Food, language, culture and land - The experience of teaching the Italian gastronomic culture through the teaching of the Italian language in Australia
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The paper considers a cooking class course experience held at the Dante Alighieri Society of Brisbane, Australia, and analyzes a method derived from the communicative approach in foreign language teaching applied to the Italian language as a way to teach the Italian cuisine as well as the Italian gastronomic culture, aiming to investigate its outcomes in terms of culture and historical knowledge, social interaction and affection, and reflect upon the cultural relationship between the Australian people, their food and their land, and the influence of the Italian culture on them.
International journal of arts and sciences
© 2012 Internationa Journal of Arts and Sciences. The attached file is reproduced here in accordance with the copyright policy of the publisher. Please refer to the journal's website for access to the definitive, published version.