After a fall filled with comfort foods (lasagna, chicken noodle soup) and appetizing baked goods (carrot cake, sugar cookies), this week, it was time to break out the pickled ginger and the anchovies. With Nisha leading the charge, Brainfood students tasted their way through 24 different samples of "mystery" foods. The challenge was to get beyond the "good" and the "nasty", and really articulate the many elements, like texture, smell, and appearance, that influence how we experience new foods when we can't easily identify them as familiar dishes.
Channelling their inner-Bourdains, students proved they were ready to take on a veritable smorgasboard of unidentified food presented in a fleet of miniature Dixie cups. As could be expected from a class that appealed directly to students’ senses of adventure, tasting high jinks ensued. Some groups were meticulous about tasting foods at the exact same time, so no one person would be singled out as the guinea pig. Other groups were caught up in speculation, coming to hopeful conclusions like, “If it smells good and it’s orange, it can’t be that bad” and “I bet it’s just iced tea” (actually a very unpopular red ginseng drink).