Abstract
The present study is based on the subjects of Teaching a Second or Additional Language, and the Anthropology of Food. This is a case study that focuses on ways of utilizing culinary activities in teaching the Greek language to foreign adult students in higher education. Specifically, the study relies on research material collected at the School of Modern Greek Language (SMG) of Aristotle University of Thessaloniki during the period 2015-2020 from 20 classes of different levels in Greek, which were attended by a total of about 180 students from Europe, America, Africa, Asia, and Australia. The study discusses issues related to (a) ways in which food can effectively contribute to intercultural dialogue and intercultural communication in a firmly multicultural educational space such as SMG as well as ways in which culinary activities can enhance various cognitive (language and cultural), social and emotional skills of foreign language students, including the conditions that must be met for the maximum effectiveness of these activities; (b) any difficulties that may arise before, during and after these activities, as well as ways to deal with them.
