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Neurogastronomy is the study of how the brain creates the perception of flavor, and how it matters for human culture. It includes all the disciplines relevant to eating, including chefs and the culinary arts, molecular biology, neuroscience, psychology, human evolution, and child development, especially brain mechanisms involved in learning and memory, emotions, motivation, and reward. It supports concerns in medicine over eating healthy food, and curing unhealthy habits such as food and drug addictions, obesity, diabetes, and neurodegenerative diseases such as Alzheimer’s. It seeks to inform public policy in nutrition, and economic concerns regarding sustainable agriculture and climate change.

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