Art | Biology | History | Mother Language | Social sciences

Pedagogic content

  • Coastal marine organisms
  • Benton fish (coastal fish)
  • Traditional fishing tools
  • Traditional cuisine
  • Culture of living


Knowing, in details, the habits and customs of people in their homeland

New competencies targeted


  • 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.



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.


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.



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
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