Over recent decades, gastronomy and sensory neuroscience have been sharing a fundamental interest in the principles governing perception. While scientists study the neural mechanisms underlying sensation and cognition, chefs explore these mechanisms to create enjoyable experiences. After the extraordinary progress made in both fields, we wish to promote a dialogue and an opportunity to work together. With this aspiration, we present Brainy Tongue, a means to explore the empirical knowledge and conceptual understanding of aspects involved in sensoriality, through science and cooking.

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