Days of Thunder

French Kiss (1995)

Concept featured in clip: Plant nutrition; tasting flavor

Location of clip: DVD: the 2nd half of Chapter 14

Play Flickclip Here

Summary of clip: Kate and Luc stop at Luc's family home on their way to find Kate's fiance. While investigating in Luc's room, Kate is intrigued by a box. Luc introduces Kate to his experiment, which includes different flavors/ scents involved in making/ tasting wine. He eludes to the different ways in which wine gets its flavor.

Connection of flickclip to the concept: Grape plants, just like all plants, get their nutrition from the soil. Different soil types have different ratios of nutrients. Different ratios of nutrients in the soil cause the grapes to have different flavors, especially when made into wine. Another factor involved in wine flavors is the olfactory senses as the nose is important in sending certain flavor smells to the brain, adding to what the taste buds sense.

Suggestions to teachers:

1. Suggested questions for students when viewing the clip:

a. Where do the plants get their nutrients? Does the quality of the soil affect the plant? In what way? Can it affect the flavor of a plant that is eaten?

b. Where does flavor come from? What do we rely on to taste flavors? What about our noses?

c. Would things taste differently if you didn't have a nose?

2. Have the students investigate the process by which plants get their nutrients by having them perform an experiment growing plants in different types of soils, one with a lot of nutrients, one with little nutrients. They could also do the experiment at the following link to investigate the depletion of soil nutrients as plants grow:

3. Have the students taste different things without their nose. You will need to do this in groups. Bring a blindfold and pieces of foods with different flavors, but with similar textures (i.e. pear/apple, different kinds of bread, baby foods, jelly beans, vegetables, etc.). Have one student blind fold another. Have the blindfolded student hold their nose as another student gives the two similar food samples. Have a third student keep a record of the results. Have the class compare results and discuss.