Food for Thought, Literally
Can you picture your favorite comfort food? Whether it’s a steaming bowl of your grandmother’s homemade soup or a chewy chocolate candy bar from your childhood, food evokes all sorts of emotions. But the way we experience food also depends on lots of different factors like smell, sound, texture, color and memory. On today’s episode, University of Kentucky Professor Dan Han, teaches us about a new and emerging field called neurogastronomy, and how this science could help us train our brains to gravitate toward healthier and more sustainable food. Also, we’ll head into the kitchen with a behind-the-scenes lesson on how to apply neurogastronomy to your Thanksgiving table with Atlanta chef Taria Camerino.
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