In this informal, salon-style setting, participants will be able to probe the science, psychology, and social norms that shape the food choices we make—choices that have grown more complex than at any other time in our species' evolution. Experts will lead each session, with participants encouraged to bring in their questions, shopping lists, myths, and opinions about food and health, longevity, and taste, and come away with decisive understanding about the food we eat.

On May 6, join Drew Ramsey, MD, of Columbia University’s College of Physicians and Surgeons, and Amy Bentley, Ph.D., of the Department of Nutrition, Food Studies, and Public Health at NYU to discuss how our food choices are driven by society and the industrialization of food, with health implications from infancy to old age.

Participants:

• Will have the chance to taste similar foods—but prepared in different ways—to experience firsthand the taste implications of food industrialization.
• Will leave with a personalized “brain-food prescription” for making food choices to promote brain health.

More about the experts: Drew Ramsey’s recent books include 50 Shades of Kale, and The Happiness Diet: A Nutritional Prescription for a Sharp Brain, Balanced Mood, and Lean, Energized Body. Amy Bentley is an expert in the history of baby food and infant-feeding practices, as noted recently in the New York Times. 

The Museum greatly acknowledges The Mortimer D. Sackler Foundation, Inc. for its support to establish The Sackler Brain Bench, part of the Museum's Sackler Educational Laboratory, in the Spitzer Hall of Human Origins, offering ongoing programs and resources for adults, teachers, and students to illuminate the extraordinary working of the human brain.