L'ALIMENTATION ET LAS CULTURAS GASTRONÓMICAS

A DIDATICAL EXPERIENCE IN FLE AND ELE

Abstract

This work presents an intervention in two languages that took place within the scope of two curricular units – Spanish A2 and French A2 – of the Foreign Languages and Cultures course at the Escola Superior de Educação do Porto. Focusing on the teaching of vocabulary (food) and grammatical contents (determiners, indefinite and partitive articles, pronouns, the imperative, the infinitive and phrasal verbs) specific and common to both languages. The proposed activities were worked individually and in groups. The teaching unit allowed students to explore, as well, various cultural aspects of French, Spanish and Latin-American gastronomy and the history behind some their exotic ingredients and fusions of their culinary proposals; and which, in many cases, were unknown to the students. In this sense, the use of authentic material such as articles, blogs and videos were essential to provide greater knowledge of the languages and cultures mentioned. The strategies mobilized for the teaching-learning process in which communicative skills in language were worked on - in accordance with the Common European Framework of Reference for Languages - will be discussed, as well as the results of this experience, which aimed to practice both languages.