lightly brush the top of each triangular piece with oil or melted butter. Stack three pieces on top of each other. Twist to form a cone. Repeat with remaining dough. You will have 16 "cones." Arrange these around the center ball of dough with the wide side of the cone facing out. Cover and let rise until almost doubled. Heat oven to 375 degrees. 4. Slash an "X" in middle ball of risen dough. Brush bread all over with remaining beaten egg yolk mixed with 1 tablespoon water. Bake about 15 minutes and cover top loosely with foil to prevent overbrowning. Bake an additional 15 minutes or until instant-read thermometer registers 190 degrees when inserted in the thickest part of the dough. Remove to a wire rack to cool completely. Pull off "cones" for individual servings. Epiphany (holiday) Epiphany / Epiphany / is the third most important Christian holiday of the year. According to biblical legend, on this day Jesus Christ was baptized in the River Jordan by John the Baptist. At the moment of baptism the heavens opened and the Holy Spirit descended upon Jesus as a dove from heaven and spread a voice: "This is my beloved Son, in whom I am well pleased!" Hence the name of the holiday - Epiphany. 166
Meatless dishes are eaten. We can add walnuts, wheat and candle from the previous Christmas dinner. Ritual meal includes fresh bread, ring-leaves with cabbage, stuffed peppers, cabbage, beans, nuts and wine. Jordan is considered the last of the so-called period. dirty days. Before the holiday is the third and final Christmas dinner. On the table again there is a ritual bread, but this time it is not made of pure wheat flour but it is mixed with millet flour in honor of millet. New Year’s Eve Every year in millions of homes over the world families organize the new year’s dishes. In Bulgaria with the approach of the New Year Eve, feverish preparations for it begins. On New Year’s Eve , the whole family is gathered around the table, glad to be together, sharing the emotions of the past year and make plans for the future. There is a saying that the more joy and good mood there is on New Year's Eve, the happier you will be in the new year. To receive more money and luck in your home, the dishes should be prepared manuscript and from large team. It is best if the whole family is involved. Traditionally in Bulgaria New Year - celebration that begins on the last day of the old and ends in the early hours of the next calendar year, the table should be covered with a variety of dishes. The plastic cake decoration ornaments for the New Year’s bread repeat the ones which are placed on the bread for Christmas Eve. Images of fruits, birds, flowers and thesign of the cross has always been produced by the oldest woman in the family, or any of the younger wives, came from family, famous for "writing" of bread. Not surprisingly, people used to call this activity "writing." With small pieces of dough "writing" on bread wishes for health, fertility and good fortune, which they hoped would bring them the new year. The fortune pie is made differently depending on which part of Bulgaria it is from. The usual filling is cheese, eggs, butter. In some parts it is made with different types of meat. The hostess had prepared it in early morning. There are pieces for all the family, even for those who for some reason will not attend the celebration. The pieces have written fortunes in them desirable for different things - health, prosperity, love, work, marriage. The fortune pie is cut in the early hors of the new eve. The tray with the pie is turned three times by the oldest in the family and everybody takes the piece in front of him. This practice has existed since forever. The traditional feast is rich and luscious- cooked pork with sauerkraut, steak, roast turkey, stuffed with giblets, rice and spices. It is important to have a variety of holiday meals, wine, brandy, juicesand sweetened drinks. New Year’s gifts are evchanged. Everyone strives to give something to their loved ones. Sirni Zagovezni 167
Sirni Zagowezni is a custom disseminated in Bulgaria. It is called in different ways – Sirnitsa, Sirni pokladi, Proshka (Forgiveness). The holiday is movable and it is celebrated on the Sunday that is seven weeks before Easter and one week after Mesni Zagovezni. Sirni Zagovezni is connected with forgiveness. The tradition is that younger people ask for forgiveness the elder ones. They kiss their parents’ hand and say “Forgive me, mother, father…” The parents’ answer is “It’s forgiven. God forgives.” There are milk products on the table that day and also eggs, fish, banitsa with sirene (cheese), ceremonial bread, and white halva. This is the last day when is permitted eating of milk products. The same night after dinner there is a ritual. It’s called Hamkane. On a long thread is tied an egg or a piece halva. The children have to try to catch it with mouth without touching it with hands. It is believed that if you touch it with your teeth, you would be healthy through the year. Valentine’s Day Valentine's Day is a Christian holiday that is celebrated on February the 14th. On that date, people express their love for each other by sending greeting cards, candies and chocolates in a red or pink heart-shaped shiny package.
Trifon Zarezan Trifon's Day (or Day of the grower) is a Bulgarian folk festival in honor of Saint Tryphon. It is celebrated by wine growers, falconers, tavern-keepers and gardeners on February the 14th. Early in the morning bread is prepared. This requires only one kilogram of flour and 1 teaspoon salt. Flour is sifted, to extract only the purest of it. Then salt is puts on it and 2 cups lukewarm water are added Dough is kneaded until it begins to form pores. Then the bread is baked in a well preheated oven. Once the bread is ready, it is covered with a cotton cloth to be prevented from drying. Chicken is also cooked and is traditionally filled with rice. A whole chicken is boiled, then roasted. The bread, the chicken and wine vessel are put in a new woolen bag. Men go to the vineyard with such bags. They make the sign of the cross over themselves, and each one of them cuts three sticks. Then they make the sign of the cross over themselves again and pour the wine they have brought on the ground. This ritual is called 'trimming'. Then everybody gathers' and they choose “The king of the wines”. After that ritual the feast begins.
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POSTCARDS and POSTERS One of the successful and funny experiences we had in November last year was connected with food traditions in Bulgaria. We started publishing our blog with food and traditions connected with the four seasons. We were divided in groups and started our work. The materials were prepared both individually and jointly. We supplied enough photos to make the ideas clear to foreigners who have never tried our delicacies. Our teachers told us about the idea to produce food boxes containing the suggestions of the winners in the " Food postcards"-competition. We had to prepare our ideas and arrange them as we wish presenting a typical dish. We all took part with pleasure and enjoyed taking photos of the home-made food we described. The winners: Silvia Topchieva-"Snezhanka Slad" Zlatka Yorgova-"Shopska Salad" Stela Valcheva-"Stuffed Peppers" Nadezhda Aleksieva-"Kavarma" Well done, girls!
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Shopska Salad Traditional Bulgarian Salad Ingredients (6 servings) 4 ripe tomatoes 2 long cucumbers 1 onion 1/3 parsley 1 red or green pepper 10-15 olives 2 tablespoons (olive) oil 3 tablespoons of red wine vinegar 1 cup Bulgarian cheese ( or feta cheese) Preparation Chop all tomatoes, cucumbers and the pepper and put in a bowl. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the cheese on top, add the olives and serve.
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Kavarma Products for 4 servings: ½ kg pork 200 gr mushrooms 100 gr cheese 4 eggs 5-6 onions Tomato 4 tbsp. vegetarian oil 2 tsp. paprika and chubrica Pepper and salt to taste How to make it: Diced meat fry and until golden in half the oil. Then quickly replace the lid to the pot and stew the meat. The onion, the mushrooms and the tomato are sliced. Chop the mushrooms and onions sauté in the remaining oil, add the tomatoes and leave to steam. The stew meat is mixed with vegetables. Hot water is added and the dish is seasoned with paprika, chubrica, pepper and salt. Stir and cook for about 10 minutes. The mixture is transferred to earthen clay pot, sprinkle with grated cheese in each bowl and break an egg. The kavarma is baked for 30 min at 150°. And the dish is served.
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POSTERS The first prize is for Silvia Topchieva
Denica Dimova
Dora Koprivchina
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Evgeni Terziev
Iva Aleksieva
Kalina Ianakieva
Nadia Aleksieva
Natali Neicheva
Ralica Georgieva
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Stanislava Piskiuleva
Zlatka Iorgova
Evgeniia Terzieva
Zornica Karidkova
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Mihail Icherenski
Mirela Ivanova
Stela Vylcheva
Lili Chaneva
And the special one - a painting by Mirela Ivanova
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QUESTIONNAIRES Food is an important part of the normal functioning of the human organism. It consists of carbohydrates, fat and proteins. There are some kinds of food - healthy and junk food. We – the Bulgarian team in the “GALA” project found the best way to answer the question “Do we eat healthy?” – with questionnaires. It can test our knowledge in some disciplines and can also be a funny method to understand new things about yourselfves Students prepared questionnaires related to the food we eat and gave tips how to eat more healthy. Nice completion!
1. Zlatka Iorgova Do you have a healthy lifestyle? What type of food your meal primarily consists of? A) Meat B) Fruits and Vegetables C) Package or a Junk Food Do you skip your breakfast? A) Sometimes B) Never, this is the most important meal of the day C) I never have breakfast How often do you eat fruits and vegetables? A) Often B) Everyday C) Very occasionally How many times do you eat per day? A) 3 times B) 5 times, but I have small meals C) I do not know exactly, sometimes I eat often, sometimes not Do you exercise regularly? A) 1-2 times per week B) 3-4 times per week C) Rarely, I do not have the time Do you prefer cooking to eating fast food? A) Sometimes I cook, but when I do not have the time, I buy fast food B) I love cooking and I try to cook my meals C) No, I hate cooking, I prefer fast food What do you like to drink? A) I love juices B) I prefer water of fresh juices C) Fizzy drinks for sure Do you consider yourself as a healthy eater? A) Maybe, I am not very sure B) Yes, I think so C) Do you think chips and hamburgers are healthy?
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If you have mainly A-s: You know and do the basis but if you want to be healthier, you have to make more effort. If you really try step by step you will reach a healthier life and will be in the best shape. All this will make you not even healthier, but you will feel in the best way. If you have mainly B-s: Congratulations, you have an absolute healthy lifestyle. You eat in the best way and have a good routine. Just keep on! If you have mainly C-s: You really should try to improve your eating habits and eat healthier, with more fruits and vegetables and less junk food. Junk food may be tasty for you but it is bad for your health. Try with something small, for example replace the fizzy drinks with water or try to eat a fruit for breakfast. You will see the result and that you will feel a lot better.
2. Stela Vylcheva
Do you live healthy? Answer the questions with ‘Yes’ or ‘No’. Each answer gives you points. Sum up the points and check out your result. 1. Do you often eat fresh fruits and vegetables? ‘Yes’-3 points, ‘No’-0 points 2. Do you often eat fast food? ‘Yes’-0 points, ‘No’-3 points 3. Do you often drink fizzy drinks? ‘Yes’-0 points, ‘No’-3 points 4. Do you like multigrain bread and oats for breakfast? ‘Yes’-3 points, ‘No’-0 points 5. Do you often eat sweets and cakes? ‘Yes’-0 points, ‘No’-3 points 6. Do you have a hobby? ‘Yes’-3 points, ‘No’-0 points 7. Do you smoke? ‘Yes’-0 points, ‘No’-3 points 8. Do you play sports regularly? ‘Yes’-3 points, ‘No’-0 points 9. Are you an insomniac? ‘Yes’-0 points, ‘No’-3 points 10. Do you often take medicaments? ‘Yes’-0 points, ‘No’-3 points 11. Do you go to a prophylactic examination every year? ‘Yes’-3 points, ‘No’-0 points 12. Do you often feel tired? ‘Yes’-0 points, ‘No’-3 points 13. Do you often play computer games? ‘Yes’-0 points, ‘No’-3 points 14. Do you often feel bored? ‘Yes’-0 points, ‘No’-3 points 15. Do you prefer walking rather than going by bus or car? ‘Yes’-3 points, ‘No’-0 points
Results: From 30 to 45 points This is a very good result. You live very healthy. Continue to maintain this lifestyle and you will feel good for a long time and you will gain confidence. From 15 to 29 points You get through well but you can do better. Be careful what you eat and drink. Play sports regularly. Less than 15 This is a bad result. You should take serious actions. Eat more fresh food and avoid eating fast food. Play sports regularly. You should walk or ride a bike instead of going by bus or car.
Food quiz What do you know about food traditions in different countries? 1. In Afghanistan who receives the best portions of each dish? a. The kids. b. The guests. c. The hosts. 2. What should you do if you are in Afghanistan and you drop your bread on the floor while you are eating? a. Pick it up, kiss it and touch it to your forehead. b. Leave it at the floor. c. Give it to the pets. 179
3. What should you do if you are in Chile, you are having dinner with other people and your mobile phone rings? a. Pick it up. b. Hang it up. c. Leave it ringing. 4. When you are in China you shouldn’t put the chopsticks upright in a bowl with rice. Why? a. Because this means that the food is for the dead. b. Because this means that the food is not tasty. c. Because this means that you don’t want to eat this food. 5. When you are in India you should eat with your a. right hand. b. left hand. c. both hands. 6. If you are in Tanzania and you are invited to dinner with someone when are you supposed to arrive? a. Between 15 and 30 minutes earlier. b. Just on time. c. Between 15 and 30 minutes later. 7. When you are in Japan how many times does your host have to invite you before eating? a. Only once. b. Two times. c. Three times. 8. Do Chinese mothers make their children eat everything on there plates? a. Yes, the food is very expensive in China! b. No. The Chinese believe that to leave an empty plate is rude. c. Yes, but only if there is rice in the plate. 9. When people in Austria propose a toast, they should look each other in the eyes. Why? a. It is considered polite to know what the color of people’s eyes is. b. It's a game - to see who can knock the glass without looking at it. c. They know each other. 10. If you are left-handed and your Iranian host accidentally gives you right-hand fork, what should you do? a. Just use the right-hand fork with the left hand. b. Politely ask your host to give you left-hand fork. c. Just eat with your left hand. 11. In Spanish lunchroom, what should you do with the crumbs of bread, used napkins, containers and other waste? a. Everything is putted in an empty plate. b. Everything is just thrown on the floor. c. Use the garbage bags that are on each table. 12. What do British people think about the Americans who eat fried chicken with their hands? a. The Americans are impolite. b. Everything is all right if there is no cutlery nearby. c. Chickens should be boiled, not to be fried. 180
13. What is the right way to ask the chef for ketchup in France? a. "Dude, give me the ketchup!" b. There is no right way to ask for ketchup. c. "Catsup, s'il vous plait" 14. How is the proper way to cut your potatoes in a restaurant in Germany? a. With a fork. b. With a knife. c. With a portable potato slicer. 15. In Canada, how the Inuit people say "Thank you, the food was very good!"? a. They perform the ancient "Dance of Many thanks". b. They burp. c. They leave coins under the plate. 16. When you are in Poland and eat a whole baked fish you should not turn it. Why? a. Because it will flip the boat of the fisherman. b. Because you really do not want to see what is underneath. c. Because the bones will be broken and it is considered as very bad luck. 17. How do you show your Japanese hosts that you like the dish? a. Bang on the table with a glass of water but not enough to break it. b. Applaud loudly. c. Slurp the spaghetti in the strongest way. 18. When you are in Pakistan you always have to split the bread into small pieces before eating it. Which hand should you do this with? a. Right hand. b. Left hand. c. Both hands.
Answers 1. CORRECT: b. In Afghanistan the guests are treated like royalty. They are placed far away from the door, they are served food first and they are expected to eat most. They always receive the best portions of each dish. 2. CORRECT: a. If you drop your bread on the floor, you should pick it up, kiss it and touch it to your forehead. 3. CORRECT: b. Like in any other country you shouldn’t talk on the phone while you are eating with other people. 4. CORRECT: a. You shouldn’t put the chopsticks upright in a bowl with rice because it means that the food is for the dead. You also shouldn’t point at people with them. 5. CORRECT: a. When you are in India you should eat with your right hand and hand the plates with your left hand. 6. CORRECT: c. It is considered rude to arrive earlier for dinner. Always try to arrive between 15 and 30 minutes later. 7. CORRECT: c. When you are in Japan you have to wait your host to invite you three times before eating. 8. CORRECT: b. In China, eating everything on your plate is considered rude, because someone might think you have not eaten enough and you're still hungry. 9. CORRECT: c. Austrians get to know each other and watch each other's eyes during a toast. 10. CORRECT: c. There is no such thing as a right hand fork or left hand fork. 11. CORRECT: b. In Spanish lunchroom everything is washed at the end of the day - you are expected to throw things on the floor! 181
12. CORRECT: b. British people say that if there is no cutlery nearby there is no problem to eat with your hands. To ask for cutlery would be an insult to the chef – it means that you are not willing to just "dive" into the food. 13. CORRECT: b. Asking a French chef for ketchup would be offensive -it means that you do not like the food. 14. CORRECT: a. With a fork. Everyone in Germany knows that with a fork you can get pretty rough cut of the potatoes that hold all the rich, strong German sauce. The knife cuts the potato too smoothly. 15. CORRECT: b. Yes, indeed, the burping is considered as a sign of gratitude. It is said that the South Sea Islands are doing the same thing. 16. CORRECT: a. There is an old saying in Poland that turning the fish on the plate will turn the fisherman’s boat in the water. 17. CORRECT: c. In Japan slurping the spaghetti is a compliment to the cooker. It means that you like so much the food that you can not wait to put it in your mouth. 18. CORRECT: a. When you are in Pakistan you always have to split the bread into small pieces only with your right hand.
3. Silvia Topchieva 1. Which of these cultures rarely eats with chopsticks? a) Korean b) Chinese c) Thai 2. What’s the difference between a Spring Roll and a Summer Roll? a) Spring Rolls are eaten with a dipping sauce and Summer Rolls are not b) Spring Rolls are fried, Summer Rolls are not c) Spring rolls are wrapped in a rice dough, Summer Rolls in wheat dough 3. Bahamians enjoy this sea creature cooked in fritters, chowder, slew and salads: a) Shark b) Barnacles c) Conch 4. What do you call New Orleans style doughnuts? a) Crullers b) Beignets c) Hush puppies 5. In Puerto Rico, most soups and stews begin with a sauté of onions, garlic and peppers, a.k.a: a) Trinidad b) Sofrito c) Relleno 6. The word “Chocolate” is derived from Aztec words “chocolatl”, which means: a) Warm liquid b) Cocoa bean c) Sweet bark 7. Hawaii is the largest exporter of this luxurious nut: a) Hazelnut b) Pistachio b) Macadamia 8. What nuts does Chinese Kuag Pao Chicken usually contain? a) Peanuts b) Almonds c) Soy nut 9. In Barbados (and other Caribbean Countries), rice is often mixed with other ingredients: a) Guava b) Pigeon peas c) Corn 182
10. People have been making cheese since ancient times. What are the three main components of any cheese? a) Cream, salt and rennet b) Milk, Bacterial culture and rennet c) Butter, bacterial culture and salt 11. If you order “beef patties” in Jamaica, you’ll get this: a) Savory stuffed pastries b) Burgers c) Grilled skewers 12. In the 16th century, cacao beans were used to treat: a) Fatigue b) Fever c) All of these answers are correct 13. What is Japanese Wasabi made from? a) Chili pepper b) Pistachio c) Horseradish 14. Before being labeled “bacon”, the side of the pork must be: a) Seasoned b) Cured e) Steamed 15. According to ancient legend, on what continent was cheese first discovered? a) Asia b) South America c) Europe 16. Head to Cancun, and you might find this hottest of Mexican chilies in your table salsa: a) Poblano b) Habanero c) Ancho Answers: 1 – c) ; 2 – b) ; 3 – c) ; 4 – b) ; 5 – b); 6 - a) ; 7 – a) ; 8 – a) ; 9 – b) ; 10 – b) ; 11 – a) 12 – c) ; 13 – c) ; 14 – b) ; 15 – a) ; 16 – b) For every right answer you get one point.
Profile A (10 – 15 p.) The food God Food glorious food… You know all about it! There are some interesting facts at the bottom that you may like. But the specialist you are you probably know them already.
Profile B (5 – 10 p.) The future food tourist Almost a specialist! Keep it up, and you can become a great food tourist one day! I've prepared some interesting facts that will intrigue your curiosity about the food of the world and will prepare you for what you might face once you are out there.
Profile C (0 – 5 p.) Junior explorer Don’t give up! Food is a whole new word made of ingredients, secret recipes, oriental tastes, amazing dishes and some pretty weird ones. Keep exploring and you will find your way through the world of food. I can help you with some interesting tips:
Interesting facts 1. The Chinese began using chopsticks during the Shang Dynasty, sometime between 1600 and 1100 BC. The Japanese, Korean, and Vietnamese cultures have also been longtime fans of these simple eating utensils. 2. Spring rolls generally contain minced pork and vegetables and are fried in a wheat-flour-based wrapper. Summer rolls generally contain thin rice noodles, carrots, cilantro, and cooked shrimp and are wrapped in rice paper and served cold. 3. Conch, pronounced "konk," is a mollusk composed of a firm white muscle encased in a colorful spiral 183
shell. Summer is the peak season for conch, which is often served chopped and simply fried or in salads, chowders, and fritters. 4. These squarish yeast-dough fritters are a popular snack with coffee in the Big Easy. Beignets are served hot from the fryer and sprinkled liberally with powdered sugar. CafĂŠ Du Monde in the French Quarter is a world-renowned purveyor of these sugar-dusted treats. 5. Puerto Rican cooks often begin soups, sauces, stews, and meat dishes with a flavorful sautĂŠ of chopped onions, garlic, and peppers colored with annatto or "achiote" seeds, a culinary tradition descended from the island's Spanish heritage. 6. During special ceremonies, the Aztecs prepared "chocolatl," a special unsweetened beverage made from cocoa beans. Cocoa was very important in the Aztec culture and was even used as currency.
4. Nadezhda Aleksieva How Healthy is Your Diet? This quiz works best if you answer the questions based on what you ate during one day, so if you're taking this quiz early in the day, think about what you ate yesterday. If you take this quiz later in the day, you can answer the questions based on what you ate today. Question: How many servings of fruits did you eat? One serving is usually equal to about one cup of chopped or sliced fruits, or one medium sized fruit. a.0 b.1-2 c.2-3 d. more than 3 Question: How many servings of vegetables did you eat? One serving is usually equal to about one cup of chopped or sliced vegetables. a.0 b.1-2 c.2-3 d. more than 3 Question: How many servings of milk, cheese, yogurt or other dairy products did you eat? a.0 b.1 c.2 d. more than 2 Question: How many servings of bread, cereal, pasta or other grains did you eat? One serving is equal to one slice of bread or one cup of cereal or pasta. a.0 b.1 c.2 d. more than 2 Question: How many of your servings of bread, cereal, pasta or other grains were whole grain products? a.3 b.2 c.1 d.0 Question: How many servings of sugary treats or snacks did you eat? This includes candy bars, soft drinks, desserts, ice cream and understanding the serving size is crucial. a. more than 3 b.2-3 c.1-2 d. 1 Question: How many servings of meat, poultry, fish, eggs, beans or nuts did you eat? a. more 4 184
b.3-4 c.2-3 d. 1-2 Question: Of your meat servings, how many were fatty meats like bacon, sausage, or processed lunchmeats? a. more than 3 b.2-3 c.1 d. 0 Question: How many servings of deep fried foods did you eat? This includes French fries, onion rings, fried chicken, and any foods covered in batter and fried in oil. a. more than 3 b.2-3 c.1 d. 0 Results: More answers “a”: You may be eating too many unhealthy foods or not eating enough healthy foods or eating too much. More answers “b”: Think about how much food you ate. If you answered with several "or more" answers, you probably consumed more calories than you need, unless you are very active or a very muscular or large person. Think about what type of food you eat. More answers “c”: You still might be able to add a few healthier foods to your diet, or you might wish to take away a few unhealthy foods. More answers “d”: Your diet is really healthy. You eat enough healthy foods.
5. Ralica Georgieva
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TEST Please, answer the questions, which will establish your attitude towards food and your own weight. Mark the most typical answer for you. Part 1 – Hunger and Tendency to Eat 1. If you speak or read somewhere about food, do you want to taste it even if you aren’t hungry? Never – 1p. Rarely – 2p. Every so often – 3p. Often – 4p. Always – 5p. 2. Do you eat only when you feel yourself actually hungry? Never – 1p. Rarely – 2p. Every so often – 3p. Often – 4p. Always – 5p 3. Do you abstain from your favorite dishes? Never – 1p. Rarely – 2p. Every so often – 3p. Often – 4p. Always – 5p The end of Part 1 – Submit your points which are market behind every answer. 185
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3 – 6 points – Sometimes it happens to eat more than you want. It would be better if you try to control your appetite. 7 – 9 points – You are lean to eat more if there are food around. You have to eat only when you are really hungry! 10 – 15 points – You often eat like there is nothing else which you can do. Think how you can damp the temptation to the minimum and how to eat only when you are actually hungry! Part 2 – Control Your Appetite If you have already started weight loss program and you fall in the following situations , more or less you would eat: 4. Even you have planed to skip your lunch, your friend invite you to eat with him. You would eat much less (than allowed in the program) – 1p. You would eat a little less – 2p. You would eat just as the program allows – 3p. You would eat just a little more – 4p. You would eat much more – 5p. 5. You are slightly “breaking” the diet and you eat “prohibited” dish. You would eat much less (than allowed in the program) – 1p. You would eat a little less – 2p. You would eat just as the program allows – 3p. You would eat just a little more – 4p. You would eat much more – 5p. 6. You are following strictly your diet and immediately decided to try yourself with your favorite dish. You would eat much less (than allowed in the program) – 1p. You would eat a little less – 2p. You would eat just as the program allows – 3p. You would eat just a little more – 4p. You would eat much more – 5p. The end of Part 2 – Submit your points which are market behind every answer. 3 – 7 points – You will correct your mistakes in eating soon. But if you interchange often gluttony with strictly diets, it is possible to occur nutritional problems and necessity to contact with specialist. 8 – 11 points – You have flexible and balanced attitude. 12 – 15 points – It is very hard for you to control your appetite. This has to be fixed a.s.a.p.! Part 3 – “Major Feasts” and “Purification” 7. During a holiday, if you ate a lot of food, did you feel like you are loose self – control? Yes – 2p. No – 0p. 8. If the previous answer was “Yes”, how many times this has happened to you during the previous year? Less than once a month – 1p. Once a month – 2p. Several times a month – 3p. Once a week – 4p. Every day – 5p. 9. Have you ever tried the “Purification” method to lose weight? Yes – 5p. No – 0p. 10. If the previous answer was “Yes”, how many times this has happened to you during the previous year? Less than once a month – 1p. Once a month – 2p. Several times a month – 3p. Once a week – 4p. Three times a week – 5p. Every day – 6p. The end of Part 3 – Submit your points which are market behind every answer. 186
0 –1 point – The “Major Feasts” and “Purification” are not about you. 2 –11 points – You have to be careful with your eating habits, because if you often overeat , you’ll need specialist’s help. 12 –18 points- Your seriously problems are your bad eating habits. You should seek an experienced specialist who can help you. Part 4 – “Emotional” Eating 11. Do you eat more when you have negative emotions like discomfort, depression, anger or loneliness? · Never -1p. · Rarely -2p. · Every so often-3p. · Often – 4p. · Always -5p. 12. Do you eat more when you feel good? · Never -1p. · Rarely -2p. · Every so often-3p. · Often – 4p. · Always -5p. 13. If you had hard day or troubles with other people, do you eat more than you want? · Never -1p. · Rarely -2p. · Every so often-3p. · Often – 4p. · Always -5p. The end of Part 4 – Submit your points which are market behind every answer. 3 –8 point –Emotions do not reflect influence on your eating habits. 9 –11 points – It happens good or bad emotions to influence on your eating habits. Observe your behavior and try to figure out what causes it? 12 –15 points- The positive and negative emotional condition increase your appetite. Try to recognize these conditions and find other “vent” to your feelings.
6. Natali Neicheva Q.1. Do you eat the following meals everyday ? (always majority of the time sometimes never) a) breakfast b) lunch c) dinner Q.2. For your main meal of the day , do you usually prepare the food from fresh ? a)Yes all of it. b) Yes most of it c)Sometimes I do d)No, never do it Q.3. On a daily based on do you eat the recommended amount of 5 pieces of fruit or vegetables? a)Yes ,everyday b)Most of the time c)Not very often d) No, never. Q.4.Do you ever eat out (like restaurants , bars , café etc) a)Yes b) No Q.5 How much do you tipically spend on food when you eat out ? a)Less than 5 Lv. b)5-15 187
c)15-20 Q.6. What typr of cuisine would you consider to be your favourite A)Bulgarian b)Italian c)Chinese d)Turkish e)French Q.7. How often do you eat fish per week ? a)3-6 times per week b)1-3 times per week c)once a week d) once a month e)1-4 per year f)less than 5 times per year Q.8. Have you ever make a diet ? A)yes b)no Q.9. Do you consider yourself to eat healthily ? (a balance diet) a)Not at all b)It varies from times to time c)The majority of the time d)Yes , I eat really healthy Q.10. Do you eat microwave meals? a)Yes b) No Q.11. How often do you eat microwave meals ? a)less than once a month b)1-2 per week c)3-6 per week d)never Q.12.How often do you eat frozen foods ? a)everyday b)never c)1-3 per week d)2-4 per month Q.13. How often do you eat fast food? a)everyday b)1 per week c)3-6 per week d)few times a month e)never Q.14 Do you prefer eating vegetables and fruits to fastfood? a)yes b)no Q.15 . How many times you eat for day ? a)1 time b)2times c)3 times d)more than 4 times
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POEMS "How about poems about food?"-a strange task from our teacher and no one expected this would be the funniest and most popular contest. We got inspired at school, at home, at the cinema, at the restaurant, at dinner-time, at breakfast....And see how many took part- Natali, Stanislava, Ralitsa, Silvia, Kalina, Zlatka, Denitsa, Mirela, Stela, Evgeniia, Nadezhda, Lili, Velin. There are some outstanding pieces of poetry- Stanislava's, Natali's and Denitsa's - which took the first place. Undoubtedly there you can find the most amazing lines about European's rich cuisine. Another great poem is Zlatka's as it gives some tips for Bulgarian food. Yet more-we had fun reading all of them and sharing among our classmates.
1. Lili Chaneva The apple tree A tree full of apples sweet as pie, Was sad and people wondered why. The apples, it seemed, were placed too high And no kid would ever dare try To climb to its very top and say “I got it! I am the king of the day!�
So why was the tree so sad of this fact? Was it because it could not interact With all the kids from the block, Who would rather play with chalk Than go up the apple tree And claim their victory.
But one day a boy from out-of-town Despite his fear of falling down Climbed the tree to its very top And gathered all the apples without a stop The tree was happy again but why? Because a new friend had now passed by.
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2. Stanislava Piskiuleva When I wake up in the morning my stomach gives me a warning. It’s time for me to eat hoping my mom has made something sweet. Or maybe I should keep fit by eating an apple, that’s the tip. Then in my mind I pick a scene from European’s rich cuisine. A delicious Czech Apple Strudel or an Italian Mushroom tagliatelle. For breakfast I’d love to eat English Muffins and Latvian Crepes. And now I should go before my banitsa gets cold because I’ve come to realise Bulgarian food you should try – that’s my advice.
3. Silvia Topchieva Cooking has always seemed interesting to me. I will learn it. Really! How hard can it be? I will just put in a special ingredient It will be easy and just as convenient. I’m sure I will be able to make banitsa and even chocolate cake. My granny tried to teach me how to cook from her old traditional recipe book. I made a total mess instead of a tasty feast. She couldn’t believe her eyes, my dish didn’t even attract the flies! So yesterday I tried again, this cooking wasn’t so foreign. This time I thought I did it better but I didn’t expect what happened later. Now I’m really sorry but you needn’t worry. My food poisoning has almost passed just like my passion to cook has come to last.
4. Kalina Ianakieva To feel good You should eat food It will make you happy And very, very snappy 190
Chocolate is my favourite food And it’s better than a soup I can eat it everyday But my mamma says “no way” Other thing I like Is the Bulgarian cuisine There is something for every taste And it won’t cling on your waist.
5. Zlatka Iorgova From all the food on Earth Bulgarian is first Not second, not third, It always feeds your thirst. Here is for breakfast something good To eat banitsa - you definitely should You can try yogurt with some jam Or just a sandwich with ham. If you want a soup, but cold You should eat tarator It is green and white Go and make it just tonight. If you want something with meat Kebabche i kiufte are all you need And something red to go with them Liutenitsa is the answer of your problem.
6. Stela Vulcheva My favourite food I like eating chocolate cake but it is difficult to bake. My mum helps me with that and, of course, I am very glad. Preparing some food makes me feel good. But more than cooking I like booking a table in restaurants where I go with my parents. We often go to the pastry shop and we can not stop talking about this shop because every paste 191
has very good taste.
7. Denica Dimova Even when I'm mad, Even when I'm sad, When I know the things are bad, It is food that brings the smile back. But let me tell you now my story About love, hate and glory, The story of the princess Lory And her amazing ravioli When she was a little girl Her mummy gave her a shining pearl. The pearl she said had powers The perl she said had powers Greater even than the ours. It could make the people fall in love, It could turn the raven into dove. But during one windy day, As she was standing at the cay, Absent Lory lost the treasure And she felt the opposite of pleasure. Like a crazy little freak Lory cried for week. Her granny got so worried, Got so sad and very flurried. But then she got a brilliant idea, She went with Lory to the pizzaria. They asked the waitress Molly If they can order ravioli. Lory ate the meal with pleasure And since than she's happier than ever. So here is the legend's lesson, If you are in need, You should eat indeed. Visit the delicatessen And buy something with meat. I will tell you once again: When I am confused or worried, Even when I am a little bored, I tend to eat a lot of yummy food. With vanilla ice-cream I'm always in the mood, Oh, It tastes so so good.
8. Velin Vergiev It’s fun to pick potatoes, It’s fun to pick tomatoes, 192
It’s fun to pick the peppers In early frosty morning. It’s fun to pick the carrot, It’s fun to pick the cabbage And when you fill the basket Home to take them all.
9. Natali Neicheva I LOVE FOOD I love food, I love food It makes me feel really good Yummy and nutritious food Keeps me in a super mood Food is a gift from above A sign of His assuring love Let us not waste this treasure Let‘s be thankful for this pleasure I want the whole world to know How it makes me go, grow and glow Just eat healthy and nutritious food And it would do you good I love food, I love food
10.
Ralica Georgieva
Prelude of Bulgaria Colorful folklore, good – natured people, You can find it in the eye of a Bulgarian eagle. Small country with wonderful nature The secret dream of every creature. Here is plentiful Thrace, Welcome to this spectacular place, Welcome to the castle of magical cuisine And remember what you have seen. Tables full of temptation What more to expect from such an amazing nation. Maybe smiling and welcoming faces To remind you of those unforgettable places.
11.
Mirela Ivanova
She woke up and put her apron on, She rolled up her sleeves and She started to knead the dough. She put it in embers, which were so bright And that made her day very light. 193
And to fulfill the brightness of the day, On the table there was a cloth in colour red. Then on its very center She laid a Bulgarian traditional bread.
12.
Evgeniia Terzieva
Apple I love it when I’m hungry. I love it when I’m not. It’s my favorite thing that I eat a lot. I like it when it’s red. I love it when it’s green. I can see it in my head like a picture on a screen. It’s my favorite breakfast and my favorite lunch. When I have dinner I eat it for dessert. It is time for me to say what I’m speaking for. I have apple in my hand and I can’t ask for more.
13.
Nadezhda Aleksieva
I eat different food For my every mood. When I get out of my bed I want sandwich with brown bread, Orange juice in my glass And sit in the garden with green grass. Chocolate, biscuits, cakes are my passion Anything is enough for my daily rations. I cook them well, And always gets wonderful smell. But I’m traditional person Bulgarian meals are my direction Tarator for lunch I prefer in the summer time, Thanks to this I'm fine Kavarma for the end of the day, And I sleep perfect in the dream way.
14. Iva Aleksieva 194
When thinking of a dinner that could not be beaten, here is a menu of what we have eaten. The story goes simple, like that of a tale. It was only 23 degrees on the Fahrenheit scale. As it started snowing, we were so damn bored, we were just about to open the backgammon board. And then we decided: Why shouldn't we cook? I started to search for my grandmother's recipe book. At first we found it hard to decide whether we wanted our meal to be roasted or fried. When it all was ready, we sat with relief with a self-satisfied look at the beef. Mashed potatoes, whipped smoothly and fluffy, green bean casserole, all tasty and puffy, cranberry delight that had been chilling all day, pickles and olives on a perfect relish tray. The gold-roasted turkey, I almost forgot, was the part of our meal for which we all fought. And then - the dessert: a variety of treats, tons of scrumptious things to eat, candies and chocolate, our decadent sin sweetly defeated is. We simply gave in! The ice cream, a smooth foe, knew we were full but it didn't care, it was waiting for us, all cool. At the end of the evening we just couldn't move. Someone said "Let's sleep on the table!" and we all approved. This dinner was amazing, simply unforgettable 195
but maybe the fact that we ate too much was regrettable. As a moral of this story, I would say, cooking can be a good way to lend color to your day! 15. Evgeni Sabev
When hot dogs were first made Americans had no idea what they ate The bore the Dachschund dog’s name The hard pronunciation impeding their rise to fame So they made a gamble Choosing ambition instead of being humble They took the sausages, changed their name and boiled them hot Placed them in buns, added sauce and shot them to the top.
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DIETS The idea to get some knowledge about healthy diets seemed quite useful for most girls trying to lose some weight. We gathered the moon diet from Mihail, the healthy way of life with great tips from Dora, the seven-day diet from Silvia, the healthy 7-day meal plan from Stela, the calories diet from Nadezhda, FAQ about diets-Mihail...
1.
Nadezhda Aleksieva
Health is the most important thing in our lives. The main problem connected with it is overweight. This is serious most in the rich countries. But how we can prevent it? First, we must start eat healthy. That’s mean more vegetables and fruits and less snacks and cakes. Foods rich in protein and vitamins are also very important like milk, meat with less fat and legumes. List of low calorie Bulgarian foods: Curd – 58 kcal Rice pudding – 250 kcal Lentil soup – 150 kcal Cow yogurt – 70 kcal Mish-mash – 296 kcal Sheep cheese – 302 kcal Cow cheese – 286 kcal Meatballs with tomato sauce – 400 kcal Cheese (kashkaval) – 320 kcal Potatoes “Ogreten” – 480 kcal Kebab – 450 kcal Second, we try drinks lots water. Aim is for 6-8 glasses for a day. Freshly squeezed juices and smoothies are also good choice. Strawberry smoothie 1.
100g yogurt
2.
100ml milk
3.
80g strawberries
4.
1-2 tsp. honey
How to do it? Blend strawberries and milk together until strawberries are well blended. Then add yogurt and whip for just a little bit so smoothie remians thick. Finally, it will be unhelpful, if we don’t do exercises. Swimming, football, basketball, jogging in parks or just do some exercises in our homes is very useful for our health. 197
1. Beginner Squat Squats are one of the best leg exercises known to man… and woman! They require the full attention of your quads, hams, glutes, and calves and utilize smaller stabilizer muscles that really sculpt lean legs. This Beginner Squat is perfect for first-timers. Just be sure you use the chairs only for balance, not to hold your weight. Step 1: Stand between two sturdy chairs with your feet shoulder-width apart. Step 2: Squat down, keeping your back straight, abs tight, chest up, and knees over your ankles, through a count of 10 seconds. Step 3: At the MTP, hold for 2 seconds then return to the starting position through a count of 10 seconds. Step 4: Without resting, repeat three times. 2. The exercise ball is an excellent tool to strengthen the abs and is the third most effective move for targeting the rectus abdominis. What makes this move a bit more effective than crunches on the floor is that the legs are often involved in floor crunches. On the ball, the abs do more work, but you still involve the entire body to help stabilize you throughout the movement, a nice bonus that floor crunches don't always offer. How to: 1.Lie on the ball, positioning it under the lower back. 2.Cross your arms over the chest or place them behind your head. 3.Contract your abs to lift your torso off the ball, pulling the bottom of your ribcage down toward your hips. 4.As you curl up, keep the ball stable (i.e., the ball shouldn't roll). 5.Lower back down, getting a stretch in the abs, and repeat for 1-3 sets of 12-16 reps 3. Lateral Squat Moving side to side in this lateral squat requires a lot of balance and hip stabilization – a job perfect for your gluteus medius. Remember, this muscle is positioned not where you consider your butt to be, but rather on the side of your hip. Be sure to keep your hips and shoulders in line and don’t allow your knee to drop forward over your toes. Step 1: With your hands on your hips, stand with your feet about a foot wider than shoulder-width apart. Step 2: Through a count of 10 seconds, squat down to the side toward one leg, while keeping the opposite leg straight. Step 3: At the MTP, hold for 2 seconds. Return to the starting position through a count of 10 seconds. Step 4: Without resting, alternate sides. Perform 2 reps on each side, totaling 4 reps.
2.
Silvia Topchieva
This seven-day diet plan can be used as often as you like. If properly fallowed, it should clear your body of the toxins and it will make you feel better. After seven days you will be lighter with about 4 to 5 kg and you will feel more energetic. SOUP: - 1-2 cups chopped tomatoes - 3 or more stalks of green onions - 1 cup of beef broth - 1 packet of chicken soup noodles 198
- 1 bunch of celery - 2 cups of peas - about a kg of carrots - 2 green peppers Spices, of course, are completely optional – Salt, pepper, parsley, chilies, etc. Cut down the veggies into small pieces and pour water. Boil for 10 min on high, then reduce the heat and let the vegetables boil. No more than 36 min. This soup can be eaten anytime you feel hungry during the week. The soup won’t add any calories. The more you eat the more weight you will lose.
Day one: You eat all kinds of fruits (with exception of bananas). The musk mellow and water mellow have fewer calories of all fruits. Today you should eat only frits and soup. Day two: You eat all kinds of vegetables. Eat fresh, cooked or canned vegetables until you are no longer hungry. Try eating more fresh vegetables and avoid corn and beans. Day three: Today you can eat the soup and all kinds of fruits and vegetables (without potatoes). If you have kept the diet for the first two days you should have lost 2-3 kilograms. Day four: Bananas and non-fat milk. You should eat at least 3 bananas, drink milk as much as possible and do not miss the soup. Bananas have a lot of calories and carbohydrates as do milk but on this day your body needs them to reduce the need for sweet things. Day five: Beef and tomatoes. For today you will need 250-300 gr. Veal and a glass of tomatoes or no more then 5 tomatoes. You should eat soup at least once. Day six: Beef and vegetables. You can eat veal and vegetables as much you want. You can eat 2-3 veal and of you want you may add vegetables (but not potatoes). You should eat soup at least once. Day seven: Brown rice, fruit juice (without added sugar) and vegetables. If you want you can add cooked vegetables to the rice. And don’t forget the soup! If you have kept the diet by now you should be lighter with 4,5 - 8,5 kilograms. If are more lighter then that you should take two days of break before continuing with your diet again. This diet it’s quick. Its secret it’s that you burn more calories then you take. This clears your body and gives you new straight. This diet doesn’t allow using alcohol because it burs the fats in your body. Stop the diet 14 hours before drinking any alcohol. You can eat the soup every time you feel hungry. You can replace the veal with chicken meat without the skin of course. You can also replace it with fish but only in one of the days. You will need the high protein level of the beef in the next days. Do not take: bread, alcohol, fuzzy drinks, fried foods 199
Recommendations: Drink at least 3-5 glasses of water per day, all kinds of juices (without added sugar), milk and juice of cornels
3. Dora Koprivchina Healthy way of life 1. Eating breakfast will help you refuel after a long night's sleep and start your day with more energy.Don't ruin your breakfast with high-fat and high-calorie foods. Choose some protein and fiber for your breakfast and it's a good time to eat some fresh fruit (I've also got more easy breakfast ideas): o One serving of oatmeal. o One-half cup strawberries. o A tablespoon or two chopped nuts. o A glass of orange juice.
2. A mid-morning snack is totally optional. If you eat a larger breakfast you may not feel hungry until lunchtime. However, if you're feeling a bit hungry and lunch is still two or three hours away, a light mid-morning snack will tide you over without adding a lot of calories: o One serving of plain yogurt mixed with one-half cupblueberries and a little honey. o Water or diet soda.
3.
Lunch is often something you eat at work or school, so here is an idea for a portable lunch you can pack and take with you:
o A sandwich made with two slices of 100-percent whole grain bread, two or three ounces of lean turkey breast, a little
mayonnaise or mustard, a tomato slice andlettuce. o One-half to one cup raw baby carrots<./li> o One can or bottle of sparkling water.
Or if you eat at a restaurant: o Order a vegetable salad with the dressing served on the side. o A cup of soup.
4.
A mid-afternoon snack is also optional. Keep it low in calories and eat just enough to keep you from feeling too hungry - dinner is just a couple of hours away.
o One apple or one pluot and 12 walnuts. o A glass of milk.
5. Dinner is a time when it's easy to over-eat, especially if you haven't eaten much during the day, so watch your portion sizes. Mentally divide your plate into four quarters. One quarter is for your meat or protein source, one quarter is for a starchand the last two quarters are for green and colorful vegetables and/or a green salad: o One serving of baked or roasted chicken breast. o One small baked potato with salsa or low-fat sour cream. o Large portion of steamed asparagus.
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o One small 100-percent whole grain roll. o Small glass of white wine (optional - regular ordealcoholized wine.
6.
A light complex carbohydrate-rich evening snack may help you sleep, but avoid heavy, greasy foods or foods high in refined sugars.
o Six whole grain crackers. o Two ounces of sliced cheese. o One piece of fresh fruit.
Tips: Drink water or non-fat milk instead of sugary sodas. 2 Choose 100-percent whole grain breads and cereals. At least half of your servings of breads and cereals should be whole grain. 3 Avoid highly processed lunch meats and sausages, which are high in saturated fat and calories. 4 Cut back on fatty red meats. Choose more fish and seafood or vegetarian protein sources like dry beans and soy (here's more about vegan and vegetarian protein combinations. 5 Increase your intake of brightly colored and dark green vegetables. Serve fresh fruits andberries for desserts.
4. Mihail Icherenski Moon diet.
The Moon diet is one of the most popular diets for quick, easy and healthy weight loss. It is a liquid diet that complies with the phases of the moon (new moon, first quarter, full moon and last quarter). For it to be effective it has to be done four times a month, once every week. Begins when the moon enters into one of its phases and lasts 24 hours. Meanwhile, drink plenty of water - about 3-4 liters, tea - with honey, without sugar, fruit or vegetable juices. Milk and alcohol are not accepted. With strict compliance with the diet you can lose 1 to 3 kg once a full moon, and fasting during the four phases of the moon will keep the lost weight. During the other periods you have to eat balanced foods, the goal is during the increasing moon is not to overdo it with food, and while the moon gets smaller you can give in to some of your food temptations. Also you need to move actively, to sleep well and think positively. Avoid the intake of salt. The Moon diet cleans the body of toxins and the retained water. If you difficulties with starvation then the moon diet is not for you. Lunar calendar for 2013 showing the dates and times of the four phases of the moon in 2013. 201
New moon.
First quarter
Full moon
Last quarter January 5th, 2013 05:59:00
January 11, 2013
January 19, 2013
January 27, 2013
February 3, 2013
21:44:41
01:46:11
06:39:38
15:57:30
February 10, 2013
February 17, 2013
February 25, 2013
March 4, 2013
09:21:14
22:31:44
22:27:19
23:53:55
March 11, 2013
March 19, 2013
March 27, 2013
April 3, 2013
22:52:09
20:27:49
12:28:28
07:37:40
April 10, 2013
April 18, 2013
April 25, 2013
May 2, 2013
12:36:30
15:32:12
22:58:14
14:15:16
May 10, 2013
May 18, 2013
May 25, 2013
May 31, 2013
03:29:40
07:35:49
07:26:02
21:59:14
June 8, 2013
June 16, 2013
June 23, 2013
June 30, 2013
18:57:37
20:25:01
14:33:20
07:54:42
July 8, 2013
July 16th, 2013
July 22, 2013
July 29, 2013
10:15:33
06:19:35
21:16:37
20:44:34
August 7, 2013
August 14, 2013
August 21, 2013
August 28, 2013
00:51:57
13:57:12
04:45:43
12:36:12
September 5th, 2013
September 12, 2013
September 19, 2013
September 27, 2013
14:37:23
20:09:36
14:13:57
06:56:45
October 5, 2013
October 12, 2013
October 19, 2013
October 27, 2013
03:35:44
02:03:29
02:38:46
02:41:44
November 3, 2013
November 10th, 2013
November 17, 2013
November 25, 2013
14:51:07
07:58:17
17:16:53
21:29:00
December 3, 2013
December 9, 2013
December 17th, 2013
December 25, 2013
02:23:30
17:12:56
11:29:17
15:49:01
- Why do people get fat? 202
People put on weight when they take in more calories than they burn. If you think of food as fuel, the energy content of the fuel is measured in calories. A slice of bread, for example, has about 100 food calories. If you were to add up all the calories you consumed in a day -- breakfast, lunch, dinner and snacks -- that's your energy input. Your body uses this energy for everything from breathing to moving around. Everyone is different, but over the course of a day, an "average" man expends something like 1800 calories and an "average" woman around 1500 calories. It turns out that even a slight energy imbalance will, over time, have consequences. Eating only 50 calories a day more than you burn will over time translate into about one pound a year. - How do diets work? All diets work by restricting calories. Since simply telling people to eat smaller portions doesn't sell books, most commercial diet plans are built around a nutritional trick that makes it easier to restrict dietary intake. Food is made up of four basic components (so-called macronutrients): water, fats, protein and carbohydrates. Therefore, it follows that telling people to avoid fats or cut out carbs will automatically eliminate a lot of food choices. Low-carb diets, for example, are effective, because they remove an enormous number of potential foods such as bread, pasta, rice, potatoes, etc., from a person's diet. - Which diets work best? While all diet programs claim success, it turns out to be rather difficult to compare them scientifically. In order to control for all the differences between people that might affect the outcome -- from genes to exercise -- scientists must randomly assign subjects to competing diet programs. The different diet cohorts must then be followed for a reasonably long period, say a year, during which time they are checked closely for compliance. Two studies published in the May 22, 2003 issue of the New England Journal of Medicine attempted such a scientific comparison of low-fat diets and low-carb diets. The studies, which were plagued by high drop out rates (around 40 percent) both reported a small advantage at six months for low carb diets. By 12 months this advantage had disappeared. - How are low-fat and low-carb diets supposed to work? The theory behind low-fat diets is simple. Ounce for ounce, fats have twice as many calories as carbs and so (according to low-fat diet gurus) eating more carbs (including pasta, bread, potatoes) will "fill you up" with fewer calories. This makes perfect sense: On the face of it, fat should make you fat. The theory behind low-carb diets is more complicated. While carbs are lower in calories, they are not as filling as fats. Moreover, say low carb diet gurus, carbs (especially higly processed starches like white bread, white rice and pasta) are rapidly converted to blood sugar, or glucose. This glucose triggers a surge in insulin (a hormone that moves glucose into muscle cells) that causes blood glucose levels to come crashing down. The gut and brain sends out new hunger signals, we eat more, the process repeats itself. Over time we put on weight. This metabolic roller coaster is avoided, experts agree, by diets high in fats and proteins and also by diets rich in slowly digested unrefined carbohydrates like brown bread and brown rice. An ultra low-carb diet like the Atkins diet has its own metabolic consequences. When there is little or no glucose in the blood stream, fats are burned, producing substances called ketones. In the induction phase of an Atkins diet, so much fat is burned that the resulting ketones can actually be smelled in dieters' breath. 203
(Note: Dietary ketosis, as it's called, is not to be confused with ketoacidosis, which is a life-threatening condition most often associated with uncontrolled insulin-deficient type 1 diabetes.) - Do any diets work over the long term? Very few people are able to keep weight off for more than a few months. While this issue is still being researched, most experts argue that 80 to 95 percent of dieters will regain any lost weight within a year. The most likely reason for this is that people eventually tire of a diet low in fat or carbs and return to their old eating habits. - What are the health effects of different diets? The relationship between diet and health has been very complicated to pin down. Long-term controlled experiments are more or less impractical. While scientists can observe with great accuracy everything a person eats over a few days, most diseases develop over years or decades. On the other hand, it is impossible to monitor precisely what a person eats over a period of 20 or 30 years. One approach is to use large prospective studies. In the late '70s, Harvard began tracking the diets of hundreds of thousands of health professionals. The study participants regularly fill out food questionnaires and complicated formulas are used to convert the data into percentages of saturated fat, cholesterol and so on. The participants are also followed to see what diseases they contract. Then, after controlling for all possible confounders (such as smoking, for example), the scientists look for associations between dietary intake and disease. The head of Harvard's Herculean effort in nutritional epidemiology is Walter Willett and colleagues found that not all fats are bad. Saturated fats and trans fats (those used in margarines and many baked goods) are associated with heart disease and stroke, but unsaturated vegetable and fish oils are positively good for us. Willett also found associations between excess consumption of refined carbohydrates and diseases like type 2 diabetes. - Can a healthy diet help us avoid disease? Absolutely. The Harvard studies indicate that the correct dietary choices (that's moderate consumption of lots of vegetables and fruits, good (unsaturated) fats and good (unrefined) carbs) in conjunction with regular exercise (and of course avoiding smoking) would prevent about 82 percent of heart attacks, about 70 percent of strokes, over 90 percent of type 2 diabetes, and over 70 percent of colon cancer. By comparison, the best statin drugs can reduce heart attacks by about 20 or 30 percent.
5.
Stela Vylcheva
Healthy Diet (7-Day Meal Plan) Day 1 Breakfast: 1 cup milk 1 orange, medium 1 cup cereal Lunch: Vegetable salad 204
1 slice of bread 1 chicken steak Dinner: 1 cup tomato soup 1 slice of bread Day 2 Breakfast: 1 cup milk 1 cup oatmeal Lunch: Potato salad 1 slice of bread 1 roast beef Dinner: Lettuce salad with tuna 1 slice of bread Day 3 Breakfast: 1 cup tea 1 cup fruit salad Lunch: Vegetable salad 1 slice of bread 1 small portion lasagna Dinner: 1 cup potato soup 1 slice of bread Day 4 Breakfast: 1 slice of bread 1 tomato Butter Lunch: Vegetable salad 1 chicken hamburger Dinner: 1 portion risotto 1 apple Day 5 Breakfast: 250g yoghurt ½ cup oats Lunch: Vegetable salad 1 cup cooked brown rice 2 chicken meatballs Dinner: 205
1 cup onion soup 1 slice of bread Day 6 Breakfast: 1 cup milk 1 banana 1 cup cereal Lunch: Potato salad 1 portion white fish Dinner: 1 omelette 1 tomato 1 slice of bread Day 7 Breakfast: 1 cup tea 1 slice of bread 2 slices cheese Lunch: 1 slice of bread 1 chicken steak with mushrooms Dinner: Vegetable salad 2 eggs 6. Lili Chaneva
DIET DAY 1: Breakfast: ·
One slice of bread
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50gr of Bulgarian cheese Lunch:
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Chicken fillet
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Salad of choice Dinner:
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Cottage cheese
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Salad of choice DAY 2: Breakfast: 206
·
50gr of rice crackers
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Freshly squeezed fruit juice Lunch:
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Beef stew
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Salad of choice Dinner:
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Fish
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Salad of choice DAY 3: Breakfast:
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Granola
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400gr Bulgarian yoghurt Lunch:
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Omelet (3 eggs)
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Salad of choice Dinner:
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Salad of choice
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One slice of bread DAY 4: Breakfast:
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Spaghetti
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Freshly squeezed fruit juice Lunch:
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Fish
·
Salad of choice Dinner:
·
Salad of choice DAY 5: Breakfast: 207
·
Oatmeal
·
400gr Bulgarian yoghurt Lunch:
·
Boiled potatoes
·
Salad of choice Dinner:
·
Chicken fillet
·
Salad of choice
7. Zornica Karidkova The Mediterranean Diet The Mediterranean Diet: What It Is?
The Mediterranean diet has long been considered one of the healthiest diets on the planet - and rightfully so. For thousands of years, residents along the Mediterranean coast have enjoyed the delicious diet, leisurely dining, and engaging in regular physical activity. They don’t think of their eating habits as a diet plan; it’s simply a way of life that can lead to long, healthy lives with less chance of chronic disease. A growing body of research continues to prove that eating a diet rich in plant foods and healthy fats is good for you. Studies show that following a Mediterranean diet protects against the development of heart disease, metabolic syndrome, some types of cancer, obesity, type 2 diabetes, dementia, Alzheimer’s disease -- and also leads to a longer lifespan. The health effects of a Mediterranean diet have been studied extensively in the last 10 years, resulting in better science and more clinical evidence. 208
“There are numerous health benefits, the strongest and most profound evidence is the protection of cardiovascular disease and diabetes,” says Dariush Mozaffarian, MD, DrPH, a researcher, cardiologist, associate professor, and codirector of the cardiovascular epidemiology program at Harvard School of Public Health. Health benefits are not attributed to diet alone; it is the whole package, which includes the lifestyle of the people who live along the Mediterranean. “In addition to the wide variety of delicious, nutrient-rich foods -- the protective effect of leisurely dining, family involvement, and physical activity make the Mediterranean diet even more powerful,” says Connie Diekman, MEd, RD, author of The Everything Mediterranean Diet Book.
What Is a Mediterranean Diet?
"The Mediterranean Diet is a lifestyle where good taste meets good health," says Sara Baer-Sinnott, president of Oldways, the nonprofit food and nutrition group that first introduced the Mediterranean Diet Pyramid in 1993. There is no single Mediterranean diet. Instead, each region across Europe -- from Spain to the Middle East -customizes the basic diet to take advantage of food availability and cultural preferences. Similarities include a reliance on plant foods such as vegetables, fruits, beans, whole grains, nuts, olives, and olive oil along with some cheese, yogurt, fish, poultry, eggs, and wine. These foods form the basis of the plan and provide thousands of micronutrients, antioxidants, vitamins, minerals, and fiber that work together to protect against chronic disease. Most of the foods on the plan are fresh, seasonal whole foods - they're not processed. Preparation methods tend to be simple; foods are rarely deep-fried. Only small amounts of saturated fat, sodium, sweets, and meat are part of the plan. The Mediterranean lifestyle also includes leisurely dining and regular physical activity, which are an important part of the equation.
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FINAL TRANSNATIONAL MEETING MINUTES OF THE MEETING HELD IN VALENCIA ON THE 8TH, 9TH AND 10TH OF MAY 7th May Arrival of the school delegations in Valencia. Accommodation in the hotels. 8th May Teachers and students are picked up at their hotels by the Spanish team Official reception at the Town Hall. Guided visit to the town hall and local museum. Speeches of the Education Deputy of the Town Hall (Emilio del Toro) and Amparo Martinez (coordinator of the Gala project). Official photo for the media and welcoming gifts for all participants. Welcome at the IES Balears. Greetings from the headmaster. Students of the Spanish school wear the traditional costumes of Fallas. Presentation of the Comenius Gala Falla of the European cities to students and teachers. Visit of the exhibition of the Gala paintings. Watching of the GALA video and GALA short animation movie. Video of Valencia and its monuments, folklore and culture. Students prepare the Falla for its burning ‘cremà’, following the tradition of the Fallas festival. Final work session to discuss the following items:
Set the dates for sending the final works of each country so that Bourgas can include them in the Gala eEvaluation of the project (Questionnaires have to be filled in and sent to Riga) Prague gives a copy of the DVD to all schools. Valencia reminds schools of the obligation to fill in the final application form. It must be written by each school in its official language and sent to the corresponding National Agency. All schools should disseminate the project in their schools, city and also using the European platforms e-twinning and European Shared Treasure. Delivery of the attendance certificates. Exchange of presents and gifts.
Students and teachers participate in the workshop: Spanish ballet dances. Students and their families, teachers, staff and our Comenius guests enjoy the delicatessen of the Spanish gastronomy (paella and other rice dishes, as well as a great variety of local food and dishes, all homemade by the Spanish hosts) 'Mascletà' and fireworks, previous to the 'Cremà' (burning) of the Gala Falla. Burning of the Falla and traditional music. Visit to the City of Arts and Science. 9TH MAY Trip to the Albufera lake and beaches. 210
Swimming and sunbathing in the beach Guided Boat tour round the Albufera lake, a natural reserve park and one of the most important wetland areas in Europe. Students and teachers have the opportunity to watch rare species of wading birds and a rich variety of wildlife. They also learn that its waters have been traditionally worked by fishermen and rice growers, supplying ingredients and inspiration for many of the regions most succulent dishes. Having lunch in one of the restaurants of the typical village of ‘El Palmar’ to enjoy our typical dish 'PAELLA' In the evening all participants have a special dinner and attend a Flamenco show to experience the passion of this ancient Spanish traditional music and dance. 10TH MAY Students and teachers enjoy their last day in Valencia to go sightseeing or discover ‘Malvarrosa’ beach. Informal farewell meeting in the old town in a warm-hearted and friendly atmosphere. 11th May Departure of all delegations Attendance: Broad representation of teachers and students Vyšší odborná škola oděvního návrhářství a Střední průmyslová škola oděvní PRAGUE ( Czech Republic) Mrs. Monika Telecka, Mrs. Miroslava Velebilova, Mrs. Tamara Vosecka Mrs. Marta Chvojkova Students: Filip Pavloski Benjamin Etham Sarka Musilova Delie Stastna Rigas 89. Vidusskola RIGA ( Latvia) Mrs. Svetlana Novikova Mrs. Marina Serkova Büyükşehir Hüseyin Yıldız Anadolu Lisesi ISTAMBUL (Turkey) Mr. Abdullah Alp (Headmaster) 211
Mrs.Duygu Altay (English teacher) Mrs.Fatoş Gülay Çalışkan ( Chemistry teacher) Mrs. Edith Yüzel Mrs. Elvan Bucak Birmingham Metropolitan College , BIRMINGHAM ( United Kingdom) Mr. Graham Burquest Mrs. Emma Buet Students Ieyon Gleen Minever Mehmet Liceo Scientifico Statale E. Fermi BOLOGNA ( Italy) Mrs. Annamaria Bernardoni Mrs. Carla Donati Mr. Donato Boschetti High School of Natural Science and Mathematics "Academician Nikola Obreshkov" BURGAS ( Bulgaria) Mrs. Jaqueline Mutafyan-Neycheva Mrs.SonyaDimova Mr. Stanimir Baev IES Balears, VALENCIA (Spain) Mrs. Mª Dolores Rodríguez Rodríguez Mrs. Maria Jesus Cartagena Menoyo Mrs. Gema Gilabert Solanes Mrs. Maria Amparo Martínez Nohales Mrs. Mª Josep Carro de Mena Broad representation of students of the IES Balears
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Comenius GALA Valencia We are a group of students and teachers from the secondary school Balears in Valencia, Spain. We’re taking part in the Comenius Multilateral Project GALA with other six schools from Bulgaria, Czech Republic, Italy, Latvia, Turkey and United Kingdom. In this blog we’re going to share with you the activities we’re doing during these two years. GALA work is based on gastronomy, traditions, festivals, art and life. This
project is financed by the OAPEE Gastronomy in Films A work about how Fish, Food and Literature Here you will find an activity that allows to relate the great diversity of edible fish to the richness of literary texts on Catalan cuisine. Arcimboldo Arcimboldo's conventional work, on traditional religious subjects, has fallen into oblivion, but his portraits of human heads made up of vegetables, plants, fruits, sea creatures and tree roots, were greatly admired by his contemporaries and remain a source of fascination today. A Gastronomic Vision of Art The magical universe that surrounds the world of gastronomy, begins to be revealed observing the first artistic creations, the cave paintings. Eating is not only a vital necessity that we cover daily to survive, but also an act, full of rituals and superstitions, which lead to our ancestors, those primitive beings to create their hunting scenes, as something transcendent, a trace of their lives.
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The History of Gastronomy The food history of the Spanish Renaissance and Baroque will feature a leading personality and an enormous prestige. The history of the cuisine also has a social dimension. The chefs are serving the aristocracy and monarchy and they will develop these early cookbooks. The Cooking of Painting On the 29th of April a group of our students visited the exhibition ‘The cooking of Painting’ within the conference ‘Art and Gastronomy’ organised by the Valencian Museum of Modern Art (IVAM). The exhibition presents a new review of the relationship between the fine arts and the cuisine, combining contemporary art and classical works, making room to creative and innovative modalities. Paintings, installations, videos, photographs, drawings and sculptures, belonging to the collections of IVAM, the Museum of Fine Arts and the Museum of Ceramics make up the exhibition. After enjoying these works of art, we participated in the workshop ‘Art and Gastronomy’ where we became creators of our own culinary pieces of art. We could reinterpret some paintings of the exhibition, mainly still lifes, using cooking ingredients, such as cinnamon, parsley, sugar, vegetables, etc. All in all, a very pleasant and enriching experience. 214
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Winter Traditions Winter begins the 21st of december and all Spanish households are prepared for one of the most deeplyrooted celebrations in our country: Christmas. But other traditions and celebrations as the Saint Ant贸n's day and Saint Blas' dayfill our tables with delicious delicacies suitable for the cold season of the year. Therefore, all our homes include potent dishes, with high energetic value that help us to overcome the harshness of the winter season.
In Autumn .Autumn starts with a subtle change in the light,
with a sky of the deepest blue, with a few nights that make us leave behind the heat of the summer, with an ocher coloured landscape and seasonal delicacies that accompany the festivals and traditions of this season of the year.
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DIET Do you follow a healthy diet? Diet is essential if you want to have a healthy life. Together with physical activity is one of the factors on which we can influence in order to maintain general health. Through this test you will know whether your eating habits are the appropriate or not. Here we ask you 17 questions which will let you know something more about your diet. Please, notice that your answers need to be true if you want to obtain a result that really reflects you lifestyle.
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Table of Contents COMMENIUS GALA ........................................................................................................................................................... 2 GASTRONOMY, LIFE AND ARTS - EUROPEAN UNION ................................................................................................... 2 PARTNERS ......................................................................................................................................................................... 3 High School of Natural Science and Mathematics "Academician Nikola Obreshkov" Burgas ................................ 3 BULGARIA .............................................................................................................................................................. 3 Vyšší odborná škola oděvního návrhářství a ............................................................................................................ 3 Střední průmyslová škola oděvní Prague .................................................................................................................. 3 CZECH REPUBLIC ................................................................................................................................................. 3 Liceo Scientifico Statale E. Fermi ............................................................................................................................ 3 Bologna ..................................................................................................................................................................... 3 ITALY....................................................................................................................................................................... 3 Rigas 89. vidusskola ................................................................................................................................................. 3 Riga ........................................................................................................................................................................... 3 LATVIA .................................................................................................................................................................... 3 IES Balears................................................................................................................................................................ 3 Valencia .................................................................................................................................................................... 3 SPAIN ....................................................................................................................................................................... 3 Büyükşehir Hüseyin Yıldız Anadolu Lisesi Istanbul ............................................................................................... 3 TURKEY .................................................................................................................................................................. 3 Birmingham Metropolitan College Birmingham ...................................................................................................... 3 UNITED KINGDOM ............................................................................................................................................... 3 OUR BLOGS ....................................................................................................................................................................... 4 Burgas, Bulgaria ........................................................................................................................................................ 4 http://bulgaria-bourgas-galaeu.blogspot.com/ ........................................................................................................ 4 Prague, Czech Republic ............................................................................................................................................. 4 http://gala-prague.mypage.cz/ ................................................................................................................................. 4 Bologna, Italy ............................................................................................................................................................ 4 http://gala-eu-fermi.blogspot.it/p/homepage.html ................................................................................................ 4 Riga, Latvia ................................................................................................................................................................ 4 http://galariga.blogspot.com/ .................................................................................................................................. 4 Valencia, Spain .......................................................................................................................................................... 4 http://comeniusgalavalencia.blogspot.com.es/ ....................................................................................................... 4 Istanbul, Turkey......................................................................................................................................................... 4 http://comeniusgala-istanbul-turkiye.blogspot.com/ .............................................................................................. 4 Birmingham, United Kingdom ................................................................................................................................... 4 218
http://galauk.wordpress.com/ ................................................................................................................................. 4 VALENCIA - PREPARATORY VISIT....................................................................................................................................... 5 FIRST TRANSNATONAL MEETING ...................................................................................................................................... 8 MINUTES OF THE MEETINGS HELD IN BIRMINGHAM ON THE 17H, 18TH AND 19TH OCTOBER 2012........................................................................................................................................................................... 8 What is ‘GALAUK’ ............................................................................................................................................................ 11 FOOD ............................................................................................................................................................................... 12 Great British Food!! .................................................................................................................................................... 12 More British Food ....................................................................................................................................................... 13 Food in Art – A short exploration of the depiction and use of food in art. .................................................................... 15 Student work on food. .................................................................................................................................................... 18 A project based upon Fruit and Veg!! ............................................................................................................................. 19 FINAL POSTCARDS ........................................................................................................................................................... 23 These are the final images of the British foods that we have taken to Bologna. they will be added to the food box that contains all the foods from the countries taking part in the project. ............................................................................... 23 ISTANBUL ........................................................................................................................................................................ 24 PRAGUE ........................................................................................................................................................................... 25 RIGA ................................................................................................................................................................................ 26 Bologna 16-20 Jan 2013 .................................................................................................................................................. 27 SECOND TRANSNATONAL MEETING ............................................................................................................................... 29 MINUTES OF THE MEETINGS HELD IN BOLOGNA ON THE 17H, 18TH AND 19TH OF JANUARY 2013 .................... 29 - Gastronomy Life and Arts - ........................................................................................................................................... 34 BOLOGNA, 16 - 19 JANUARY 2013 ..................................................................................................................... 34 GALA MEETING ...................................................................................................................................................... 34 LICEO FERMI AND GALA .............................................................................................................................................. 34 DISCOVERING BOLOGNA, ITALY ...................................................................................................................................... 35 Food and beyond ............................................................................................................................................................ 40 FOOD IDIOMS .............................................................................................................................................................. 40 Health .......................................................................................................................................................................... 43 RECIPES ........................................................................................................................................................................... 46 Pasta & Beans Soup .............................................................................................................................................. 46 Spaghetti with Prawns .......................................................................................................................................... 47 Peperonata ............................................................................................................................................................. 48 Mushroom tagliatelle ............................................................................................................................................ 48 Pizza recipe ............................................................................................................................................................ 50 Chocolate cake ....................................................................................................................................................... 51 Bolognaise Sauce or Ragù .................................................................................................................................... 52 219
Spaghetti Carbonara............................................................................................................................................. 53 POSTCARDS ..................................................................................................................................................................... 56 CHICKPEAS SOUP ....................................................................................................................................................... 57 Ingredients - Serves four .............................................................................................................................................. 57 FOOD IN ART ................................................................................................................................................................... 59 FOOD IN FILMS ................................................................................................................................................................ 64 Food in Literature.................................................................................................................................................... 64 THIRD TRANSNATONAL MEETING .................................................................................................................................. 69 Our School ....................................................................................................................................................................... 72 Winter Traditions ............................................................................................................................................................ 73 Spring Traditions ............................................................................................................................................................. 74 Summer Traditions.......................................................................................................................................................... 75 Autumn Traditions .......................................................................................................................................................... 77 Healthy Diet .................................................................................................................................................................... 78 What is a "Healthy Diet"? ....................................................................................................................................... 78 Why is a Healthy Diet Important? ........................................................................................................................... 78 Making Culinary Pieces of Art from Food ....................................................................................................................... 79 Dissemination.......................................................................................................................................................... 79 Gastronomy and Literature............................................................................................................................................. 80 Meeting in Turkey ........................................................................................................................................................... 81 Meeting in Prague ........................................................................................................................................................... 82 Comenius in Latvia .......................................................................................................................................................... 82 Trip to Italy ...................................................................................................................................................................... 84 FOURTH TRANSNATONAL MEETING ............................................................................................................................... 85 MINUTES OF THE MEETINGS HELD IN PRAGUE ...................................................................................................... 85 ON THE 2nd, 3rd AND 4th OF OCTOBER 2013 ........................................................................................................ 85 CZECH REPUBLIK ............................................................................................................................................................. 89 Chech realities ................................................................................................................................................................. 89 Collages inspired by food ................................................................................................................................................ 96 Collages inspired by gastronomy .................................................................................................................................... 97 Professional clothes for gastronomy ............................................................................................................................ 100 Fashion-design inspired by food ................................................................................................................................... 104 Recipes Inspired by Italy ............................................................................................................................................... 107 FIFTH TRANSNATONAL MEETING ................................................................................................................................. 113 TURKEY .......................................................................................................................................................................... 117 Gastronomy Life and Arts - European Union (GALA.EU) ............................................................................ 117 220
Turkish Culinary Culture ................................................................................................................................................ 118 Special Days................................................................................................................................................................... 120 Seasonal Festivals ......................................................................................................................................................... 123 Traditional Breads in Turkish Cuisine .................................................................................................................... 124 Recipies ......................................................................................................................................................................... 127 Postcards ....................................................................................................................................................................... 133 CULINARY TERMS .......................................................................................................................................................... 135 OUR SCHOOL ................................................................................................................................................................. 145 SPRING HOLIDAYS ......................................................................................................................................................... 146 Baba Marta Day .................................................................................................................................................. 146 Recipe ................................................................................................................................................................... 148 SUMMER HOLIDAYS ...................................................................................................................................................... 151 Chicken mess......................................................................................................................................................... 153 Baked pumpkin ..................................................................................................................................................... 154 Traditional Bulgarian Bread .................................................................................................................................. 155 Ingredients (recipe makes 5 cups) : ...................................................................................................................... 157 Directions : ............................................................................................................................................................ 157 AUTUMN HOLIDAYS ...................................................................................................................................................... 158 Arhangelova zadushnica .............................................................................................................................................. 161 WINTER HOLIDAYS ........................................................................................................................................................ 164 St. Nicholas Day (Nikulden) ................................................................................................................................... 164 Bulgarian Christmas Bread Recipe ............................................................................................................................... 166 Epiphany (holiday) ................................................................................................................................................ 166 New Year’s Eve ...................................................................................................................................................... 167 Valentine’s Day ..................................................................................................................................................... 168 Trifon Zarezan ....................................................................................................................................................... 168 After that ritual the feast begins........................................................................................................................... 168 POSTCARDS and POSTERS ............................................................................................................................................. 169 POSTERS ........................................................................................................................................................................ 174 QUESTIONNAIRES ......................................................................................................................................................... 178 POEMS........................................................................................................................................................................... 189 DIETS ............................................................................................................................................................................. 197 DIET ............................................................................................................................................................................... 206 Comenius GALA Valencia .............................................................................................................................................. 213 Fish, Food and Literature ...................................................................................................................................... 213 Arcimboldo ............................................................................................................................................................ 213 221
A Gastronomic Vision of Art .................................................................................................................................. 213 The History of Gastronomy ........................................................................................................................................... 214 The Cooking of Painting ........................................................................................................................................ 214 Winter Traditions .......................................................................................................................................................... 215 In Autumn ............................................................................................................................................................. 216 DIET ............................................................................................................................................................................... 217
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