- Name of the project: “Traditional flavors and culture festival”
- Date of Project: 08.06.2022 – 17.06.2022.
- Hosting organization: “World Ethnosport Confederation”
- Sending organizations: “BRAVO“
- Place: Istanbul, Turkey
- Participants age: + 16
- The number of participants : 12
- Working language: English
- Deadline for applying: 29.05.2022
This project is financed by the European Commission through the Erasmus Plus Program. This publication reflects the view only of the author, and the European Commission cannot be held responsible for any use which may be made of the information contained therein. By Erasmus+ rules organizers will cover travel costs, accommodation and food.
SUMMARY
Eating habits vary from society to society. The lifestyle of a society reflects the nutritional culture of that society. Changing lifestyle is an important factor in changing eating habits and culture. The discovery of fire is the most important finding showing the rise of human history. The discovery of fire led to the emergence of the first cooking methods. Clay pots, whose strength has been increased by cooking on fire, are the first man-made utensils of the primitive cuisine. The first people, after learning to process the metal, started to use the vessels made of metal and kept their tools in a separate place in the caves where they lived. The fact that they keep their tools in a separate place shows that the idea of the kitchen was formed even in those times. The development of technology has made human life easier in every sense. The developments making life easier, especially in food preparation, caused the inconvenient foods to be forgotten over time. In this respect, technological developments have had positive and negative effects especially on food culture.
While our project focuses on the relationship between food and culture, it is about good nutrition, the healthy reprocessing of foods / foods, introducing traditional dishes to each other among participants from different countries, keeping the traditional dishes about to be forgotten and passing on to future generations, the relationship between nutrition, sports and healthy life. It has the general purpose of promoting social inclusion and interaction, including those with limited economic, geographic, cultural and social opportunities, through traditional cuisine and cultural exchange to raise awareness.
PROJECT’S MAIN ACTIVITIES
Each project partner will prepare and send their participants to the project on traditional meals, sports and games, health nutrition, cultural diversity, intercultural learning, EU values, non-formal education techniques, solidarity, youthpass in their countries before the project. Partners; selection of participants, guidance, preparation, travel; During the project, he is in charge and responsible for visibility, dissemination, monitoring, evaluation and sustainability issues. The methodology and method in the project are based on non-formal education techniques. While determining this, we emphasized that the participants actively take part in the activities and share information, ideas and experiences. Role play, simulation, round table, discussion sessions, brainstorming, competition, gamification, storytelling, forum theater, energizer, ice-breakers, team-building, interactive presentations, etc. are some of them. Daily evaluations in the project and written and oral evaluation activities will be held at the end of the project. Every day one country will do energizer work. While preparing the project activities together with the partners, the trainers, Salto-youth and European Commission publications were used. The activities will be carried out under the coordination of the trainers and with the active participation of all participants.
MAIN ELEMENTS OF THE ACTIVITY
- Preparation / Warm-up (Meeting, team building, team spirit etc.)
- Thematic Topics (Diversity, intercultural learning, traditional meals, sports and games, European Citizenship, non-formal education, active citizenship, youthpass etc.)
- Evaluation (Self-evaluation and evaluation of the whole process)
- Filming (Creating videos of traditional recipes)
- Dissemination (Dissemination of results and outputs)
PARTICIPANTS
Participants will be selected according to the participant profile we have determined through online application forms to be created jointly with the project partner organizations. Accordingly, attention will be paid to selecting the participants from people between the ages of 18-25, who are highly motivated, willing and open to intercultural learning, have a sense of duty and responsibility, respect differences and diversity, free from prejudices, and with a gender balance.
Our participant profile; Between the ages of 16-25, willing to learn, innovative and open-minded, respectful of cultural diversity, interested and willing to work in this field, effective in increasing the impact of the project, visibility and dissemination, English-speaking, cultural, social, geographic, economic, limited opportunities, Being a youth worker, NGO member / representative and / or youth leader willing to participate in all activities of the project. The project is planned to have a total of 60 participants, including group leaders.
Each foreign country has declared that it will include at least 4 participants with limited opportunities and we have made its entry in the relevant places in the activities section. This number may increase towards project mobility, and our goal / wish with partners is that at least half or more of the total number of participants are young people with limited opportunities. In our project, there will be at least 4 people from each country and a participant with fewer opportunities in geographical, economic, cultural and social areas.