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Certainly,
some of the pungency in the taste of organic as well
as conventionally grown food is related to the idea
of "fresh" and "local". Produce that reaches your table
as fast as possible after harvest will have the finest
flavors. In fact, (it's Sue speaking here) "Anne has
just finished making one of the finest pots of borscht
I've ever eaten with beets from a neighbor's garden
so fresh and firm, that the flavor of this soup simply
soared. It's sweeter than any other beet dish I've ever
tasted. "Fresh" and "local" produce made this soup sing!"
Initially, your 6-8th graders might learn a lot by investigating
how people taste flavors and by carrying out some tasting
experiments such as detecting the four basic flavors
in foods and how they are influenced what we see and
smell. They'll discover there's a remarkable difference
between people in their ability to detect various flavors.
Once students become more experienced in "tasting" they
will more easily be able to detect the nuances of flavors.
Having said that, some of the taste tests that have
been done between organic and conventionally grown foods
show a variety of results. And there are always many
variables to control.
However, your question is a good one, so let's open
up the idea to our audience and see what suggestions
they bring forth for your students via the
discussion
forum too
.
Thanks for your final caution! We're usually smiling,
and are trying our darnedest to stay fit!
Anne and Sue
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