What makes the smell of freshly baked bread trigger a flood of memories? How can the sight of a lemon make your mouth water before you've even tasted it? And in what way can a meal become a genuine physical experience?
Physician and olfactory researcher Alexander Wieck Fjældstad from Aarhus University and chef Rasmus Bredahl explore together taste, smell and neurogastronomy - the processes occurring in the brain during eating. Taste is far more than what the tongue detects. It is shaped by smell, visual impressions, sound, texture, memories, expectations and the context in which food is eaten. Why is a dish experienced differently depending on mood, company and location? What happens to the perception of food if the sense of smell or taste changes or disappears? And how can knowledge of brain function be used to design meals that do more than satisfy hunger - that awaken curiosity, joy and true pleasure?
The lecture is moderated by science journalist Line Friis Frederiksen. The event is part of the Folk University's knowledge festival Hearts & Minds.
Practical info: Dokk1/Aarhus Main Library. Free admission.
