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Is it good enough to eat? Teaching English for Gastronomy from an Intercultural Perspective
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4591156Is it good enough to eat? Teaching English for Gastronomy from an Intercultural Perspectivehttps://www.gandhi.com.mx/is-it-good-enough-to-eat--teaching-english-for-gastronomy-from-an-intercultural-perspective-9783668145443/phttps://gandhi.vtexassets.com/arquivos/ids/4239945/b20ba974-7dbf-49a8-a27d-24c470b66f38.jpg?v=638446542311730000244256MXNGRIN PublishingInStock/Ebooks/<p>Scientific Study from the year 2015 in the subject English - Pedagogy, Didactics, Literature Studies, grade: 99/100, University of Verona, language: English, abstract: The paper focuses on the presentation of civilization themes and specialized topics related to the culinary field in a class of the high school for hospitality and catering of Bardolino. The lesson sequence proposed has been presented from an intercultural perspective and is based on a communicative and action-oriented approach according to the Common European Framework of Reference for Languages and the Indicazioni nazionali per il curriculo. Particular emphasis has been laid on the active dimension of learning, which aims at increasing students awareness of their own cognitive processes, and on the social context, which interacts in a dynamic process with the cognitive and affective spheres of the learner. The creation of a productive learning environment and the enhancement of social skills have been fostered through the adoption of cooperative learning on the pattern of Kagans method and through the great value attached to experiential, inductive and contextual learning.</p>...4393617Is it good enough to eat? Teaching English for Gastronomy from an Intercultural Perspective244256https://www.gandhi.com.mx/is-it-good-enough-to-eat--teaching-english-for-gastronomy-from-an-intercultural-perspective-9783668145443/phttps://gandhi.vtexassets.com/arquivos/ids/4239945/b20ba974-7dbf-49a8-a27d-24c470b66f38.jpg?v=638446542311730000InStockMXN99999DIEbook9783668145443_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_<p>Scientific Study from the year 2015 in the subject English - Pedagogy, Didactics, Literature Studies, grade: 99/100, University of Verona, language: English, abstract: The paper focuses on the presentation of civilization themes and specialized topics related to the culinary field in a class of the high school for hospitality and catering of Bardolino. The lesson sequence proposed has been presented from an intercultural perspective and is based on a communicative and action-oriented approach according to the Common European Framework of Reference for Languages and the Indicazioni nazionali per il curriculo. Particular emphasis has been laid on the active dimension of learning, which aims at increasing students awareness of their own cognitive processes, and on the social context, which interacts in a dynamic process with the cognitive and affective spheres of the learner. The creation of a productive learning environment and the enhancement of social skills have been fostered through the adoption of cooperative learning on the pattern of Kagans method and through the great value attached to experiential, inductive and contextual learning.</p>(*_*)9783668145443_<p>Scientific Study from the year 2015 in the subject English - Pedagogy, Didactics, Literature Studies, grade: 99/100, University of Verona, language: English, abstract: The paper focuses on the presentation of civilization themes and specialized topics related to the culinary field in a class of the high school for hospitality and catering of Bardolino. The lesson sequence proposed has been presented from an intercultural perspective and is based on a communicative and action-oriented approach according to the Common European Framework of Reference for Languages and the Indicazioni nazionali per il curriculo. Particular emphasis has been laid on the active dimension of learning, which aims at increasing students awareness of their own cognitive processes, and on the social context, which interacts in a dynamic process with the cognitive and affective spheres of the learner. The creation of a productive learning environment and the enhancement of social skills have been fostered through the adoption of cooperative learning on the pattern of Kagans method and through the great value attached to experiential, inductive and contextual learning.</p>...9783668145443_GRIN Publishinglibro_electonico_e4e1d536-7e3b-3473-b1af-a0e974ad8832_9783668145443;9783668145443_9783668145443