1. Children learn that tasting a food uses all five senses both before and during eating.
2. They isolate the sense of taste, identify reference flavours and the role of the taste buds; they discover differences in taste perception, and go beyond “I like it/I don’t like it”.
3. They learn about dominant tastes, experiment with mixing flavours, and test spicy or cold preparations.
4. They explore smell recognition and memory, build their smell repertoire and learn about the difference between smells and aromas.
5. They learn about the importance of sight and colour, which can sometimes be at odds with taste perceptions.
6. They discover the importance of touch and hearing in tasting foods.
7. They learn about changes to the intensity of aromas, the mechanisms of smell, the importance of chewing, and the interesting properties of hot and cold foods.
8. They are introduced to cultural diversity and the variety of regional specialities.
9. They share their taste experiences and enjoy the conviviality of a shared meal with their classmates.

This method can easily be adapted to all learning abilities, including pre-school settings, as well as extra-curricular settings (after-school clubs, community centres, special needs education).