News from CRG
That neural pathways from the mouth's receptors to the brain are beginning to be mapped; that beyond the key role of flavour in survival, flavour also allows us to imagine; that the appearance of food and the words describing a menu can modulate our perception; that satiation is not at odds with the desire to eat more when a person is presented with a new and distinct flavour… These are the some of the conclusions reached during 'The sensory Logic of Gastronomic Brain' symposium where some twenty world-class scientists and chefs gathered between October 24 and 26 at the Basque Culinary Center (San Sebastian).
Bringing together two apparently separate worlds, participants in this forum worked together on each experiment to resolve doubts and suggest new lines of research in both disciplines. Members of the organising scientific committee agreed that "it was a challenge that forced us to step out of our routine to explore the limits of perception together from very different perspectives". In addition, they claimed that the experience was greatly satisfying. They are also convinced that this is just the beginning for new research projects and collaborations.
`The Sensory Logic of the Gastronomic Brain´ is the first activity driven by Brainy Tongue, an interdisciplinary collaboration project promoted by Mugaritz (Errenteria), the Centre for Genomic Regulation (Barcelona), and the Basque Culinary Center (San Sebastian), that looks to delve into the mysteries that govern perception.