Pixel International Conferences

In France, the taste education devised and implemented by Jacques Puisais has spread throughout the country, and the educational program is drawing attention in Japan as well [1]. Always conscious of the five senses, valuing what I felt, and sharing what I felt through expressions such as language with others. It is expected that this will foster a sense of self-usefulness, understanding of others, and sociality, and it is considered that practicing this theory in the field of education is extremely effective in the development of rich humanity [2]. It is possible to incorporate it in any subject, but in particular, in the practical lessons, it is easy to compose content that is conscious of the five senses, and it can be expected to raise interest and understanding. We will touch on the idea of ​​this taste education and the necessity of development, and report on the cases practiced in Japan. In order to learn about the cookability of foods, the cooking experiment class that we practiced mainly focuses on activities to obtain objective data by preparing cooked foods under various conditions and performing instrumental analysis and measurement. This time, I encouraged them to incorporate a lot of sensory evaluations that use their own senses, and at that time, express that they do not have to worry about the difference in how they feel with others, and that they respect their own feelings. Of the six lessons, we distributed worksheets to describe "appearance," "fragrance," "texture," and "taste" only for the first time. As a result, it was seen that they described what they felt using their senses of sight, smell, and touch without giving instructions, and they seemed to make evaluation and verbalization using the five senses a habit. In addition, some people wrote more vocabulary as the number of times increased, suggesting the effect of repeated activities. From the above, it became clear that in practical lessons, not only observing, but also intentionally making each of the five senses and emphasizing and verbalizing what one feels will deepen one's understanding of the subject being evaluated. At the same time, it was suggested that repeating this educational practice would contribute to the improvement of vocabulary and expression.

keywords:Experiments and Practical training, Taste Education, Five Senses

references:[1] Reiko OHMORI et al., “Trial Study of French Taste Education in Japan; SHOKUIKU Practices Based on Theory of Jacques Puisais.”, Utsunomiya University repository, 3, 281-284 (2017)

[2] Mika TSUYUKUBO, “The Origin and Development of Taste Education in France -On the Idea and Practice of Jacques Puisais-", Journal of Cookery Science of Japan, 48, 435-438 (2015)