Chefs use neuroscience to create a tastier meal

09/24/2013 | Australian (tiered subscription model), The

Taste isn't the only sense that's triggered by eating -- smell, touch and sight are all important when enjoying a meal, said neurosgastronomist Charles Spence. Spence works with top chefs, including Heston Blumenthal, to help restaurants tap into all of diners' senses. "It's all about how well senses come together in the brain," said Spence. "To create feelings of pleasure anticipation you combine hands, tongue, nose."

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Australian (tiered subscription model), The

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