Gastronomy, a cross-sectoral and interdisciplinary initiative for research and education / Gastronomia, o inițiativă trans-sectorială și interdisciplinară pentru cercetare și educație

Founding_external Pr_year_2019 Projects

Funding: Hasso Plattner

Project code/ Contract no: Approval of the Administration Council of the LBUS 07/05.03.2019.

Project title: Gastronomy, a cross-sectoral and interdisciplinary initiative for research and education / Gastronomia, o inițiativă trans-sectorială și interdisciplinară pentru cercetare și educație

Period: 07.05-15.12.2019

Coordinator: Prof. Camelia Sava

Project value: 50000 Euro

Funding 100%: Hasso Plattner

Team: Prof. Romulus Iagăru, Prof. Ovidiu Tița, Prof. Mihaela Tița, Assoc. prof. Maria Mihaela Antofie, Assoc. prof. Robert Balj, Assoc. Prof. Mirela Cărătuș, Assoc. prof. Monica Mironescu, Assoc. prof. Ion Mironescu, Lecturer Anca Tulbure, Lecturer Cristina Danciu, Lecturer Cristina Moise, Lecturer George Moise, Lecturer Mihai Pop, Lecturer Mircea Savatie, Lecturer Ioan Pășcănuț, Lecturer Ion Barbu, Lecturer Iuliana Antonie, Lecturer Mihai Ognean, Lecturer Mariana Păcală, Lecturer Mirela Iancu,

Summary The project aims the development of research, education and research publication activities in gastronomy. Research and publication activities are extremely important for teachers but also for the development of specific skills in case of students. To this end, we intend to publish several books, namely: (1) a book on the history of fine gastronomy in Sibiu, (2) a guide for the inventory of local varieties, (3) a book with extra-curricular activities in gastronomy needed by pre-university teachers and 4) a philatelic collection dedicated to gastronomy. Educational activities are addressed to students but also to the pre-university environment. In this case, we propose the development of extra-curricular activities in gastronomy, innovative for Romania, in order to be piloted in at least 5 schools / high schools in Sibiu city. A major contribution is made to the implementation of these activities by gastronomy specialists from Sibiu restaurants, thus adding innovative values ​​to the education process applied to students on one hand but also to teacher training on the other hand, on the basic principles to be followed for accessing minimum knowledge in gastronomy. Within ULBS, through collaboration with restaurants, experimental and exploratory activities in gastronomy are elaborated and developed. Accessing experimental activities is extremely important for accessing positive emotions, changing attitudes and developing new skills that can be added to the educational process. Students and pupils will be educated to develop skills related to the new science of gastronomy. This project is part of the thematic area of ​​the Programme Sibiu European Region of Gastronomy 2019 and the implicit preparation of the young generation for this event. There are also actions to inventory local genetic resources for food and agriculture to develop research skills specific to agronomic engineers. The development of curatorial skills for local gene banks is another new attribute added to students. The aim is to organize the first collection of local seeds in Sibiu County from at least 5 localities of Sibiu County.

Results:

 ISBN: 978-606-12-1711-3, 120 p

ISBN: 978-606-12-1710-6, 90 p