Atelier of Tastes — REGGIO EMILIA LEARNING

From its origins, Reggio schools included a kitchen. In fact Loris Malaguzzi moved to Reggio Emilia form Modena because he couldn’t have a kitchen in the school building at Modena.

On Friday the 29th December we were privileged to be introduced to the ‘Atelier of Tastes’ by the CEO of Pause, Paola Cavazzino who is also a pedagogista/teacher & consultant who assists schools all over Italy when they open and train in the Reggio Approach. This relationship lasts three years. One of the schools that Paola has worked with the Clorofilia School in Milan.

The ‘Atelier of Tastes’ is a permanent research centre based on the origin and the development of the sense of taste starting from childhood. It is a provocation for ideas and projects based on solidarity, investment around food and the well-being of people and communities. This project has a research team behind it (see below).

Paola shared with us they types of ideas they use for provocations around food. I thought many of the teachers and parents among us would enjoy them…

Put fruit and veges on a light table to explore the aesthetics of both living and dead/dried fruits and veges. I haven’t seen these tables in Central Otago, so am not sure if they are in NZ, but they are fantastic. I took the light table photo on the right at Remida recycling centre- it has paper related collections on it, but you could imagine how great it would be to look at food on it.

Smell the food before tasting it.

Extract the juice.
Make a board of colours- decide what could be created with it.
Explore food of different cultures, geography and history.
Honour food from the local area, by researching it and making it.
Give quality to hospitality- offer to share it with families and other citizens. Enjoy conviviality with food- sit, eat and talk at the table.

Look at food under a microscope- match watch you see with the pictures on the table.

Hello, World!

The ‘What is Taste’ video is the must watch for all you foodies!

Encourage children to try a wide variety of tastes; build their repertoire.
Record the sounds of making noises with food using a microphone e.g. snapping pea pods.
Extract the natural colours from food and paint or make prints with them.
Mix the colours with baking soda or lemon juice.

Recipe for dip and crackers made from vegetable pulp… waste not, want not!

Dip- Mix together beetroot and carrot pulp, basil, grated parmesan, olive oil, ground almonds, salt and pepper.

Note: the carrot and beetroot pulp was the extract that was left over after using these veges to make juice.

Crackers- 1kg flour, 250g oil, 20g salt. Mix together & rest 2-3 hours, roll, cut into 4x4 squares and bake. These are so simple, but really great.

Name and research vegetables…

Did you know that the original carrots were purple? Find out the story behind why they became orange…

Cauliflowers- including the bright green, Roman Cauliflower.

I know many teachers and schools in New Zealand also use food, cooking and kitchens as an educational tool. This Atelier of Tastes reinforced for me, once again, the privilege we have as teachers, parents and citizens of passing on food knowledge (i.e. growing, preparing and sharing), attitudes and traditions which will benefit children in many ways.