Art | Biology | History | Mother Language | Social sciences
Pedagogic content
- Coastal marine organisms
- Benton fish (coastal fish)
- Traditional fishing tools
- Traditional cuisine
- Culture of living
Pre-requisites
New competencies targeted
STUDENTS WILL BE ABLE TO:
- Recognize marine organisms in the shallow sea.
- Notice in the sea, and be able to name, commonly known edible organisms.
- Explain the living conditions and culture of living of their ancestors.
- Identify traditional fishing tools and explain how to use them.
- Express in words the marks of their cultural identity (related to family values and habits).
- Adapt the traditional culture of living to contemporary conditions.
- Explain the good and bad sides of traditional living culture.
DESCRIPTION
PREPARATION:
The teacher reads to the students recipes from an old traditional cookbook, organizes a discussion about the ingredients of each meal and how it is prepared. He leads them to conclude how people lived in the recent past, where they found food, how they preserved it. It should all be connected with living conditions.
IMPLEMENTATION:
Students and teacher go to the coast. Walking along the seashore with shallow sea, they are tasked with observing marine organisms at the bottom of the sea and fish swimming around, and listing them (regardless of whether they know the name of each organism).
Students report which organisms they have listed, determine their names. They discuss the ways it can be used in cooking and the fishing gear needed to catch them. The teacher shows photos of different fishing tools, and students think about the most appropriate tools for particular organism.
Students are tasked with talking to their families about everything they have learned and observed, to inquire how to prepare a dish from small marine organisms.
Students in four groups are tasked with creating interesting and delicious dishes made of sea organisms that they had come to know. They will put together recipes; draw a dish ready to serve. Three students will be selected as the jury, to evaluate the recipes and presentation of the dishes.
Conclusion:
The jury announces the winner (the group that created the most imaginative dish and presented the best one) and argues the choice.
Additional Info
| Type of Activity: | Debate, Nature exploration |
| Target Audience: | From 11 years old |
| Place: | Classroom, Outside space |
| Material need: |
Traditional cookbook photos of fishing tools |
| Duration of Activity: |
PREPARATION:
30 minutes 1 - 2 hours |
| Authorship and ressources conditions to use: | Pučišća elementary school |
| Links: | |
| Note by Author: | Meeting with the craftsmen (fisherman, cook) can also be organized in order to encourage intergenerational transfer |
| Topic of this Experiences: | Cultural Heritage |
| Additional resources: | Pdf Version |