Cooking Classes for Two, Four, or Six People at Mama Leti's Cooking (Up to 46% Off)

Central Beaverton

Value Discount You Save
$140 43% $60
Give as a Gift
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Over 40 bought

In a Nutshell

Student chefs make, then eat, meals such as chicken mole, chile relleno, and enchillas verdes

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Registration required 48hrs in advance; subject to availability. Merchant's standard cancellation policy applies (any fees not to exceed Groupon price). Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Three Options

  • $80 for a cooking class for two people ($140 value)
  • $155 for a cooking class for four people ($280 value)
  • $225 for a cooking class for six people ($420 value)

Click here to see the schedule of available classes.

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

She was informative and the background of the food we were going to eat was interesting. I wouldn't have minded a bit more hands on
Rose K. · March 11, 2016
Fun! I love to cook and learned a lot, plus ate some fantastic food. Totally worth it!
Jodie Z. · February 21, 2016
Merchant Location Map
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    Central Beaverton

    12155 Southwest Broadway Street

    Beaverton, OR 97005

    +15039410384

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