Gastronomy in Europe:

a good way to improve its traditions, English and to meet

people as well .
Etymologically, the word "gastronomy" is derived from Ancient Greek (gastr) "stomach", and (nmos) "laws that govern", and therefore literally means "the art or law of regulating the stomach. The term is purposely all-encompassing: it subsumes all of cooking technique, nutritional facts, food science, and everything that has to do with palatability plus applications of taste and smell as human ingestion of foodstuffs goes. Gastronomy involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. Later on, the application of biological and chemical knowledge to cooking has become known as molecular gastronomy, yet gastronomy covers a much broader, interdisciplinary ground. The culinary term appears for the first time in a title in a poem by Joseph Berchoux in 1801 entitled "Gastronomie".[ The derivative Gourmet has come into use since the publication of the book by Brillat-Savarin, The Physiology of Taste. According to BrillatSavarin, "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible. (Wikipedia source)

Special thanks to:

_ All cookers (professionnal, amateurs, families and students). _ our schools, headmasters, colleagues ans especially the Comenius team, _ European Union and our national agencies, _ our stomaches which resisted to all these tastes!

Succint brief:
This project has been prepared in the context of a Comenius program, called Rainbow Project (20112013). This is the french contribution, in order to perform English, in a cultural point of view. 1_ Gastronomy during the Comenius project, Rainbow project. Pages 4-22 2_ Gastronomy and its recipies: how to impress your guests. Pages 23-28

3_ Games about Gastronomy, how to imporve your English. Pages 29-38

France September 2011.

Saint Barnard cathedral, Romans sur Isre.

Copper engraving called "Au Gourmand," used as a letterhead on an 1816 bill of Paris traiteur Corcellet at the Palais Royal. This bill was charged to Anthony Morris of Philadelphia, who was visiting Paris at the time. ROUGHWOOD COLLECTION.

Cook and go, Lyon.

Lesson for a whole meal, in Lyon.

Chapoutier vineyard, Tain lHermitage.

Pascalis bakery, making of a pogne.

How to make a chocolate bear? Patissier Lionneton, Bourg de Page.

French students translating Lionneton explanations.

Greece January 2012

The Acropolis, Athens.

Greek tavern, a country between the Egean sea and the mountains

Salad and baklava.

Orange tree, in the street of Perama.

Greek meal.

Aesclupios, the food as medecine?

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Spain April 2012

Olive trees in the Sierra Morena.

Villaviciosa de Cordoba, Andalousia

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Visit of a vineyard

Spanish hosting family

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Spanish Ham

Spanish snails

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Koaceli school.

Turkey September 2012

Seesight in Holy Sophia.

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Presentations of dishes, in the partners countries

Turkish hosting, made by the families.

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Turkish sweets.

Visit of a turkish factory, making of pismanye.

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Romania December 2012

Romanian desserts made by the families

Visit of the romanian parliament

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Romanian hospitality.

A Christams feeling

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The romanian parliament.

Bran castle, most knpwn as Vlad Dracul castle, a blood gastronom

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Poland April 2013

Polish meals made by the hosting families.

Catholic church of Kurow

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Lublin brewery.

A cooking lesson to make pierogi.

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Bakery lesson: how to cook a polish cock.

Traditionnal polish dances at school

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1 Recipe for one wish:

Gratin Dauphinois What is Gratin Dauphinois? A popular recipe coming from the French Alps with slice potatoes and cheese. Gratin Dauphinois Recipe serve 6 Step 1: Preheat oven to 360F (180 C). Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel Step 2: Put the potatoes in a pan and cover with milk. Add salt Step 3: Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time. Step 4: Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and double cream left. Step 5: Put the dish in the oven and cook for 1 hour at 360F (180 C). Gratin Dauphinois is ready when the top is gold and brown. Wine suggestion: Red Bordeaux wine or Beaujolais Villages, not too dry white wine (French Wine Guide). Bon apptit

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Spanish Tapas Recipes In the Mediterranean diet it is typical to begin the food with succulent starters to open up the appetite. Either in complete portions or in half rations - the famous tapas appetizers are usually served before the food. Of the endless variety of starters that is possible to find - there is not town that doesn't have his own - we introduce a selection that we believe you will really enjoy. Foie Toast with Jamon Ibrico: This extraordinary and Special Ham deserves its own space. The Iberian Acorn Ham it's exclusive from Spain. Iberian hogs are born, fed and raised in the south and northwest of Spain Shrimp Fritters - Tortillitas de Camarones: I have eaten these crisp, delicious shrimp fritters only in Andalusia, where deep-frying reigns supreme. They are at their best when made with chickpea flour, but regular flour is just OK. Spicy Sausage and Cheese Tortilla: This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor. Barbecued Mini Ribs: These tasty ribs are known as Costillas in Spain. They are delicious cooked on a barbecue and almost as good when cooked under a hot grill. If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry. Fried Black Pudding (Morcilla Frita): Spanish morcilla - black pudding - is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavored with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.

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Baklava.

Directions Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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3/4 cup (1 sticks) unsalted butter, room temperature 2 cups sifted cake flour, plus more for pans 1 tsp baking powder tsp salt 1 cup sugar 4 large eggs, lightly beaten 2/3 cup sour cream 1 tsp pure vanilla extract cup coconut milk 1-1 cup sweetened condensed milk 1-2 cups flaked coconut 1 lb whipped cream

Heat the oven to 350 F (180 C). Line the bottom of a 10-by-2-inch buttered round cake pan with parchment paper. Dust the bottom and the sides of the cake pan with flour, and tap out any excess. Sift together flour, baking powder, and salt, and set the bowl aside. In another bowl, cream butter with an electric mixer on medium speed until fluffy. Gradually add sugar, and keep beating until the mixture is fluffy and light in color (about 3 minutes). Then drizzle in eggs, beating on medium speed until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes. Then, add flour mixture and sour cream alternately to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Pour the batter into the pan. Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40-50 minutes. Rotate the pan in the oven, if needed, for even browning. Transfer cake pan to wire rack to cool, about 15 minutes. Remove cake from the pan, and let cool completely on the rack, top up. To assemble, remove parchment paper from the bottoms of the cake. Split the cake in half horizontally with a serrated knife. Set aside the prettier dome for the top layer. Place the other another layer, dome side down, on the serving platter. Use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the coconut milk, and sweetened condensed milk. Evenly pour half of the milk mixture over the cake, then sprinkle with 3-4 tablespoons of coconut flakes over the cake. Let it absorb the liquid for 15 minutes in refrigerator. Then, spread a generous 1 cup of whipped cream over coconut flakes. Top cake with the reserved domed layer, and poke all over with a fork, in 1 inch intervals. Pour the remaining milk mixture evenly over the cake. Sprinkle with 3-4 tablespoons of coconut flakes over. Chill cake in the refrigerator until cold, about 1-2 hours. Frost outside of cake generously with whipped cream and sprinkle remaining coconut flakes all over cake including the sides while frosting is soft. Keep refrigerated. ENJOY

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Romanian Mamaliga Balls are another example of Eastern Europeans' love of food tucked inside other food. Cornmeal porridge - mamaliga - is cooked until thick, portioned into balls and stuffed with salami or smoked sausage and fried. The influence of the Mediterranean on Romanian cuisine is evidenced in this cornmeal porridge which is the equivalent of Italian polenta. This is a great appetizer, snack or finger food appropriate with cocktails. Substitute the salami with chunks of ham or feta cheese. Makes 6 to 8 servings of Romanian Mamaliga Balls Prep Time: 15 minutes Cook Time: 3 minutes Total Time: 18 minutes Ingredients: 2 cups fine yellow cornmeal 2 1/2 cups water 3/4 teaspoon salt 1 tablespoon butter 1 cup salami or smoked sausage or pepperoni, casing removed and roughly chopped Preparation: Stir cornmeal, water and salt together in a heavy saucepan. Bring to a boil, reduce heat and, stirring frequently, cook 12 minutes or until thick enough to be scooped. Stir in butter and adjust seasonings.

Heat oil in a heavy-bottomed pot or deep fryer to 350 degrees. Using a cookie scoop, portion out balls. Flatten mamaliga in the palm of your hand, add a chunk of salami to the center, seal completely and roll into a ball.

Fry balls 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with sliced tomatoes and fresh herbs or, to be untraditional, with a marinara dipping sauce.

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Polish Dill Pickle Soup

6 cups vegetable stock or 6 cups chicken stock or 6 cups beef stock 4 large dill pickles, shredded 1/2 cup pickle juice, from the pickle jar 2 1/2 cups thinly sliced potatoes 2 tablespoons instant flour 1 cup milk 1 egg 2 tablespoons soft butter arnish chopped fresh dill sour cream salt and pepper Directions:: In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes). Combine flour and milk, add to broth, bring to a boil and remove from heat. Combine egg and butter and stir into broth. Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

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Games about european gastronomy:

Game petit Bac : ( 2 or 3 players), 1 minute to answer, 1 point by good answer, the winner is the one who won the more points.

Quote 3 typical French foods. Quote 3 typical greek foods. Quote 3 typical spanish foods. Quote 3 typical turkish foods. Quote 3 romanian foods. Quote 3 polish foods. Quote a maximum of fruity desserts.

Main hall, in the lyce Albert Triboulet, Romans sur Isre, France.

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Riddles!
1) It is a dish composed of eggplants, tomatoes, sheep. I comes from Greece. 2) It is a cold soup of tomatoes, from Spain. 3) It is a french traditionnal dish composed of potatoes and cream. 4) It is a very famous sandwich coming from the Middle East. 5) This is a romanian cake, made of sugar, milk, eggs and grappes. 6) It is a delicious dish made of sauerkraut, vegetables, mushrooms, sausages and smoked meat. It comes from Poland.

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Robin of wood: Arrows right in the target!

Uzo Kebab Sausage Paella Pudding Pasta Camembert Ravioles Tapas

Great Britain France Italia Turkey Germany Greece Spain

Lyce Albert Triboulet, Romans sur Isre, France.

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Crossword. J E T A T B E M O I R E E K P U T G J H A R T E T A U R T C K E Y

Q U F M I S D A R P R A

M C F S P

M D J K Z B A K L A V A K

U E I

O C E E R G

N X Y R

Q R S L K A

U N G R Y C E H S

U Y E P Y B

O U P U U E M P A P R S

U O S G P F N Y E R I E R X J

Q T Z E A C J S G H

N I D K

N T I I

N N O C S Y T E

U R E E

M I R E

M C T R F

N M I U Q A P

U R

O S

U T

U I

O M

T
R R

E
E L

N J
A I

I
T

R
I

U E
G

I
P

D
F A

M T R E

U Z

U G B

O U K

O U M Y

N K

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European recipes
Link the country on the left, with the dish and the ingredients.

Germany

Guiness

Potatoes and shells

Belgium France Italy Luxembourg

Olive oil Sausage Snet soap Fries and oyster Cheese cake snails Pizza

Water and peas pork Bread and fish

Beef stomach Dark beer Tomatoes, cheese, ham, dough snail olives Cottage cheese
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Netherland
Ireland Denmark England Greece

Kuddelfleck

Sandwich SMRRE BROF

CROSSWORDS (2)
1

2 3

6 1 0 5

1 1

1 3

1 2

1: A famous alcohol in Poland 2: A greek alcohol. 3: Greek and pink mousse to spread on a slice of bread for the aperitif. 4: Spanish dish with rice and seafood. 5: Dish with aubergine and meat. 6: Little animal slowly with a shell that French eat. 7: Speciality of Turkey with bread. 8: Turkish cake which is very sweet. 9: Made in France with wheat flour, water and yast. 10: Spanish wide variety of appetizers or snaks. 11: Famous dish in Poland. 12:Little green animal. 13: Dough spanish with a lot of sugar and fry.

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35

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Answers to the games.

1) 2) 3) 4) 5) 6) 7) Petit Bac . French food: frog legs, snails, baguette, croissants, meringue, pot au feu. Greek food: mussaka, feta, baklava Spanish food: churros, tapas, tortilla, paella, chorizo Turkish food: lukum, kebab, pilav rice, pestila Romanian food: Polish food: Fruity desserts: Poire belle Hlne, apple pie, strawberry, rasberry, charlotte Riddles: It is a dish composed of eggplants, tomatoes, sheep. I comes from Greece. It is a cold soup of tomatoes, from Spain. It is a french traditionnal dish composed of potatoes and cream. It is a very famous sandwich coming from the Middle East. This is a romanian cake, made of sugar, milk, eggs and grappes. It is a delicious dish made of sauerkraut, vegetables, mushrooms, sausages and smoked meat. It comes from Poland. Robin of wood. Uzo Kebab Sausage Paella Pudding Pasta Camembert Ravioles Tapas Great Britain France Italia Turkey Germany Greece Spain

1) 2) 3) 4) 5) 6)

European recipes: Germany/ sausage/pork, Belgium/fries and oyster/potatoes, shells France/snails/snails! Italy/pizza/tomatoes, cheese, ham, dough Luxembourg/kuddelfleck/beef stomach Netherland/snet soap/water, peas Ireland/Guiness/dark beer Denmark.sandwich smorrebrof /bread and fish England/cheesecake/cottage cheese Greece/olive oil/olives

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J Q M S D A R Q Z E A C B M R

E U I P U R Y T J S G H A T E

T F R A N C E H S U E U T R R

A T U I G U G P F R E R E E L

B E E N Y O N E R I E R N A O

M R O X R S Y X J M R O J I U

O E C E E R G N D I E S I T K

I E K P U E P I K M T R E U O

U G J H Y Y B N I C F U K Z U

T A R T E T A T I N U T R I M

U T C Q S L K A N M Q P U G Y

R M F R O U M A N I A U E U B

K C S P U U P P O S Y I P G N

E M J K P E R S C T E O I P K

Y D Z B A K L A V A K M D F A

Crossword

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Crosswords 2.

1 V 2 3 T 4 P A R A 10 T A 1 P 1 A 13 C H U R O S 12 F R O G I E R O G 5 M A O U 6 S N A I L S 8 B S A 7 K E B A B K L A V A 9 B R E A D E L L U Z O D K A

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