Croatia_impressions_Spain_meeting
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The student went on a trip to Spain with their professor. They visited several cities including Zurich, Madrid, Oviedo, and Lastres. In Oviedo, they had meals with a local family, visited schools and colleges, and saw many interesting sights. They particularly enjoyed touring Madrid and witnessing a traditional Flamenco performance. Though the return flight from Spain to Croatia was long, the student found the trip to Spain overall to be a positive experience.
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The document does not contain any text to summarize. It only contains blank lines.
My christmas meal
This year the narrator had Christmas dinner at their granny's house with their parents instead of the whole lively family getting together due to difficulties. The granny is a lovely cook who uses a coal stove and clay pots to make traditional dishes like roast beef, cod, ham, cheese, and smoked meat for Christmas Eve dinner. The next day, the narrator and their parents went to their grandpa's house where they ate paella made by Uncle Alberto, who loves cooking, for Christmas lunch along with other relatives.
Welcome to ies la quintana!!
This document provides a tour of IES La Quintana, highlighting several key locations and features of the school including a medieval tower with a ghost, the school library, a technical workshop showcasing student work, vocational health care training facilities like a dental workshop and hospital, and spaces for indoor and outdoor recreational activities like basketball and traditional games.
Where are we
This document provides travel information for getting to and staying in Asturias, Langreo in Spain. It details that one can travel there by plane, bus, or train from Madrid and then take buses or trains within Asturias to get to the school, IES La Quintana, and nearby hotels - the 4-star Langrehotel in La Felguera about 10 minutes from the school by bus or train, or the hostel El Florán in Sotrondio about 15 minutes by bus from the school. It provides locations and travel times between Oviedo, La Felguera, the school, and the hotels.
Brochure_bulgaria
Katuk is a traditional Bulgarian dairy product made from sheep's milk that is boiled, cooled, and aged to thicken and develop a sour-salty taste. The document provides a recipe and instructions for making katuk at home using 5 liters of fresh sheep's milk, sheep yogurt, cheese leaven, salt, and aging it to develop its signature flavor over several months. It also presents several recipes for dishes incorporating katuk, such as with roasted peppers, walnuts, or garlic.
Stud_Kabiuk
Kabiyuk stud farm in Bulgaria was founded in 1864 and celebrates its 150th anniversary in 2014. It currently breeds around 300 horses of various breeds developed at the farm over the years, including Arabian, Thoroughbred, and Bulgarian breeds. Each year about 80 foals are born and over 70 horses are sold domestically and abroad.
Pliska was the capital of the First Bulgarian Empire from 681 to 893 AD and the site of an important archaeological reserve. It was an large medieval city that is now preserved as an open-air museum, with remains including fortress walls, palaces, temples, and a grand basilica. Artifacts in the on-site museum trace the pagan and
Our_unique_recipe
This document provides recipes for a cold salad, sweet and sour vegetable soup, leek and feta cheese patties, and a chicken and potato main dish. The cold salad is made with cabbage, lettuce, tomatoes, feta cheese, olive oil, pepper and salt. The sweet and sour vegetable soup contains carrots, parsnips, parsley, celery, bay leaf, sour cream, lemon juice, olive oil, salt and pepper. The leek and feta cheese patties are made with leek, flour, egg, tomato paste, olive oil, feta cheese, and basil. The chicken and potato main dish uses chicken breast, young potatoes, and a marinade of lemon juice, honey, pepper,
Czech_meeting_croatia
The document discusses foreign influences on Croatian cuisine from Hungary, Italy, and the Ottoman Empire. Croatian cuisine shares many dishes with Hungarian cuisine like sarma, paprika dishes, and goulash due to historical union between the two countries. Italian influence introduced foods like pizza, pasta dishes, and tiramisu through trading and religious connections, especially in Istra and Venice. The Ottoman Empire influenced desserts and drinks including baklava, Turkish coffee, rakija, and yogurt. Linguistic influences from these cultures are also still apparent in some Croatian words.
Survey results final
The survey results from the "History in Our Kitchen" Comenius project showed that:
- Participants primarily used the internet and speaking with others to research traditional recipes.
- The project helped 50% of students understand their nation's traditions through research, practice, and communication, while 33% focused on research.
- 57% said the project helped students understand the importance of holidays and festivities through observation, participation, communication, and exchanging gifts.
- Most participants said the project emphasized the importance of using foreign languages during mobility experiences.
- Two-thirds of participants learned new IT skills through various project tasks over two years, while one-third already had necessary skills.
Final report
1. This project report summarizes a Comenius partnership project from 2013-2015 that researched traditional recipes and cultural influences from different European countries. Schools from 11 countries participated.
2. The project successfully researched traditional recipes and the historical changes that impacted each country's culture, finding many similarities. Participants enhanced language, IT, and organizational skills.
3. The project resulted in an eCookbook of traditional recipes, articles, social media pages, events and materials to share cultural heritage while developing skills. All planned outcomes were achieved.
Comenius rječnik
This document provides a glossary of ingredients used in traditional cuisines from several European countries. It lists common proteins, vegetables, herbs, and other ingredients found in dishes from countries like Bulgaria, Croatia, Czech Republic, Greece, Hungary, Italy, Spain, Romania, Turkey, and the UK. For each cuisine, it provides the names of popular ingredients in both English and the local language. The goal is to educate about ingredients used in different regional European cooking traditions.
Presentation_Romania
Romania means many things to the author, including beautiful natural landscapes, a rich history seen in its outstanding castles and palaces, and famous people such as painters, poets, composers, and inventors. It also means the culture and traditions of the country, such as traditional clothing, dances, ceramics, and cemeteries. Most importantly, Romania means home. The document goes on to describe the city of Targoviste, the old capital of Wallachia known for its royal court and church from the 14th-17th centuries, as well as its current cultural attractions as a center for museums and theaters.
Impressions_from_greece_bulgaria
Nelita from Bulgaria visited Greece as part of a Comenius project involving schools from several European countries. During her visit to a school in Xanthi, Greece, she and her classmates gave presentations about their home countries in the beautiful school library. They also saw an exhibition of Lego robots made by students and visited an archaeological museum displaying ancient artifacts. Nelita's group was excited to sit in an ancient Greek amphitheater where performances were once held. In the evening, they dined at a restaurant to experience traditional Greek cuisine.
Ingredients_romania
The document provides recipes for two traditional dishes: meat rolls in pickled cabbage and lamb haggis. The meat roll recipe calls for frying onions and mixing pork mincemeat, rice, pickled cabbage, tomato sauce, and eggs before rolling and baking for 3-4 hours. The lamb haggis recipe involves boiling and mincing lamb liver then mixing it with green onions, parsley, eggs, pepper, and salt before baking for 40-45 minutes. Nutritional information is also provided for each ingredient.
Brochure_present_vs_past
Nowadays people have access to a wide variety of foods including many processed and prepackaged options containing preservatives, dyes, and additives. While this generation benefits from greater food sources and nutrition information compared to past generations, unhealthy eating is common. Grandparents' diets were less diverse but also less processed, and cooked at home using fresh, local ingredients, resulting in a healthier lifestyle despite having less nutrition information available.
Poster_spain _spring
Spring cuisine focuses on fresh, seasonal ingredients that are light and healthy. Dishes showcase vegetables and seafood that are abundant in spring like asparagus, fiddlehead ferns, morels, salmon, trout and shellfish. Meals are simply prepared to highlight the bright flavors of the ingredients in salads, soups and light main courses.
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- 1. My trip to Spain 28.4. I went to the airport. I met up with my professor and we sat on the first train to Zurrich. When we arrived to Zurrich, our next destination was Madrid and then Oviedo. We arrived in the evening. 29.4. On the first day they prepared us a Spanish traditional meal in school. The reporters came and photographed everything. We ate rice with shrimps and chicken. It was very tasty. After that we went around the whole school and saw every class and their way of learning. Their school is similar to our dental school. 30.4. The day started with breakfast in my family , just like the day before. After our meal, we got on a bus at the bus station and headed to the biggest city in Asturia-Oviedo. We saw many interesting things. We visited a college where students are future chefs and cooks. 1.5. We went to the seacoast. The town is called Lastres. There we enjoyed the fresh sea air. We walked and visited many things. Of course, we also had free time, like the previous two days. 2.5 I said goodbye to Oviedo, La Felguero (where I was situated) and Lastres. We were headed to the airport . We had a flight to Madrid. We arrived in the afternoon and got settled into the hotel. After that we took a tour of the city. This was my favourite part of the trip. At the end of the night the professor and I went to a place called ''La Latina'' where we had the opportunity to witness a spectacle in a restaurant. We watched the traditional Flamenco. 3.5. The return to Zagreb, it was very difficult. We had a flight from Madrid to Muenchen and then from Muenchen to Zagreb.