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Neurogastronomy: The science of flavor and taste

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Neurogastronomy: The science of flavor and taste

The emerging field of neurogastronomy claims that all your senses, not just taste and smell, interact with your brain to create a culinary experience; and can have everyday applications in communication, productivity, and even happiness. WBEZ contributor Louisa Chu, Dr. Christopher Buckle, a clinical assistant professor of radiology at Robert Wood Johnson University Hospital and a clinical instructor in neuroradiology at the University of Chicago, and Dawn Welsh, a culinary experience design consultant and collaborator with Future Partners, a design and leadership consulting firm discuss. (Photo: Flickr/Docoverachiever)

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