"How we taste and eat is just as central in a civilization perspective as what we know and think. Meal communities are important contributors to the creation of a community of opinions based on sense, emotion and taste. This is the reason for writing Teaching Taste. The historical part analyses Danish children's cookbooks. When did the view of taste change from a norm that was met to a sense and ability that everyone, including children, possesses? The systematic part identifies seven dimensions of taste: pleasant taste, healthy taste, sensed taste, moral taste, religious taste, loving taste and trendy taste and how to teach them. The didactic part answers how can we teach about, through and for taste. The book is written for teachers, trainee teachers and students on courses in Home Economics, Food Knowledge and Food Education. The book ends with a ready-to-use teaching handout"--

This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.

"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--

A gorgeous picture book that tells a whimsical origin story of the phases of the moon, from award-winning, bestselling author-illustrator Grace Lin Pat, pat, pat... Little Star's soft feet tiptoed to the Big Mooncake. Little Star loves the delicious Mooncake that she bakes with her mama. But she's not supposed to eat any yet! What happens when she can't resist a nibble? In this stunning picture book that shines as bright as the stars in the sky, Newbery Honor author Grace Lin creates a heartwarming original story that explains phases of the moon.

Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Very simple, easy-to-read text pairs up with fun photographs to teach little readers that mouths are for tasting, as well as all the delicious--or icky--things they can taste! Aligned to Common Core Standards and correlated to state standards. Abdo Kids is a division of ABDO.