Neuro cuisine: exploring the science of flavour

2017-02-20T13:16:59+01:0024 mayo 2016|Neuroscience|Sin comentarios

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 [...]