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