$49 for Three-Hour Cooking Class for One at Hipcooks ($65 Value)

Downtown Santa Ana

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In a Nutshell

Teachers eschew chemistry and measuring instruments, instead focusing on delicious spices and ingredients in recipes that work at home

The Fine Print

Promotional value expires Dec 1, 2015. Amount paid never expires. Online registration required; codes will be valid beginning July 5, 2015. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Must be 21+. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $49 for a three-hour cooking class for one person ($65 value)

Four Things to Know About The Five Tastes

The five recognized tastes are sour, sweet, bitter, salty, and umami (savory). But, that’s not all there is to the story. Read on to learn more about taste, and how ideas about it are still evolving.

1. Your tongue isn’t divided into sections by taste. This was long thought to be the case, but in truth different taste receptors intermingle all over the tongue. It’s not hard to see why scientists previously thought this, though. Some areas are more sensitive to certain tastes than others: the sides of the tongue are the most attuned areas to all tastes, while the back of the tongue is most sensitive to bitter tastes.

2. Umami was accepted as the fifth taste in 2002, more than 100 years after it was identified by Japanese chemist Kikunae Ikeda. Meaning roughly “delicious” in Japanese, umami became fully accepted as one of the foundational tastes after it was proven that our tongues have taste receptors for L-glutamate, an amino acid responsible for the umami effect. Umami is often described as savory or meaty, and is most present in high-flavor foods such as ripe tomatoes, cheese, and anchovies. It’s also why MSG—monosodium glutamate—is so potent in ramping up flavor.

3. There might be more than five tastes. Scientists are still looking into whether the mouth has specific taste receptors for other substances, such as fat, calcium, and metals. Spiciness, however, definitely isn’t a taste: it’s processed in the brain not by taste buds, but by pain receptors.

4. Your sense of taste keeps you safe. Taste buds in the mouth come to the rescue by sending the brain a cue when a food is poisonous or rotten, preventing you from swallowing it or storing it in your cheek pouches.

Customer Reviews

I took a cooking class with Hipcooks before so I was very excited to take another one. It was so much fun and I can't wait to cook all that I learned for my family one day! Thank you.
Karen M. · a day ago
Very fun and informative. Delicious food and wonderful cocktails
Elizabeth H. · December 19, 2016
The chef and the dinner were fabulous. It was a fun and good tasting experience!
Susan S. · September 2, 2016
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    Downtown Santa Ana

    125 North Broadway

    Santa Ana, CA 92701


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