Thanksgiving Science!
Imagine if this Thanksgiving you could
trick your brain into thinking that the plate of green beans in front of you
actually tastes like chocolate cake! That day might be here sooner than we
think thanks to the growing field of neurogastronomy.
This new science merges the science and culinary worlds by studying the human
brain and the behavior that influences how we experience eating and drinking.
More importantly, researchers are studying if advances in taste and odor
perception could make it possible to one day manipulate taste perception
neurologically.
Gordon M. Shepherd, a physiologist and
professor in the neuroscience department at Yale is
leading the charge in this field by studying the sense of smell and how odor is
processed by neurological circuits in the brain. To learn more about his findings
and contributions to neurogastronomy as profiled by the Wall Street Journal click here.
So as you sit down to your Thanksgiving
meal this year, take comfort in knowing that perhaps one day, in the not too distance
future, that macaroni and cheese you’re eating and feeling totally satisfied
with is actually broiled broccoli!
I hope you have a wonderful thanksgiving with your loved ones this year!
Comments
Post a Comment