Looking back at history food has always played a role in art and for this reason this activity was the outcome of both traditional and modern ways of regarding works of art.
The students’ contribution in assembling the picture to create a whole became not only a decorative input but the addition of intimate objects associated to their daily lives.
The hospital school visited the temporary exhibition about local food and archeological finds in our area. The students had the opportunity to discover the origins of our culinary tradition investigating the features, lifestyles and activities of the Roman settlements along the ‘Food Valley’. The students got also the chance to compare today’s culinary habits with the Roman gastronomic specialities.
The students were asked to draw a favourite food, linked to a special event, memory or feeling.
Students painted a sporting activity and communicated a slogan or a specific idea about the positive impact of sports in their lives.
The students took part in the photo contest and they sent the photos featuring the best places in Parma.
As a first step the students had to do some individual research about this local speciality, they went to the local library, logged on the Internet and collected as much information as they could about the topic. In the second stage they wrote the draft in small groups and a high school student translated it into English.
After visiting the exhibition about advertising in the XX century students were asked to create their own advertisement about their favourite food.
The temporary exhibition was about advertising in the XX century. The students had the opportunity to explore the top advertising campaigns for promoting Italian food and beverages and specifically we focused our activity on local brands. After the visit the students were asked to create their own advertisements to promote local food using the advertising strategies.
All the activities were held inside the Laboratory of Istituto Bocchialini (high school).
A group of students of this high school shown the history and principal characteristics of the production of Parmigiano Reggiano cheese; then together with a teacher, they asked our students to taste two different types of cheese with two different seasonings. All the students had a form and, using all their senses, they were able to evaluate all the main organoleptic features of the cheese and they tried to guess the seasoning. So, they understood the process of cheese production and how it changes over time.
Students were excited about this laboratory, not just because they had lots of fun when tasting in a professional way cheese, but also because older students were there with them to explain and support them for everything they needed