Foodiversals
Mentors -
Ms. Seema Tuli
Ms. Rupinder Kaur
Members
Vedant Kapoor | 5A |
Aran Rudra Prasher | 5A |
Kimaya Athawale | 5D |
Prahlad Minhas | 5B |
Aarna Sahni | 5C |
Samaira Gupta | 5C |
Krisheen Gupta | 5D |
Kavyan Chellani | 5C |
Samarth K.S | 5E |
Aarika Sagar | 5C |
Mihir Aditya Raj Lohia | 5C |
Amay Nahar | 5D |
Aaryaman Tizaria | 5A |
Central idea -
Food is a medium of creative expression and reflection of a culture.
Lines of inquiry:
FORM - Varieties of food across cultures.
FUNCTION - Role of food as a medium of expression.
CONNECTION - Interconnectedness between food across different cultures.
RESPONSIBILITY - Our responsibility towards retaining cultural identity through food.
10th - 11th April
Culmination
It was now time for the final showcase. Students wrote their scripts for their oral presentations. They revised their research findings and practiced the scripts. On the day of the presentation, the parents were intrigued by the presentations and asked a lot of questions. We confidently shared our findings and responded to their queries. We were all proud of ourselves and thanked our mentors for their guidance and support. It was a glorious journey with precious memories that we will treasure forever.
Culmination
3rd - 6th April
This was our last week before the exhibition. We gave finishing touches to our display panels. We were all brimming with creative ideas to present our work. We got familiarized with the presentation layout, our positions on the panels and different stations for the final showcase. It was now time to display our communication skills. We rehearsed our oral presentations. We worked hard through the day but were not tired as we were all excited and proud of our learning journey through the exhibition.
We reflected on our skills and attributes that we had strengthened during the exhibition. We appreciated our peers for the attributes displayed by them during the process of the exhibition. We realized that the PYP exhibition is like a magic wand which had transformed all of us in some way or the other.
We also attempted a formative assessment to display our understanding of the key concept- connection. We chose any two cuisines within or outside India and drew out the similarities and differences. We also marked both the places on a political map and gave reasons for the similarity in cuisines.
Credits: Aran Rudra Parasher and Vedant Kapoor
Work in progress..
27th March - 1st April
It has been an extremely action-packed week. We reflected on our journey so far in the exhibition and recapitulated on what we have learned till now. We researched about the reasons for similarities and diversity in food. We attended an interesting guest speaker session by our school nutritionist Ms. Preeti Garg to gain insight into the various considerations to be kept in mind while planning a healthy, balanced and nutritious meal.
Our teachers Ms. Anita Mohan, Ms. Antara Kundu, Ms. Sonia Trakaroo and Ms. Titiksha Goswami conducted interesting sessions to share facts about traditional foods of different states in India, We got to know about different food items from Kerala, West Bengal, Kashmir and Assam. We also researched about different types of food grains from different states of India and compared why certain food grains grow in abundance.
We got an opportunity to attend a ‘Culinary Art ‘workshop by Chef Deepali & Chef Ravin where we learned how we can use our creativity to create visually appealing foodscapes.It was an interesting and engaging experience. We thoroughly enjoyed the session and are looking forward to displaying our
skills for our final showcase.Some of us attempted to display our understanding by composing poems in Hindi.
We are presently working on our display panels. Everyone is deeply engrossed and the excitement is mounting. We are working hard and trying to put our best foot forward. We are working as a team and helping each other wherever we can.
Credits: Aryaman Tizaria
Culinary Art Workshop
In-house guest speaker session on traditional foods of India
20-24th March
We chose the most significant information and chose to present our findings through an infographic. Some of us chose the online tool Canva while others chose to do it in hard copy. We co-created the rubric for the formative assessment for the first line of inquiry. We were also engaged in map work where we marked the different states of India and identified the traditional and popular foods of that place.
We got the opportunity to attend an assembly by grade 4 students where we learned about some traditional French dishes and setting up of a French table on the occasion of International French language day.
We also attended an interesting guest speaker session by Ms. Yaavi- PYP edge teacher for ' Nutrition in a pan'. We learned about different kinds of table layouts in different cultures, eating etiquettes and napkin folding.
Credits: Prahlad Minhas & Krisheen Gupta
13-17th March
We began our journey by finalizing the central idea and lines of inquiry. We discussed the timeline of the Exhibition. We viewed a food collage and shared our initial thoughts and wonderings using the VTR - I see, I think, I wonder. We displayed our prior knowledge assessment about the central idea through wordle, sketch to stretch or a mind map.
Following day, we created the blog for our group. We chose Canva over Google sites as we thought it would help us present our information more effectively.
We began our research into the first line of inquiry by framing open ended and close ended questions. We were divided into groups according to our interest of national and global cuisine. We identified the resources and began gathering information about any two food items of the chosen country/state.
Some of us chose to research about the diversity in food across cultures in India. Others chose to explore the food of countries like Portugal, France, Canada, Argentina and Germany.
Credits: Samaira Gupta