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But at the same time, the plastic wrap makes it harder for the consumer to use his or her own senses to judge the freshness of the cucumber inside.
但与此同时，保鲜膜的使用让消费者更难用自己的感官来判断里面黄瓜的新鲜度。
An unintended side-effect of the plastics ban in France will be to bring supermarket shoppers closer to raw ingredients as they buy them.
法国塑料禁令的一个意想不到的副作用将是让超市购物者在购买原材料时更接近原材料。
They will once again have the chance to see the dimples on a naked lemon before they buy it, or to smell the pungency of a leek that is not cloistered in plastic.
他们将有机会在购买前再一次看到裸露柠檬上的凹痕，或者闻一闻没有隐藏在塑料中的葱的刺激性。
If this reform could be repeated in other countries (Spain is to follow suit in 2023), it would be a significant step towards using our senses more actively when we eat.
如果这项改革可以在其他国家重复(西班牙将在2023年效仿)，这将是朝着更积极地使用感官迈出的重要一步。
A second reason to be hopeful is the rise in home cooking that happened during Covid lockdowns.
充满希望的第二个理由是，在疫情封锁期间，家庭烹饪的兴起。
Consumer research suggests that across Europe and beyond in 2020, there was a rise in purchases of ingredients for cooking from scratch, such as flour.
消费者研究表明，2020年，在整个欧洲和其他地区对面粉等烹饪原料的购买都有所增加。
People in Spain, Italy and Greece reported enjoying experimenting with new recipes during the pandemic.
西班牙、意大利和希腊的人们说，在大流行期间，他们喜欢尝试新的菜谱。
Anyone who cooks regularly will by definition use their senses in an active way.
任何经常做饭的人都会积极地运用他们的感官。
To cook is to become attuned to the scent of garlic sizzling in a pan, or the sound of a mushroom squeaking as it cooks.
烹饪就是适应大蒜在锅里滋滋作响，或者蘑菇在烹饪时发出的吱吱声。
You learn to feel the smoothness of properly kneaded dough in your hand, or to notice the way that lentils or rice swells when it is perfectly cooked.
你要学会感觉手中感受揉好的面团的光滑，或者注意到小扁豆或米饭在完美煮熟后膨胀的方式。
A third source of hope is provided by sensory food education.
第三个希望的来源是感官食物教育。
Learning to use all five senses more actively when eating is a teachable skill.
学习在吃饭时更积极地运用所有五种感官是一项可以传授的技能。
In Britain, the new National Food Strategy authored by Henry Dimbleby in 2021 called for sensory food education to be a basic part of every young child’s education for nursery and reception classes.
在英国，亨利·丁布尔比在2021年撰写的新的《国家食品战略》呼吁将感官食品教育作为幼儿园和学前教育的基本组成部分。
The evidence suggests that even a short course of sensory food education can help to broaden a child’s food tastes.
证据表明，即使是很短的感官食物教育课程也可以帮助拓宽孩子的食物口味。
A study from Finland found that sensory-based food education of pre-school children increased their willingness to eat a range of foods including fruits, vegetables and berries.
芬兰的一项研究发现，学龄前儿童基于感官的食物教育提高了他们吃水果、蔬菜和浆果等一系列食物的意愿。
This effect was noticed even among children who were classified by their parents as “picky eaters”.
甚至在被父母归类为“挑食者”的儿童中，这种影响也有所体现。
Anecdotally, we have seen the same positive effects with TastEd.
有趣的是，我们已经看到了与感官教育相同的积极效果。
