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.
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