The symposium `The Sensory Logic of the Gastronomic Brain´ aims to foster interactions between science and cooking, with a view to shedding light on how we sense food. It will bring together a group of international scientists and chefs of the highest level on 24, 25 and 26 October, in the Basque Culinary Center of San Sebastian. 

 

It is the first activity developed by Brainy Tongue, a multi-disciplinary cooperation project promoted by Mugaritz (Errenteria), the Centre for Genomic Regulation (Barcelona) and the Basque Culinary Center (San Sebastian), which seeks to delve into the mysteries governing perception.  

 

Attending `The Sensory Logic of the Gastronomic Brain´ will be world-famous geneticists, engineers, physicists and neuroscientists from all over the world, based at prestigious institutions such as the universities of Oxford and Cambridge in the United Kingdom, the Weizmann Institute of Israel and the universities Rockefeller and Columbia in the United States. During this unprecedented event, the participants will explore how the sensory systems work, what effect emotional stimuli have, to what extent our biological make-up influences perception or what the future holds in relation to sensation. 

 

More information at: http://brainytongue.com and info@brainytongue.com