RO26 TD-Information and Facts-Food, Traditions

The activity began with the Romanian tradition of welcoming guests with bread and salt; a student explained its significance, and guests were invited to taste. Each country brought a specific honey—Romania with linden, France with lavender, and Serbia with acacia—to accompany the bread.

"The Reunited Flavors Map" (Gastronomic Workshop) Students formed four mixed groups of 10-11 members, with 2-3 from each country. Each group created an "identity package" featuring images and recipes that showcased 3-4 key foods or drinks from Romania, France, and Serbia. They explored shared cultural elements like the importance of wheat and grapevine, then designed a digital or physical poster titled "Europe at the Same Table." Countries prepared materials beforehand.

"The Living Museum of Spices and Aromas" (Sensory Experience) This activity highlighted diverse flavors and European trade history. Each country provided aromatic herbs and spices (e.g., thyme and paprika for Romania and Serbia, herbs of Provence and lavender for France). Students completed a blind smell test and discussed the unique use of these ingredients as national symbols.

"The Market of Products with a Story" (Interactive Exhibition) Students shared legends linked to representative foods, comparing cultural equivalents. The event ended with a symbolic tasting celebrating diversity, including Romanian students presenting the story of the martyrs, "The Legend of the 40 Saints.“

Aims and skills targeted ::

To present our guests facts and other info about Romania, Bacau region and Romanian school

To show other participants basic facts about the Polish and Serbian schools, countries, culture, to enhance the communication skills, to learn about international traditions

To improve ability to identify and realize opportunities for personal and social value through the arts and other cultural forms

Results :