Ever wonder why some can eat Brussels sprouts by the bushel while others cringe at the thought? Is it only a matter of “taste” or perhaps something more? Join Barb Stuckey, professional flavor developer and author of TASTE: Surprising Stories and Science to Get More Out of Every Bite, for a discussion on the science and meaning behind taste—revealing how much we actually know about how taste works.

Proudly sponsored by Judy and Josh Weston.

Find out more about the speaker and topic:

http://www.flavornet.org/index.html
http://monell.org
http://www.umamiinfo.com
http://barbstuckey.com