Behind the Blue: What is Neurogastronomy?

LEXINGTON, Ky. (Nov. 28, 2016) —The end-of-year holidays are upon us, and for many, it’s a time made all the more meaningful by food. Dishes that are traditions in some families can be powerful reminders of coming together with loved ones to celebrate and reflect.

But, what if the foods that elicit such strong memory and emotion in us no longer tasted the same? Certain foods hold so much sentiment in our lives, how would we react if we could no longer have that experience?

Our three guests this week have been exploring that very idea of taste, smell, and how our nerve receptors interpret that information. Dan Han is a UK Neuropsychologist, and the Director of Neurobahavioral Studies at the UK Sports Medicine Research Institute. Tim McClintock is a UK Physiology Professor working in Neural Regeneration. And Ouita Michel is a nationally acclaimed chef and owner of the Holly Hill Inn. Together, they are forging new paths in a field called Neurogastronomy: which examines how the brain creates taste perceptions. Their work is taking them into areas of learning how to change and enhance the mechanics of the flavors of foods, how we experience them, and how this may impact the world in areas of clinical and nutritional science, both on a personal and a global level.

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