Neurogastronomy: How the mind copes with aspects of gastronomy
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Professor Charles Spence explains how our senses combine to deliver our experience of taste and flavour. He goes on to explore the ways in which brain science is being used by chefs to produce the most exciting foods, and conducts experiments with the lecture audience.
This lecture was filmed at an event called 'The Brain Series: Food, drink, and the brain.'
Date of Lecture: 3rd December 2012.
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