Culture and Communication of Taste

Project: Research project


BACKGROUNDFood is one of the key element of culture and economy, as well as one of the most important social aggregator. Despite lots of scientific researches have been conducted on such a topic from different point of view, a didactical support for high school addressing not only the theme of education to eat well in nutritional terms but the discovery of the profound cultural value of food is still missing in all the countries involved in the project. From such a lack comes the project.GOALS- Promoting and spreading the culture and communication of taste in secondary schools specialised in enogastronomy through writing a handbook and a glossary, creating an interactive website (a collective experiment of storytelling in which, through the help of the involved students, multimedia itineraries in the gastronomies of the countries involved in the project will be presented) and realizing an international symposium;- Fostering the passage to superior educational degree and to business;- Promoting research in an innovative field such as that of semiotics of food;- Encouraging international cooperation between the countries involved by putting in contact their educational systems;- Improving internalization of the involved institutions.PARTICIPANTSThe partners of the project are 3 universities (University of Palermo, New Bulgarian University, Kaunas University of Technology), 3 high (secondary) schools specialised in enogastronomy (IPSSEOA Vincenzo Florio, Sofia Secondary School of bread making and confectionery, Kaunas Food Industry and Trade Training Centre) and the GAL Elimos. All the partners have in common a consistent know how in managing project like this, as well as an interest for innovation in didactics and research in the field of food.ACTIVITIES1. PLANNING. Definition of staff, planning of the research, design of the structure of the interactive website.2. TRAINING. School teachers will be trained on how to test the partial result of the project with their students (in this step there will be some short-term joint staff training events).3. RESEARCH. The partners will share their competencies, compiling a common bibliography, indicating the entries of the glossary, and defining the graphical project for the interactive website. School teachers will submit a preliminary questionnaire and preparatory readings to their students.4. ANALYSIS. All the university partners will analyse cultural phenomena concerning food (TV programmes, blogs, recipe books, guidebooks, spaces of food consumption, culinary utensils etc.). They’ll also write the glossary’s entries and set up the website’s contents.5. TESTING. Teachers will present to the students the results of the analysis, getting them involved in work groups and evaluating their work.6. MULTIPLIER EVENTS. Two international symposium will be organized to inform researchers and entrepreneurs about the results of the project as well as to share suggestions and topics for in-depth studies. A campaign for promoting the contents of the website will be also realized in this phase.7. PUBLICATION. Review of the final output of the project, on line publication (in Italian, Bulgarian, Lithuanian and English) and paper publication of the Handbook and Glossary of Culture and Communication of Taste. Launch of the interactive website with the request to the students to keep on updating and integrating contents. A final questionnaire will be submitted to the involved students in order evaluate the impact of project actions. 8. DISSEMINATION. Realization of flyers and other promotional materials, organi

Key findings

Scienze socioeconomiche e umane
Effective start/end date9/1/177/31/20