Dr. Dana Small, Chef Wylie Dufresne, & Peter Meehan: How We Taste - S&F 2014 Lecture

This lecture explores how we taste from the perspectives of a scientist, a chef, and a food writer. Dr. Dana Small describes how our brains respond to flavors, and sheds light on the link to obesity. She is joined by Chef Wylie Dufresne who presents his creative approach to generating surprising food flavors and textures. Peter Meehan shares his experiences with food and taste and how they have shaped his writing, both as a cookbook author and former writer for The New York Times
Stay connected with Science and Food
www.scienceandfood.org
Blog: scienceandfood...
Twitter: / scienceandfood
Facebook: / scienceandfood