Image capture of video by Food Mantra TV via YouTube Account - A symposium will happen to try and find out if genetics influence what we like to eat and why food taste better when we are hungry
- The event, which will be attended by top chefs and scientists, will happen in the Basque seaside resort of San Sebastian on October 24 until October 26
- Top chefs including Chef Andoni Luis Aduriz and Singapore pastry chef Janice Wong will work with geneticists, physicists, and neuroscientists from Oxford, Cambridge or Yale universities
BARCELONA, Spain – High-profile chefs and scientists will be gathering in a symposium in Spain to try to find out if genetics influence what we like to eat and why food taste better when we are hungry.
GMA News mentioned in an article that the symposium will happen in the Basque seaside resort of San Sebastian on October 24 until October 26 and the first event organized by “Brainy Tongue.”
Brainy Tongue is a project launched by a biomedical research institute named the Barcelona-based Center for Genomic Regulation (CRG) and the Basque Culinary Center, a gastronomy school.
Top chefs including Chef Andoni Luis Aduriz and Singapore pastry chef Janice Wong will work with geneticists, physicists, and neuroscientists from Oxford, Cambridge or Yale universities.
Aduriz works in Mugaritz restaurant and is rated as the world’s seventh best by Britain’s influential Restaurant magazine, Britain’s Heston Blumenthal.
“The world of cooking has always been close to science and that of science to cooking,” Aduriz said while at the presentation of the Brainy Tongue project in Barcelona.
“But there was still something missing,” he added.
CRG researcher Matthieu Louis said chefs around the globe know how to please their guests with their dishes and what products go well with others, however, Louis noted that the magic of this process is based on neuroscience.
“But we don’t know most of the scientific principles that lie behind exceptional food,” he added.
An article by Bangkok Post said Louis emphasized that understanding these could enable the creation of menus which are tailor-made to someone’s genetic profile or general health, or if needed, to match it with one’s virtual, olfactory or gustatory realities.
Spain’s northern Basque country, where the venue of the event is located, is famous for its traditional and avant-garde haute cuisine.
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