Chefs like Heston Blumenthal wish to explore the link between gastronomy and sensory neuroscience

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November 10, 2016
The Basque Culinary Center in San Sebastián hosted Brainy Tongue—an initiative designed to explore sensoriality—this October.

"Brainy Tongue" organised its first event from October 24-26 this year at the Basque Culinary Center, which is an academic institution dedicated to research and innovation in the field of gastronomy. The BCC was started by seven chefs in September 2011. 

Top chefs like Heston Blumenthal, Janice Wong, and Andoni Luis Aduriz collaborated with a group of scientists including Irene Irene Miguel-Aliaga and Leslie Vosshall to host the event. The three-day long symposium focussed on debate around cooking and its relation to science, including flavour, sensory perception, and also how food may be linked to memory.

Heston Blumenthal believes meals can "unpeel layers" of emotion and is keen on investigating this link between food and nostalgia in more detail. 

Binge Verdict: Watch our video about how food may evoke memory, here.