Lifelong Learning: Sharing Gastronomical Traditions

We wished to get familiar with the special features of each other's gastronomical traditions, viticulture and natural diversity in more detail, possibly with some insight into history and the pres...

We wished to get familiar with the special features of each other's gastronomical traditions, viticulture and natural diversity in more detail, possibly with some insight into history and the present-day situation. By making ourselves familiar with each other's cuisines, cooking methods, viticulture as a means of livelihood, natural diversity and people's history and present-day conditions, we wished to promote the participants' solidarity, tolerance and social skills in the context of European cooperation. Furthermore, we strove to learn to recognize similarities and differences between our peoples. We also wished to find out more about how to work as a group and how to lead groups, i.e. find out more about ourselves and our skills.

Firstly, 15 Finns, members of the Finnish-Hungarian Society of Ylä-Savo stayed in Hungary between 10-17 May 2023. In the first part of their stay, they visited an award-winning and highly regarded winery located in the rural wine-producing area of Szekszárd, Hungary, where a cooking course was organized for them by the Hungarian project partner. Throughout the course, a professional chef taught the Finns to prepare traditional Hungarian dishes, including soups, main courses and desserts. Following the chef’s instructions, the group took an active part in preparing the dishes in the kitchen area of the winery. In the second phase of our project, between 04-11 August 2023, 13 members of the Hungarian-Finnish Association of Pécel stayed in Finland, where a traditional cooking course, a fishing course and a program displaying Finland's natural diversity were held. Professional chefs taught the Hungarians to prepare traditional Finnish national dishes, e.g. salmon soup, meatballs and blueberry pie. They were provided with a booklet containing a collection of the recipes. The chefs were helped by an interpreter to make sure everything was understood correctly. The Hung. also learnt about lake fishing and had a practical class in angling

Both parties prepared booklets, which were used as manuals at different stages of the course. These can also be utilized at various information events in their own countries when presenting the gastronomical traditions and special characteristics of each other's countries. During the course, warm and confidential relationships formed between the participants, which will continue to support our amicable communication. In both countries, we were able to disseminate information to a larger audience in the form of newspaper articles (in a national and two local newspapers), posts on social media platforms (Facebook, Instagram) and cultural events organized for the public. The material of the courses has been and will be presented with photos and videos in our own associations and gatherings, too. Recipes from the cooking course have already been used and will be used at the associations' own programmes and presentations at various events. The recipes have been published in magazine articles in both countries.