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  [ZAWiW] [gemeinsamlernen] [LiLL]
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  Dreieck nach obenGemeinsamLernen  
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  Dreieck nach obenSelf-organised Learning Groups in Europe
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  Dreieck nach obenWork Results
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    Dreieck nach obenEating culture / Bread  
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    _Regional Breads  
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_ home
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_ Introduction
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_ _ Regional Breads Arnhem
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_ _ Regional Breads Budejovice
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_ _ Regional Breads Granada
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_ _ Regional Breads Lyon
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_ _ Regional Breads Ulm
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_ _ Regional Breads Vicenza
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Introduction

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In this section you will find short essays about regional breads written by senior students in the project partner groups.

In Ulm, the seniors have gathered information about their “Favourite breads”, many of them typical breads of the region. The information was gained from the German Bread Museum in Ulm, the Internet, talks with professionals such as bakers, literature sources and also from personal memories and experiences.
The articles are illustrated by photographs taken by the group. The seniors worked in pairs and divided the work in such a way, that in some cases one pair was responsible for a particular type of research for several bread types, i.e. researching in the Internet, interviewing bakers, visiting the archives of the German Bread Museum.

The material on “Typical Breads” from Italy was collected by the students of the U3A Vicenza who came from different regions in Italy during a seminar.
The collected material was verified by the Baker’s Association of Vicenza. The Photographs were taken in a baker’s shop in Vicenza.

The group from Arnhem presents short researches on three typical breads enriched by personal memories. In the essay on French Baguette, the author Ineke Mentink used pictures from the family album.

The group from Granada presents their favourite breads accompanied with recipes, the Lyon Group go back to the ancient history of bread and its baking and the group from Ceske Budejovice present a gallery of Czech bread types.