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b'Imagine biting into a rich chocolate donut and not tasting it. That\\u2019s what happened to one woman when she lost her sense of smell. Discover what scientists have learned about how the brain experiences flavor, and the evolutionary intertwining of odor and taste.\\nPlus a chef who tricks tongues into tasting something they\\u2019re not. It\\u2019s chemical camouflage that can make crabgrass taste like basil and turn bitter crops into delicious dishes \\u2013 something that could improve nutrition world-wide.\\nMeanwhile, are we a tasty treat for aliens? Discover whether we might be attractive snacks for E.T. And, out-of-this-world recipes from a \\u201cgAstronomy\\u201d cookbook!\\nGuests:\\n\\n\\nBonnie Blodgett \\u2013 Author of Remembering Smell: A Memoir of Losing\\u2014and Discovering\\u2014the Primal Sense\\n\\n\\n\\nGordon Shepherd \\u2013 Neurobiologist, Yale University School of Medicine, author of Neurogastronomy: How the Brain Creates Flavor and Why It Matters\\n\\n\\n\\nHomaro Cantu \\u2013 Chef and owner of restaurants Moto and iNG in Chicago, chairman and founder of Cantu Designs Firm\\n\\n\\nNiki Parenteau \\u2013 Astrobiologist, SETI Institute\\n\\n\\nMarkus Hotakainen \\u2013 Astronomer, chef, author of gAstronomical Cookbook\\n\\n\\nDescripci\\xf3n en espa\\xf1ol\\nFirst released March 11, 2013\\nLearn more about your ad choices. Visit megaphone.fm/adchoices'