Sackler Brain Bench: Why We Eat What We Eat with Roy Shvartzapel and Moran Cerf main content.

Sackler Brain Bench: Why We Eat What We Eat with Roy Shvartzapel and Moran Cerf

Monday, April 15

Our Global Kitchen: Watermelons

In this intimate, salon-style setting, you will be able to probe the science, psychology, and social norms that shape the food choices you make.  Experts will lead each session, helping you explore the concepts through stimulating conversation, taste tests, and exclusive after-hours tours of the Our Global Kitchen exhibition.  Bring questions, shopping lists, opinions about food and health—and come away with an understanding of the science behind our food decisions. 

Wine and light snacks will be served at each session. 21+

Join renowned pastry chef Roy Shvartzapel, of two Michelin-star Cyrus, in Northern California, and formerly of Bouley Bakery, el Bulli, Bouchon, and Pierre Herme, and neuroscientist Moran Cerf, Ph.D.,of New York University and the California Institute of Technology for a discussion about how our expectations of taste shape our food choices.

  • Venture into Our Global Kitchen for tastings and tricks of the mind and tongue.
  • Prepare yourself for an evening of taste surprises that uncover how brain and tongue influence your food choices.
  • Learn more about how your expectations affect how your food tastes: celebrity chef=best meal ever?
  • Examine the subtle influence of restaurant servers and ambiance on eating enjoyment.

The next Sackler Brain Bench: Why We Eat What We Eat is on Monday April, 22, and features neuroscientist Joy Hirsch. Click here for more.

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.