Through this linguistic project the students learn to master the community language of French, using the sectoral language related to the food and wine sector, to interact in professional contexts, at the B1 level of the common European framework of reference for languages (CEFR). This unit promotes the understanding in French of traditional recipes of certain geographical areas of France, the typical foods of the foreign country, recognizing the cultural and intercultural dimension of the French language.
Specifically, the gastronomic specialties of the cheeses are researched and illustrated, together with the typical recipes of the product, to continue on the monumental and tourist attractions of the Normandie region (cheese producer) and the museums of the manufacture of this product.
Comparative differences, cultures and
gastronomy:
Gastronomy in Sicily - Sicilian dessert
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