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22/7/2016

CRG: Science and gastronomy together in the Brainy Tongue project

CRG: Science and gastronomy together in the Brainy Tongue project


News from CRG


With the aim of generating an exchange between science and cooking that sheds light on the field of sensory awareness, Andoni Luis Aduriz, from Mugaritz (Errenteria), Luis Serrano and Matthieu Louis, from the Centre for Genomic Regulation (Barcelona) and Joxe Mari Aizega, director of the Basque Culinary Center (San Sebastian) have presented today, from the CRG headquarters, Brainy Tongue, an inter-disciplinary project of cooperation that seeks to explore the mysteries that govern perception.

"It is exciting to think that Brainy Tongue could serve to identify problems, generate hypotheses and propose principles that enrich not only the gastronomic experience but also research into aspects relevant for society. We imagine this as a collective network for cooperation and learning", explained Andoni Luis Aduriz, chef of Mugaritz.

The first activity promoted by Brainy Tongue is the workshop `The Sensory Logic of the Gastronomic Brain´ which will be held from 24 to 26 October, in the Basque Culinary Center.

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