Il cibo italiano è meticcio: un progetto ludico didattico sulle origini storiche e geografiche internazionali dei cibi italiani
Gianguido Palumbo - gianguidopagi@gmail.com
In the last 50 years, the Italian cuisine has slowly been enriched by different kind of food and food-recipes from a vast number of countries and cultures. Their ingredients have found their obvious place on the shelves of the grocery store and in the heart of most Italians. Nowadays however, the children and the young people take this hybrid gourmet food for granted, as if it has always existed in Italy, such as for example bananas and mango which in fact derives from Africa and America, or the Kiwi (New Zealand), avocado (America), yoghurt (Turkey and the Balkans), the crepes (France), cous cous and kebabs (Arab countries), spring rolls (China) and so on. Thus, the aim of the editorial communication project, which is presented in this article, has been to inform about this gap of knowledge at the primary schools (to children from 8 to 10 years old, teachers and families) through a playful teaching approach. The outcome of it, the e-book Italian food: a world inside, explores the traditional Italian cuisine, which in fact originates from many other countries and people around the world, and is counting on to be published in January 2016. The pilot project itself was developed by a small Interethnic Italian Association of Rome, MONDITA, in occasion with Expo, and was implemented at the beginning of academic year 2015-2016 by one of the most popular and multi-ethnic elementary schools in Rome.
