Gubbio, Italy. Intergenerational Learning, traditional cuisine, and Cultural Heritage

2013-07-26, 12:19 by admin

Gubbio, Italy tried the intergenerational Leaning approach through the Big Foot project.

Gubbio tartufo

The local population was invited to a series of informal public evenings, organized in the Gubbio City Center and in neighboring villages - Semonte, Padule, Madonna del Prato, Branca, and Mocaiana.

The public evenings aimed at building trusting relationships between the community participants, and starting to form the Big Foot society – working on intergenerational learning and sustainable development.

The local cooking tradition was acknowledged to be the most appropriate tool for transmitting traditions linked to the cultural heritage of the area, and to promote preservation of natural resources, sustainable consumption and the importance of buying local products.

As a part of the experiment, Intergenerational Cooking Courses were held, led by the members of the Elderly Center in Gubbio. The adults were the ‘trainers’ of the youngsters, and provided them both with the skills of how to become a great master chef, but also with information about their cultural Identity and traditions.

In exchange, the young master chefs showed their mentors how to use ICTs and Social Networking Sites.

In addition, eight monthly intergenerational courses ‘Food and Thoughts’ and ‘Culture and Intangible Heritage in Today's Life’ were held in the schools. The elderly adults shared their own life stories, connected with each traditional recipe, fostering reflection among the students on the local traditions and the importance remembering them today, for the development of a better community.

Moreover, “Big Foot” grandparents were for the first time involved as master chefs during at 31st Truffle Event in Gubbio: the most famous event in Italy, which celebrates the precious white truffle, the cooking traditions and the natural beauty of the area. The youngsters coming from all Italy got the chance to cook the traditional recipes, such as the Gnocchi, Tagliatelle, Crescia. This high-level attention to intergenerational exchange was evidence of a growing importance given to the Intergenerational Learning Service.

Another part of the experiment were several cooking courses with the immigrant women in Gubbio, which both enabled the newcomers to feel welcome, and of interest to the local community, and brought variety to the traditional Italian cuisine, familiar to the young participants.

Through this intergenerational experience, a Digital Intangible Heritage Guide Book was created, containing the recipes created together by the intergenerational group, and much more.

The digital guidebook can be found on the Big Foot website and the Slideshare page:

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