Brainy Tongue brings together top-level scientists and chefs in San Sebastian
The symposium The Sensory Logic of the Gastronomic Brain that will be held in the Basque Culinary Center (San Sebastian, Spain) from the 24th to the 26th of October will gather scientists such as Charles Spence, Charles Zuker and Leslie Vosshall who will participate in a rich debate alongside chefs such as Heston Blumenthal, Andoni Luis Aduriz and Janice Wong.
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 email@example.com