The development of ideas about the relationship of cooking with various sides and aspects of human life.
Development of the idea of proper nutrition as a component of a culture of human health.
Development of the cultural horizons of students, the formation of interest in various types of art.
Awakening interest in creative activity, reading.
Basic concepts Keywords: cooking, art, painting, literature, music.
Basic forms of implementation: , excursion, group work, creative project, quiz.
INFORMATION SHEET
Cooking is a sphere of life, which turned out to be closely connected with art, the creative activity of a person. For many millennia, food for people was not only a source of satiety, but also served to get pleasure and enjoyment - taste, aesthetic. It is no coincidence that the "culinary" theme has found its wide reflection in works of art, becoming in this case already a source of inspiration for the creation of a painting, musical, literary work.
One of the most famous genres of painting, closely associated with the image of food, products, table attributes, has become still life. Translated from French, this word means "dead nature." In still life, artists depict various objects that surround us in life. This is a kind of attempt to take a fresh look at the familiar world, to find the extraordinary in the "ordinary" and convey its beauty. Painters strive to represent the "material existence" of things, their volume, weight, texture, color, functional value, the living connection of objects with human activity. It is no coincidence that the Dutch used to call the genre of still life "shtil leben" - "quiet life".
Traditionally, it is considered that still life as a genre of painting was born in Holland. However, in fact, the idea of still life was formed in Italy in the 15th century. The heyday of Italian still life falls on the 16th century, in other European countries it gained popularity in the 17th century. A special role in the development of this genre was played by Flemish and Dutch artists (W. Heda, J. Ruisdael, Brueghel). Their canvases were very often devoted to culinary themes - fruits, game, fish, sea animals were depicted juicy and bright. Interestingly, among the Dutch still lifes, a separate type even stood out - the so-called "breakfasts", which depicted a table, dishes, food ("Breakfast with a crab", "Breakfast with a chicken", etc.).
There are several stages in the development of still life. At first, it was customary to portray household items with unprecedented grace. Still lifes were characterized by decorative elegance of forms, brightness of colors, festivity (P. van Noort "Fish Still Life", Wilem Klass Heda "Breakfast with Blackberry Pie", Joseph de Bray "Still Life with a Poem in Praise of a Herring").
In this form, still life existed until the middle of the 19th century, when the French realist Gustave Courbet most clearly formulated a new concept and created his own school of still life. It was characterized by the maximum approximation to reality, the rejection of "splendor" and a certain "embellishment", characteristic of still lifes of the 17th-18th centuries.
In the 19th century, the genre of still life occupied a prominent place in the work of the Impressionists. The goal of the artists here was not so much to convey the object itself, but rather their vision, the feelings that arise (Monet "Apples and Grapes", Cezanne "Fruits in a Shell-Shaped Vase", Willems "Still Life with Bread", etc.) .
In Russia, still life as a genre began to attract attention only at the end of the 19th century. One of the main places here belongs to the works of I. I. Levitan, K. Korovin (“Roses and Fruits”), I. E. Grabar (“Flowers and Fruits on the Piano”, “Untidy Table”), Fedotov, etc.
Another direction in painting related to cooking is household genre. It is one of the most ancient in art and is dedicated to depicting the private and public life of a person. Everyday (“genre”) scenes, known since ancient times (in primitive art, in paintings and reliefs of the Ancient East, ancient Greek vase painting, Hellenistic paintings, mosaics, sculpture, medieval frescoes and miniatures), etc. One of the themes of the everyday genre is food. Among the Russian artists who wrote in the genre of everyday painting, one should name P. Fedotov, A. Venetsianov, B. Kustodiev.
"A healthy man with a noble mind," said Thackeray, "enjoys the description of a good dinner as much as the meal itself." Culinary topics have occupied and continue to occupy a prominent place in literature. Already in ancient authors one can find a detailed and vivid description of the scenes of eating. (Plato, Xenophon, Plutarch, Lucian, Herodotus, Homer). The scenes of feasts give an idea not only of the culinary habits and customs of the ancient Greeks and Romans, but also of the culture of the people as a whole: Plutarch's "Table Polls", Plato's "Feast", Athenaeus' "Feasting Sophists", etc.
Culinary themes continue to be reflected in the literature of the Middle Ages. So, for example, in the poetry of the troubadours (“Songs” by Bernart de Ventadorn, “Songs of the Troubadours”), one way or another, the life of that time, aspects of life associated with cooking and eating, culinary traditions and customs are reflected.
In The Guide to Saint James, a medieval author ridicules the gastronomic habits of the Gascons and Navarrese, considering them "village". “... You will enter Gascony, a region rich in white bread and excellent red wine; the Gascons ... are famous for their hospitality, which they are always happy to show to the poor. But they eat without a table, sitting in a circle around the fire, and drink from one glass. They eat a lot, drink even more, but do not get drunk, and they are all badly dressed ...
... Among the Navarrese, all household members, both a servant and a master, both a maid and a mistress, eat together from one pot the food that is cooked there; eat interspersed, with hands, without using a spoon; they drink from the same glass.
Everyday customs and habits of that time often did not differ in grace and sophistication. Medieval authors played a very important role in their "softening" and "ennoblement". They used the possibilities of literature in order to ridicule ignorance and rudeness, as well as to "popularize" the customs and traditions that are spreading among the layers of the nobility - at the palaces of nobles and wealthy people, including those associated with the aesthetics and ethics of eating.
In Russia, the most famous literary monument of the Middle Ages related to culinary topics was Domostroy, a book that regulates everyday life. It described the norms of religious and ethical behavior, approved the rules of upbringing and family life, and gave practical advice on housekeeping. "Domostroy" gives the modern reader a vivid picture of the daily life of an old Russian prosperous family.
…Before the start of the meal, first of all, the priests glorify the Father and the Son and the Holy Spirit, then the Virgin Mother of God; eat with reverence and in silence or in spiritual conversation; ... And you should eat and drink to the glory of God, and not overeat and not get drunk, do not conduct empty conversations, and if you put food or drink and all sorts of dishes in front of someone, or if they put some kind of dishes in front of you, it is not appropriate to blaspheme them ... but it befits the gift of God - all I write - to praise and eat with gratitude.
…And in the cellar, and on the glaciers, and in the cellars, bread and rolls, cheeses and eggs, sour cream and onions, garlic and all kinds of meat, fresh and salted, and fresh and salted fish, and fresh honey, and boiled food, meat and fish, jelly and any food supply, and cucumbers, and cabbage, salted and fresh, and turnips, and all kinds of vegetables, and mushrooms, and caviar, and ready-made pickles, and fruit drinks, and apple kvass, and lingonberry water, and dry and bitter wines, and all sorts of mead, and beer on honey, and simple, and mash, - all that stock is to be in charge of the keykeeper ...
In the literature of Western Europe in the 19th century, a separate area of \u200b\u200bthe culinary genre was already formed, where there were classics: Brillat-Savarin - "Physiology of Taste", Grimaud de la Reiner - "Gourmet Almanac", etc. Famous writers and philosophers devoted their time to creating "Culinary Masterpieces" Until now, in France, the Great Culinary Dictionary, written by A. Dumas, the book The Science of Food by the philosopher Michel Montaigne, is very popular.
And here is an excerpt from the poem of the great German poet Heinrich Heine "Germany":
... Covered. The whole old German table
Probably found here
Hearty greetings to you, fresh salad,
How fragrant you smell!
Chestnuts with gravy in cabbage leaves,
I loved you as a child, didn't I?
Hello, my dear cod,
How wisely you swim in oil!
Whoever is capable of feeling, always
The aroma of his homeland is dear.
I love smoked herring
And eggs, and fatty cottage cheese.
How smartly the sausage danced in the fat!
And these thrushes are cuties,
Cupids in mousse, giggling, me
Sly building muzzles ...
In Russian literature of the 19th century, culinary themes were also represented in poetry - for example, A.S. Pushkin, although he was ironic over himself that he too often mentions “different dishes and jams” (“Eugene Onegin”), left vivid descriptions of traditional its time of dishes and products. As the well-known historian V. Pokhlebkin notes, “cooking rhymes” were sinned ... by such poets as P. A. Vyazemsky and E. A. Baratynsky. Much attention is paid to gastronomy in the works of V. S. Filimonov (1787-1858), who was called the "culinary poet".
“... Here with a native kulebyak,
Around covered with amber,
Fragrant, greasy veil,
Sterlet's ear on champagne,
Behind her - botvinya with Astrakhan
Freshly salted sturgeon
And with fresh Neva salmon.
Here is borscht with lard, kalya with wine,
With yolks, red soup with game,
Carrot, crayfish, mushroom…”
Of course, the works of N. V. Gogol (“Evenings on a Farm near Dikanka”, “How Ivan Ivanovich Quarreled with Ivan Nikiforovich”, “Old World Landowners”, etc.), as well as M. E. Saltykov-Shchedrin (“How a man fed two generals”), Leskov (“Russian character”), I. Shmelev (“Summer of the Lord”).
Culinary themes also played a significant role in Russian drama - from D. I. Fonvizin and I. A. Krylov to A. P. Chekhov and S. A. Naydenov. So, according to the "Colorful stories of Antosha Chekhonte" you can make a whole menu, traditional for the middle class of that time.
In modern literature, the culinary theme is also not ignored. And it's not just a variety of cooking aids. A prominent place here is occupied by popular science works that tell about the history of cooking, cultural traditions and customs associated with cooking. A vivid example is the books of the historian V. Pokhlebkin, covering a variety of aspects of cooking - “Kitchens of the Slavic Peoples”, “Culinary Dictionary”, “Entertaining Cooking”, etc. More and more books are appearing where culinary topics are closely related to social topics, sociocultural, historical. There is even a special international James Beard Prize awarded to the authors of the most brilliant works.
Musical works were also dedicated to food. It is interesting that among the composers I was a gourmet, whose names are associated not only with musical masterpieces, but also with recipes. So, in France, "Berlioz Chicken Breasts", named after the great composer Hector Berlioz, "Aubert Eggs", "Duck a la Rossini" are widely known.
Students should pay attention to the following:
Food for a person is a source of pleasure, aesthetic pleasure. Human culture is expressed, among other things, in the ability to evaluate the taste of products and dishes, choose the most harmonious flavor combinations, and attach importance to aesthetic aspects when organizing your meals.
Cooking is a special side of human life, in which creative activity occupies a large place. Cooking can be a very interesting activity when a person can show his abilities by inventing a new dish or a variant of its design.
Theme implementation options:
Independent work of students
The teenager is invited to independently complete the tasks on pages 72-74 at home (dedicated to the culinary theme in painting).
Excursion to the museum
As part of the implementation of this theme, an excursion to the local art museum can be organized. As a rule, the exposition of museums has a section dedicated to still lifes and household paintings related to culinary themes.
Creative project "Delicious picture"
The teacher invites students to draw a still life - depicting their favorite dish. From the paintings of students in the class, a "Delicious Gallery" is organized.
Independent work of students
The teacher invites students to complete the tasks on pages 74-76 on their own at home.
The key for the task "Crossword"
Vertically.
1. Spelled. 2. Fish… 3. Pepper… 4. Lemonade… 5. Rice.
Horizontally.
1. Soup… 2. Sandwich… 3. Porridge.
Quiz "Unusual Culinary Journey"
The quiz is held together with a teacher of fine arts, a teacher of music. Parents can take part in the event.
At the beginning of the "journey" students are divided into groups. Each group receives its own "route sheet", which indicates the stages "Museum", "Musical", "Picturesque", "Literary".
At the "Museum" stage, teenagers answer questions related to the history of cooking (the history of cutlery, traditional dishes, culinary holidays).
At the Musical stage, teenagers need to remember and sing a song that talks about some kind of dish or product.
In the Scenic stage, guess the artist of their chosen culinary-themed painting.
The results of the group are recorded in its "route sheet".
Mochalina Olga Nikolaevna
Position: technology teacher
Educational institution: GBOU secondary school No. 4, Alekseevka
Locality: Samara region, Kinel
Material name: Work program for extracurricular activities
Subject: A conversation about healthy eating
Publication date: 11.01.2017
Chapter: additional education
State budgetary educational institution of the Samara region secondary school No. 4 p.g.t. Alekseevka of the urban district of Kinel, Samara region APPROVED AGREED DISCUSSED Director of the school Deputy. Director of the UMR At a meeting of the Moscow Region ______Khodakovskaya V.S. _______ Titova I.F. __________ Petina O.V. "____" __________ "____" ___________ "____" __________
WORKING PROGRAMM
ON extracurricular activities
Direction: general cultural
Talk
correct
nutrition
Healthy Eating Formula for Grades 5-7 Year 3 Students 2016-2017
Explanatory note
The program of extracurricular activities "Healthy Eating Formula" is built on the basis of an exemplary program of extracurricular activities in accordance with the requirements for the results of mastering basic general education. The authors of the program M.M. Bezrukikh, T.A. Fillipova, A.G. Makeeva, M., publishing house "Nestlé. Proper nutrition "", 2013. Training is conducted: - according to the workbook "Formula of Proper Nutrition": Workbook / M. M. Bezrukikh, T. A. Filippova.-M .: Olma Media Group, 2014 .; - according to the notebook for schoolchildren "Proper nutrition formula": Notepad // M. M. Bezrukikh, T. A. Filippova.-M .: Olma Media Group, 2014. The program refers to
social
direction
extracurricular activities and is implemented through the "Conversation about proper nutrition" circle. The program is aimed at creating a culture of health, awareness of the importance of education and upbringing of proper nutrition, the formation of a system of positive national values, the ideals of preserving one's own health, the health of loved ones, as the most important national asset of Russia.
Distinctive features of this program
: The program provides for the organization of students' activities in the form of a school of proper nutrition. This form allows, on the one hand, to ensure the widest possible coverage of students with education in the field of vital issues of their own health. This contributes to increasing the learning motivation of students, mastering their subjective role of “training others” as a step towards the next stage “training myself”.
The content of the work is structured in the form of 11 sections-modules:
1. "Health is great" 2. "Different products are needed, different products are important" 3. "Diet" 4. "Food energy" 5. "Where and how we eat" 6. "You are a buyer" 7. " You cook for yourself and your friends" 8. "Cuisines of different nations", 9. "Culinary history" 10. "How they ate in Russia and in Russia", 11. "Unusual culinary journey".
Novelty, relevance, pedagogical expediency
The relevance and novelty of the program is that it complements and reveals the content of individual topics of the subject areas "Biology", in the course of its study, schoolchildren master the basics of practice-oriented knowledge about a person, about nutrition rules aimed at maintaining and strengthening health, at forming a willingness to observe them, learn to comprehend the cause-and-effect relationships of the formation of proper nutrition skills as an integral part of a healthy lifestyle.
The purpose of the extracurricular activity program is
the formation in children and adolescents of the foundations of a culture of nutrition as one of the components of a healthy lifestyle.
Tasks
extracurricular activities programs:
1. To form and develop the ideas of children and adolescents about health as one of the most important human values, to form a willingness to take care of and strengthen their own health; 2. To form schoolchildren's knowledge about the rules of rational nutrition, their role in maintaining and promoting health, as well as the willingness to comply with these rules; 3. To teach the development of practical skills of rational nutrition for children and adolescents; 4. To form ideas about the socio-cultural aspects of nutrition as a component of the general human culture: - inform children and adolescents about folk traditions related to nutrition and health; - expand knowledge about the history and traditions of their people; - to form a sense of respect for the culture of their people and the culture and traditions of other peoples. 5. To develop creative abilities and horizons in children and adolescents, their interests and cognitive activity; 6. To develop communication skills in children and adolescents, the ability to effectively interact with peers and adults in the process of solving a problem; 7. Educate parents on the organization of rational nutrition of children and adolescents.
Return of children participating in the implementation of this program: 10-12 years old
Program implementation period: The program is implemented for 3 years through a circle
"Nutrition Talk". Conducted in the 5th grade in the amount of 34 hours per year (1 hour per week in the 6th grade in the amount of 34 hours per year (1 hour per week) and in the 7th grade 34 hours per year
Forms of classes
role-playing game, situational game, figurative role-playing games, project activity, discussion, competitions, discussion.
Class mode
- afternoon
Basic principles of program implementation
The most important of the principles of health-saving technologies “Do no harm!” - equally relevant for both physicians and educators. The principle of consciousness - aims at the formation of students' deep understanding, sustainable interest, meaningful attitude to cognitive activity. The increase in consciousness is facilitated by the use by the teacher of special methodological techniques that solve the problems of health-saving technologies of rehabilitation pedagogy. The principle of systematicity and consistency is manifested in the interconnection of knowledge, skills and abilities. Regularity, regularity, continuity in the educational process throughout the entire period of schooling provide the principle of systematicity. Systematically conducted forms of organizing cognitive activity, combined with health-saving measures, teach students to constantly observe a health regimen. The principle of individualization is carried out on the basis of general patterns of education and upbringing. Based on the individual characteristics of students, the teacher comprehensively develops each child, plans and predicts his development. Taking into account the level of individual preparedness of the student, his motor abilities and state of health, ways of improving skills and abilities, building a motor mode, familiarizing with various forms of cognitive activity are outlined. Using the natural data of the child, the teacher directs and stabilizes his comprehensive development. The principle of continuity expresses the laws governing the construction of the pedagogy of health improvement as an integral process. It is closely related to the principle of systemic alternation of loads and rest. The combination of high activity and rest in various forms of student activity increases their effectiveness, which is expressed in
dynamics of natural changes in the content and form of the parameters of functional loads from lesson to lesson, from stage to stage. The principle of taking into account the age and individual characteristics of students is the foundation for the formation of knowledge, skills and abilities, the development of the functional capabilities of the body in the process of using the means of health-saving technologies. The principle of visualization - obliges to build the learning process with the maximum use of the forms of involving the human senses in the process of cognition. The principle of visualization is designed to connect sensory perception with thinking. It contributes to the directed impact on the functions of the sensory systems involved in the cognitive process. In younger students, visual analyzers perceive information faster and more efficiently than auditory ones. The principle of activity - implies a high degree of mobility, independence, initiative and creativity in students. Compliance with the principle of activity in pedagogical practice allows you to organize classes in such a way as not to harm the health of children. The principle of a health-improving orientation solves the problem of strengthening the health of a schoolchild in the learning process. The principle of forming students' responsibility for their own health and the health of those around them. The principle of linking theory with practice - encourages students to persistently teach to apply their knowledge in practice, using the surrounding reality not only as a source of knowledge, but also as a place for their practical application.
Expected results and how to check them:
Personal results of mastering the program of extracurricular activities:
manifestation of cognitive interests and activity in the field of healthy nutrition; mastering the attitudes, norms and rules of proper nutrition; willingness and ability to make a conscious choice of a healthy diet, including orientation in the assortment of the most typical food products, consciously choose the most useful value-semantic attitudes of students, formed by means of various subjects within the framework of the program "Conversation about proper nutrition", including the development of the idea about the adequacy of nutrition, its compliance with height, weight, age, lifestyle of a person.
Meta
subject
results
the study of the course is the formation of universal educational actions:
Regulatory UUD
: determine and formulate the purpose of the activity with the help of a teacher; pronounce the sequence of actions; to learn to express one's assumption on the basis of work with an illustration; learn to work according to the plan proposed by the teacher; learn to distinguish correctly completed task from incorrect; learn together with the teacher and classmates to give an emotional assessment of the activities of comrades.
Cognitive UUD:
navigate in your knowledge system: to distinguish the new from the already known with the help of a teacher; make a preliminary selection of sources of information: navigate in the manual, other sources of information; gain new knowledge: find answers to questions using the textbook, your own life experience and information received from the teacher; process the information received: draw conclusions as a result of the joint work of the entire group, compare and group the information received; convert information from one form to another: on the basis of graphic instructions, make verbal instructions with their subsequent application in practical activities.
Communicative UUD:
convey your position to other participants in practical activities: to formulate your idea in oral speech; listen and understand the speech of others; read and retell the text; jointly agree on the rules of communication and follow them; learns to perform various roles in the group (leader, performer, critic).
Substantive results
the study of the course is the formation of skills: describe the features of objects and recognize them by their features; highlight the essential features of objects; compare objects, phenomena among themselves; generalize, draw simple conclusions; determine the sequence of actions.
Forms
holding
results
implementation
programs
extracurricular
activities:
practical work, projects, exhibitions, testing.
Academic plan
Program Sections
Number of hours
1 year
2 year
3 year
1 "Health is great" 5 2 "Different products are needed, different products are important" 6 3. "Diet" 3 4 "Energy of food" 4 5 "Where and how we eat" 8 6 "You are a buyer 8 2 4 7 "You cook for yourself and your friends" 4 3 8 "Cuisines of different nations", 4 5 9 "Culinary history" 6 6 10 "How they ate in Russia and in Russia", 9 8 11 "Unusual culinary journey" 9 8
Total hours
Thematic plan for grade 5
Topic 1. Health is great
1. Health is great 2. Healthy lifestyle rules 3. Me and my health
4. My lifestyle 5. Poster competition "We are for a healthy lifestyle"
Topic 2. Different products are needed, different products are important
6. Proteins 7. Fats 8. Carbohydrates 9. Vitamins 10. Minerals 11. Diet
Topic3. Diet
12. The concept of diet 13. My diet 14. The game "Making a diet"
Topic 4. Food energy
15.Energy of food 16.Calorie content of food 17.Research work "Delicious mathematics" 18.Influence of calorie content of food on physique
5. Where and how we eat
19. Where and how we eat 20. Mini-project “We are not friends with dry food” 21. Traveling and hiking 22. Packing a backpack 23. What are snacks, their impact on health 24. Let's talk about fast feet 25. Rules of conduct in Cafe. 26. Role-playing game "Cafe"
Topic 6. "You are a buyer"
27.Where can I make a purchase 28.The rights and obligations of the buyer 29.We read the information on the product packaging.
30. You are a buyer. 31. Difficult situations when buying goods 32. Shelf life of products. Product packaging. 33. Mini-project "Proper nutrition and human health" 34. Drawing up a formula for proper nutrition.
Thematic plan for grade 6
1. Mini-project "Helpers in the kitchen" Culinary secrets 2. Acquaintance with the rules of etiquette, the duties of a guest and a host. 3. Table setting
Topic 8. Cuisine of different nations
4. The concept of "national cuisine" Culinary journey 5. The project "Culinary holidays"
Topic 9. Culinary history
5. Traditions and food culture. 6.Creative project. 7. Primitive cooking 8. Modern cooking 9. Crossword competition "Cooking"
Topic 10 How they ate in Russia and in Russia
10. History of cooking in Russia. The history of utensils in Russian cuisine 11. The samovar is a symbol of the Russian table. Traditional dishes of Russian cuisine 12. Mother porridge, father's bread Russian cuisine and religion. 13. The benefits of honey. Russian Potato Festival 14. Design of a baby book “My Grandmother’s Recipes”
15. Crossword competition "Unusual culinary journey" 16. Creative project "Delicious picture" 17. Quiz "Unusual culinary journey"
18. Unique dishes of the countries of the world 19. Drawing up a formula for proper nutrition.
Thematic plan for grade 7
Topic 7. You cook for yourself and your friends
1. Culinary secrets 2. Table setting 3. The game "Culinary Contest"
Topic 8. Cuisine of different nations
4.Project "Culinary Holidays" 5.Emblem Competition "Culinary Holidays"
Topic 9. "Culinary history"
6.Creative project. Primitive cooking 7. Creative project. Cooking in the Middle Ages
Topic 10 "How they ate in Russia and in Russia"
8. The samovar is a symbol of the Russian table 9. Traditional dishes of Russian cuisine 10. Features of nutrition in different regions of Russia, their connection with customs. 11. Porridge-mother, bread-father 12. Russian cuisine and religion. 13. Krasnodar region - apple region
Topic 11. Unusual culinary journey
14. World museums of food Cooking in painting 15 Cooking in music, in dance Cooking in literature 16. Quiz "Culinary Journey through Russia" 17. Drawing up a formula for proper nutrition. Calendar and thematic plan for grade 5 No. p / p Program sections and topics of training sessions Date of holding Including
Total hours Theory Practice ESM implementation
Plan
Fact
Topic 1.
Health is great
5 1 Health is great 1 1 week + 2 Healthy lifestyle rules 1 3 week + 3 Me and my health 1 5 week + 4 My lifestyle 1 7 week + 5. Poster competition "We are for a healthy lifestyle" 1 9 week +
Topic 2. "Different products are needed,
different products are important
6 6 Proteins 1 11 weeks + + 7 Fats 1 13 weeks + + 8 Carbohydrates 1 8 weeks + + 9 Vitamins 1 9 weeks + + 10 Minerals 1 10 weeks + + 11 Diet 1 11 weeks + +
Topic3. "Diet"
3 12 The concept of diet 1 12 week + 13 My diet 1 13 week + 14 Game "Make up a diet" 1 14 week +
Topic 4. "Energy of food"
4 15 Food energy 1 15 week + + 16 Caloric content of food 1 16 week + 17 Research work "Tasty Math" 1 17 week + 18 Effect of food calorie content on physique 1 18 week +
Topic5. "Where and how do we eat"
8 19 Where and how we eat 1 19 week + + 20 Mini-project “We are not friends with dry food” 1 20 week +
21 Traveling and camping 1 21 weeks + + 22 Packing a backpack 1 22 weeks + + 23 What are snacks, their impact on health 1 23 weeks + 24 Let's talk about fast-feet 1 24 weeks + 25 Rules of behavior in a cafe. 1 25 week + + 26 Role-playing game "Cafe" 1 26 week + +
Topic6. "You are a customer"
8 27 Where can I make a purchase 1 27 week + + 28 Rights and obligations of the buyer 1 28 week + 29 We read the information on the product packaging. 1 29 weeks + 30 You are a buyer. 1 30 week + + 31 Difficult situations when buying goods 1 31 week + + 32 Food shelf life. Product packaging. 1 32 week + 33 Mini-project "Proper nutrition and human health" 1 33 week + 34 Drawing up a formula for proper nutrition. 1 34 weeks + Calendar-thematic plan for grade 6 Sections of the program and topics of training sessions Total hours Date of holding Including Implementation of EER Theory Practice
Plan
Fact
Topic 7.
you prepare yourself and
friends
2 1. Mini-project "Helpers in the kitchen" Culinary secrets 1 1 week +
owner. Table setting
Topic8. Cuisine of different nations
2 3. The concept of "national cuisine" Culinary journey 1 5week + 4. Project "Culinary holidays" 1 7 week +
Topic 9. "Culinary history"
3 5. Traditions and food culture Creative project. Primitive cooking 1 9 week + + 6. Modern cooking 1 11 week + 7. Competition o s s w o r d o in "Cookery" 1 13 week +
Subject
"How
ate
Russia and in Russia"
5 8. History of cooking in Russia. The history of dishes in Russian cuisine 1 15 week + + 9. Samovar - a symbol of the Russian table Traditional dishes of Russian cuisine 1 17 week + 10. Mother porridge, father bread Russian cuisine and religion. 1 19 weeks + 11. The benefits of honey. Russian Potato Festival 1 21 weeks + 12. Making a baby book "Recipes of my grandmother" 1 23 weeks +
Subject
Unusual
culinary journey
5 13. Crossword Contest “Unusual Culinary Journey” 1 25 week + 14. Creative project “Delicious picture 1 27 week + 15. V and k o r ina “Unusual culinary journey” 1 29 week + 16. Unique dishes from around the world 1 31 weeks +
17. Drawing up a formula for proper nutrition. 1 33 weeks +
Calendar-thematic plan for 7
class
Program Sections
and topics of training sessions
Total hours
the date
holding
Including
Implementation
Theory
Practice
Plan
Fact
Topic 7.
you prepare yourself and
friends
3 1. Culinary secrets 1 2 week + 2. Table setting 1 4 week + + 3. Cooking competition game 1 6 week +
Topic8. Cuisine of different nations
2 4. Culinary Holidays Project 1 8th week + 5. Culinary Holidays Emblem Contest 1 10th week +
Topic 9. "Culinary history"
2 6. Creative project. Primitive cooking 1 12 weeks + 7. Creative project. Cooking in the Middle Ages 1 14 week +
Topic 10 "How they ate in Russia
and in Russia"
6 8. Samovar - a symbol of the Russian table 1 16 week + 9. Traditional dishes of Russian cuisine 1 18 week + + 10. Features of nutrition in different regions of Russia, their connection with customs. 1 20 week + 11. Mother porridge, father bread 1 22 week + 12. Russian cuisine and religion. 1 24 week + 13. Krasnodar region - apple region 1 26 week + +
Theme 11. Unusual
culinary journey
4 14. World museums of food Cooking in painting 1 28 week + 15. Cooking in music, in dance Cooking in literature 1 30 week + + 16. Quiz "Culinary Journey through Russia" 1 32 week + 17. Drawing up a formula for proper nutrition. 1 34 weeks +
Methodical literature:
1. Alenov M. Encyclopedia of painting. M., 2004. 2. Bezrukikh M. M., Filippova T. A., Makeeva A. G. Talk about proper nutrition / Methodological guide.-M .: Olma-Press, 2011. 3. Bezrukikh, T. A. Filippova. Proper nutrition formula: Workbook / - M .: Olma Media Group, 2014 .; 4. Bezrukikh, T. A. Filippova. Proper nutrition formula: Notepad / - M .: Olma Media Group, 2014; 5. Bezrukikh M. M., Sonkin V. D., Farber D. A. Age physiology./ M., 2002. 414 p. 6. Klimovich Yu.P. We learn to eat right. For teachers working on the program "Talk about proper nutrition" / - Volgograd: Teacher, 2007. 7. Obukhova L. A., Lemyaskina N. A. 30 health lessons: Methodological guide / - M .: TC "Sphere", 2001 8. Pokhlebkin VV The history of the most important food products.
/-
M., 2000. 350 p. 9. Pokhlebkin V. V. From the history of Russian culinary culture. / - M., 2004. 10. Pokhlebkin V. V. Secrets of good cuisine. / - M., 2001. 330 p. 11. Pokhlebkin V. V. Culinary dictionary./- M., 2000. 500 p. 12. Simonenko A. Fundamentals of consumer culture. A guide for teachers./- M., 2005.
MKOU "Yasnopolyanskaya basic comprehensive school"
Game library of the program
"Eating Right Talk"
Quiz "Field of Wonders" on the topic:
Conducted by: Mekhontseva N.G.
Topic: "Culinary journey through Russia".
Form of work: a quiz for elementary school students
Tasks:
- to form an idea of culinary traditions as part of the culture of the people;
- expand your understanding of the culinary traditions of your people;
- study the history of the life of your people, using the most important and useful;
- expand horizons;
- to instill a culture of healthy eating.
The main goal of the "Talk about Proper Nutrition" program is to develop a culture of nutrition in children and adolescents as part of a healthy lifestyle. The results of the program confirm its effectiveness: the program helps to improve the health of children.
During the classes, children gain knowledge about the nutritional value of products, about the usefulness or harm of eating, learn the basic medical and biological data about vitamins, minerals, and their effect on the body. The knowledge that is given is adapted to a certain age. Children enjoy learning new things.
The purpose of these events is to tell the children in a playful way about the importance of proper nutrition, and also to convince them that a healthy balanced diet is healthy, tasty and fun.
No matter how useful and interesting the classes are, children need a holiday - expressive, memorable.
A fascinating quiz scenario will allow children to easily learn the basic rules of healthy eating in different regions of our country in the past and present.
Equipment: multimedia projector, children's toy "Yula" with an arrow, cards with numbers, a physical map of Russia, pictures of products, prizes.
Event progress:
Leading.
- Hello, dear participants of the quiz! Today we will make an unusual culinary journey through Russia, during which you will find out what foods, dishes were in Russia, what was useful for the food of our ancestors. Our lesson will be held in the form of the game "Field of Miracles". To select participants, we hold a blitz - a tournament on riddles about food. A correct answer gets a token. The guys who have collected the most tokens become participants in the game, respectively, 1, 2, 3 rounds.
Riddles about food.
1. Lumpy, puffy and gubato, and humpbacked,
And hard, and soft, and round, and brittle.
Both black and white, and all people are nice. (Bread)
2. Sits on a spoon, legs hanging down. (noodles)
3. White barrel, and not a knot in it. (Egg)
4. He will be born in water, but he is afraid of water. (Salt)
5. In the city of Torzhok they sell a woman in a pot. (porridge)
6. Grandfather laughs, his fur coat is shaking. (jelly)
7. What is always on top of the water? (oil)
8 white belyana,
Walked across the field
I came home
Went from hand to hand. (Flour)
9. Cheesecake and I are friends, where she is, there I am. (Cottage cheese)
10. Expensive capital nourished all the souls. (Borscht)
12. The more you eat, the more remains. (Nut)
13. The golden sieve of black houses is full,
How many little black houses - so many white tenants. (sunflower)
14. Black top, yellow edge.
Leading.
- By counting the tokens, the participants of the quiz were identified.
So, the task of the 1st round.
Slide 2.
Potatoes in Russia were not known before. Replaced it with another vegetable. It was baked in the oven and eaten raw. What is it called? 4 letter word.
Leading.
- Turnip has been the most affordable vegetable and the basis of the winter diet for many centuries in Central Russia. There are many testimonies about him in the Russian language (“cheaper than steamed turnip”, “onion”, “repnitsa” - an old turnip stew with malt, and much more). The turnip is a close relative of cabbage and comes from Siberia. There are many varieties of the plant, which differ in the shape, color and size of the roots.
Slide 3.
(Students attach a picture of a turnip to a map of Russia.)
Leading.
The following participants are invited. We listen carefully to the task of round 2.
slide 4.
In Russia, they ate it raw, dried, frozen, pickled, salted or boiled. What is this unusual product? There are 4 letters on the board.
Leading.
- The abundance of fish and game, the diversity of their species composition is reflected in the culinary characteristics of the northern peoples. Fish, of course, was a food raw material in other regions of Russia. These are the Trans-Volga, Trans-Urals, Don, Kuban.
But fish dishes differed not only in the degree of culinary processing of a particular fish, in that it was eaten raw, frozen, dried, dried, sour (pickled), salted or boiled, but also in the fact that different types of fish had different tastes and were prepared according to in different ways, in different ways.
Slide 5.
(Students place a picture of a fish on a map of Russia)
Participants of the 3rd round will have to remember the fairy tales of A. Pushkin. Here is the task: what was the name of the oldest type of grain from which porridge was cooked, which is mentioned in A.S. Pushkin's fairy tale "The Tale of the Priest and his worker Balda." 5 letter word.
Leading.
Slide 7.
-In "The Tale of the Priest and his Worker Balda" Balda says to the priest:
“A year for three clicks on the forehead,
Give me some boiled spelt"
Spelled (spelt) is a type of soft wheat, the progenitor of today's wheat.
In spelt, unlike wheat, the largest amount of protein. Spelled porridge has a pleasant nutty flavor and is incredibly healthy, especially for children. Spelled has a higher content of iron, protein and B vitamins than ordinary wheat.
The special soluble carbohydrates contained in spelt have the ability to strengthen the immune system. In addition, spelled is very easily and quickly absorbed by the body (hence the rapid saturation after its "eating").
Spelled contains almost all the nutrients that a person needs, in a harmonious and balanced combination, and not only in the shell of the grain, but evenly throughout the grain. This means that it retains its nutritional value even when ground very finely.
Spelled - in contrast to other cultivated cereals - is a very genetically healthy plant; its value for health and its inner strength is incomparably higher. It is resistant to radioactivity and environmental contamination, as the grain is densely covered with several layers (chaff). She was the only culture that, after the nuclear disaster in Chernobyl, remained immune to radiation. Porridge from this grain was prepared in Siberia, in the Urals.
(The student puts a picture with spelled on the map of Russia)
Leading.
- And now - a game with the audience.
slide 8.
- We are residents of a large and hospitable Cossack region. What is the name of the dish that appeared in the Kuban along with the Zaporizhzhya Cossacks, who settled in the Kuban in the 18th century.
Leading.
slide 9.
- Yes, this is His Majesty - Kuban borscht.
Borsch in the Kuban, on the one hand, is a completely everyday dish, and on the other hand, it is an absolutely special dish, and there is even something ritual in it.
The traditional dinner in the Kuban always began with borscht. But sometimes it could end with them. Anything happened, it also happened that in the house, even with a rolling ball and on the table, except for bread and bacon with garlic, the hostess had nothing to put, but if she still managed to cook a pot of rich Kuban borscht, consider that the dinner was a success, and the hostess no longer had to blush.
(The student attaches a picture with this dish to the map of Russia)
-Guys, do you know proverbs about borscht?
(Suggested responses of children)
slide 10.
Borscht and cabbage - the house is not empty.
Borscht without porridge is a widower, porridge without borscht is a widow.
Borsch and porridge are our food.
One hostess always has a different borscht.
Leading.
- Here we come to the final. The guys who know the cuisine of different peoples of Russia went on this tour. Final task.
Slide 11.
As in the old days in Russia, strongly boiled porridge was called, diluted with water, butter or hot milk, with the addition of forest herbs and onions. 6 letter word.
Leading.
slide 12.
- In terms of the nature of food raw materials, dishes such as flour jelly oatmeal, pea, rye are close to gruel in terms of the nature of food raw materials. Kashchitsy and various jelly are loved to be cooked in Central Russia, the Urals, and Siberia. At the same time, in some regions of the Cis-Urals and Trans-Urals, the use of Russian sour "hard" kissels of rye and oatmeal has been preserved, which are eaten as a sweet dish, a delicacy, cold, with honey and berry sauce.
(The student attaches a picture with jelly to the card)
- Who of those sitting in the hall knows proverbs about jelly, such a simple and useful product.
slide 13.
(Suggested responses of children)
You can't spoil your belly with kissel.
Kissel is full - woman's food.
Kisel and the king always have a place.
Leading.
slide 14.
-In the proposed super-blitz game, the finalist must guess the name of the bread of the North Caucasian cuisine, which you can take with you when leaving home for a long time, as it retains its freshness.
Leading.
slide 15.
This is a loaf. Traditionally, cakes are not cut with a knife, but are broken by hand. Moreover, putting broken pieces of flatbread “face down” is strictly prohibited by table etiquette: this is considered an irreverent attitude towards bread.
There is a custom according to which a traveler who leaves his native home takes with him a part of the cake, which is kept at home until he returns.
(The student marks the place on the map with a picture of a cake)
Leading.
-So our fascinating culinary journey through Russia has come to an end. I think that the participants of the quiz and the audience learned a lot of new, interesting and useful things about food products in different regions of our country.
The winner of the quiz will receive a "fruit" basket as a gift, and the rest of the participants will receive recipes for Kuban cuisine.
Thank you very much!
slide 16.
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"Culinary Journey"
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Modern students are not suited to traditional teaching methods. It is difficult for them to sit over textbooks without being distracted, and long explanations drive them into boredom. The result is a rejection of learning. Meanwhile, the priority of visuality in the presentation of information is the main trend in modern education. Instead of criticizing the kids' craving for "pictures from the Internet", use this feature in a positive way and start incorporating watching themed videos into the lesson plan. Why is this necessary and how to prepare the video yourself - read this article.
as part of the educational program of M.M. Bezrukikh,
A.G. Makeeva, T.A. Filippova"Talk About Eating Right" »,
Part 3 "Nutrition formula »
Barazgova Anzhelika Ruslanovna,
Primary school teacher,
MBOU secondary school №42, Vladikavkaz
Target : effective formation of a culture of health of the younger generation.
Tasks :
The development of ideas about the relationship of cooking with various sides and aspects of human life.
Development of the idea of proper nutrition as a component of a culture of human health.
Development of the cultural horizons of students, the formation of interest in various types of art.
Awakening interest in creative activity.
Planned results
Personal UUD:
Development of cognitive interest in the material;
Application in everyday life of the rules of a healthy lifestyle;
Ability to self-assessment and self-control of activity;
Regulatory UUD:
Make a plan for solving the problem;
Compare your actions with the goal;
Cognitive UUD:
Navigate your system of knowledge;
Independently assume what information is needed to solve the problem in one step;
Select the sources of information necessary for solving the problem;
Extract new knowledge and process it: compare and group, determine the causes of phenomena;
Explain the principles of a healthy lifestyle.
Communicative UUD:
Communicate your own position to others;
Form your thoughts;
Express your point of view;
Listen to others, try to take a different point of view;
Be willing to change your point of view;
Hall decoration:
saying posters
Nine-tenths of our happiness depends on health (A. Schopenhauer)
A healthy beggar is happier than a sick king (A. Schopenhauer is a German philosopher. Among all the blessings of life, he put health in the first place)
Health is not everything, but everything is nothing without health. (Solomon is the great Israeli king, ruling in the first millennium BC. He is known for his wisdom, the ability to find a fair solution to the most difficult problems).
on the board is a map of Russia with drawings of national dishes attached to the territories of the republics (RNO-Alania, the Republic of Dagestan, the Republic of Tatarstan, the Krasnodar Territory (by the number of teams))
Event progress.
Presenter 1 . Good afternoon, dear guests and participants of the Unusual Culinary Journey contest! We are glad to welcome you to our holiday. Guys, what is a holiday? Holidays are smiles! They are gifts! This is a good mood! These are happy memories! The holiday decorates our life, makes it brighter and brighter. The holiday gives us unforgettable moments of joy and fun. Life without a holiday is like the sky without the sun! Give yourself and others a sincere smile, and we will be happy!
Lead 2.
Many different countries in the world
And over each the sun shines,
And children are laughing everywhere
Growing up day by day.
We invite you with us
Travel around the world
Explore this planet.
Well, come on, let's go!
Lead 1.
We invite you on a culinary journey! Cooking is a sphere of life, which turned out to be closely connected with art, the creative activity of a person. For many millennia, food for people was not only a source of satiety, but also served to obtain pleasure and enjoyment - taste, aesthetic.
Lead 2.
It is no coincidence that the “culinary” theme has found its wide reflection in works of art, becoming in this case already a source of inspiration for the creation of a painting, musical, literary work.
Lead 1.
Members please introduce yourself! (4 parallel teams of 4 classes enter the stage)
1 team - "Squirrels"
2 team - "Fats"
Team 3 - "Carbohydrates"
Team 4 - "Vitamins"
Fans - "Mineral substances".
Participants of the trip in chorus:
"Different products are needed - different dishes are important."
Lead 2 represents the composition of the jury: deputy director for educational work, music teacher, teacher of fine arts.
Let's hit the road!!!
1 contest (on the map of North Ossetia - Alania) -Cooking in painting .
Team captain : One of the most famous genres of painting, closely associated with the image of food, products, table attributes, has become a still life. Translated from French, this word means "dead nature." In still life, artists depict various objects that surround us in life. Still life itself as a genre of painting originated in Italy in the 15th century. Flemish and Dutch artists played a special role in the development of this genre. Their canvases were often devoted to culinary themes. They were called "shtil leben" - "quiet life".
There are several stages in the development of still life. At first, it was customary to portray household items with unprecedented grace. Still lifes were characterized by decorative elegance of forms, brightness of colors, and festivity. In this form, still life existed until the middle of the 19th century, when the French realist Gustave Courbet created his own school of still life. It was characterized by the maximum approximation to reality, the rejection of "splendor" and a certain "embellishment", characteristic of still lifes of the 17-18 centuries. In Russia, still life as a genre began to attract attention only at the end of the 19th century. Another direction in painting associated with cooking is the domestic genre. It is one of the most ancient in art and is dedicated to depicting the private and public life of a person. Everyday (genre) scenes, known since ancient times (in primitive art, in paintings and reliefs of the Ancient East, ancient Greek vase painting, Hellenistic paintings, mosaics, sculpture, medieval frescoes and miniatures), etc. One of the themes of everyday genre is food. Among the Russian artists who wrote in the genre of everyday painting, one should name A. Fedotov, A. Venetsianov, B. Kustodiev.
Assignment to teams : “Separate into two groups - one subgroup draws a still life, depicting a favorite dish on whatman paper, the other subgroup names the authors and names of the proposed paintings. (Presentation)
(C. Monet "Apples and Grapes", (slide 1)
P. van Nurt "Fish Still Life", (slide 2)
Willem Klas Heda "Breakfast with blackberry pie", "Breakfast with crab", (slide 3-4)
Joseph de Bry "Still life with a poem in praise of the herring",
Cezanne "Fruits in a shell-shaped vase", (slide 5-6)
K.A. Korovin "Roses and fruits", (slide 7)
I.E. Grabar "Flowers and fruits on the piano", "Untidy table") (slide 8-9)
2 competition (on the map of the Republic of Dagestan) -Literary.
Team captain : "A healthy person with a noble mindset," said Thackeray, "enjoys the description of a good dinner as much as the meal itself." Culinary topics have occupied and continue to occupy a prominent place in literature. Already among ancient authors, one can find a detailed and vivid description of the scenes of eating. (Plato, Xenophon, Plutarch, Herodotus, Homer). The scenes of feasts give an idea not only of the culinary habits and customs of the ancient Greeks and Romans, but also of the culture of the people as a whole: Plutarch's "Table Polls", Plato's "Feast", Athenaeus' "Feasting Sophists".
Assignment to teams : Food, meal, described in many literary works. Use the crossword puzzle to see if you know them well.
Vertical: 1. What kind of porridge fed Balda pop in the fairy tale A.S. Pushkin?2 .What did Tom Sawyer and his friends prepare for breakfast at the Happy Pirates' Camp?3. What seasoning was too much in the soup that the Duchess cooked in the story "Alice in Wonderland".4 .What drink are we talking about in the story "Exactly 25 kilos" by V. Dragunsky?5. "... I learned to bake ... cakes and puddings ..." - this is how the hero of D. Defoe's novel "Robinson Crusoe" told about himself. And from what cereal did Robinson prepare these dishes for himself?
Horizontally: 1. What dish did the Dwarf Nose prepare for the Duke, after which the Duke appointed him the chief cook at the court (the name of the author of the tale).2 . What dish is the ballad of the English poet S. Milne dedicated to (name of the ballad). 3. What dish is referred to in the story "Everything secret becomes clear" by V. Dragunsky?
The key for the competition "Crossword"
Vertically. 1. Spelled. 2. Fish… 3. Pepper… 4. Lemonade… 5. Fig.
Horizontally. 1. Soup… 2. Sandwich… 3. Porridge.
Information note for the organizer of the holiday.
Culinary themes continue to be reflected in the literature of the Middle Ages (“Songs” by Bernard de Ventadorn, “Songs of the Troubadours”. Their poetry reflects the life of that time, aspects of life associated with cooking and eating, culinary traditions and customs. In Russia, the most a well-known literary monument of the Middle Ages associated with culinary topics was "Domostroy" - a book that regulates everyday life.In the literature of Western Europe in the 19th century, a separate area of \u200b\u200bthe culinary genre was formed, which had its own classics: Brillat Savarin - "Physiology of Taste", Grimaud de la Reiner - "Gourmet Almanac", etc. Famous writers and philosophers devoted their time to creating "culinary masterpieces". Until now, the "Great Culinary Dictionary" written by A. Dumas, the book "Science of Food" by the philosopher, is very popular in France Michel Montaigne.In Russian literature of the 19th century, culinary themes were also represented in poetry - for example, A.S. Pushkin mentions "different dishes and jams" (Eugene Onegin). Much attention is paid to gastronomy in the works of V.S. Filimonov (1787-1858), who was called the "culinary poet". Of course, the works of N.V. Gogol (“Evenings on a farm near Dikanka”, M.E. Saltykov-Shchedrin (“How a man fed two generals”) ... In modern literature, the culinary theme is also not ignored. These are various cooking aids, and popular science works , telling about the history of cooking, cultural customs associated with cooking... There is even a special international James Beard Award, awarded to the authors of the most striking works.
3 contest ( on the map - Republic of Tatarstan) –Musical.
Team captain : The culinary theme is also reflected in the music. The great German composer J.S. Bach devoted a whole work to ... a drink. It is called “Coffee Cantata” (a cantata is a small piece of music performed by singers - soloists and (or) a choir, accompanied by instruments). Not only music, but also dance can tell about the product. So, in the ballet P.I. Tchaikovsky's "The Nutcracker" has 4 dances that perform sweets and drinks - Tea, Coffee, Dragee, Chocolate. Products are also danced in Ilya Sats' ballet The Blue Bird. Together with the main characters of the fairy tale, Bread, Milk, and Sugar went on the road for the Blue Bird, which fulfills any desire. Among the composers there were many gourmets, whose names are associated not only with musical masterpieces, but also with recipes. So, in France, “Berlioz Chicken Breasts”, named after the great composer Hector Berlioz, “Eggs” Aubert”, “Duck a la Rossini” are widely known.
Assignment to teams : to sing a song that talks about some dish or product.
Information note for the organizer of the holiday.
Songs about food: Sweets - lamb; 2 pieces of sausage, I was on the table; Apple; Apple trees in the snow; The raspberry beckoned us to itself; Loaf; I am a chocolate bunny; Bitter chocolate, sweet tea; Song about Easter cakes and about borscht (Sesame Street); Kalinka Malinka; At the samovar, me and my Masha; Antoshka, let's go dig potatoes; Cherry, cherry, winter cherry; Your condition is hysterical, Eat a dietary egg, daughter ...
4 competition (on the map Krasnodar Territory) -Museum.
Team captain : Museum (from the Greek "house of the muses") - an institution engaged in collecting, studying, storing and exhibiting objects - monuments of history, material and spiritual culture, as well as educational and popularization activities. In different countries there are culinary museums dedicated to a particular product or dish. So, in the world there are 13 museums of bread, 6 museums of chocolate, 8 museums of milk and dairy products. You can learn about food, food traditions, and culinary history by visiting a local history or historical museum. Students answer questions related to the history of cooking (the history of cutlery, the history of culinary holidays, culinary museums).
Assignment to teams : come up with a museum dedicated to your favorite product or dish. What will it be called? What rooms will it have? What exhibits would you place in it?
Summed upcompetition results - the floor is given to the jury.
Parents: “And we invite everyone totasting dishes of the peoples of Russia" (dishes highlighted on the map of the republics)
Presenter 1 . This is the end of our unusual culinary journey!
Lead 2. As the saying goes, visiting is good, but home is better!
