This research note seeks to reintroduce taste as a key element in studying tastes, rather than focussing on variations related to social or national origins. Why do we like a dish or an odor ? How are aesthetic judgments and tastes constructed ? In the training for an expert in olfaction, tastes turn out to be shaped not through acculturation but through an emphasis on sensorial qualities. During training, the expert, forced to concentrate on his senses, expériences an improvement in, and transformation of, his perceptions. In this experience, sensation and the material relationship to an object apparently have a real place in constructing tastes, a role that can become predominant.