JBF on the Air: Neurogastronomy
How do all five senses contribute to the experience of taste? Where, exactly, does flavor come from? Delve deeper into the world of taste on yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by neuroscientist Gordon Murray Shepherd, who performs experimental and theoretical research on how neurons are organized into microcircuits that carry out the functional operations of the nervous system. Listen below as the pair explores the concept of neurogastronomy, the science behind how we perceive taste:
Reel Food: Mitchell Davis Talks Taste at TEDxManhattan
At last month's TEDxManhattan event, "Changing the Way We Eat," our very own Mitchell Davis gave a thought-provoking talk about the importance of taste and the role it should play in improving the American food system. A video of his speech is below; you can watch the other food-related talks that were given at the event here.News Feed: June 15, 2011
An outcry against industrial tomatoes. [Gilt Taste]
Frank Bruni behind the counter, using chef cookbooks. [Food & Wine]
Seasonal produce—in map form. [Epicurious]
David Lebovitz documents his goofiest French supermarket finds. [David Lebovitz]
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Learn about #CookingUpChange, the high competition to improve school lunch (we're the official culinary partner!): http://t.co/1l1e0eH0Sp
On this week's episode of Taste Matters, Mitchell sat down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Saturday read: dining picks in New Orleans, courtesy of our senior editor, @annamowry http://t.co/dwk9t9W0wW
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