Registration for Neurogastronomy Symposium Closes Tuesday
LEXINGTON, Ky. (Nov. 3, 2015) — A new science called neurogastronomy explores brain and behavior in the context of food, and the International Society of Neurogastronomy's inaugural symposium will bring together for the first time the "four pillars" of neurogastronomy to share their knowledge and begin a dialogue that, they hope, will ultimately lead to real changes in brain behavior as it relates to food.
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Registration for the symposium which will take place this Saturday, Nov. 7, 2015, in Pavilion A of the Albert B. Chandler Hospital, will close Tuesday at 5 p.m. Instead of long lectures typical of a symposium, there are several presentations in a TED-talk style format.
Featured speakers include:
- Next Iron Chef Runner-up Jehangir Mehta: "The Museum of Modern Protein"
- James Beard finalist and Mind of a Chef host Ed Lee: "Disease, Recovery, the Pleasure Principle, and a new Anti-Inflammatory Cuisine"
- Leah Sarris, program director for the Goldring Center for Culinary Medicine at Tulane University: "Culinary Medicine: Bridging the Gap Between Kitchen and Clinic"
- Fred Morin of Joe Beef Montreal: "Eat! It's Good For You!"
- Local chef/celebrity Ouita Michel: "Food and the Cancer Patient: Psychology and Nutrition — a Chef's Perspective"
- Bob Perry, UK professor and chef: "Yields and Flavors of Heritage Hog Breeds"
- Gordon Shepherd, the father of neurogastronomy: "Neurogastronomy: Expanding the Brain's World of Flavor"
- Physiologist Tim McClintock: "Receptor Identification: The Future of Flavor Development"
- Prize-winning experimental psychologist Charles Spence: "The Perfect Meal: On the Multisensory Science of Food and Dining"
- UK neurologist Sid Kapoor: "The Ketogenic Diet in Epilepsy"
- UK neuropsychologist Dan Han: "Clinical Neurogastronomy: Combating Brain Problems with Flavor"
- UK physiologist Bret Smith: "The Brain's Control of Eating, Energy Balance, and Metabolism"
The symposium will be a true culinary experience as well, with tasting breaks to help participants grasp the fundamentals of flavor perception (sweet, salty, umami, etc.) and chef-quality breakfast and lunch breaks.
ISN co-founder Han is anxious to begin the dialogue that might ultimately provide tangible improvement to quality of life for people with neurologically-related taste impairments.
"When the concept of neurogastronomy was introduced, people realized it was a need that had been there for a long time – ever since mammals started eating," Han said. "If we could get together and simply provide ways to help these patients enjoy a meal, break bread with family and friends and enjoy that process again, then I would be very proud of that contribution to clinical sciences."
For more information about the ISN Symposium or to register, go to http://www.isneurogastronomy.org/
