Breaking Down the Senses IV: TASTE

“The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other” –Jean Anthelme Brillat-Savarin

The Price of Happiness – do more expensive things “taste” better?

What is TASTE and how is it different than FLAVOR?

(Watch the VIDEO and read the TRANSCRIPT)

Miracle Berries!

All about the 5 TASTES (LEARNIST)

Did you say “UMAMI”?

Perpectives: a UK teen tests American Food (series)

13-Elsa-Lambinet-Sweet-play

Chocolate Tasting Tips – The only thing that melts at body temperature! More about using other senses to TEST BAD OR GOOD CHOCOLATE

The OLFACTORY SYSTEM and WINE

How to TALK TO A SOMMELIER

EXPOSED! How Expectations Bias Wine Taste

5 Crazy-Delicious Food Combos to Try

The Food Project: Museum Exhibition- The Shape of Taste

09-2-Delphine-Huhuet-speculoos

As we conclude our exploration of the various senses and Sense Perception as a Way of Knowing, let’s experiment and celebrate with an “Iron Chef” type of activity!

Procedure:

Class Period 1:

1. Brainstorm a list of 2 “Savory” ingredients and 2 “Sweet” ingredients and write them on the Google Spreadsheet here:

CLICK HERE FOR THE SPREADSHEET 

Afterwards, we’ll draw names out of a hat. When you are chosen, you will get to choose your ingredients – ANY TWO INGREDIENTS FROM ANY CATEGORY (that’s correct, you can have 2 sweet or 2 savory or 1 each, but your dish has to include BOTH so be sure to think about that)

2. There will be JUDGING CRITERIA, including categories for  “Aesthetics”, “Taste”, “Texture”, “Smell”, or “Sound” (this would include reference to the name of the dish, or even the sound it makes as it is eaten)

At Home:

1. Now that you have your 2 ingredients, start researching recipes. Have fun figuring out how to create something unique, tasty, and aesthetically pleasing and smelling.

2. You will need to prepare the dish, name it, and bring everything necessary to plate it and serve it.

3. Your dish will be “tasted” not devoured, so it does not need to feed the entire class. *It also works if you create a presentation plate and then a side container of individual servings

4. IDEA: you might want to practice making and plating it at home so you have everything you need. Then try taking a photograph!

Due Date (Class Period 2):

1. On the date due (see below), you will need to bring everything needed to plate and serve your dish. You will also need to provide a card with the name of your dish and the 2 ingredients used. You are welcome to use the fridge in the Science Lab or Mrs. Morrison’s office..I will arrange with them. I don’t have a microwave, so if you need to heat something please arrange it with a teacher who has one ahead of time. As chef, you will be totally responsible.

2. Mrs. B will provide the criteria marking sheets, napkins, silverware, and drinks (and maybe some crackers to clean our palettes between tasting).

3. We will have fun tasting (in teams) the Savory and Sweet dishes, and judging them using the criteria you created. I might also film it! Then we’ll debrief using some TOK -related questions.

Checklist:

1. Choose 2 ingredients and incorporate both into dish

2. Practice making and plating dish

3. Name dish and create card for display

4. Bring everything you need on the date due

Due Dates:

Choosing ingredients: Feb.21 and Feb.22

Per 6: Friday, March 1

Per R3I3: Monday, March 4

DejeunerTOK: Feb. 28 (J3 period) – All lunch peeps should make it this day. Then you will not have to come Feb. 27 (N) if at lunch. **Please inform your study hall teacher but I’ll send an email.

Resources to Help:

Describing Food and Wine (blocked at school)

Sensory Vocabulary Infographic

Over 101 Words to Describe Food

Dialogue describing food – what is “More-ish”?

Assessing Food Texture

IRON CHEF theme Ingredients List (in alpha order)

Science of the Kitchen : TEXTURE

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