Food - Cal Thompson, 1st period

This article explains how we experience flavor as a combination of smell, taste, and preconceived associations. Neurogastronomy is a science that studies flavor, mashing together chemical study of the food itself with study of how the brain reacts. Researchers hope to provide flavor for people who have lost the ability to smell/taste food, which happens often through childhood trauma and medication side effects. Another potential outcome from this is the ability to alter our cravings- rather than wanting chocolate cake at every meal, it is much healthier to have a strong liking for carrots.

Science is amazing. From 3D printers to the telegraph, humans have innovated new ways of living. Neurogastronomy has great potential in today's world- lower obesity rates, healthier lifestyles, and lessened medication side effects.

Article:
https://www.theatlantic.com/science/archive/2017/02/neurogastronomy/516267/