Mishell Interview

Leila Interview

Cristina interview

Multicultural cooking magazine

Magazine

Open publication - Free publishing - More multicultural

INTERVIEWING YOUR SCHOOLMATES

After introducing yourself:

1. What's your name?
2. Where are you from?
3. What's the most important meal for you, breakfast, lunch or supper? 
4. Do you have a favourite dish or a special meal you like best?
5. Is that dish related to a special celebration or festivity?
6. What food, herbs and spices do you  use in the  dishes from your culture/country?
7.  What drinks are the most characteristic?
8.  Do you have special cooking techniques ? Like steamming, frying, oven...
9. What food crops do you  grow in your country ?

MULTICULTURAL COOKING MAGAZINE

http://issuu.com/Must contain in worddoc.with pictures taken at home or from the web.

• STARTERS

• MAIN COURSES

• DESSERTS

• DRINKS AND SHAKES

Here there's an example of how to organize the recipes you have collected.
Carbonara
Country of Origin : Italy
Given by : Tony (Year 4) - 2000
Ingredients
* 4 rashers of bacon or pancetta
* 1/3 cup of cream
* pinch of paprika
* 1 egg
* extra egg - yolk
* 60g of grated Parmesan cheese
* 30g of softened butter
* pepper
* 250g of Fettucine or Tagliatelle noodles


Use this link to upload your magazine.
 

FOOD INTERVIEW

Tips for  the interwiew

• Introduce yourself and say why you want to talk with the interviewed and the subject you would like to ask questions about.
• Ask permission to register  the interview in video.
• Ask questions to get more than a "yes" or "no answer" 
• Ask open-ended questions so they can answer in his or her own words.
• Follow your question sheet, but you can  also ask questions based on their answers. 
• Thank the person you have interviewed .
• Work together to repare your questionnaire.

Cookbook: Peru recipes

Starters: Ceviche

Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)

Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks

2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour

3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour

4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

 Main cores: Lomo saltado

Ingredients:

1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips salt
  pepper

2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro

Preparation:

1. Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.

2. Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

3. Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.

Habits

My family habits:
In Equator we have four times in the day. In the morning, at seven –eight am, we eat “batidos de frutas” are juice of fruit with fruits and milk or water, eggs and bread with cheese or sausages. Also we eat “tortillas de verde” with café. Is very delicious.
At half past eleven, the children eat something in the break the school.
In the lunch at one o’clock p.m we have two dishes, the first dish is a soup, with vegetables, or "caldos" which with chicken etc. The second dish usually is with rice, is very important, with meat, chicken accompanied with sauces. Is very important the "ají" a sauce spicy.
In the basket lunch at half past seven pm, we eat only a one dish rice with potatoes, meat etc.
Also we have typical ducks like encebollado, fritada, hornado etc.

In Spain these typical dishes, sometimes are hard to do.

In Spain, we try eat something similar in the breakfast, in the lunch and in the dinner

n Spain my family and I eat usually four times in the day, sometimes five times. In the morning (of Monday to Friday) we eat, in the breakfast, only one “batido” in at half past seven. In the break the school we eat one “Bocatta” or fruit. In the lunch we eat usually two dishes the first dish is a soup, the second is a salads, chicken, meat, fish etc. Always with rice.
And the dinner we eat a one dish rice or salad with chicken, meat …
In the weekend the breakfast is better, fruit or “batidos”, eggs, bread with cheese or sausages and milk.

My food habits.

In Peru we ate four times a day, breakfast, lunch, tea and dinner.  Breakfast is usually at 8 a.m and weekends usually at 10. For breakfast we usually have, “Quinua with outflakes”, milk and    ....... juices with bread and cheese, also marmalade, olives, sausages, fried eggs.  Lunch at lunch we have are two courses. The first dish is a vegetable soup, chicken, meat, etc. and the second dish are stews, rice, potatoes, yuca,  fish and salads. Drinks are usually  tamarind  juice or maracuyá juice.

In the afternoon we  eat biscuits, cakes and fruit..

Dinner is a single dish and it  can be  soup.

 In Spain my food habits are In the morning take cereal with milk and drink a juice.

At 11: 30 break time as an always ate one fruit and one Bocatta.

At lunch time for example eat salads, meat, fish, spaghetti and soups

At snack time, I drink milk with tea and biscuits colacao.

At the dinner I took a soup that can be of vegetables.

Diversity Food and Habits

Diversity  Food
Barcelona is a city known for its diversity of people and cultures. Barcelona’s cuisine is also very diverse, with creative influences from all over the world.

Today we can find different types of food from other countries, thanks to migration we have dishesfrom South America, Asia and North African countries..

My family habits:

In Ecuador we have three meals a day.

In the morning for breakfast we eat

• fruit milkshakes

• eggs and bread with cheese or sausages.
• 'tortillas de verde'  
• café.

This is delicious breakfast.

AT lunch we have two dishes,

• the first dish is a soup , with vegetables, or "caldos"  which with chicken etc.
• The second dish usually is with rice, is very important, with meat, chicken accompanied with sauces. Is very important the "ajÍ"  a sauce spicy.

In the basket lunch, we eat only a one dish rice wich potatoes, meat etc.

Also we have typical ducks like ensebollado, fritada, hornado etc.

In Spain these typical ducks, sometimes are hard to do.

In Spain, we try eat something similar in the breakfast, in the lunch and in the dinner

My family habits

In Argentina my family and me used to eat 3 times a day. We ate "mate cocido", tea, chocolate milk or coffee with croissants, "facturas"(pastries stuffed with dulce de leche), bread with butter, salad cookies or toast for breakfast. For lunch we had starters and main cores. For starters we ate salads or soups and for main cores, we ate meat with some vegetables and potatoes or fish with pasta, finally sometimes we could eat some desserts (ice-milk, gelatin, flan...) . At night, for dinner we ate something light. These meals are the same compared with meals of Catalonia. For example: for breakfast we eat bread with tomato and some sausage, is a difference with Argentina and other countries. A similarity is that Catalonia cuisine consist of a solid meat or fish dishes, accompanied by plenty of fresh vegetables and salad. I am usually eat these food but I prefer the Argentine meals.And sometimes miss "facturas", especially because when I was a child I liked to go to the bakery and get all I wanted.

Diversity of foods and cultures

Catalonia is known for the its diversity of cultures and also because  it offers  a great variaty of  culinary dishes.

Migratory movements have set eating patterns throughout history. In Spain, where the weight of the foreign population is increasing, there has been a phenomenon of progressive integration of various food cultures and the introduction of new foods by newcomers.

The food they consume immigrants in their countries of origin, presents a high intake of foods rich carbohydrates (rice, tubers like potato or cassava and corn cakes in Central and South America, couscous, rice and millet in Africa, rice and soybeans in Southeast Asian countries).

However, these new citizens are also influenced by the behavior and feeding habits of the host country. His ignorance on how to prepare dishes of their new place of residence, lack of practice for combining the different ingredients and mitigate it’s price, however, this influence, which drives them to make greater or lesser frequency to cooked food, that may prove even more affordable to their tight economy. On the other hand, have the ability to access candy, soda and other sugary products, something that is more difficult in their countries of origin. All these aspects might affect the medium and long term nutritional status of the immigrant, as is already happening with the Spanish population.

Catalan food

The Catalan diet is Mediterranean in nature, being used olive oil for frying, and a lot of milk and vegetables used, such as eggplant (aubergine), tomatoes, garlic and red pepper. It also uses bread and pasta, a wide variety of fish such as cod, anchovy and sardines, beans and chickpeas, and also a variety of meats, particularly pork, poultry and veal.

Foods from other cultures

Foods that seem exotic today are being gradually introduced in the domestic market and in a few years, given the abundance of recipes and experience in their development, everyday ingredients are Spanish diet, as has happened with many other "products of other cultures, such as potato and tomato, grown for hundreds of years, or pineapple and kiwi, the cultivation and consumption is more recent.

From Central and South America

It is becoming easier to find essential food market in the cuisine of Central and South America such as cassava or manioc, plantains and tropical fruits such as avocado, mango, papaya, coconut and bananitos, among others.

From Asia

Common in the Asian market and being introduced in the Spanish diet are variety of fruits (rambutan, litchi, cactus flower, mangosteen, orange kumquat or Chinese ...), also cultivated in many tropical countries of America and Africa, spices like curry , soybean and its derivatives (tamari, miso, tofu ...).

North Africa

Couscous is semolina wheat and names a dish representative of Muslim culture. A typical dish of couscous includes cooked meal, a stew of chickpeas, cooked vegetables and broth, and lamb or chicken, mainly. The ingredients are served separately. You could say that is equivalent (in terms of ingredients and presentation) to the traditional cooked, the couscous is like soup pasta and other ingredients are very similar to the ones in the stew.

Eastern Europe

The strips of meat kebabs, roast lamb or chicken served in a special bread (pita bread) and vegetables and sauces accompanied by typical, originating in Turkey are very consumed dishes in eastern Europe and in Arab countries, and Spain constitute a new form of fast food.

Cultures of Barcelona

Barcelona is one of the most exciting and dynamic cities on the Western Mediterranean seaboard. This region is home to 6 milion  people and has its own special history, language and culture. For that reason Barcelona is a multicultural metropoli , nowadays you'll be sure to find all sorts of eating options here. There is an ever-increasing range of international cuisine which includes Indian, Pakistani, Japanse, Middle Eastern, Chinese and Thai cuisine as well as Latin America and Italian food.
In Argentina customary to eat "mate cocido", tea, chocolate milk or coffe with croissants, "facturas"(pastries stuffed with dulce de leche), bread with butter, salad cookies or toast for breakfast.

 For lunch we have 2 diches, the first and the second. In the first is typical to eat  salads or soups and for the second we eat meat with some vegetables and potatoes or fish with pasta, finally sometimes we can eat some  desserts. At night we eat something light. These meals are the same compared with meals of Catalonia. For example: for breakfast we eat bread with tomato and some sausage, is a differece with Argentina and other countries. A similarity is that Catalonia cuisine consist of a solid meat or fish dish, acompanied by plenty of fresh vegetables and salad. I am used to eat these food but I prefer the argentine meals.

FOOD AND CULTURE

Happy New Year to you all. I hope you are enjoying your Christmas holidays.

Here is the link for your FOOD AND CULTURE PROJECT.
I think you must work on these points. I'll see you on Friday.

script

Presentation
Introduction

-Migration in Barcelona ( grafic)
-The influence of foreigners in the Catalan food.

Diversity of food in Barcelona

-Diferents restaurants in Barcelona
-"El Gran Dragón"
-"Kebab"
-Xemei
- "Fondes italianes"
- " Habbana vieja"
- Fast food
-Pazzta 920
and others...

-New and smaller foreign supermarkets.
-La Boqueria
-International exposure in Barcelona

MERRY XTMAS!!

The Comenius Barcelona team wish you all a merry Christmas and a good working year 2010

ALMELO MEMORIES

Our students sum up their experiences in Almelo during those five days

Powerpoint about migration

Powerpoint Donderdagavond Migratie

View more presentations from cinthyadaniela.

Migration

Comeniusmigration

View more presentations from iesbarcelonacongres.

Comenius Project 2009

Check out this SlideShare Presentation:

Comenius Project 2009

View more presentations from guest5eab3b.

Power Point Migration

This is the Power Point of my group! We talk about migration, especially about Education and Refugees.

Members of the group:
Elsbeth Bossink
Matthijs Van der Dop
Laurien Waaijer
Lisa Sophie Zimmermann
Lucia González

Migration

View more presentations from lucia1993n.

PPTS' PRESENTATION IN ALMELO

Our students made a presentation at the beggining of the meeting in Almelo about Spain and their school. Here we can see a video about it.

VISIT TO ST CANISIUS, ALMELO, THE NETHERLANDS

Our students and the coordinator teachers finally went on a trip to Almelo, for the first Comenius meeting.
We shared impressions and we leart a lot about our subject: "Migration".
We took a lot of PHOTOS where we can see the rest of the students and some of the activities and trips we made

OUR SCHOOL

our school

View more presentations from iesbarcelonacongres.