Vladimir Dimitrov – the Master
‘The Harvest cycle’
- The idea of the project: Study the biography and creativity of the artist ; “Bread-the oldest food”.
- Objectives: Understanding the works of Vladimir Dimitrov – The Master , and place the fruits of the Earth in his work.
Upgrading knowledge and skills obtained in Biology classes and healthy eating.
|Skills from the 21 century||Learning skills and technology skills||Teaching methods and strategies||Performance intagators|
|Information and communication||1. Education:
-the biography of Vladimir Dimitrov – The Master;
-the artists work;
-traditions and habits in the Bulgarian cuisine;
-the place of the wheat culture and bread on the table of the Bulgarian;
-requirements and standards for the production of quality and safe food and protecting the environment;
|Working with internet – finding the necessary information||-skills to select food products;
-skills for selecting and balancing the components of food preparation – healthier people need a balanced diet
-skills to select food- healthy food is the base of longevity;
-skills to make a diet;
-to know who to organize its work and allocate tasks;
-formation of moral qualities , sense of responsibility , accuracy and precision in the work;
-formation of skills to prevent , detect and correct errors in the work;
|Skills to ratiocinate
Skills and personality skills in the workplace.
|3.Sense of aesthetics
4.Saticfaction of the done work
1. Complianse with labor and technological discipline.
2.Organaises the work and distributes
|Developments of the lessons
Aims to perform:
They have to learn:
-Who Vladimir Dimitrov- the Master and the highlights in his work.
-With what are his pictures connected with the Harvest cycle.
-Which are the foods , that we use wheat in.
They have to make: Recipe to make whole wheat bread.
Estimation and results:
Working in a team, critical thinking, solving problems, oral communication, and continuous observation on the students work.
Other methods for estimation:
Observation, research, discussion.
A card of the project:
Study materials and equipment:
Management of the educational process:
The leading role played is by the teacher who distributes the students into three groups that were previously set specific tasks for finding information in the following cases:
The first group: the achievement of this group is to find information about Vladimir Dimitrov – the Master, about his life and work.
Second group: To find information about the origin of wheat and its place in the Bulgarian cuisine.
Third group: To offer information about the bread- the oldest food.
Before starting the lesson the room ranks as a discussion room. This is done by the students.
On the monitor is shown the film with the exhibition of the paintings of Vladimir Dimitrov – the Master.
The teacher starts the lesson with information about the artist: “The work of the Mater starts before the wars , it flows through his teachers years , when the first rays of his own style , which later continues to evolve.
The paintings of Vladimir Dimitrov – the Master in our art somehow suddenly as something unexpectedly new, cleansed of tradition. To realize his ideas, he is looking for conditions to focus on the creativity process. He went to live in the countryside and created his paintings based on through observation of nature and man. This makes him a Bulgarian peasant artist, peasant striving to create in your creativity harmony between innate artistic taste and technical skills.
The first group had to present the life and work of the artist as a focus on moments of his life that influenced his work.
Paintings from the cycle “Harvest” they have to present a presentation, which describes the reason which prompted the artist to paint “Harvesters”, “Harvesters lunch”, “Harvester”. The teacher summarizes the information presented by the students from the first group emphasizing that the paintings of the Master pay particular place the fruits of the earth and especially wheat, which occupies a central place on the Bulgarian table.
Students in the second group have studied the origin of the wheat:
,, Very often in his quest to discover the true nutritious, useful and delicious food, he forgets the “old” food, which for centuries has been feeding the world’s population. Recently involuntarily he assumes that the more complicated for uttering the name of the food, the better for us and he forgets about wheat, which is perhaps the most important cereal in the world.
Wheat represents collectively for several species of plants, united in the genus Tritium, family Cereal.
-Call Wheat is grown in the region of the Fertile Crescent, located in the Middle East around the Nile Delta, but gradually these limits expand and cover the entire world.
It is one of the first wheat-cereal plants cultivated by humans. Recent studies show that the first cultivation of wheat is in a small area located in southeastern Turkey.
Its ability to self-pollination further facilitates the emergence of a number of varieties in different parts of the world.
It was considered a source of life and played an important role in the culinary and religious aspects. About a third of the world’s population relies on wheat for their feed.
Targeted selection of wheat seeds and their separation from the weeds gradually leads to the creation of cultivars. Domestic wheat compared to the wild growing has a greater grain and its seeds themselves are more firmly attached to the classes – a factor facilitating the harvest. The selection of more easily harvested varieties probably hasn’t been very conscious and most likely the result of the simple harvesting. Regardless of the reasons for selection, the result is – the gradual cultivation of wild wheat to a number of domestic varieties.
With the spread of wheat in Europe, gave rise to the use of wheat straw as insulation for roofs even in the Bronze Age. This practice survived until the late 19th century.
Today, the biggest producers of wheat are the Russian Federation, the United States, China, India, France and Canada.
In Bulgaria, the wheat has become a major cereal growing, as it were allocated more than 15 million acres, concentrated in the northern part of our country. Relatively demanding cereal, wheat can hardly be grown in mountainous areas.
In various customs, rituals and traditions of wheat grains are a symbol of wealth, fertility and purity. Our daily bread is wheat. This is the most common use of wheat. Furthermore, wheat is a product that comes in making hundreds of recipes. ”
Teacher:,, Now students will tell you about the old food – bread …. ”
Student of the third group recites:
On the mat, stretched in the shade
lies big and round rustic bread.
Bark studded with gold
his back red sunrise.
His regal throne – Earth for
they lay him earlier that day. ”
Another student presents the history of bread:
,, Homeland leavening bread is ancient Egypt, where the recipe for its preparation is kept secret.
Egiptanite grown in the Po Valley. Nile wheat, of which did flour, mix it with water and salt, but it still was not leavened dough bread. Once someone forgot the dough and when he returned, it was swollen. Since then they began to bake bread in hot ovens.
The first public bakeries appeared in ancient Rome.
In the 19th century it was constructed special furnace that eased the work of many bakers.
White bread was privilege of the rich. The poor ate black bread by adding to wheat bran flour and oatmeal.
Bread is a staple food for all nations.
When the French want to praise someone, say,, good as bread ”, in Arabic language, livelihood and life are marked with the same word.
In Bulgaria old custom most expensive guest are welcomed with bread and salt.
Today they produce many types of bread, but with best quality and usefulness of the whole-grain bread type ,, Graham. ”
Students present recipe for bread:
Leaven is prepared in advance by: 500g rye flour, 500 ml water, 1 tablespoon honey – 1 day stays of 30 degrees. To this mixture was added 900 g of peas and 900 ml of water and the new mixture was aged an additional 24 hours at 30 degrees. And the leaven is ready. This reconstituted yeast lasts one month of cold. Taking it could again be added flour (or graham, rye) and water in the ratio – 1: 1 (as you took the leaven).
Ingredients: 1 kg flour graham (type 1850); 400 g. Yeast; 500-600 ml. water; 1 tablespoon salt.
Method of preparation: blended into a soft dough is formed and then fermented for 2 hours at 33-35 degrees temperature. Bake at 220 degrees.
Students present the bread, which they prepared by inviting everyone to try it.
The caravan of the lesson, the teacher returns to the main idea of the lesson,, Meals on canvas. ”
Stating the grounds of Vladimir Dimitrov-Master to create a cycle,, Harvest. ”
When the Master was asked where he got the idea for the paintings on the theme ,, Harvest “, he replied:
From Mom ,, came the idea. Momat the age of eight began to reap.
Another reason is all understand how our land is fertile and how industrious is the Bulgarian peasant.”
Impressed by the fertility of our land, the Master presents peasant with overcrowded rates the fruits of his great love hard work. This confirms the artist to human labor and highlights the relationship between man and his paintings also the nature. Obtained harmony between man and nature, which He is seen in the pictures ,, Harvesters “Woman Harvester ,,” ,, Harvesters lunch. ”
During the final words of the teacher on the screen launches the film exhibition of the artist.