in ce sens? un scurt ghid de educatie senzoriala - Slow Food
in ce sens? un scurt ghid de educatie senzoriala - Slow Food
in ce sens? un scurt ghid de educatie senzoriala - Slow Food
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24<br />
5<br />
odata cu temperatura. Mestecatul ajuta la <strong>in</strong>calzirea mancarii reci. Inghetata <strong>de</strong> exemplu<br />
are <strong>un</strong> miros slab dar odata aj<strong>un</strong>sa <strong>in</strong> gura poate cauza senzatii <strong>in</strong>tense <strong>de</strong> arome.<br />
Ambii re<strong>ce</strong>ptori olfactivi <strong>in</strong>terni si externi s<strong>un</strong>t ne<strong>ce</strong>sari pentru a ne permite gustarea<br />
mancarii <strong>in</strong> toata complexitatea ei. Potrivit <strong>un</strong>or neuropsihologi per<strong>ce</strong>ptia gustului se<br />
datoreaza 90% re<strong>ce</strong>ptorilor d<strong>in</strong> cavitatea nazala si doar 10% papilelor gustative. Sensibilitatea<br />
olfactiva poate varia puternic <strong>de</strong> la o persoana la alta, <strong>un</strong>ele persoane avand<br />
nevoie <strong>de</strong> o con<strong>ce</strong>ntratie <strong>de</strong> o suta <strong>de</strong> ori mai puternica <strong>de</strong>cat altele pentru a per<strong>ce</strong>pe<br />
mirosul. A<strong>ce</strong>asta caracteristica nu poate fi generalizata: <strong>un</strong>ii ar putea avea <strong>un</strong> “nas b<strong>un</strong>”<br />
pentru <strong>un</strong> anumit miros dar o <strong>sens</strong>ibilitate foarte slaba pentru <strong>un</strong> altul. Mirosul este<br />
<strong>un</strong>ul d<strong>in</strong>tre simturile care este <strong>ce</strong>l mai sus<strong>ce</strong>ptibil la oboseala si adaptare. Daca ne aflam<br />
<strong>in</strong>tr-<strong>un</strong> loc cu miros puternic, <strong>de</strong> ex., <strong>sens</strong>ibilitatea noastra la miros va fi rapid dim<strong>in</strong>uata.<br />
D<strong>in</strong> a<strong>ce</strong>st motiv oamenii care locuiesc <strong>in</strong> zone cu aer poluat, ca <strong>de</strong> ex. <strong>in</strong> orase mari, pl<strong>in</strong><br />
<strong>de</strong> mirosuri neplacute si enervante, au tend<strong>in</strong>ta <strong>de</strong> a avea <strong>un</strong> simt al mirosului <strong>de</strong>ficitar.<br />
A<strong>ce</strong>lasi efect poate fi produs <strong>de</strong> folosirea <strong>in</strong> ex<strong>ce</strong>s a <strong>de</strong>odorantului, parfumului si aromelor<br />
artificiale d<strong>in</strong> mancarea <strong>in</strong>distriala.<br />
Experimentul 5.1 Descoper<strong>in</strong>d plantele aromati<strong>ce</strong> locale<br />
(Pentru toate varstele)<br />
Participantii s<strong>un</strong>t <strong>in</strong>vitati, pentru a <strong>in</strong>telege mai b<strong>in</strong>e capacitatea lor olfactiva pr<strong>in</strong>tr-<strong>un</strong><br />
test <strong>in</strong> care sa rec<strong>un</strong>oasca <strong>un</strong>ele ierburi folosite <strong>in</strong> bucataria locala. Exercitiul ajuta la<br />
<strong>in</strong>dreptarea atentiei asupra simtului mirosului si la <strong>in</strong>telegerea importantei a<strong>ce</strong>stuia <strong>in</strong><br />
alegerea hranei.<br />
Materiale:<br />
• 5 – 6 ierburi aromati<strong>ce</strong> diferite, i<strong>de</strong>al com<strong>un</strong> folosite <strong>in</strong> bucataria locala<br />
• Aproximativ 20 <strong>de</strong> recipiente d<strong>in</strong> plastic goale, cutii <strong>de</strong> iaurt sau alte recipiente mici<br />
si opa<strong>ce</strong>.<br />
• Aproximativ 20 <strong>de</strong> bucatele <strong>de</strong> material, 4x4 cm<br />
• Aproximativ 20 <strong>de</strong> ban<strong>de</strong> elasti<strong>ce</strong> sau cativa metri <strong>de</strong> sfoara<br />
• Etichete<br />
• Hartie si creioane, fisa (Fig. 5.1)<br />
• Un flipchart sau o coala mare <strong>de</strong> hartie, pentru a <strong>ce</strong>ntraliza datele grupului.