LC cel­e­brates world lan­guage week

North Penn Life - - News - By Jen­nifer Law­son jlaw­son@jour­nalregis­

Sounds and aro­mas of GLIIHUHnW FuOWuUHV fiOOHG Lans­dale Catholic High School’s gym March 11 as the school par­tic­i­pated in a day­long in­ter­na­tional fes­ti­val to mark World Lan­guage Week.

Work­ing in groups of about four, stu­dents did pre­sen­ta­tions on their cul­ture of choice in their for­eign lan­guage classes, then set up dis­plays and sam­ples of cui­sine for the rest of the school.

“I think it will help them de­velop cul­tural sen­si­tiv­ity,” said Laura Folke, chair­woman of the world lan­guage de­part­ment. “Dur­ing their pre­sen­ta­tions they talk about some­thing re­lat­ing to the cul­ture that in­ter­ests them, in­clud­ing the his­tory of the food, and link it to what we might have here that would be sim­i­lar.”

Genevieve Boland, herry Dug­gan and Patti Smith, all ju­niors, chose to do their project on Morocco.

They made beghrir, which are crepe-like Moroc­can pan­cakes eaten with but­ter and honey, and cook­ies called vanilla sables.

“Some peo­ple have been a lit­tle skep­ti­cal about them,” Boland said, re­fer­ring to the beghrir, “but it just tastes like pan­cakes.”

Smith said they learned some fas­ci­nat­ing things about the Mus­lim coun­try, such as the preva­lence of out­door mar­kets, the use of henna to dec­o­rate the hands and arms of women and a sport­ing event known as the Marathon des Sables, or Marathon of the Sands — a six-day, 155-mile marathon across the Sa­hara desert in South­ern Morocco in tem­per­a­tures of up to 120 de­grees.

Danielle Cech’s group chose to do its project on Hawaii given its in­ter­est­ing his­tory and pop­u­lar­ity as a va­ca­tion des­ti­na­tion.

“We fo­cused on the cul­ture of the leis,” she said. “They were brought over by the Poly­ne­sians, and they made Hawaii what it is to­day. It’s one of the things that has stayed with Hawaii.”

Her group made French toast, us­ing hing’s Hawai­ian sweet bread, and Hawai­ian lemon­ade.

Reg­gae mu­sic poured from a lap­top at Chelsey Dutkiewicz and hyle hilpatrick’s ta­ble — their cho­sen cul­ture was Ja­maica, and they made jerk chicken and ba­nana bread, be­cause “both are im­por­tant to their cul- ture,” Dutkiewicz said.

hevin Steinke’s group chose Fiji and of­fered raita, a yo­gurt-based condi­ment, on chips and honey cake.

“We wanted to pick a place that we knew noth­ing about,” he said.

Bre­anna Or­lando’s group did its project on Greece, and the choco­late baklava was a hit, as was the ty­rokaf­teri — a dip made from feta cheese, olive oil and dried chili pep­per served on pita chips.

“I’ve been into Greek mythol­ogy for a while, and I’ve done a re­search project on it be­fore,” she said, adding that the group project touched upon Greek re­li­gions, fash­ion, tra­di­tions and his­tory.

hath­leen Cronin, a se­nior, vis­ited the fes­ti­val as part of EnJOLVK FODVV DnG wDV fiOOLnJ out a “pass­port,” a book­let in which she recorded the dif­fer­ent dis­plays she vis­ited, the food she tried and facts she learned.

“They have good food, es­pe­cially the baklava,” she said. “I feel like Greeks are com­pa­ra­ble to us, in their home life and food.”

The school con­tin­ued its cel­e­bra­tion of World Lan­guage Week by giv­ing the morn­ing an­nounce­ments in Span­ish, Latin, Chi­nese, Ital­ian and French through March 15.

Photo By

Ge­off PAt­toN Stu­dents at the in­ter­na­tional fes­ti­val at Lans­dale Catholic High School take notes at a ta­ble fea­tur­ing food from Fiji and Ja­maica.

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