Is it possible to design gastronomic experiences according to the genetic profile of the 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?
These are just a few of the questions that will be tackled at the 'Brainy Tongue' convention at the Basque Culinary Center, San Sebastian, spain from 24 to 26 October, where over 20 scientists and chefs will investigate the 'mystery of perception and emotions through interactive seminars and sensory experiments.'
"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.
Renowned geneticists, engineers, physicists and neuroscientists from all over the world will collaborate with internationally renowned chefs including Aduriz, Heston Blumenthal and Eneko Atxa amongst many more..
Whilst the first two days will be dedicated to closed-door sessions between the scientists and chefs, involving workshops, talks and debates, the third day will include on an open session to the public. Conferences and interactive dynamics will be held, linked to themes of perception, as well as the conclusions reached by the experts during the initial two days.
What Brainy TongueWhen 24 to 26 October, 2016Where San Sebastian, SpainWeb
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