The International School Award (ISA) recognizes and celebrates exemplary practices of internationalism in schools. In pursuit of the same, the students of classes II and III of K.R. Mangalam World School, GK-II enthusiastically participated in the ‘Show & Tell Activity’ as part of the ISA project-The Palate Fest on 21 May, 2020.The project, ‘Palette Fest’ aims at exploring the different cuisines of India, Mexico and Japan and recognises that food is a universal language that people from any part of the world can relate to and enjoy.
Our young KRM chefs of class II wore culinary paraphernalia like chef’s cap, aprons, gloves etc. while putting their creative and culinary talent to utmost use. They rustled up delicious gourmet delights and stirred up refreshing mocktails. The students spoke about the non-fire dish prepared by them with confidence and poise. The range of food items prepared by the students from India, Mexico and Japan were varied. From pasta salad,golgappa chaat, rainbow sandwiches, jaljeera to tacos, calpis, fruit sando, etc, were prepared and shown by the children.
The students of class III also presented a non-fire cooking dish with the help of ‘Virtual Classroom’. The activity encompassed food preferences, food around the world and social determinants. In class III, the students not only spoke about the famous cuisines of three countries- India, Mexico and Japan, they also highlighted the calorific value, nutrients used, ingredients used and its benefits towards our health in today’s contemporary world. The desideratum of the activity was to allure enthrallment and provoke curiosity regarding famous cuisines, spread awareness about them and equip the learners with the global knowledge of the food habits of various countries.
It was a feast to eyes to watch the budding kids acting and presenting like fountainheads of knowledge expounding about various cuisines even at this present difficult scenario. Our young presenters left no stone unturned. The activity stimulated their imagination and proved vital for the students in understanding cultural diversity of the different cuisines.