To cater for this aspect of cultural sustainability, students from each of the partner schools prepared and shared Slides Presentations of a typical full menu in their country.
The Czech and Spanish presentations had been shared to be made by the other teams
Their presentations are here:
Turkish traditional dishes
https://drive.google.com/file/d/11F7sjLHs5tAYnAX2dS7JrpvYIalWu5A5/view?usp=sharing
A typical full menu from Greece (with recipes)
A full Greek traditional menu.pptx
which they had tried at home in preparation for this meeting
plus a presentation of Ancient Greek recipes still used today
ANCIENT GREEK RECIPES.pptx
Italian traditional dishes and recipes
https://drive.google.com/file/d/1WvEQ8zE8LR_uiyLKQ23xX3bbu8qkRyLg/view?usp=sharing
German full menu (with recipes)
https://drive.google.com/file/d/1Ez1YzowShdi2E8iYa6kuH07kzu2fGprw/view?usp=sharing
https://drive.google.com/file/d/1e2OgM5viqk4fUuP2fveriq62WzJQBxH_/view?usp=sharing
A Czech traditional menu
https://docs.google.com/presentation/d/1Cy0vviUSw1nUZnBwmcC4i-GCTqAabG3RXKZvmvYyJU0/edit?usp=sharing
plus the original recipe for Schnitzel with potato salad
https://drive.google.com/file/d/1RTY-D4_XoLNSuwvQ0eNj7JVJDdMVrg5_/view?usp=sharing
Typical Spanish dishes
https://drive.google.com/file/d/1nljwy9BDqcAnN9gYwIjf97knbj0Q-dJb/view?usp=sharing
After juxtaposing the elements across our national cuisines we confirmed our initial hypothesis about the similarities across the mediterranean cuisines, particularly between the Italian and Spanish dishes and the Turkish and Greek ones as well as between the German and Czech cuisine. This conclusion had been anticipated not only on the basis of the similarities in the ecosystems in the above pairs of countries but also due to the migration paths of our ancestors that we dealt with at the previous meeting in Athens.
Here are the notes of the international team on our common gastronomical features
Notes on common cuisine across our countries.docx
At the end of this meeting, the participants from Turkey, Italy, Greece and Germany -who were physically present - cooked a full menu typical to their country to share with their peers at the local Vocational School of Cooking.
where they cooked delicious national dishes like fresh homemade Italian pasta
Turkish asure (a highly nutritious dish with a cultural and religious significance)
The typical German potato salad with a fresh sauce of herbs found across our regions
and the famous Greek moussaka (grilled vegetables and minced meat in tomato sauce with besamel), Greek salad and tzatziki ( joghurt dip with cucumber and garlic)
Afterwards, all teams shared their dishes