Imagine biting into a rich chocolate donut and not tasting it. That’s what happened to one woman when she lost her sense of smell. Discover what scientists have learned about how the brain experiences flavor, and the evolutionary intertwining of odor and taste.
Plus a chef who tricks tongues into tasting something they’re not. It’s chemical camouflage that can make crabgrass taste like basil and turn bitter crops into delicious dishes – something that could improve nutrition world-wide.
Meanwhile, are we a tasty treat for aliens? Discover whether we might be attractive snacks for E.T. And, out-of-this-world recipes from a “gAstronomy” cookbook!
Bonnie Blodgett – Author of Remembering Smell: A Memoir of Losing—and Discovering—the Primal Sense
Gordon Shepherd – Neurobiologist, Yale University School of Medicine, author of Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Homaro Cantu – Chef and owner of restaurants Moto and iNG in Chicago, chairman and founder of Cantu Designs Firm
Niki Parenteau – Astrobiologist, SETI Institute
Markus Hotakainen – Astronomer, chef, author of gAstronomical Cookbook
Descripción en español
This episode was tagged with: biology neuroscience neurobiology health astrobiology astronomy