Mugaritz, Centre for Genomic Regulation and Basque Culinary Center present Brainy Tongue, a project to explore the empirical knowledge and conceptual understanding of aspects involved in perception, through science and cooking. The initiative is supported by Basque Government and AZTI.
The initiative unites two disciplines for which Spain is renowned internationally, like biomedical research and high cuisine, to merge and deepen the understanding of sensory awareness.
The first action will be the workshop “The Sensory Logic of the Gastronomic Brain”, which brings together scientists such as Adrian Cheok, Charles Spence, Charles Zuker and Leslie Vosshall and chefs of the standing of Heston Blumenthal, Eneko Atxa and Janice Wong.
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