Welcome to the ELL database for innovative projects in language teaching and learning.
This database contains projects that have received the European Language Label since 1999
(for the pilot phase 1998-99, please refer to "The European Label:
catalogue of projects 1998-99").
The database aims to inspire practitioners, stakeholders and policymakers by presenting "best practices" in the field of
language teaching and learning.
The European Language Label is awarded to local, regional, and national projects that have found creative ways to improve
the quality of language teaching, motivate students, make the best use of available resources to diversify the languages
on offer, and other innovative initiatives.
You can search the database according to a number of different criteria:
■ Year of the award
■ Projects by country
■ Educational sector(s)
■ Pedagogical theme(s)
■ Target language(s) of the projects
You can also combine up to all of these criteria to conduct a more focused search.
Your query will generate a list of the projects and individuals that have been awarded Labels – just click on the names to learn more (contact details, etc.).
Enjoy your search!
Label of the day
Culinaria – Culture, Literature, Traditions and Health in the Kitchen
Cuisine and gastronomy can become the centre of interest for language learners and teachers, when they want to improve their skills connected with learning/teaching a foreign language, with developing and launching products like “The eurocuisine Dictionary”, “The Multilingual Culinary Encyclopaedia” or “An Album of Culinary Art” and with improving and extending their computer skills. Cooking means not only tasty results and fun, it involves a lot of work and learning. The participants to the SOCRATES – COMENIUS 1 project – pupils age 13 – 18 from Romania and Poland, concentrated on researching the role of cuisine in the history, and on developing a comparative study about the connections between literature and gastronomy, modern and traditional cooking, religious and secular cuisine. During the project, they discovered that the cooking experiment leads to developing strategies of evaluat
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