Page 135 - Erasmus+ : Food on Europe's Tables

129 Travel Reports of the Meetings 130

European Florian”. After a picnic in the sce-

Connec- nic town of Vence with its typical

tions market, the students were intro-
duced to the world of fragrances in
the perfume factory in Grasse - a
On the first day, all the pupils were day which evokes the German novel
able and proud to present their “The Perfume” by Patrick Süsskind.
results of the work done at home: The evening was more formal, with
results of the questionnaires about interviews of local representatives
their eating habits and their grand- and panel discussions about Euro-
parents’ eating habits when they pean politics.
were young in order to see the evolu-
tion of food trends since 1950 up to n Wednesday we traveled to
today. After a typical French lunch O ancient Greece, or rather to
at the school restaurant, they start- the “Villa Kerylos” museum, a villa
ed to discover Nice, spending the built in the style of old Greek hous-
afternoon interviewing supermar- es in the beautiful town of Beaul-
ket retailers about the way they try ieu-sur-Mer. There two guides in-
to avoid food waste. Later, the food formed us about banquets in ancient
walk guided them through the old Greece and their way of life. The pu-
town and they tried several typical pils had the chance to eat a picnic
dishes from Nice. After this first day, in front of the sea on the beach. At
when they had to work and visit in the end of the day, they took part in
mixed groups, the strangers started funny sports games around food like
becoming friends. a potato-race. Finally the teacher of
the regional language “Nissart” or-
The project group started the next ganised a workshop about tradition-
day by a excursion in the provin- al dances and games (“Pilou”).
cial village of Tourette- sur-Loup,
where they discovered how to make On the following day we went first to
organic sweets in the “Confiserie a typical market in Nice, the “Marche

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