Science and gastronomy together in the Brainy Tongue project
Mugaritz, Centre for Genomic Regulation and Basque Culinary Center present Brainy Tongue, a project to explore the empirical knowledge and conceptual understanding of aspects involved in perception, through science and cooking.
With the aim of generating an exchange between science and cooking that sheds light on the field of sensory awareness, Andoni Luis Aduriz, Luis Serrano and Matthieu Louis, from the Centre for Genomic Regulation (Barcelona) and Joxe Mari Aizega, director of the Basque Culinary Center (San Sebastian) have presented today, from the CRG headquarters, Brainy Tongue, an inter-disciplinary project of cooperation that seeks to explore the mysteries that govern perception. The initiative unites two disciplines for which Spain is renowned internationally, like biomedical research and high cuisine, to merge and deepen the understanding of sensory awareness.
The first action will be the workshop ‘The Sensory Logic of the Gastronomic Brain’ which will be held from 24 to 26 October in the Basque Culinary Center, with the participation of some 20 top-level experts, including renowned geneticists, engineers, physicists and neuroscientists from all over the world. This event will bring together scientists such as Adrian Cheok, Charles Spence, Charles Zuker and Leslie Vosshall and chefs of the standing of Heston Blumenthal, Eneko Atxa and Janice Wong.
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