CIBO, GUSTO, CHIMICA
21 February 2022, at 3.00 pm
Museo Galileo is participating in this year’s edition of Braille National Day with an activity, curated by Emma Angelini of the Polytechnic of Turin, which is focused on taste and smell and is aimed not only at blind visitors.
Taste and smell are the most effective and immediate method to choose and evaluate the quality of food and drinks. During the activity we will understand where a particular food gets its taste from, how our sense of taste is stimulated, and how our senses perceive food molecules, such as those of sugar, water or vitamin C.
We will analyze the effects of transformation processes, such as cooking and seasoning, which make it possible to modify or produce new flavours thus making foods more palatable; in essence, the daily life of eating and drinking will be analyzed, by focusing on the molecules of taste.
Furthermore, thanks to the cooperation with the Braille Printery in Florence and the Unione Italiana Ciechi e Ipovedenti (Italian Union of the Blind and Visually Impaired) participants will receive a Braille abstract of the activity.