Long ago, early humans could not risk relying solely on their eyes to decide what was good to eat and what might do them in. Those red berries may look appealing, but the bitter taste and oily feel served as warnings against eating with abandon. Today, modern consumer agriculture has taught us to elevate our sense of sight above all else. We want our food to “look” right, even at the expense of flavor. This course invites you to engage the other four senses in dining, teaching you to trust yourself and others, but challenging your palette as well. Through a variety of techniques (including some blind tasting!) we’ll explore our sensory involvement in eating and will wrap up with a community meal on Sunday night, served with a renewed and finely tuned approach to the full sensory array of the pleasures of eating.