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Does the brain really decide our food choices? Is it the guardian of the taste memories of our childhood: from the taste of caramel cream to the smell of chocolate cake? Why do we prefer sweet to salty?
How are addictions explained? Why are we hungry or thirsty? Why do we love bubbles? Are our culinary tastes innate or acquired? Is happiness in digestion or in gastronomy?
With Roland Salesse (Honorary Research Director at the National Institute for Agronomic Research. For 10 years he directed the Olfaction Neurobiology Unit (NOeMI) at the Jouy-en-Josas Research Center) for the book The cooking brain” Small lessons in neurogastronomy published by Editions Quae
