The Sensory Logic of the Gastronomic Brain
Is it possible to design gastronomic experiences tailored to the genetic profile of diners? What stimuli do we receive when we eat: How do we perceive and integrate them? How do we model behaviours at and away from the table? What role do expectations play during a tasting menu? Can we transfer this knowledge beyond the gastronomic experience and bring it to the field of health?
Questions like these will form part of the stimulating debate to be held at our first event titled “The Sensory Logic of the Gastronomic Brain”, which will run from October 24 to 26 at the Basque Culinary Centre, with the participation of some 20 top-level experts, including renowned geneticists, engineers, physicists and neuroscientists from all over the world.
The first two days will feature closed-door sessions workshops, talks and debates involving scientists and chefs. The third day (October 26) will be open to the public and will include conferences and interactive dynamics linked to themes of perception, as well as conclusions reached by the experts during their previous two days of work. Watch the complete agenda of conferences here Admissions through info@brainytongue.com
Gastronomy:
- Andoni Luis Aduriz. Mugaritz, Spain
- Eneko Atxa. Azurmendi, Spain
- Heston Blumenthal. The Fat Duck, UK
- Kyle Connaughton. Pilot R&D, USA
- Leah Sarris. Tulane University, USA
- Chris Young. Chefstep, USA
- Jozef Youssef. Kitchen Theory, UK
- Janice Wong. 2amdessertbar, Singapore
Science:
- Begoña Alfaro. Azti Tecnalia, Spain
- Daphne Bavelier. University of Rochester. US
- Adrian Cheok. Mixed Reality Lab, Singapore
- Bernard Lahousse. Food Pairing, Belgium
- Matthieu Louis. CRG, Spain
- Zach Mainen. Champalimaud Foundation, Portugal
- Irene Miguel-Aliaga. Imperial College London, UK
- Stephen O´Rahilly. Cambridge University, UL
- Alex Pouget. Geneva University, Switzerland
- Dana Small. Yale University, USA
- Noam Sobel. Weizmann University, Israel
- Charles Spence. Oxford University, UK
- Leslie Vosshall. Rockefeller University, USA
- Charles Zuker. Columbia University, USA
Scientific organizing committee
- Juan Carlos Arboleya. Basque Culinary Center, Spain
- Dani Lasa. Mugaritz, Spain
- Matthieu Louis. CRG, Spain
- Irene Miguel-Aliaga. Imperial College London/MRC, UK
