Neuro Cuisine: Exploring the Science of Flavour

by - May 23, 2016


Neuro Cuisine: Exploring the Science of Flavour

Tamal Ray, anaesthetist and baker, Professor Charles Spence, experimental psychologist at the University of Oxford and chef Jozef Youssef embark on a journey to decode the science of flavour. Professor Spence and Jozef challenge Tamal to explore how sight, sound and touch alter his perception of the flavour of food. Supported by SEAT - Guardian

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