SciCafe
Flavor Labs: Demystifying the Science of Taste
May 1, 2013
© AMNH/R. Mickens
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 about Why Food Tastes So Good, for a discussion on the science and meaning behind taste—revealing how much we actually know about how taste works.
Find out more about the speaker and topic:
http://www.flavornet.org/index.html
http://monell.org
http://www.umamiinfo.com
http://barbstuckey.com
Proudly sponsored by Judy and Josh Weston.
More in this Series:
SciCafe - The Neuroscience of Creativity
June 5, 2013
Musician and surgeon Charles Limb, of the Peabody Conservatory of Music and Johns Hopkins School of Medicine, used functional MRI to measure activity in the brains of musicians as they play music, finding deep implications for our understanding of creativity of all kinds.