Abstract
Taste perception was the focus of an undergraduate course in the health sciences that bridged the sciences and the humanities. A problem‐based learning (PBL) approach was used to deal with the biological issues whereas the cultural transmutations of these molecular mechanisms were explored using a variety of sources (novels, cook‐books, films). Multiple evaluation procedures were used; problem summaries and problem‐solving exercises (TRIPSEs) for the PBL component and group tasks and individual exercises for the cultural issues. Self‐selected groups chose specific tasks from a prescribed list (setting up a journal in molecular gastronomy, developing an electronic tongue, organizing a farmer's market or a culinary tour, framing hedonic scales etc). Individual tasks were selected from a menu of options (book reviews, films reviews, conversations, creative writing). A few guest lecturers (wine making, cultural anthropology) added more flavor. The course was rated highly for its learning value (8.95 ±1.02, n=36) and helped students relate biological mechanisms to cultural issues (8.3 ± 1.38, n=35).
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