The Sapere method – making food a fun experience
“Do you eat a hot breakfast, or a cold one? Can lemon flavoured candy be red? Would lemonade or water go better with a salad with french dressing? What colour is this apple? Does it taste sour or sweet? How does it feel in your mouth? What does it sound like when you fry fish?”
These are examples of the kind of questions and ideas used in the Sapere method. This method uses pleasurable sensory training to raise the participant’s awareness of sensations and preferences, to practice expressing sensations in words, to become more willing to try new tastes and foods, to heighten variety and to grow to be an aware consumer.
The Sapere method was originally developed by the Frenchman Jacques Puisais and came to Sweden in 1994, thanks to Univerity of Örebro and Grythyttan School of Hospitality, Culinary Arts & Meal Science. It has since grown and spread throughout Sweden. As the Sapere method is very pedagogical it can easily be integrated in the school curriculum. Mathematics, languages, geography, chemistry, biology and social studies are all subjects where the Sapere method can be used in teaching.