The European cooperation of our partner schools is supposed to follow the topic “Let`s eat together”.  Food and eating habits will be the central point within which the pupils will work together and which is supposed to have a lifelong effect on students..

This subject offers starting points to gain insight into foreign cultures and ways of life. The pupils can compare their findings about other cultures to their own one recognizing differences and similarities concerning their national identity. This should lead us to convergence forgetting national borders. As a result prejudice could be reduced and sympathy for being culturally different could emerge because of the student`s knowledge about the prevailing social, cultural and historical context.

“Eating” is not only a necessity in life or part of our culture, it is also a tradition in each country or region. We want to have a look at the subject from different points of view and make comparisons between our countries. To find out about these traditions  we will deal with eating and food related to the season, special meals at national and international holidays, healthy food, times for meals and different kinds of meals in our participating countries within our project period. Furthermore, we want to consider the production and processing of food in relation to their regional 
conditions.

In a smaller perspective the students shall  be encouraged to eat healthily and to keep a balance between their nutrition and physical activities. Cooking some of the different countries’ recipes in practise might compensate for today’s fast food behaviour, make the students think about what they eat  and remind them on taking time for preparing a meal.

The pupils should have fun when working on the theme as they were the ones who encouraged us to choose this theme. But at the same time they will creatively put the demands of the curriculum into practice concerning the subjects foreign languages, computer studies, geography, biology, social studies as well as physical education and art. The partnership also improves the students`  social competence and their initiative of their own not to forget the high motivation.

Products we want to produce during the project period are a common international cooking book of the partner schools containing the recipes we worked on. This will be made as a book (in art lessons) and an electronic  version can also be downloaded from the webpages of the school. There will  be a calendar presenting recipes that are related to season and national or international holidays. Presentations on healthy food will be held in smaller classes. There will be field trips to local food processing factories and other activites.

Each school will carry out a “Day of International Cuisine” for teachers, other pupils and parents to let  the guests try some meals and to show their results within the project. Moreover,  the students get the chance to cook together and try their meals during the different project meetings.