Education modifies the subjects' receptiveness and influences the responses to a meal, not only the hedonic postprandial experience, but also homeostatic sensations. Since homeostatic and hedonic responses are dissociable, education might be tailored to target different conditions.

The composition of meals with equal palatability influences postprandial satisfaction, even without significant impact on homeostatic sensations, although an effect on homeostatic sensations has not been excluded. These conditioning factors may have clinical implications in patients with impaired meal tolerance or meal-related symptoms.

This article describes and discusses an experiment we carried out at El Celler de Can Roca, a vanguard restaurant in Girona, Spain. In this experiment we tested the possibility of characterizing and measuring our team's sensory capacity, arguing that research on the senses within experimental cooking should also include cultivation of sensible knowing. Our findings confirmed that instead of thinking about sensory capacities that reside in the individual alone, we should change our model for one that speaks of sensible skills where the communal is of crucial importance. Throughout our discussion we highlight awareness, imagination, and empathy as three important sensible skills for culinary practice, and make a final point about how such skills can be cultivated and taught to a restaurant's team.