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In this episode, Dr’s J and Santhosh learn about Neurogastronomy, cutting edge food science, with the expertise of author, researcher, psychologist and Oxford Professor Charles Spence. Along the way, they cover the definition of Neuro-gastronomy, multisensory dinner experiences, sensory dominance, human smelling evolution, synesthesia, visual illusions, hacking your sense of taste, the importance of texture and heft, advertising secrets, improving hospital food and more! So sit back, relax, and prepare to get your fill of food for thought and thoughts on food!

Sources
1)https://www.psy.ox.ac.uk/team/charles-spence
2) https://www.amazon.com/Gastrophysics-Science-Eating-Charles-Spence/dp/0735223467
3)https://www.amazon.com/Neurogastronomy-Brain-Creates-Flavor-Matters/dp/0231159110/ref=pd_lpo_sbs_14_t_1?_encoding=UTF8&psc=1&refRID=DZ7G2J6VZZ7J1PM3AGS6
4) https://www.nidcd.nih.gov/research/extramural/taste-and-smell-program

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