Description

This workshop will make you aware of the sensory power that is within you.

Our very complex olfactory system links to a real sensory analysis laboratory that is more powerful than the sum of all the laboratories on the planet combined. The information detected by the olfactory bulb is instantly transmitted to our brain, which analyses and makes its "market," i.e., intelligently chooses from what the environment offers and according to the physiological needs of our body in terms of vitamins, enzymes, minerals, proteins, etc. The brain communicates with us by validating or disabling foods presented through neurotransmitters of pleasure or displeasure, "I like it or... not", "I saliva... or not," etc. This olfactory system, combined with a personalized analysis laboratory, works optimally with raw, pure, and raw foods as found in nature and not with processed foods denatured by cooking. Thus, to prevent past and memorized culinary experiences from being reactivated and taking precedence over the expression of natural sensory mechanisms, olfactory selection procedures will be carried out blindfolded.

In this workshop, participants will be invited to smell different foods (raw, native, processed, cooked), allowing an individual experience within the theoretical presentation.

To register: Registration fee: 40 SAR. Stop by the Enrichment Office from 9:00 am to 5:00 pm to pay the registration fee. We’re currently located in building 20, level +2. Registration closes on Thursday, January 16.

Check out this event’s photo gallery!