Watch Chef Brian Voltaggio Address Neuroscientists
In the Neuroscience 2014 Dialogues Between Neuroscience and Society lecture, noted chef, restaurateur, and former Top Chef contestant Bryan Voltaggio discussed how he experiments with flavors and strives to invent culinary treasures that tease the senses and transform the way his guests think about food.
“In a dining experience, you touch on all five major senses, no matter what,” Voltaggio said. “Taking them and playing with them and trying to figure out a way to trick them is fun and exciting.”
During the lecture, Food for Thought: Tastes, Aromas, and Memories of Food, Voltaggio explained his creative process in preparing a meal, and a panel of neuroscientists including SfN President Carol Mason sampled a variety of dishes and discussed how sight and smell influenced their preconceptions for taste and texture.
The lecture was part of Neuroscience 2014, the world’s largest meeting focused on scientific discovery related to the brain and nervous system. In mid-November, more than 31,000 neuroscience researchers, clinicians, and advocates traveled to Washington, DC, to attend the meeting, which featured more than 15,000 scientific presentations showcasing innovative advances in techniques and valuable new research about brain structure, health, disease, and treatments.
You won’t want to miss SfN’s next annual meeting, scheduled for October 17-21, 2015, in Chicago.
