Breaking barriers magazine issue no 1

Page 1

Bre

Breaking Barriers e-magazine

Issue no.1 September 2016 – November 2017 1


INTRODUCTION We are six schools coming from France, Italy, Lithuania, Poland, Slovakia and the UK. We met on the ETwinning Platform and we created an Erasmus+ funded project called ÂŤBreaking Barriers and growing healthy futures: a new EuropeÂť. Our common goals are to establish bonds of friendship and mutual understanding, to break the barriers of prejudice and ignorance, to become aware of our common European roots, to meet the world of organic farming, food sustainability, healthy practices and sports. In this first issue of our digital magazine we are introducing ourselves, our hometowns and schools. The second part of the magazine is dedicated to the transnational multidisciplinary workshops we had in France on our first learning, teaching and training activity!

ENJOY!

2


France

3


Famous French personalities

NapolĂŠon

David Guetta (music player)

Victor Hugo (writer)

Claude Monet (painter)

Daft Punk (music player) Zinedine Zidane (Football player)

4


FRENCH SPECIALITIES

5


La Chapelle-en-Serval

Mister Dray, Lord mayor

6


• 413 students, 30 teachers • 16 classes • 2 Erasmus + projects • 1 Lefevre project (with UK)

Our College

7


Italy

8


Famous Italian personalities

Dante Alighieri

Valentino Rossi

Giuseppe Verdi

Federico Fellini

Leonardo Da Vinci

Luciano Pavarotti 9


Where we are from: Citta’ di Castello

Located on the river Tiber in the north of Umbria at the border with Tuscany, Città di Castello is a beautiful town with a population of about 40,000. It was founded by the Umbrians around the first century BC with the name “Tifernum Tiberinum” and became a wealthy Roman municipium. During the Lombards’ rule, it received the name “Castrum Felicitatis” (“town of happiness”). The most important buildings are the civic tower, the cathedral and the Renaissance picture-gallery.The main activities are represented by agriculture, industry and handicrafts (especially furniture). Città di Castello also hosts the “Festival delle Nazioni”, an important international chamber music festival, the “Mostra del cavallo”, a famous horse exhibition, and also different furniture exhibitions.

10


THE COMPREHENSIVE INSTITUTE «ALBERTO BURRI» TRESTINA ITALY

11


The Comprehensive Institute “Alberto Burri” is named after the contemporary artist Alberto Burri from Città di Castello. It is located in Trestina, a small town of about 2,000 inhabitants belonging to the municipality of Città di Castello, in the region Umbria. The Institute hosts: - a lower-secondary school and a primary school in Trestina - a kindergarten and primary school in Badia Petroia - a kindergarten and primary school in San Leo Bastia - a primary school in Morra Students’ population is of about 500 pupils. They enter the institute at the age of 3 and leave at the age of 13. The lower-secondary school disposes of: -

A sports gym Classrooms An art classroom A science classroom ICT labs A classroom for students with special needs A multifunctional room A students’ and a teachers’ library 12


Lithuania The territory of Lithuania from east to the west stretches 373 km, from north to the south - 276 km.

13


Lithuanian national tree is oak

The longest river is the Nemunas, its length is 937 km.

DrĹŤkĹĄiai is the largest lake in Lithuania.

Lithuanians many years ago grew and now are growing rye, wheat, oat, buckwheat, barley.

14


Alytus Our home town is Alytus. It is located in the southern part of Lithuania, 108 km south-west of Vilnius, our capital city. The symbol and the coat of arms of our town is a white rose. In summer you can see lots of roses blooming in the parks and streets of our town.

Alytus has 48 000 of inhabitants. There are 8 basic schools and 4 gymnasiums in our town. We also have a Music School and Art School. There are several enterprises working in our town.

15


Alytaus Panemunes pagrindine mokykla started its work in September, 1988. It has 420 students (aged 6 – 15) and provides basic secondary education. School consists of two departments: primary school (classes 1 – 4) and lower middle school (classes 5 – 8).


• Our school offers many after – school activities to the students. Our students can attend sports clubs, also line dance, drama, science clubs. They can also sing at two school choirs and can dance at the folk dance group “Uldukas”. • Our school is an active participant of the eTwinning programme. In 2008 and 2016 it was awarded the title of the best eTwinning school in Lithuania.


Poland „The

land that never gives up�

18


Famous Polish people • Mikołaj Kopernik was a Renaissance mat hematician and astronomer who formulated a model of the universe that placed the Sun rather than the Earth at the center of the universe.

Fryderyk Chopin - was a composer and virtuoso p ianist of the Romantic era who wrote primarily for the solo piano.

Maria Skłodowska Curie - was a Polish and naturalizedFrench physicist and chemist who conducted pioneering research on radioactivity Pope John Paul II, born Karol Wojtyła - was the Pope from 1978 to 2005. He is widely known to Catholics as Saint John Paul the Great. 19


Cuisine • Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central European cuisines, especially German and Austrian. • It is rich in meat, especially pork, chicken and beef (depending on the region) and winter vegetables (cabbage in the dish called bigos), and spices. It is also characteristic in its use of various kinds of noodles the most popular of which are kluski as well as cereals such as kasha (from the Polish word kasza). Polish cuisine is hearty and uses a lot of cream and eggs. Festive meals such as the meatless Christmas Eve dinner (Wigilia) or Easter breakfast could take days to prepare. • The main course usually includes a serving of meat, such as roast, chicken, or kotlet schabowy (breaded pork cutlet), vegetables, side dishes and salads, including surówka – shredded root vegetables with lemon and sugar. The side dishes are usually potatoes, rice or kasza (cereals). For dessert Poles usually have: sernik (cheesecake), makowiec (a poppy seed pastry), or drożdżówka yeast pastry, and tea. 20


Wieniawa is located in a rural area in east-central Poland, in Masovian Voivodeship, about 100 km from Warsaw, the capital of Poland.

Location of Wieniawa

Location of Warsaw Source: www.regioset.pl 21


OUR SCHOOL Our school is a co-educational school which provides quality teaching to students at primary and middle school level. There are two types of schools: a primary school with a kindergarten division, for children aged 512 years old and a middle school for students aged 13-15 years old.

Source: the Internet 22


SLOVAKIA MY SCHOOL, MY CITY


Slovakia • • • • • •

President: Andrej Kiska Capital city: Bratislava Currency: Euro Population: 5.5mil Landscape: 49 035 km2 Bordered by: Austria to the west, the Czech Republic to the northwest, Hungary to the south, Poland to the north and Ukraine to the east.



Our city - Banská Bystrica

• • • •

City in central Slovakia located on the Hron river Population : 79 inhabitants Beautiful historic city Surrender by mountains Law Tatras,Veľká Fatra, Kremnica Mountains • We were The European city of Sport in 2017 • City in heart of Slovakia • City where Slovak National Uprising started


Our school – Základná škola Slobodného slovenského vysielača • One of the best schools in Slovakia • There are 480 students • Headmistress: Mgr.Zuzana Sedláčeková • We´ve got 31 teachers • We learn :Russian, English, French, German • We do sports like football, floorball We take part in foreign languages, Science and Math competitions


Nature and places • Museum of Slovak National Uprising • Hronsek church ( Unesco) • Barbakan

Hronsek

Barbakan

Museum


Plague column


Personalities of our city

• Anastasia Kuzmina – one of the best biatlonist in the world. She won three golden medals in WOG. • Matej Tóth – athletic walk . He won gold medal in SOG 2016


Our former pupils • Juraj Benčík • An actor, pantomimist • Has been in Cirque du Soleil


Humanity

Equality

Aspiration

Respect

WAVERLEY SCHOOL (UK)

Humanity

Equality

Aspiration

Respect


Background ▪ Waverley School incorporates a primary, secondary and sixth form ▪ Ages of students range from 419 ▪ There total number of students is 15,089 ▪ The Head Teacher, Mr Hanif holds an OBE for his services to education ▪ In its most recent Ofsted inspections it was officially labelled as an Outstanding school ▪ The school is located in Birmingham, Central England


Subjects: ▪ Waverley School offers a broad range of subjects ▪ In the secondary school we have three Key Stages (phases) ▪ KS3 (Year 7 and 8) ▪ KS4 (Year 9, 10 and 11) ▪ KS5 (Year 12 and 13)

▪ All students must undertake the relevant subject as part of the E-Bacc ▪ Subjects include: Maths, English, Science, CSIT, History, Geography, Religious Education, Music, Languages, Art & DT and several others.


Facilities: ▪ The building cost approximately £36 million and we are very fortunate to have the following facilities: ▪ Modern and spacious classrooms with at least one computer in each ▪ Each cluster has an ICT room ▪ Private study rooms ▪ School Gym ▪ Library ▪ Canteen ▪ Outdoors Play Area ▪ Astro-Turf


Diversity: Waverley School promotes Humanity, Equality, Aspiration, Respect. We are proud to show our diversity and support everybody regardless of their race, religion or gender or nationality.

At Waverley School, we take every opportunity to promote the fundamental British values of: •Democracy •The rule of law •Individual liberty •Mutual respect and tolerance of those with different faiths and beliefs

WAVERLEY is a Stonewall Champion School, The School Champions programme helps hundreds of schools from around the country to promote a safe and inclusive learning environment – empowering pupils and staff alike to celebrate difference and challenge prejudice. Waverley School have committed to working with Stonewall to tackle homophobic bullying and celebrate difference in their schools. Tackling homophobia and celebrating difference is important in the community as well as schools.


More information…

http://www.waverley.bham.sch.uk/

https://twitter.com/Waverley_School


The British Monarchy ▪ The monarchy of the United Kingdom, commonly referred to as the British monarchy, is the constitutional monarchy of the United Kingdom, its dependencies and its overseas territories.

▪ The current monarch and head of state, Queen Elizabeth II, ascended the throne on the death of her father, King George VI, on 6 February 1952 ▪ The heir to the throne is her son, Prince Charles of Wales


Currency ▪ Pound (Sterling) ▪ Most recently the new £5 and £10 notes have been introduced into circulation as well as, the new £1 coin. ▪ Winston Churchill (former prime minister) appears on the new £5 note and author, Jane Austen appears on the £10 note.


Tourist Attractions

Top left: The Coca-Cola Wheel (London Eye); Top Right: Tower of London; Bottom Left: West Minister Abbey; Bottom Right: Buckingham Palace.


Our international workshops Food seen through different subjects La Chapelle en Serval 2-8 April 2017

41


FOOD IN LITERATURE •Tea Miss Ellen, pour me the Tea In the beautiful Chinese mug, Where golden fish seek noise To the frightened pink monster. I love crazy cruelty Chimeras which are tarnished: Miss Ellen, pour me the Tea In the beautiful Chinese mug.

Theodore de Banville

There, under an angry red sky, A proud and sly lady Watch in its long eyes of turquoise Ecstasy and naivety: Miss Ellen, pour me the tea.


Sardines in oil

Georges Fourest

In their tin coffin Full of oil Decapitated marinate These small silver bodies Similar to the guillotines Over there in the field of turnips! They saw the seas, the Gray shores of Thule, Under the silver mists The enchanting North Sea ... Now in the tin And the stinking oil Of toxic restaurants Serve them to their customers! But far behind the bare Their poor innocent soul Said his mute song In the Paradise of the fish, A fresh and lunar sea Pale as a breast, The Sea of Serenity With long silvery reflections Where during eternity, Without ever fearing the Cormorants and nets, After their death will swim All good little fish! ...


RISOTTO Occorre di carbone un vivo fuoco; la casseruola; cento grammi buoni di burro e di cipolla qualche poco. Quando il burro rosseggia, allor vi poni il riso crudo; quanto ne vorrei e mentre tosta l’aglio e scomponi. Del brodo occorre poi: ma caldo assai; messine un po’ per volta, che bollire deve continuo, né asciugarsi mai. Nel tutto, sulla fine, diluire di zafferano un poco tu farai perché in giallo lo abbia a colorire. Il brodo tu graduare ben saprai, perché denso sia il riso, allor che è cotto. Di grattugiato ce ne vuole assai. Così avrai di Milan pronto il risotto

GIOVANNI PASCOLI


Adam Mickiewicz „ Pan Tadeusz” English full name: „Sir Thaddeus, or the last Lithuanian Foray: A Nobleman's Tale from the Years of 1811 and 1812 in Twelve Books of Verse” (national epic of Poland) Wrote how to prepare a traditional Polish dish called a hunter`s stew. The book was first published in June 1834 in Paris, and is considered by many to be the last great epic poem in European literature.


Čerešne

Ubránila som sa viac menej úspešne,

nikto nesmel siahnuť na moje čerešne. Ako mladé dievča už je to za nami

Neverte mládencom, keď sa Vám zapáčia

Po stromoch som liezla s našimi chlapcami.

vyjedia vám všetky čerešne z koláča.

A vždy keď na strome zlomili halúzku,

Chlapci neublížia kým hľadia zo stromu

hádzali mi chlapci čerešne za blúzku

keď zoskočia dolu, čakajte pohromu.

keď boli zvedaví, čo to mám pod blúzkou odháňala som ich zelenou halúzkou.

Keď sa na vás chlapec zadíva uprene, ako tie čerešne budete červené. Keď sa na vás šuhaj usmeje pod fúzky rýchlo vyberajte čerešne zpod blúzky. Čerešne sú zrelé a blúzka priúzka nič vám nepomôže zelená halúzka Jaro Filip


   

Ola Beatrice Tamara Clotilde Fanny


French, Polish and Italian food in Science


Malolactic fermentation Process in winemaking which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction The primary role of malolactic fermentation is to deacidify wine. It can also affect the sensory aspects of a wine, making the mouthfeel seem smoother and adding potential complexity in the flavor and aroma of the wine. For these other reasons, most red wines throughout the world (as well as many sparkling wines and nearly 20% of the world's white wines) today go through malolactic fermentation.


Molecular gastronomy Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist HervĂŠ This.Some chefs associated with the term choose to reject its use, preferring other terms such as multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.


Nanotechnology Nanotechnology applications are currently being researched, tested and in some cases already applied across the entire spectrum of food technology, from agriculture to food processing, packaging and food supplements Especially in agriculture, technical innovation is of importance with regard to addressing global challenges such as population growth, climate change and the limited availability of important plant nutrients such as phosphorus and potassium.Nanotechnology applied to agricultural production could play a fundamental role for this purpose and research on agricultural applications is ongoing for largely a decade by now.


Polish nanotechnology • Polish nanotechnology market is worth almost 100 mln dollars and dynamically improves. In our country we have over 50 concerns, that use nanotechnology in their products. High Ministry of science and education even elaborated special strategy on devolopment of nanoscience and nanotechnology. Polish students increasingly discover mysteries of nano Molecules.


Food and science in Umbria. Our region is characterised by a rich variety of landscapes, especially green hills and forests, this is why this is called “Italy’s green heart”. Its uncountable towns and villages have many traditions and stories to tell. The region has also a lot of typical dishes and products: wine, olive oil, truffles and different types of meat.


Montefalco Rosso is our region’s most famous wine. It is produced only in the town of Montefalco and may be sold after 18 months of ageing. It is characterised by a ruby colour, a delicate smell and a dry taste. It is the perfect mate of different types of meat. It is composed by Sangiovese, Sagrantino and local types of grapes. Nostrale di Rigiali is a typical olive tree. It has a thick foliage and large fruits. The olive oil derived from it is greenish/yellow, it has a low content of acidity and is very rich in polyphenols. It has a sweet delicate, sweet, somehow spicy taste.


Made by: Mikołaj (Poland) Alessia (Italy) Maxime (France) Valentin (France)


European Films About Food


RATATOUILLE Ratatouille is a 2007 animated film directed by Brad Bird and Jan Pinkava. Eighth feature film made in computer graphics by Pixar, the film, as can be seen during the credits, was dedicated Canadian animator Dan Lee, the creator of the main character in Finding Nemo.


AN AMERICAN IN ROME An American in Rome (originally Un americano a Roma) is an Italian film from the 50s. Alberto Sordi and Andress propose a satire of Italy’s Americanisation.


Na noze The main character is the 33-year-old cook Jacek Majchrzak, who is disappointed with the attitude of his former employer and decides to start his own business. With a group of friends he met in his earlier work in the kitchen, he founded his own restaurant "Bistro at Antoni". Jack's business partners are Zuza's sous chef and baker Patryk. Jack’s former boss, Wiola, who was also his partner, manages a new restaurant that directly competes with Bistro at Atoni. The head of her kitchen is Darek Zimoląg / Dario Boretti.


ElĂŠa Grosslerner

Axel Rochereuil

Virginia Birettoni

Klaudia Jakubczyk


Food in Geography


French food in geography ÂŤ Camembert Âť Normandy is a historic building and has no real geographical unit is divided between two great natural regions of northern France, made up of the Paris Basin and the Armorican massif. The geographical division is not even followed the old administrative division into two regions where the border between the two zones crossed from north to south the departments of Calvados and Orne.

Camembert

The camenbert is made in Normandy


Camembert Permanent lawns are the characteristic feature of land use in Normandy, where extensive evergreen trees account for 60% of the agricultural area used

The camenbert is also a town in Normandy


Camembert cycle


Lithuanian food in Geography « Dumplings » Dumplings filled with chicken meat are a very popular dish in the southern region of Lithuania. Dough is made of wheat grown in the south of Lithuania. Chicken meat is popular all over Lithuania. 


You can fill in the dumplings with the berries as well ; such as raspberries or wild strawberries growing in the forest. Dumplings are boiled in hot salted water. They are served with sour cream.


Italian cut meats

FEGATINO LARD OF NORCIA

MORTADELLA

SALAMI

LOIN OF WILD BOAR

SPECK OF WILD BOAR


The Food

Food and Art


Claude Monet Monet is recognized as one of the creators of Impressionism, the most convinced and the most constant impressionist painters, at the same time the leader of the Impressionist movement. Since his beginnings as an artist, he was encouraged to always listen and transmit his perceptions, and all the criticisms he had to undergo never removed him from this quest. Claude Monet was born in Paris on November 14, 1840, but all his impressions as a child and a teenager are linked to the city of Le Havre where his family moved around 1845. His father had a trade in colonial articles.


Luncheon on the Grass ➲

Luncheon on the Grass (Déjeuner sur l'herbe) is an oil painting on canvas (124x181 cm) realized in 1866 by Claude Monet French painter. It is conserved in the Musée d'Orsay in Paris. The framework incorporates the famous painting by Édouard Manet, The Luncheon on the Grass.

This was just a study for a larger painting, but Monet will never finish following a harsh criticism of Gustave Courbet. He decides to leave so the study of Bazille, leaving his paintings as collateral, including The Luncheon on the Grass, for non-payment of the rent for nearly twenty years.

One of the major strengths of the painting, as almost all of Monet painting, is the technique "en plein air", that is, paint outdoors, right on the spot and not in the studio. Also, the light in the painting is a detail that does not go unnoticed.


Food in History: the Middle Ages


FARMERS •They especially eat bread. How does it work? So you have to grow the grain. When it is too cold, too rainy or not enough, the cereals do not grow well. The peasants do not have enough to eat and it is the scarcity or famine. Some are dying of hunger. They then seek their food in nature, and gather mushrooms, chestnuts, and even nettles. They are not allowed to catch game on the land of the Lord but are obliged to do so anyway. They are called poachers. •Vegetables: They are put in soups. It is probably among vegetables that there are many differences between those that existed and those that are eaten today. •Vegetables are essentially roots. Their shape differs greatly from what we know now! The carrot, for example, is far from having the orange color, and the beautiful conical shape which is so familiar to us today, is rather a whitish whitish root. •In the less fortunate, a lot of small spelled is also consumed. This wheat is eaten in mush. •Vegetables can be classified into three main types: •The roots (carrots, turnips, beets, salsify), •Starchy foods (peas, beans, beans), and •Green vegetables (cabbages, salads, chard, cardoons, pinards). •The center of the peasant house is the hearth. Installed in the main room, open to the floor, it serves as both source of heat and light, and place of preparation of the meals. It is the mother who serves the mea l.


Pictures of the food of farmers


THE LORDS •We eat more different foods and lots of meat. They are cooked by the spit. The most common meat is pork. But we also eat the produce of hunting. We also love spices. •The guests are served at table by omnipresent servants, to cut the meat, to serve the wine, to pass the dishes. The number of servants rises with the social environment. •At the castle, the guests are invited to sit at the table with the sound of the horn. The horn or trumpet also announces every change of service. •The guests eat with the fingers, but with the first three fingers of the right hand only. At that time, we used fingers, a spoon and a knife. Each guest (the ladies too) carried a knife almost permanently on him.


Pictures of the food of the lords


MONKS •To compensate for the lack of meat, the monks' kitchen uses eggs and fish.

•Originally, only the sick monks had the right to eat meat. But at the end of the Middle Ages, everyone took it. •Held to silence during the meal, the monks developed a whole language of signs to communicate: to pass the bread, to claim to drink ... •All that is not known in the Middle Ages in France: •Fries and potatoes in general (imported from America to the rebirth);

•Tea (imported from China to the rebirth); •Coffee (imported from America); •Cocoa and chocolate (imported from America); •The eaux-de-vie (invented in the 16th century); •Turkey or turkey; •Banana, pineapple, mango, passion fruit, rhubarb, kiwi •Peanuts or peanut butter, Brazil nuts, pecans, coconuts; •Brussels sprouts, artichokes, broccoli, green beans, iceberg lettuce, corn •Tomato (imported from Peru to rebirth);

•Margarine (modern chemical invention); •Maple syrup or corn syrup.


Pictures of the food of monks


78