Page 112 - Erasmus+ : Food on Europe's Tables

107 Special Results
Food

Walk

he best way to get to know the culture and the eating behaviour of a
T country is to try out everything - well, almost. That is the reason why
every project group planned their own food walk, a route covering restaurants,
markets and food stalls with typical food.

For example, the first stop of the food walk in Germany was the tra-
ditional bakery of Karl Schreiber, where the master baker introduced
the group into the subtleties of German bakery. The walk con-
tinued with a visit at “Onkel Dimos”, the first baguette shop of
a Greek in Iserlohn, which opened in 1955. Thirdly, we visited
a pizzeria called “Da Pino”, where Signor Pino gave students
samples of his food offer. “Café Bistro täglich”, a German café
/ bistro chain with bistros all over Germany, was our fourths stop. Here we
were served a regional tomato soup. “Doner 66”, which sells Turkish kebabs,
served pieces of doner, reminding students of the numerous Turkish immi-
grants that have come to Germany since the 1960s. The final stop was “Café
Spetsmann”, where we were served slices of a typical Christmas fruit loaf.
There we learned, too, that the owners of the cafe were inspired on a visit to
a Swedish island to create a special praliné.

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