The results of a ASEF survey (Association Santé Environnement France) published last May gave a cold sweat. We learned there, for example, that 87% of children do not know what a beet looks like and 25% do not make a link between fries and potatoes … With such observations, the taste week seems more useful than ever to awaken them. children benefit from a varied and balanced diet.
From October 14 to 20, Placed under the sign of meetings and sharing, this 24th edition will be marked by many events: Leçons du Goût in primary schools, Chef on Campus within universities and the 2nd National Meeting of Chefs of tomorrow for apprentice cooks. The older ones will also enjoy multiple taste experiences with the Ateliers du Goût throughout France and the Tables du Goût in partner restaurants.
Go to the Taste Week website to find out about the full program of events and register for the various workshops.
Taste may have a genetic explanation
Despite repeated efforts, you cannot get him to eat even a spoonful of cauliflower gratin or mashed potatoes. salsify ? Don’t push it too hard and try again when he’s a little bigger. Inserm researchers have discovered that tastes could have a genetic origin thanks to the study of zebrafish.
The researchers studied the feeding behaviors of larvae when bitter, sweet or acidic components were added to their food. After two or three days of exposure to bitter or acidic foods, the zebrafish will eventually get used to them and eat them normally. Genetically, this adaptation resulted in a decrease in the expression of the egr-1 gene which increased when the larvae rejected bitter and acidic foods.
And at home, how can children discover new foods? We offer you recipes and tips to treat the little ones with flavors that they often have trouble appreciating …
